With a handful of days off from work and family and friends gathering to celebrate, the holidays are a prime time for relaxing … and, you know – enjoying excellent craft cocktails in multiples. Here’re some holiday cocktails perfect for toasting the end-of-year celebrations. And if you need something to sate the whole party, check out our recent roundup on boozy punches – they’re not just for Thanksgiving, ya know!
Speaking of giving thanks, you’ll be singing praises over our latest giveaway – click through to learn how to win the elegant and luxurious Absolut Elyx pineapple!
We got our holiday cocktail-splashed hands on a gorgeous, golden Absolut Elyx pineapple (pictured at top right). You’ve seen these babies, right? It’s pretty much the most beautiful crunk cup in existence, and we’re giving one away. Make it the star of your bar. Use it as a host/hostess cup that no one else can touch, or lend it to the guest of honor at your next gathering. So many uses for it, all of them deliciously fun! Enter to win the cup – an $85 value – via the Rafflecopter entry module below. The more ways you enter, the more chances you have to win. Good luck!
1½ oz. Nolet’s Gin
½ oz. Combier
½ oz. Clear Creek Cranberry Liqueur
½ oz. fresh lemon juice
¼ oz. simple syrup
Garnish: Grated nutmeg
Shake and strain into a coupe. Top with fresh grated nutmeg.
Knob Creek® Old Fashioned Holiday
By Chef Michael Symon
1½ parts Knob Creek® Rye Whiskey
½ part cinnamon syrup
½ part lemon
1 part Wild Ale (like Jolly Pumpkin Artisan Ales®)
1 egg white
Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.
By Sonoma Cider
½ oz. lavender simple syrup* (recipe below)
4-5 drops lemon juice
5 oz. Sonoma Cider’s The Hatchet
Garnish: Lemon twist
Pour simple syrup and cider into champagne flute and top with 4-5 drops lemon juice. Garnish with a twist and fresh lavender blossoms if you have them.
Lavender Simple Syrup
1 cup water
½ cup sugar
¼ cup lavender blossoms
In a small saucepan bring water, sugar and lavender to a simmer over medium heat. Cover with a lid and reduce heat to low and simmer for 5 minutes. Turn off the heat and allow to steep for 20 minutes. Strain through a fine-mesh sieve. Discard lavender.
1 part Cruzan® Single Barrel Rum
¾ part Jim Beam® Apple Liqueur
¼ part sweet vermouth
1 dash Angostura® Bitters
1 dash Perychaud’s® Bitters
Garnish: Sliced apple
Combine all ingredients in a mixing glass over ice and stir for 20 seconds. Strain over big ice cube into an Old Fashioned Glass. Garnish with a sliced apple.
Basil Hayden’s® Spiced Cocoa
2 parts Basil Hayden’s® Bourbon
¼ part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa* (recipe below)
Garnish: 2 chili peppers
Method: Preheat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.
Spicy Hot Cocoa
½ tbsp. unsweetened cocoa powder
½ tbsp. sugar
Pinch of salt
Pinch of cayenne pepper
¼ cup water
Mix dry ingredients together, add hot water and stir until dissolved.
By DeLeón™ Tequila
1½ oz. DeLeón™ Platinum Tequila
½ oz. fresh lime juice
¾ oz. fresh blood orange juice
¾ oz. cinnamon syrup
Garnish: Blood orange slice
Add all ingredients into a martini shaker with ice. Shake thoroughly. Strain into rocks glass. Garnish with a blood orange slice.
By mixologist Revae Schneider
1 oz. Baileys Espresso Crème
1 oz. Captain Morgan Original Spiced Rum
¾ oz. French vanilla creamer
¼ oz. chai syrup
Garnish: Star anise
Combine Baileys Espresso Crème, Captain Morgan spiced rum, vanilla creamer and chai syrup in a cocktail shaker half filled with ice. Shake well for 30 seconds. Strain into a coupe glass. Garnish with star anise.
2 parts FACUNDO NEO
¾ part Lillet Blanc
¾ part fresh-squeezed clementine juice
¼ part Benedictine
Martini Rossi Prosecco
Garnish: Gold leaf
In a mixing glass, stir all ingredients except prosecco until very cold. Pour into champagne flute and top with Martini Rossi Prosecco. Garnish with gold leaf.
By Absolut Elyx
2 oz. Absolut Elyx
½ oz. cherry brandy
½ oz. sweet vermouth
Stir over cubed ice and strain into a chilled cocktail coupe.
Dram & A Draft
By Highland Park
This isn’t really a recipe but a campaign: Scotch whisky label Highland Park is promoting a custom “7-pack” carrier for toting six craft beers and a 750ml bottle of an expression of Highland Park. Says Highland Park’s brand ambassador Stephanie Ridgway: “Whisky and beer just naturally complement one another, each having complex flavor profiles that are meant to be savored and enjoyed.” We can dig it!
By Dry Fly Distilling
1 oz. Dry Fly Triticale Whiskey
½ oz. fresh lemon juice
½ oz. white chocolate syrup
Garnish: A cherry
Shake first 3 ingredients. Pour into a coupe or flute glass. Top with sparkling wine. Garnish with a cherry.