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

Maybe just half a drink more...

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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 91 cocktails we've gathered—from hot buttery rum drinks to sparkling pomegranate spritzers. They're just festive enough to get you into the swing of the season without being garnished with an actual candy cane.

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Basil Hayden's
Basil Hayden’s ® Dark Rye Toddy

Created by Charlie Schott (Chicago, IL)

Ingredients:

1 ½ part Basil Hayden’s ® Dark Rye

¾ part Honey Simple Syrup*

¼ part Lemon Juice

7 parts Hot Water

Cinnamon Stick

Star Anise

3 Allspice Berries

Candied Ginger (for garnish)

Directions:

1. Heat 7 parts water over stove in a large pot.

2. Once water is hot, add remaining ingredients into a pot and stir until flavors are absorbed.

3. Strain mixture into ten individual 12oz hot drink mugs and garnish with candied ginger.

*To create Honey Simple Syrup, combine equal parts honey and equal parts water over heat until dissolved.

Courtesy of Basil Hayden's Dark Rye

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Gray Whale Gin
Cinnamon Smoked Bramble

Created by Ian Wickman of @IdealistFoods

Ingredients:

1 1/2 oz. Gray Whale Gin

1 1/2 oz. Smoky Blackberry Pinot Sauce*

3/4 oz. Fresh lemon juice

1/2 oz. Smoked simple syrup

1 large, ripe blackberry

1 Dash cinnamon

1 1/2oz Club soda

Directions:

Add all ingredients - except club soda - to a shaking tin and muddle.Add ice and shake short, about 5 seconds. Strain into a rocks glass with ice and top with club soda. Quick stir, garnish with a blackberry and a twist of dehydrated lemon. Sip, savor and enjoy!

    Courtesy of Gray Whale Gin

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    BouveryCV
    Dark and Handsome

    Created by Amy Traynor

    Ingredients:

    2 oz. Vsop Cognac

    1 oz. Espresso

    .5 oz. BouveryCV

    .5 oz. Amaro Nonino

    2 dashes orange bitters

    1 egg white

    Directions:

    Add all ingredients to shaker with ice and shake hard until chilled. Strain into a chilled cocktail glass. Serve with homemade cookies (honey spice cookies with chocolate buttercream and bluet flowers)

    Courtesy of BouveryCV

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    Brenne Whiskey
    Ginger Brenne House

    As seen at Fine & Rare in New York City

    Ingredients:

    2 oz. Brenne Estate Cask

    1.5 oz. ginger liqueur

    1.5 oz. fresh squeezed lemon juice

    Directions:

    Shake with ice and serve up in a coupe or martini glass. Garnish with candied ginger and a lemon twist.

    Courtesy of Brenne Whiskey

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    Grey Goose
    Grey Goose Gingerbread Martini

    Ingredients:

    1.5 parts Grey Goose La Poire vodka

    0.5 parts Disaronno liqueur

    1.5 parts Sparkling Apple Cider

    1 pinch of Pumpkin Pie Spice

    Directions:

    Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a martini cocktail glass.

    Courtesy of Grey Goose Vodka

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    Shannon Sturgis
    Miss Marguerite

    Created by Zachary Pease at My Friend Duke, NYC

    Ingredients:

    .5 oz. lime

    .5 oz. Benedictine

    1 oz. Lofi Gentian Amaro

    Directions:

    Mix lime, Benedictine, and Lofi Genetian Amaro. Top with champagne and serve in a champagne flute.

    Courtesy of My Friend Duke

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    Goslings Black Seal Rum
    Seal of Approval Holiday Egg Nog (Serves 4)

    Ingredients:

    6 eggs separated

    1/2 cup sugar

    1/4 cup sugar

    1 pint of heavy cream

    1 pint of whole milk

    6 oz. whiskey

    4 oz. Goslings Black Seal Rum

    2 oz. AmarettoFreshly ground nutmeg

    Directions:

    Beat the yolks with 1/2 cup sugar until thickened. Beat the whites with 1/4 cup of sugar until standing in soft peaks.

    Beat the cream until thickened, but not whipped hard. Fold together the yolks and the whites, and then fold in the cream. Add the whiskey, Goslings Black Seal Rum and Amaretto.

    Grate on lots of nutmeg. Chill thoroughly. Stir once before serving with more freshly grated nutmeg on top.

    Courtesy of Goslings Black Seal Rum

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    Caitie McCabe Photography
    Knob Creek
    Knob Creek® Winter Snap

    Created by by Kai Kai Parrotte-Wolfe in Brooklyn, New York

    Ingredients:

    2 parts Knob Creek® Rye

    1/2 part ginger beer

    1/2 part honey syrup*

    1/2 part lemon juice

    1 lemon wheel (for garnish)

    Directions:

    1.Combine all ingredients in a cocktail shaker.

    2. Shake with ice and strain into rocks glass with ice.

    3. Garnish with a lemon wheel.

    *Honey Syrup: Combine equal parts of warm water and honey. Mix until uniform. Chill

    Courtesy of Knob Creek® Rye

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    Santa Teresa
    Good Tidings

    Ingredients:

    3/4 oz. Santa Teresa 1796

    3/4 oz. El Dorado 12yr

    3/4 oz. Punt e Mes

    1/2 oz. Spicy Chocolate Averna

    Directions:

    Combine all ingredients into mixing glass and add ice. Stir for 12-15 seconds. Strain into chilled rocks glass with fresh cubes. Garnish with Belgian Chocolate Fan and Lemon Oils.

    Courtesy of Santa Teresa 1796

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    Grey Goose
    Cherry Chocolate Chill

    Ingredients:

    1 part Grey Goose Cherry Noir vodka0

    .5 parts Peppermint Schnapps

    1 part Heavy Cream

    1 part Chocolate Syrup

    Directions:

    Fill a cocktail shaker with ice. Add all ingredients and shake vigorously. Strain into a rocks glass filled with cubed ice, and present with mini candy canes

    Courtesy of Grey Goose Vodka

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    Courtesy
    Apple Pie Sangria

    Ingredients:

    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

    Directions:

    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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    Cranberry Aperol Spritzer

    Ingredients:

    2 oz. Aperol

    2 oz. Cranberry Juice

    4 oz. Sparkling Ice Essence Of Tangerine

    Orange Peels, for garnish

    Directions:

    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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    Pomegranate and Thyme Spritz

    Ingredients:

    Thyme Syrup

    Ice, for serving

    12 oz. Pomegranate Juice

    12 oz. Truly Spiked & Sparkling Sicilian Blood Orange

    Directions:

    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

    Ingredients:

    2 oz. Baileys Pumpkin Spice

    1/2 oz. Cinnamon Syrup

    Hot Apple Cider, to top

    Orange Wedge and Cloves, for garnish

    Directions:

    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

    Ingredients:

    2 parts Absolut Elyx

    1 part Freshly Squeezed Orange Juice

    1 part Freshly Squeezed Lemon Juice

    2 tsp. Fig Jam

    Directions:

    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

    Ingredients:

    2 parts Absolut Elyx

    1 part Triple Sec

    1.5 parts Mulled Spiced Cranberry Juice*

    0.5 part Freshly Squeezed Lemon Juice

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    1/3 part Jim Beam® Honey

    1/4 part Lemon Juice

    1/4 part Honey

    1/4 part Orange Juice

    2 parts Hot Water

    Cloves

    1 Cinnamon Stick

    1 Orange Peel

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    2 parts Absolut Elyx

    0.5 part Blackberry Liqueur

    1 part Lemon Juice

    6 Crushed Blackberries

    6 Crushed Raspberries

    Champagne, to top off with

    Directions:

    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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    212

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    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

    Directions:

    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

    Ingredients:

    1 oz. IZZE Sparkling Pomegranate

    1 oz. Cranberry Juice

    ½ oz. Port

    1 oz. Vodka

    Directions:

    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

    Ingredients:

    Cream Cheese Foam

    4 Egg Yolks

    40 ml. Sugar Syrup

    100 ml. Single Cream

    4 heaped spoons Cream Cheese

    Foam Canister

    2 Cream Bulbs

    Directions:

    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

    Ingredients:

    2 oz. Redemption Rye Whiskey

    1/3 oz. Giffard Peach

    1/3 oz. Averna

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

    Directions:

    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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