100 Christmas Cocktail and Drink Recipes to Get You in the Holiday Spirit

Maybe just half a drink more...

Design by Ashka Shen

It's beginning to look a lot like Christmas, and that means presents, sweets, parties, and most importantly, holiday booze. If you're already feeling eggnog'd out just thinking about the holidays, try one of these 100 cocktails we've gathered—from hot buttery rum drinks to sparkling pomegranate spritzers. They're justttt festive enough to get you into the swing of the season without being garnished with an actual candy cane.

Apple Pie Sangria


4 oz. sauvignon blanc

1 oz. brandy

1 oz. spiced simple syrup (2 cups apple juice, 2 cups sugar, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 teaspoon ground cinnamon)

Splash of orange juice

Granny smith apple and cinnamon stick, for garnish


First, prepare the simple syrup. Combine all the listed simple syrup ingredients and bring to a simmer. Strain and cool.

Next, pour the simple syrup, brandy, and wine in an iced wine glass. Top with a splash of orange juice and garnishes. (You can also top with bubbly.)

Courtesy Tapa Toro, in Orlando, Florida

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Tree Topper Star-Rita


2 oz. 1800 Añejo Tequila

.75 oz. Apple Cider

Dash of Orange Bitters


Add all ingredients into mixing tin. Add ice. Shake hard for 10 seconds. Strain into rocks glass.

Courtesy Derrick Turner, brand ambassador and official bartender for 1800 Tequila.

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Rudolph's Nose


2 oz. 1800 Reposado Tequila

.75 oz. Lime Juice

.5 oz. Agave syrup

Pinch of Cilantro

Top with Pinot Noir


Add all ingredients into mixing tin, except wine. Add Ice. Shake hard for 10 seconds. Double strain into rocks glass. Gently top with wine.

Courtesy Derrick Turner, brand ambassador and official bartender for 1800 Tequila.

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Fireside Hot Chocolate


2 oz. 1800 Añejo Tequila

.75 oz. Agave syrup

1 Tablespoon Unsweetened Cocoa Powder

1 Teaspoon Chipotle Powder

1 Teaspoon Vanilla Extract

Pinch of Cinnamon

1 Cup Milk


In a pot, combine all ingredients except Añejo. Bring to rolling boil. Turn off fire and add Añejo. Pour into Mug. Garnish with mint.

Courtesy Derrick Turner, brand ambassador and official bartender for 1800 Tequila.

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Bourbon and Shrub


2 oz. Buffalo Trace Bourbon

2 oz. McClary Brother's Apple Pie Shrub

Ginger Beer


Combine bourbon and apple pie shrub. Top with ginger beer and garnish with apple.

Courtesy of Strip House, NYC

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Rosé Royale


0.25 oz Tempus Fugit Créme de Cacao
0.25 oz Chambord
2 dashes Lavender Bitters
4 oz Thierry Triolet Brut Rosé


Prepare a champagne flute with three sprays of absinthe and build the cocktail in the glass. Garnish by placing a rose petal on top of the cocktail.

Courtesy Bar SixtyFive at Rainbow Room in NYC (cocktail available through NYE)

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Time and Time


4 oz. Ruffino Sparkling Rosé

1.5 oz. Pomegranate juice

1.5 oz. Lime Perrier/La Croix


Build in a champagne flute. Garnish with pomegranate seed.

Courtesy of Ruffino

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1/2 oz. Don Papa Rum

4 pieces Fresh Blackberries

1/2 oz. Elderflower Cordial

1/2 oz. Lemon Juice

1 Egg White

Grapefruit Bitters

Edible Flowers


Garnish with blackberries and serve in a short stem wine glass.

Courtesy of Don Papa Rum

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Pomegranate and Rosemary Gin Fizz


2 oz. Nolet's Gin

1 oz. Pomegranate Juice

.5 oz. Lemon Juice

Club Soda

Rosemary Sprigs & Pomegranate Arils, for garnish


Shake and strain into a glass. Garnish with rosemary and pomegranate.

Courtesy of Pearl's Rooftop

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Rosemary Whisper


2 parts SVEDKA Vanilla, infused with rosemary*

1 part Fresh Sour Mix

½ part Egg White

Rosemary Sprig


Combine liquid ingredients and one rosemary sprig without ice in a cocktail shaker and shake without ice for 10 seconds. Add ice, shake and strain into a martini glass, and garnish with a rosemary sprig.

*Infuse two oz. of rosemary in 750 ml bottle of SVEDKA Vanilla for 7 days.

Courtesy of SVEDKA Vodka

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Cranberry Aperol Spritzer


2 oz. Aperol

2 oz. Cranberry Juice

4 oz. Sparkling Ice Essence Of Tangerine

Orange Peels, for garnish


Fill glass with ice. Combine aperol and cranberry juice and pour into glass, then top with Sparkling Ice Essence Of Tangerine, stirring gently. Garnish with an orange peel.

Courtesy of Sparkling Ice

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Tim Williams
Broad Street


2 oz. Knappogue Castle 16 Year

2 oz. Birch Coffee Cold Brew

.75 oz. Demerara Syrup

1 dash Bittermen's Mole Bitters

Benedictine Whipped Cream*

Ice Cubes

Grated Nutmeg, for garnish


Shake all but the whipped cream with one ice cube and strain into glass over fresh ice. Top with the whipped cream and nutmeg.

Created by Jackson Cannon for Greydon House Nantucket

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Pomegranate and Thyme Spritz


Thyme Syrup

Ice, for serving

12 oz. Pomegranate Juice

12 oz. Truly Spiked & Sparkling Sicilian Blood Orange


In a small saucepan—set over medium heat—combine the can sugar, water, and thyme. Stir until the sugar has dissolved; bring to a simmer and then immediately turn off the heat. Cover and allow to cool and steep, about 15 minutes.

Fill up four glasses with ice. Add an ounce (2 tablespoons) of syrup to each glass. Top with about 3 oz. of pomegranate juice and then top with Truly Spiked & sparkling Sicilian Blood Orange. Give it a light mix and then garnish with thyme sprigs.

Courtesy of Truly Spiked & Sparkling

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Bailey's Cinnamon Toast Punch


2 oz. Baileys Pumpkin Spice

1/2 oz. Cinnamon Syrup

Hot Apple Cider, to top

Orange Wedge and Cloves, for garnish


Combine Baileys Pumpkin Spice and cinnamon syrup into a cocktail shaker. Shake well. Strain contents into a coffee mug and top with hot apple cider. Garnish with orange wedge and cloves.

Created by NYC mixologist Sarah Morrissey

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Fig and Orange


2 parts Absolut Elyx

1 part Freshly Squeezed Orange Juice

1 part Freshly Squeezed Lemon Juice

2 tsp. Fig Jam


Combine ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a rocks glass over fresh ice. Garnish with an orange wedge.

Courtesy of Absolut Elyx

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Holiday Cosmo


2 parts Absolut Elyx

1 part Triple Sec

1.5 parts Mulled Spiced Cranberry Juice*

0.5 part Freshly Squeezed Lemon Juice


Combine ingredients together in a cocktail shaker over ice.Shake hard until ice cold. Strain into a chilled cocktail glass. Garnish with a string of red currants dusted with powdered sugar.

*mulled spiced cranberry juice- There are many recipes for creating a 'mulled' juice or wine. Based on using a 1-liter carton of cranberry juice we suggest a combination of 1 sliced lemon and 1 sliced orange plus the zest from 2 additional fruits combined with fresh grated ginger, cloves, nutmeg, allspice, and cinnamon—all to your taste.

Combine all ingredients in a large saucepan and simmer for around 45 minutes. Be careful not to boil. Strain and chill well before use. Store in the refrigerator and the juice will last for around 1 week. For best results prepare mulled spiced cranberry juice at least 24 hrs. in advance.

Courtesy of Absolut Elyx

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Nick Voderman
Pacific Coast Highway


1 Muddled Cucumber Slice

1 tsp. Argala Pastis

.75 oz. Fino Sherry

.25 oz. Doug Fir Eau de Vie

.5 oz. Zirbenz Pine Liqueur

1 oz. Eucalyptus-Infused Terroir

Rosemary Sprig, for garnish


Stir and strain into a glass, then garnish with rosemary.

Created by Jim Kearns for Slowly Shirley NYC

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Very Merry Bourbon Alexander


1 oz. Bourbon

1 oz. Creme de Cocoa

1 oz. Half and Half

One Egg White

Dash of Simple Syrup

Dash of Salt

Garnish: Nutmeg, Cranberries, and a Sprig of Rosemary


Combine ingredients in shaker, add ice, shake vigorously, strain into a coupe glass. Garnish with nutmeg, cranberries, and rosemary.

Created by Kentucky Derby's Bourbon Ambassador, Monica Wolf

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Tequila Hot Toddy


1/3 part Jim Beam® Honey

1/4 part Lemon Juice

1/4 part Honey

1/4 part Orange Juice

2 parts Hot Water


1 Cinnamon Stick

1 Orange Peel


Boil water. Combine all other ingredients into a mug. Top with boiling water and stir. Garnish with cloves, cinnamon stick, and an orange peel.

Courtesy of Sauza 901 Tequila

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Pineapple Cake


1 1/2 oz. Johnnie Walker Black Label

1 Tbl. Butter

1/2 oz. Brown Rice Syrup

1/2 oz. Fresh Pineapple Juice

4 oz. Boiling Water

1 pinch Chinese 5-Spice Powder (Cinnamon, Clove, Fennel, Anise, Szechuan Pepper)

Slice Dried Pineapple for Garnish


First, heat hot toddy glass. Add butter, spices and some boiling hot water, reserve half, and stir until melted. Add remaining ingredients and continue stirring until dissolved. Garnish with dried pineapple slice.

Created by mixologist Chantal Tseng, D.C

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Coctel de Olla


1 oz. Johnnie Walker Black Label

1/4 oz. Dolin Dry Vermouth

1/4 oz. Hoodoo Chicory Liqueur

1 1/2 oz. Cold Brew Coffee

1/2 oz. Cinnamon Syrup*

Zest of 2 Lemons


Combine ingredients into a mixing glass with ice and stir. Strain contents into a chilled coupe glass.

*Cinnamon Syrup: Steep 4 short cinnamon sticks in 1 cup boiling water for 4 minutes. Allow mixture to cool to room temperature. Add 1 cup white sugar and stir until dissolved.

Created by mixologist Ricardo Venegas, Houston

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El Sueño


1 oz. Tequila Don Julio 70 Crystal Añejo

1/4 oz. Tequila Don Julio Añejo

1/4 oz. Crème de Cacao

1 tsp. Almond Syrup

1 dash Mole Bitters

Caramelized Orange Peel, for garnish


Combine Tequila Don Julio 70 Crystal Añejo, Tequila Don Julio Añejo, Crème de Cacao, almond syrup, and mole bitters in a mixing glass with ice and stir. Strain contents into a rocks glass over ice. Garnish with a caramelized orange peel.

Created by mixologist Ben Scorah

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Holiday Cup


2 parts Absolut Elyx

0.5 part Blackberry Liqueur

1 part Lemon Juice

6 Crushed Blackberries

6 Crushed Raspberries

Champagne, to top off with


Combine first 5 ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a copper cup over crushed ice and top with champagne. Garnish with a blackberry and orange twist.

Courtesy of Absolut Elyx

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1 1/3 oz. Tequila Don Julio 70 Crystal Añejo

2/3 oz. Italian Aperitif

1 1/3 oz. Fresh Grapefruit Juice

Grapefruit Peel, for garnish


Combine Tequila Don Julio 70 Crystal Añejo, Italian Aperitif, and fresh grapefruit juice into a cocktail shaker with ice. Shake well. Strain into a rocks glass over ice. Garnish with a grapefruit peel.

Created by mixologist Ben Scorah

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Corner Pocket


1 oz. Tanqueray No. TEN

1/2 oz. Martini Bianco

1/2 oz. Fresh Pink Grapefruit Juice

1/2 barspoon Crème de Cassis

Orange Peel, for garnish


Combine Tanqueray No. TEN, Martini Bianco, and pink grapefruit juice into a cocktail shaker with ice. Shake well. Double strain contents into chilled coupe glass. Add barspoon of Crème de Cassis. Garnish with orange spray and twist garnish.

Created by mixologist Albert Pero III, NYC

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Mexican Manzana


2 parts Sauza® 901® Tequila

1 part Apple Cider

1 part Maple Syrup

1/4 tsp. Apple Cider Vinegar, to cut sweetness

Dash Orange Bitters


Combine all ingredients over ice except apple cider in mixing glass and shake vigorously. Strain over ice into prepared mug. Top with apple cider and serve with swizzle stick.

Courtesy of Sauza 901 Tequila

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Slowpoke Rodriguez


2 Strawberries

10-12 Mint Leaves

1.5 oz. Talero Silver Tequila

1 oz. Fresh Lime Juice

.75 oz. Monin Hibiscus Syrup

1.5 oz. Club Soda (add after shake)

Ice, crushed

Garnish: Skewed Strawberry Fan, 2 Lime Wheels, Mint Sprig


Add strawberries, 6 mint leaves, and hibiscus syrup into mixing tin. Lighting muddle to press the juice out of the berries and release fragrance from the mint. Add ice and shake vigorously. Now add 1.5 oz. club soda into mixing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.

Courtesy of Borracha

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Pomelicious Martini


1 oz. IZZE Sparkling Pomegranate

1 oz. Cranberry Juice

½ oz. Port

1 oz. Vodka


Rim martini glass in with sugar. Add all ingredients to shaker, except IZZE Sparkling Pomegranate. Shake and strain into martini glass. Top with IZZE Sparkling Pomegranate. Garnish with cranberries and orange twist.

Courtesy of IZZE Sparkling Juice

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Velvet Oubliette


Cream Cheese Foam

4 Egg Yolks

40 ml. Sugar Syrup

100 ml. Single Cream

4 heaped spoons Cream Cheese

Foam Canister

2 Cream Bulbs


Add all ingredients to a food processor and whizz until all ingredients are incorporated. Add the liquid to a creamer syphon and shake vigorously, then charge with cream bulbs. Refrigerate for 30 mins. before use.

Or, add all ingredients (except cream) to a two-part shaker with cubed ice and hard shake until chilled and diluted. Double strain into a chilled speakeasy coupette, cap with cream cheese foam. Garnish with crushed freeze dried raspberries. Serve.

Courtesy of the Gilt Lounge

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The Purslane


2 oz. Redemption Rye Whiskey

1/3 oz. Giffard Peach

1/3 oz. Averna

2 drops Tiki Bitters (allspice, cinnamon, and island spices)


Mix all ingredients and serve in a rocks glass on one large ice rock. Garnish with a lemon twist or cinnamon stick.

Created by Laura Belucci at SoBou, New Orleans

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