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

Maybe just half a drink more...

Drink, Food, Punch, Spritz, Ingredient, Alcoholic beverage, Cocktail, Spritzer, Cocktail garnish, Non-alcoholic beverage,
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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.

Drink, Liqueur, Distilled beverage, Alcoholic beverage, Whisky, Bottle,
Basil Hayden's
1 of 91
Basil Hayden’s ® Dark Rye Toddy

Created by Charlie Schott (Chicago, IL)


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)


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

Blackberry, Berry, Food, Fruit, Superfood, Drink, Plant, Frutti di bosco, Bramble, Rubus,
Gray Whale Gin
2 of 91
Cinnamon Smoked Bramble

Created by Ian Wickman of @IdealistFoods


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


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

    Drink, Liqueur, Classic cocktail, Alcoholic beverage, Distilled beverage, Still life photography, Alcohol, Corpse reviver, Daiquiri, Still life,
    3 of 91
    Dark and Handsome

    Created by Amy Traynor


    2 oz. Vsop Cognac

    1 oz. Espresso

    .5 oz. BouveryCV

    .5 oz. Amaro Nonino

    2 dashes orange bitters

    1 egg white


    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

    Alcoholic beverage, Drink, Distilled beverage, Liqueur, Alcohol, Classic cocktail, Still life photography, Bottle, Glass, Corpse reviver,
    Brenne Whiskey
    4 of 91
    Ginger Brenne House

    As seen at Fine & Rare in New York City


    2 oz. Brenne Estate Cask

    1.5 oz. ginger liqueur

    1.5 oz. fresh squeezed lemon juice


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

    Courtesy of Brenne Whiskey

    Drink, Classic cocktail, Champagne cocktail, Alcoholic beverage, Champagne stemware, Stemware, Cocktail, Liqueur, Distilled beverage, Glass,
    Grey Goose
    5 of 91
    Grey Goose Gingerbread Martini


    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


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

    Courtesy of Grey Goose Vodka

    Drink, Alcoholic beverage, Cocktail, Juice, Non-alcoholic beverage, Bellini, Classic cocktail, Champagne cocktail, Distilled beverage, Wine cocktail,
    Shannon Sturgis
    6 of 91
    Miss Marguerite

    Created by Zachary Pease at My Friend Duke, NYC


    .5 oz. lime

    .5 oz. Benedictine

    1 oz. Lofi Gentian Amaro


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

    Courtesy of My Friend Duke

    Drink, Liqueur, Alcoholic beverage, Distilled beverage, Alcohol, Barware, Bottle, Liqueur coffee, Cream liqueur,
    Goslings Black Seal Rum
    7 of 91
    Seal of Approval Holiday Egg Nog (Serves 4)


    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


    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

    Caitie McCabe Photography
    Knob Creek
    8 of 91
    Knob Creek® Winter Snap

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


    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)


    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

    Alcoholic beverage, Drink, Liqueur, Alcohol, Distilled beverage, Bottle, Glass bottle, Barware, Whisky, Wine glass,
    Santa Teresa
    9 of 91
    Good Tidings


    3/4 oz. Santa Teresa 1796

    3/4 oz. El Dorado 12yr

    3/4 oz. Punt e Mes

    1/2 oz. Spicy Chocolate Averna


    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

    Drink, Iced coffee, Food, Non-alcoholic beverage, Coffee, Ingredient, Frappé coffee, Floats, Hot chocolate, Milkshake,
    Grey Goose
    10 of 91
    Cherry Chocolate Chill


    1 part Grey Goose Cherry Noir vodka0

    .5 parts Peppermint Schnapps

    1 part Heavy Cream

    1 part Chocolate Syrup


    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

    Food, Cranberry, Fruit, Ingredient, Cuisine, Drink, Cherry, Dish, Pomegranate, Plant,
    11 of 91
    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

    12 of 91
    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

    13 of 91
    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

    14 of 91
    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

    15 of 91
    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

    16 of 91
    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

    Drink, Classic cocktail, Cocktail garnish, Alcoholic beverage, Daiquiri, Cocktail, Distilled beverage, Non-alcoholic beverage, Corpse reviver, Bacardi cocktail,
    Nick Voderman
    17 of 91
    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

    18 of 91
    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

    19 of 91
    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

    20 of 91
    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

    21 of 91
    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

    22 of 91
    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

    23 of 91
    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

    24 of 91


    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

    25 of 91
    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

    26 of 91
    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

    27 of 91
    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

    28 of 91
    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

    29 of 91
    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

    30 of 91
    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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