Festive Holiday Cocktails

Spirited drinks to celebrate the season

Bourbon Cider



1 part Maker’s Mark® Bourbon
1–3 tablespoons sugar, to taste
2 dashes Angostura® Bitters
3 parts dry hard cider

Cherry and orange peel

In a champagne glass, stir together the sugar and the bitters until the sugar dissolves. Add Maker’s Mark®. Top with cold cider. Garnish with a cherry and an orange peel.

Bourbon Milk Punch



3 parts whole milk
2 parts half-and-half
1.5 parts Jim Beam® Bourbon
1 part sifted powdered sugar
Vanilla extract

Fresh grated nutmeg and cinnamon stick

In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy and ready to serve. Stir before serving it in a chilled glass, finished with a few gratings of fresh nutmeg. Garnish with a cinnamon stick.

Kiss Me Cocktail



1 part Basil Hayden’s® Bourbon
½ part DeKuyper® Razzmatazz®
Schnapps Liqueur
1 part passion fruit juice
Sparkling wine

Lemon peel

Shake all but sparkling wine with ice and strain into a chilled champagne flute then top with sparkling wine. Garnish with a lemon peel, or place a strawberry on the rim.

Merry Berry Buck



1½ parts Maker’s Mark® Bourbon
¾ parts lemon juice
1½ parts cranberry juice
Ginger beer

Fresh cranberries and lemon wheel

Add Maker’s, lemon and cranberry juice to a shaker with ice. Shake and strain into a highball glass over ice. Top with ginger beer. Garnish with fresh cranberries and lemon wheel.

Maple Old Fashioned



2 parts Knob Creek® Smoked Maple Bourbon
2–3 dashes of bitters
Small pinch of raw sugar
Splash of club soda

Orange slice and cherry

In a rocks glass, muddle the sugar and bitters. Add ice to the glass and pour bourbon over. Top with a splash of club soda, then garnish with the cherry and orange slice.

Bourbon Eggnog



750mL Basil Hayden’s® Bourbon
1 quart milk
1 quart heavy cream
2 dozen eggs
1½ cups sugar


Separate eggs. Beat yolks, whip in sugar and add Basil Hayden’s®. Beat whites until stiff, adding ½ cup sugar, if desired. Beat cream. Add whites, cream and milk to mixture. Add nutmeg to taste. Garnish each cup with nutmeg.

Basil Anise Smash



2 ounces Smoke Lab Aniseed Vodka
1 ounce fresh lemon juice
½ ounce simple syrup
1-2 fresh basil leaves

Fresh basil sprig and star anise

Muddle basil leaves in an old-fashioned serving glass. Add remaining ingredients to a shaker with ice. Shake until chilled and strain into glass with muddled basil. Garnish with fresh basil sprig and star anise. Enjoy!

RedhotSugar Spice, Red Hot Nice


1½ ounces Jam Jar Sweet Shiraz
1 ounce apple brandy
¼ ounce lemon juice
3ounces water

Thin apple slices and cinnamon stick

Mix all the ingredients to a small saucepan and cook over medium heat until hot. Pour into a thick-walled mug and garnish with an apple slice and a cinnamon stick!

AlexanderCaorunn Alexander


1½ ounces Caorunn Gin
½ ounce Crème De Cacao White
1 ounce cream
½ ounce milk


Add all ingredients in a shaker, shake and double strain into a coupe glass. Garnish with grated whole nutmeg.

GrantyGranty Burn Old-Fashioned


2½ ounces Speyburn 10 Year Old
¼ ounce simple syrup
3 dashes orange bitters

Orange peel

Add ingredients to a rocks glass with ice and stir well. Garnish with an orange peel.

EspressomartiniEspresso Martini


2 ounce vodka
1 ounce FAIR Café Liqueur
1 ounce coffee (cold or freshly brewed)

Coffee beans or cinnamon

Combine ingredients with ice and give a strong shake. Strain and serve in a martini glass. Garnish with coffee beans or a sprinkle of cinnamon.

HighballHatozaki Highball


2 ounces Hatozaki Finest Whisky
1 teaspoon fresh lemon juice
1 teaspoon fresh ginger
Top with club soda or seltzer


Build in a highball glass and stir. Garnish with lemon.

FireyeggnogFiery Eggnog


1 part Fireball® Cinnamon Whisky

2 parts Mr. Boston Egg Nog

Serve on the rocks or chilled.


MyersoldfashionedMyers’s® Rum Old-Fashioned


1½ parts Myers’s® Original Dark Rum
½ teaspoon of granulated sugar
Few dashes of bitters

Maraschino cherry, orange or lemon peel

Place sugar in an old-fashioned glass and moisten the sugar with a few dashes of bitters. Add enough water so the sugar can be crushed and dissolved. Add ice and top with Myers’s® Original Dark Rum. Garnish with a cherry, orange or lemon peel and enjoy!

HottoddyTincup Hot Toddy


2 parts TINCUP RYE®
1 tablespoon mild honey
2 teaspoons fresh lemon juice
¼ part boiling hot water


1 lemon twist
4–5 cloves

Fill glass with boiling water and let stand. Cut a lemon twist and stud it with cloves. Throw out the water in the mug and add fresh boiling water. Add honey and stir to dissolve. Add lemon and clove garnish, along with lemon juice, and stir.  Add TINCUP® Rye and stir a final time.

Snowfall Spritz


1 ounce Grainger’s Deluxe Organic Vodka
1 ounce St. Elder Natural Elderflower Liqueur
1 ounce pomegranate juice
4 ounces sparkling wine

Combine all ingredients and serve over ice in a wine glass

PinacoladaMonkey Shoulder Piña Colada


2 parts Monkey Shoulder
2 parts Coco Lopez
3 parts pineapple juice
¾ part lime juice
3 dashes angostura bitters
Pinch of salt


Pineapple fronds and wedge

Add all ingredients to a blender and blend until smooth. Add a dash of sugar syrup to taste. Pour into a tall glass. Garnish with a pineapple leaf and chunk.

GranadahighballGranada Highball


1½ ounces 1800® Cristalino Tequila
1 ounce pomegranate juice
½ ounce simple syrup
Top with soda


Fresh pomegranate and lime

Build in a highball glass and stir. Garnish with fresh pomegranate and lime.

AppletoddyWinter Apple Toddy


2 parts X by Glenmorangie
3 parts pressed apple juice
1 part lemon juice
1 dessert spoon of honey (to taste)


Clove studded orange wheel, cinnamon stick and star anise

Pour ingredients (except whisky) into a saucepan and bring to a simmer on a low heat. Do not allow to boil. Pour whisky into glass and top with hot ingredients.

HendricksfizzHendrick’s Cranberry Fizz


1 part Hendrick’s Gin
2 parts cranberry juice
1 part sparkling wine


Cucumber slices, mint sprig and cranberries

Combine all ingredients in a highball glass filled with cubed ice and lightly stir. Garnish with cucumber slices, mint sprig and cranberries.

New England Royale


½ounce Flag Hill Cranberry Liqueur, Raspberry Liqueur, or Blueberry Liqueur
~5ounces Flag Hill Sparkling Cayuga White
Garnish: Lemon twist or cranberry spear

In a champagne flute, add ½ ounce of desired Flag Hill fruit liqueur. Top off glass with Flag Hill Sparkling Cayuga White. Add garnish if desired.


Categories: Food & Drink, Holiday Guide Food