Yule Love These 12 Holiday Cocktails
Ah, the holidays.
One of the most important times of the year, when family from around the country or around the world gather to celebrate the end of the year, love, et cetera. Regardless of what celebrations you practice, chances are in the next few days (if you’re not already) you’re going to be packed into a too-small house with aunts, uncles, cousins, and siblings for a little too long and have to listen to one too many conversations about the election, how you’re still single, or why you haven’t been promoted in two years. Take a breath, we’ve been and will be there too, and we’re here to help.
Below, you’ll find cocktails for every palate. From winter warmers to drinks that just get the job done, there’s a little something for everyone.
If you happen to be part of a family that gets along during holidays, great! Mix up a batch of these, light a fire in the fire place, and drink up.
The 8th Day
- 1 ½ parts Havana Club Añejo Clásico
- 3 parts Chai Tea
- 1 ¾ parts coconut milk
- 1 part simple syrup or 1 tbsp white sugar
Method: Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat, do not boil. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick
(Created by Willy Shine, Brand Meister)
- 1 oz Jägermeister
- .5 oz Hans Reisetbauer Hazelnut Eau de Vie
- .5 oz Vanilla Brown sugar syrup (house made)*
- 3-4 oz Hot chicory coffee
- Fresh whipped cream
Method: Batch Jäger, eau de vie, and brown sugar syrup together in advance & add hot coffee during production.
* Vanilla Brown sugar syrup: equal parts sugar to water with vanilla extract to taste
- 2 parts Facundo Eximo Rum
- 1 part Ruby Porto
- 1 teaspoon white sugar
- Orange wedges
Method: Place port, orange, and cloves in a small pot. Warm and allow to simmer for 2-3 minutes, but do not allow the liquid to boil. Pour contents into a snifter or stemless wine glass. Add FACUNDO EXIMO and stir. Add sugar and serve warm.
(Created by Pistoleros Tequila and Taco Bar, Houston)
- 2 oz peppermint infused Casamigos Blanco (3 candy canes to every 6 oz of Casamigos Blanco)
- 1 oz horchata liqueur
Method: Shake and pour over ice, Peppermint rim. Top with cinnamon.
- 1 oz Koval Single Barrel Bourbon
- 2 oz Ginger Beer
- 2 oz Sparkling Cider
Method: Add bourbon, ginger beer, and cider to a mule mug filled with crushed ice and stir. Garnish with an apple slice.
The CC 100% Rye War On Winter
- 1 part Canadian Club 100% Rye Whisky
- 3 parts Steamed Milk
- 1 pinch Brown Sugar
- Dried Cloves (to taste)
- 1-2 Cinnamon Sticks
- Dash of Nutmeg
Method: Heat milk on stove on low heat with cinnamon, clove, nutmeg and brown sugar. Stir until combined and bring to a quick boil. Pour CC 100% Rye into a heat-proof glass and add milk mixture. Top with milk foam and a dash of cinnamon powder.
(Created by Karl Bernholtz, Bluebird, NYC)
- 5 oz. Santera Reposado
- 25 oz. Dark Rum
- 1/3 oz. Walnut Liqueur
- 1 oz. Blood Orange/Star Anise/Vanilla Cordial*
- 5 oz. Fresh Lemon Juice
- 1 barspoon Allspice
Method: Combine ingredients in a shaker with ice and shake until cold. Strain into a coupe and garnish with grated nutmeg. (Optional) Garnish with fresh stick of pine or blood orange wheel.
- 16 oz White Sugar
- 2 oz Brown Sugar
- 16 oz Orange Juice
- 1 Blood Orange, peeled and diced
- 1 Lemon, peeled and chopped
- .5 or 0.75 oz Star Anise, toasted
- Half cap of Vanilla Extract
Method: Toast star anise in a pan. In a separate pot, combine all other ingredients and simmer down for 10-15 minutes. Add star anise and let cool. Strain the liquid, and reserve blood orange and lemon solids and blend them. Add blended mixture to final syrup.
New Amsterdam Hot Apple Cider Toddy
- 1 oz. New Amsterdam 80 Proof
- 1 Tablespoon Honey
- 1/4 cup Hot Apple Cider
- Garnish: Cinnamon Stick & 1 Whole Star Anise
Method: Add ingredients into a coffee mug, and stir together before garnishing.
- 2 parts Hornitos Black Barrel Tequila
- 1 part apple cider
- ¾ part fresh lime juice
- ½ part maple syrup
- 3 dashes Angostura bitters
- Apple slice
Method: Combine ingredients in a shaker with ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with an apple slice.
Holiday Ornament (not meant for the tree!)
(Created by Ashley Rodriguez)
- 1 1/2 oz Baileys Original
- 1 oz Vodka
- 1-2 oz Heavy Cream
- 2 dashes Peppermint Extract
- Honey for Ornament Rim
- Crushed Candy Canes for Ornament Rim
- Mini Candy Cane for Garnish
Method: Combine Baileys Original, vodka, heavy cream and peppermint extract into a cocktail shaker with ice. Shake Well. Line the rim of clear ornament with honey and dip into crushed candy cane pieces. Funnel contents from shaker into ornament. Garnish with mini candy cane.
(Created by Sean McCreedy for Kindred, Davidson, NC)
- 1.75 oz. Carriage House Apple Brandy
- Apple Cider
- Fresh Lemon Juice
- .75 oz. Egg Whites
- .50 oz. Honey
- 1 whole Nutmeg
Method: Combine Apple Brandy, fresh lemon juice, egg whites, honey and Apple Cider in a shaker tin. Shake vigorously for 20 second to froth the egg whites. Add ice and shake vigorously for another 20 seconds. Double strain into a coupe glass. Make sure you have at least a quarter inch of froth on top. Micro plane fresh Nutmeg on half of foam.
‘Only At’ Golden Emperor
(Created by Wes Lou, Hakkasan New York)
- 5 oz. Kraken black spiced rum
- 5 oz. Ginger juice
- 5 oz. Lemon juice
- 5 oz. Agave nectar
- 5 Fresh pineapple juice
- Grated cinnamon
Method: Add ice cubes, shake, pour into the glass (full of fresh ice cubes), grate the cinnamon 5 times over the top.