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

Maybe just half a drink more...

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.

1 of 101
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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2 of 101
Courtesy
Tree Topper Star-Rita

Ingredients:

2 oz. 1800 Añejo Tequila

.75 oz. Apple Cider

Dash of Orange Bitters

Directions:

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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3 of 101
Courtesy
Rudolph's Nose

Ingredients:

2 oz. 1800 Reposado Tequila

.75 oz. Lime Juice

.5 oz. Agave syrup

Pinch of Cilantro

Top with Pinot Noir

Directions:

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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4 of 101
Courtesy
Fireside Hot Chocolate

Ingredients:

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

Directions:

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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5 of 101
Courtesy
Bourbon and Shrub

Ingredients:

2 oz. Buffalo Trace Bourbon

2 oz. McClary Brother's Apple Pie Shrub

Ginger Beer

Directions:

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

Courtesy of Strip House, NYC

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Courtesy
Rosé Royale

Ingredients:

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

Directions:

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

Ingredients:

4 oz. Ruffino Sparkling Rosé

1.5 oz. Pomegranate juice

1.5 oz. Lime Perrier/La Croix

Directions:

Build in a champagne flute. Garnish with pomegranate seed.

Courtesy of Ruffino

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8 of 101
Masskara

Ingredients:

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

Directions:

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

Ingredients:

2 oz. Nolet's Gin

1 oz. Pomegranate Juice

.5 oz. Lemon Juice

Club Soda

Rosemary Sprigs & Pomegranate Arils, for garnish

Directions:

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

Courtesy of Pearl's Rooftop

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Rosemary Whisper

Ingredients:

2 parts SVEDKA Vanilla, infused with rosemary*

1 part Fresh Sour Mix

½ part Egg White

Rosemary Sprig

Directions:

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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11 of 101
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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12 of 101
Tim Williams
Broad Street

Ingredients:

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

Directions:

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

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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14 of 101
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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15 of 101
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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20 of 101
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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25 of 101
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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Coco Crush

Ingredients:

2 oz.1800® Coconut Tequila

2 oz. Fresh Lime Juice

1 oz. Ginger Beer

1 oz. Grapefruit Juice

Rosemary, for garnish

Directions:

Combine all ingredients in cocktail shaker, shake, and strain. Serve in rocks glass and garnish with sprig of rosemary.

Courtesy of 1800 Tequila

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Ave Martini

Ingredients:

1.5 oz. Averna Sambuca

1.5 oz. Partida Tequila Reposado

2 tbsp. Coffee Ice Cream/Sorbet

Directions:

Mix ingredients in a shaker with ice, then garnish with ground cinnamon.

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Cobbler Punch

Ingredients:

1 ½ parts Frangelico

¾ parts SKYY Vodka

¾ parts Amontillado Sherry

1 part Cold Earl Gray Tea

½ parts Lemon Juice

1 part Cold Filtered Water

1 bag of Raspberries

Directions:

Pour all ingredients into a punch bowl. Stir vigorously. Add raspberries. Garnish glasses with mint.

Created by Otis Florence, notable NYC bartender

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Apple Pie Moscow Mule

Ingredients:

4 oz. Apple Cider

4 oz. Apple Pie Vodka or Caramel Vodka

1 bottle Ginger Beer or Hard Apple Cider Beer

Directions:

Fill 2 copper mugs with ice. In a cocktail shaker combine all but the beer. Shake it up. Fill the mugs half way. Finish with the beer until full. Garnish with cinnamon sticks and apple slices.

Created by celebrity caterer Andrea Correale, the founder and president of Elegant Affairs

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Holiday Berry Sangria

Ingredients:

1 Bottle Be Mixed Cucumber Mint

4 oz. Sauvignon Blanc

6 Grapes

7 Blackberries

Splash of Soda Water

Directions:

Muddle blackberries and grapes. Combine all ingredients into a glass over ice. Stir.

Courtesy of Be Mixed Cocktail Mixers

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Babbo's Toddy

Ingredients:

1/2 oz. Campari

1/2 oz. Wild Turkey 101 Bourbon

1 oz. Sweet Vermouth

3/4 oz. Cinnamon Syrup

Directions:

Build ingredients into warm 8 ½ oz. mug and top with boiling water. Garnish with an orange slice. To make cinnamon simple syrup, bring 4 cinnamon sticks, one cup sugar, and one cup water to a boil. Remove from heat and let cool.

Created by Erick Castro, Soda & Swine

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Getty Images
Bonbon of the Vanities

Ingredients:

1.7 oz Russian Standard Vodka

.85 oz. Banana Liqueur

.85 oz. Peach Liqueur

2.7 oz. Orange Juice

.33 oz. Grenadine

Directions:

Fill 1/3 shaker with ice before adding ingredients. Shake for 3-5 seconds, add 3 ice cubes to a highball glass, and strain the mixture over ice. Add grenadine and garnish with an orange slice.

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Something May Catch Fire

Ingredients:

2 oz. Tamarind Infused Espolon Blanco Tequila

3/4 oz. Cherau Aloe Vera Liqueur

3/4 oz. Yellow Chartreuse

1 oz. Lemon Juice

3/4 oz. Pineapple Juice

Directions:

Shake/strain/serve over crushed ice. Garnish with lime wheels, cassia sticks, and rosemary. Burn rosemary and cassia with a butane torch.

Courtesy of CliQue Bar & Lounge

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Winter Ruby

Ingredients:

2 oz. Elit Vodka

1 oz. Hibiscus Cranberry Shrub

1 oz. Lemon Juice

1 tsp. Honey

Directions:

Add all ingredients to a shaker and shake, then strain, into a cocktail glass. Garnish with gold flake.

...

Ingredients for the Shrub:

2 cups Water

2 cups Sugar

2 cups Apple Cider Vinegar

3 cups Sugar

1 lb. Cranberries

10 grams Dried Hibiscus Flowers

Directions:

Add sugar, water, hibiscus, and cranberries to a pot and bring to a boil. Reduce heat and simmer for 10 minutes. Allow to cool and then strain through cheesecloth or fine strainer. Add apple cider vinegar to the mixture and stir to combine. Store in the refrigerator.

Created by Jeremy Oertel, Donna BK

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Fireside Delight

Ingredients:

6 oz. Patrón Añejo

2 oz. Patrón XO Café Incendio

3 cups Milk

.75 circle of Chocolate Abuelita

Directions:

Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Añejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon.

Created by Damian Windsor, Power House (LA)

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Sugar Plum Fizz

Ingredients:

1 ½ parts Ménage à Trois Vodka

¼ part Fresh Lemon Juice

¼ part Cherry Herring

¼ part Simple Syrup

Egg White

Plum Bitters

Directions:

In a cocktail shaker add vodka and cheering herring. Shake and strain over ice. In a separate shaker, prepare the egg white sour mixture. Pour over top and dash with plum bitters. Garnish with three Luxardo cherries.

Created by Nicole Trzaska, The Liberty, NYC

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Getty Images
Eggnog

Ingredients:

8 Large Eggs

4 Egg Yolks

1 cup Granulated Sugar

5 cups Whole Milk

1 1/2 cups Mount Gay ECLIPSE Rum

1 cup 80-proof Bourbon

1 tbsp. Pure Vanilla Extract

1/2 tsp. Freshly Grated Nutmeg

2 cups Whipping Cream

2 tbsp. Superfine Sugar

Directions:

In a mixing bowl, whisk eggs, yolks, and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily until the mixture reaches 160-170° F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.

Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla the Mount Gay ECLIPSE rum, bourbon, and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least 3 hours and or up to 1 day.

Just before serving, whip cream to very soft peaks, beating in superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.

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Ménage à Mistletoe

Ingredients:

1 ½ parts Ménage à Trois Citrus Vodka

¾ part Lemon Juice

¾ part Tart Cranberry Jam

Directions:

In a cocktail shaker add all ingredients, shake, and strain into a coupe glass. Garnish with a rosemary sprig and cranberries.

Created by Nicole Trzaska at The Liberty, NYC

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Spicy Pear Mojito

Ingredients:

1/4 Whole Fresh Pear, cored and chopped

6 Fresh Mint Leaves

3 Lime Wedges

1/2 oz. Monin Pineapple Chipotle Syrup

1/2 oz. Simple Syrup

1 1/2 oz. Grey Goose La Poire Vodka

1 oz. Perrier

Directions:

Muddle pear, lime, and mint in shaker. Add ice, pineapple chipotle syrup, simple syrup, and Grey Goose La Poire. Shake vigorously. Strain loosely into a glass with ice. Top with Perrier. Garnish with a squeeze of lime, mint sprig, and a pear corkscrew.

Created by Commer Beverage

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Minted Memory

Ingredients:

1 oz. Bombay Gin

1 oz. Pimm's No. 1

1/2 oz. Lemon Juice

1 oz. Minted Vinegar Syrup

Small Pinch of Fresh Mint

Splash of Soda Water

Directions:

Muddle mint, lemon, and syrup lightly in mixing glass. Add spirits and fill with ice. Shake and strain into ice-filled collins glass. Garnish with cucumber and mint.

Created by Reza Esmaili, bar manager at Zare at Fly Trap

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White Russian

Ingredients:

5 parts Russian Standard Vodka

2 parts Coffee Liqueur

3 parts Fresh Cream

Directions:

Pour coffee, liqueur, and Russian Standard vodka over ice and stir gently. Float fresh cream on top.

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Spanish Cobbler

Ingredients:

2 Orange Wheels

1 tsp. Sugar (or 1/2 oz. agave nectar or simple syrup)

6 oz. Champagne or Sparkling Wine

Fresh Seasonal Small Fruit, such as blueberries, raspberries, blackberries, or grapes

Lemon Rind Garnish

Crushed Ice

Directions:

Place 1 orange wheel in the bottom of each of two double rocks glasses. Add 1/4 oz. sweetener to each glass and fill 2/3 of the way with crushed ice. Add 3 oz. wine to each portion and lightly stir. Pack glasses with fruit. Top drinks with lemon rind. Enjoy bites of wine-soaked fruit as you sip this sexy Spanish old-style drink.

Created by Reza Esmaili, bar manger at Zare at Fly Trap

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NAVAN Orchid Martini

Ingredients:

1/2 oz. NAVAN Natural Vanilla Liqueur

1 oz. Belvedere Vodka

1/2 oz. Simple Syrup

3/4 oz. Fresh Lemon Juice

Moët & Chandon White Star

Directions:

Shake with ice. Strain into a martini glass and top with champagne.

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Vanille Bourbon

Ingredients:

1/2 oz. Tamarind Syrup

1/2 oz. NAVAN Natural Vanilla Liqueur

1 1/2 oz. Bourbon

1 oz. Club Soda

Directions:

In a mixing glass add all ingredients except the soda, add ice, shake, and strain over fresh ice into a rocks glass. Add soda and garnish with 3 brandied cherries on a pick.

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Chandon Fizz

Ingredients:

1/2 oz. Grand Marnier

1/2 oz. Fresh Pomegranate Juice

Chandon Blanc de Noirs

Pomegranate Seeds

Directions:

Combine Grand Marnier with fresh pomegranate juice. Pour into a champagne flute. Top with Chandon Blanc de Noirs. Toss in a few pomegranate seeds for garnish.

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Wild Apple Pie

Ingredients:

Wild Turkey American Honey

Brown Sugar, or cinnamon and sugar

Apple Slice

Directions:

Wet the rim of a rocks glass, dip in brown sugar or cinnamon and sugar. Pour American Honey into glass and garnish with an apple slice.

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Cozy PAMA Cider

Ingredients:

2 oz. PAMA Pomegranate Liqueur

3 oz. Hot Mulled Apple Cider

Cinnamon

Superfine Sugar

Orange Spiral

Directions:

Heat glass; rim with cinnamon and superfine sugar. Add PAMA and hot mulled apple cider. Garnish with orange spiral.

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Bohemian Cocktail

Ingredients:

1 1/2 oz Martini & Rossi Rosso Vermouth

2 oz. Orange Juice

1 oz. Cranberry Juice

1/4 oz. Grenadine

Directions:

Fill glass halfway with ice. Pour in Martini & Rossi Rosso Vermouth, orange juice, and cranberry juice. Pour grenadine down the inside of the glass and let settle to the bottom. Garnish with an orange slice.

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La Roma

Ingredients:

2 oz. Agua Luca

1 oz. PAMA Pomegranate Liqueur

1/2 oz. Grenadine

Juice of 1 Lime

Directions:

Shake over ice, strain into a champagne flute, and top with champagne or rosé cava (garnish with a few pomegranate seeds). It can also be served as a punch.

Created by Courtney Bissonnette of Toro in Boston

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Mexican Cosmopolitan

Ingredients:

1 oz. Agavero

2 oz. Vodka

Splash of Cranberry Juice

Splash of Lime Juice

Directions:

Combine ingredients in a shaker with ice. Pour into a martini glass and garnish with an orange slice.

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Mexican Coffee

Ingredients:

1 oz. Agavero

Coffee

Spoonful of Fresh Cream

Directions:

Add Agavero to cup of coffee and top with a fresh cream.

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57 of 101
Smoked Anise

Ingredients:

1/8 oz. Laphroaig 10-Year-Old

1/2 oz. Marie Brizard Anisette

2 oz. Sobieski Vodka

Star Anise, for garnish

Directions:

In a mixing glass, combine all ingredients and fill with ice. Stir well for 15 seconds and julep-strain up into a chilled cocktail glass. Garnish with a floating star anise.

Created by H. Joseph Ehrmann, Elixir San Francisco

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58 of 101
Sweet Tail

Ingredients:

4-6 oz. Bulldog Gin

3 Mint Sprigs

2-3 Vanilla Beans

3/4 oz. Crème de Cassis

1 oz. Simple Syrup

Directions:

In cocktail glass, muddle mint and sliced vanilla beans. Add simple syrup and Bulldog Gin to glass. Let sit for 15 seconds. Transfer into ice-filled shaker, shake generously, and strain into flute glass using tea strainer. Gently pour in crème de cassis and garnish with mint sprigs. Optional: Add 7-Up or Sprite.

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59 of 101
The Velvet Edie

Ingredients:

3 parts Martini & Rossi Bianco Vermouth

1 part Lemon Juice

1/2 part Simple Syrup

2 Raspberries

2 Mint Leaves

Directions:

Gently muddle 1 raspberry and 1 mint leaf with simple syrup in the base of a martini shaker. Add remaining ingredients and ice. Shake well and strain over ice. Garnish with lemon slice, raspberry, and mint leaf.

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60 of 101
PAMA Pine

Ingredients:

4 oz. Van Gogh Pineapple Vodka

4 oz. PAMA Pomegranate Liqueur

Splash of Lime Juice

Directions:

Combine, shake, and serve.

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61 of 101
The Kasbah

Ingredients:

1 oz. Russian Standard Vodka

1 dash Sesame Seeds

2 Cloves

1.8 oz. Fresh Watermelon

.7 oz. Cointreau

1 dash Campari

Directions:

Muddle sesame seeds, cloves, and watermelon in a mixing glass. Add remaining liquids and shake over crushed ice. Strain into a chilled cocktail glass. Garnish with a kumquat.

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