The holidays are here, and we’ve rounded up a collection of holiday cocktail recipes to help you celebrate the season.
Garrison Brothers Bourbon Ball Drop
Ingredients:
1 oz Garrison Brothers Small Batch Bourbon
2 dashes angostura bitters
2 oz dry hard cider
sugar to taste
Directions:
In a flute glass, add Garrison Brothers bourbon, bitters, and sugar to taste. Top with a dry hard cider and garnish with a cherry and an orange peel.
Recipe courtesy of Garrison Brothers.
Holiday Sour
Ingredients:
1.5 oz George Dickel Rye
0.75 oz Fresh Lemon Juice
0.5 oz Apple-honey Syrup
4 Dashes Hella Cocktail Co Aromatic Bitters
Directions:
Mix all ingredients together. Stir and serve in highball glass. Garnish with thin lemon wheel and cinnamon stick.
Recipe courtesy of George Dickel Tennessee Whisky.
Rudolph’s Barrel-Infused Old Fashioned
Ingredients:
2 oz. Garrison Brothers Small Batch Bourbon
1/2 oz. Liber & Co. Barrel-Infused Demerara Syrup
2 Dashes Bitter Truth Jerry Thomas Bitters
Directions:
In a mixing glass, combine all ingredients over ice and stir for 15 seconds. Strain into a rocks glass over a large cube. Garnish with an orange peel and cherry.
Recipe courtesy of Garrison Brothers.
Horchata
Ingredients:
5 cups unsweetened rice milk
1 1/2 cups unsweetened almond milk
1 Mexican cinnamon stick
6 tablespoons condensed milk
1 1/2 cups Smirnoff Vanilla
Directions:
Combine all the ingredients in a blender and blend for 30 seconds. Strain the mixture through a fine mesh sieve into a pitcher then transfer to the refrigerator to chill for at least 2 hours. Serve over ice and garnish with a sprinkle of ground cinnamon and a cinnamon stick. Serves 6.
Recipe courtesy of Smirnoff.
Bubbly and Bright
Ingredients:
1.5 oz. George Dickel Bottled in Bond
0.75 oz. Champagne Plum Syrup*
0.5 oz. Fresh Squeezed Lemon Juice
2 dashes Chocolate Cherry Bark Bitters (Chocolate or Stone Fruit Bitters Work Well here as
well)
1.75 oz. Ginger Beer
*Champagne Plum Syrup
Ingredients:
6 oz. Sparkling Wine
1 cup chopped plums (~1 medium sized plum)
¼ c. brown sugar
⅛ tsp. Vanilla extract
Directions:
For the champagne plum syrup, combine all ingredients in a small pot: Bring to boil, then bring to a simmer on low – medium heat. Once the syrup has reduced about ¼ in volume and there are no longer bubbles, when you stir and the plums are soft and more transparent, remove from heat and allow to cool before straining the plums out. For the cocktail, in a shaking tin ½ full of ice, add: 1.5 oz. George Dickel Bottled in Bond, 0.75 oz. Champagne Plum Syrup, 0.5 oz. Fresh Squeezed Lemon Juice, 2 dashes Chocolate Cherry Bark Bitters. Shake well and double strain into a coupe glass. Top with 1.75 oz. Ginger Beer and Garnish with a Plum Rose.
Recipe courtesy of George Dickel Tennessee Whisky.
Cranberry Blitzen
Ingredients:
1.5 oz Smokey Reposado Tequila
.5 oz Agave
Rosemary (muddle optional)
2 oz cranberry
2 oz Orange Juice
.5 oz Grand Marnier floater
Ground Cinnamon and Nutmeg
Directions:
Muddle Rosemary with Reposado Tequila and Agave. Add ice to Highball or festive glassware and pour in mix. Add Cranberry and Orange Juice. Float Grand Marnier. Garnish with orange, rosemary sprig, and fresh cranberries. Sprinkle with cinnamon and nutmeg.
Recipe courtesy of SneakyTiki Bar – Pensacola, Florida.
Jolly Gin-erita
Ingredients:
1 oz Taffer’s Strawberry Margarita Mix
1 oz Gin
1 oz Raspberry Cinnamon Simple Syrup
Top with Prosecco
Gingerbread cookie and Raspberry Garnish
Directions:
Combine all except prosecco in a shaker with ice. Strain into a coupe glass. Top with prosecco. Garnish with gingerbread cookie and raspberries.
Recipe courtesy of Front Porch Cocktails for Taffer’s Mixologist.
Smoked Old Fashioned
Ingredients:
2 oz Basil Hayden Dark Rye
1/2 oz simple syrup
6 dashes of mixed bitters (bourbon barrel aromatics and spiced cherry)
2 orange rind slices
Brandy-soaked cherry
Directions:
Place bitters and 1 orange rind into mixing glass and muddle. Add Basil Hayden Dark Rye (2 oz) and simple syrup (1/2 oz) with cubed ice. Mix for about 25-30 rotations. Strain into rocks glass over a large cube of ice and garnish with a second orange rind and cherry.
Smoking process:
Get hickory wood chips and torch over a plank of wood. When chips begin to smoke remove torch and place rocks glass over the burning chips upside down to allow smoke to fill glass. Let the glass sit while preparing the cocktail.
The District Seville Steak & Seafood – Pensacola, Florida
Coquito
Ingredients:
2 cups lite unsweetened coconut milk
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 cup whole milk
1 large cinnamon stick
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 cup Smirnoff Vanilla
1/4 cup CÎROC VS Brandy
Directions:
Combine the coconut milk, condensed milk, evaporated milk, whole milk, cinnamon stick and nutmeg in a blender and blend for 30 seconds. Strain the mixture through a fine mesh strainer into a large pitcher then whisk in the spirits. Chill in the refrigerator for at least 2 hours, until cold. Serve over ice and garnish with fresh nutmeg or a sprinkle of ground cinnamon.
Recipe courtesy of Smirnoff.
Cranberry Jalapeño Punch
Ingredients:
20 oz. Tanteo Jalapeño Tequila
20 oz. 100% Cranberry Juice (No sugar added)
10 oz. Fresh Lime Juice
7.5 oz. Agave Nectar
Directions:
Top with lime slices, fresh cranberries and jalapeños.
Courtesy of Tanteo Tequila.
Cranberry 75
Ingredients:
Large Handful of Cranberries
2 Sprigs of Rosemary
.25 oz Agave Syrup
.5 oz Fresh Squeezed Lemon Juice
1.5 oz Waterloo Gin
Top with Champagne
Directions:
Add agave syrup and cranberries to shaker tin. Lightly muddle. Add rosemary sprigs and muddle those as well. Add lemon juice and Waterloo Gin. Add ice to glass (recommended glass- Mason Jar Glass). Shake for 5 to 10 seconds. Double strain into glass. Top with champagne. Garnish with cranberries and a sprig of rosemary.
Recipe courtesy of Blend Lounge – Pensacola, Florida, Bartender: Savanna Hallmark
Death in the Afternoon
Ingredients:
.8 ounces Absinthe Refined
4 ounces Champagne
Directions:
Pour the absinthe first in a cocktail or champagne glass and top it with the Champagne.
Recipe courtesy of Absente Absinthe Refined.
Be My Clementine
Ingredients:
50 ml Beefeater 24
250 ml Clementine / Orange Juice
25 ml Lemon Juice
5 ml Brown Sugar
1/2 teaspoon ground cinnamon
2 tablespoons honey
3 whole cloves
1 slice orange, pierced with 3 cloves
Directions:
Add all ingredients excluding gin to a saucepan. Bring to boil and simmer, stirring regularly
for 20 minutes. Add gin and strain mixture into mug.
Recipe courtesy of Beefeater Gin.
Cornucopia
Ingredients:
4-5 dashes BITTERTALES Aromatic Bitters
.5 oz Fresh Lemon Juice
.5 oz Medium Sherry
.5 oz Spiced Simple Syrup*
1 oz Fresh Apple Juice or Cider
1.5 oz Whiskey
1.5 oz Sparkling Water
Spiced Simple Syrup:
Ingredients:
10 oz Evaporated Cane Sugar
10 oz Heated Filtered Water
Cinnamon Stick
3 Allspice Berries
3 Star Anise
4 Black Peppercorns
Directions:
For the syrup, crack (not crush) all spices and add to saucepan over medium heat. Toast for 5 minutes until aromatic, then add water. Bring to just below boiling temp and add sugar. Mix until sugar is fully incorporated, then strain off spices and set aside to cool. Refrigerate for up to 2 weeks. For the cocktail, combine all ingredients except bitters and sparkling water, add ice, and shake. Strain ingredients into highball glass with ice. Top with bitters, then add soda water to top, creating aromatic foam. Add fanned apple slices and serve.
Recipe courtesy of BITTERTALES Aromatic Bitter.
Picture This
Ingredients:
1.5 thyme infused sotol
.5 St Germain
.5 lime
1 blood orange
.5 simple
Garnish: dehydrated blood orange
Directions:
Shake, strain, rocks. Double Old Fashioned Glass with spicy rim.
Recipe courtesy of Salazar.
Spicy Gingerbread Margarita
Ingredients:
1½ Oz. Tanteo Chipotle Tequila
1/2 Oz. Monin Gingerbread Syrup
1/2 Oz. Agave Nectar
1 Oz. Fresh Lemon Juice
1 Oz. Apple Cider
Directions:
Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled glass.
