18 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
Garnish: 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
Garnish: 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
Garnish: 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
Garnish: 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
Garnish: 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
Garnish: Nutmeg

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.

Proper Irish Coffee


2 ounces Proper No. Twelve Whiskey
4 ounces hot coffee
¾ ounce simple syrup
2–3 ounces heavy cream
Garnish: Grating of nutmeg on top

In a shaker or jar, shake or whip heavy cream until slightly thickened (not completely stiff). In a mug, add Proper No. Twelve Whiskey, hot coffee and simple syrup.

Stir. Carefully layer on top the thickened heavy cream until it covers the drink.

Onyx Peach-loma


2 ounces Crystal Head Onyx
½ ounce peach liqueur
½ ounce lime juice
1 ounce grapefruit juice
Club soda
Add all in ingredients in a glass over ice. Top with club soda.(Tip: No grapefruit juice? Use a grapefruit soda such as Q mixers!)

Ciderhouse Mule


1½ ounces Ghost Tequila
1 ounce apple cider
Ginger beer
Juice of ½ a lime
Garnish: Lime wheel Apple slice

Squeeze lime juice into glass. Add 2-3 ice cubes, then pour in Ghost and apple cider, top with ginger beer to fill. Drop in apple slices and garnish with a lime wheel.

Espresso Martini


2 ounces Tito’s Handmade Vodka
1 ounce espresso liqueur
1 ounce espresso
½ ounce simple syrup
½ ounce creamer, optional
Garnish: 3 espresso beans

Add all ingredients to a shaker with ice. Shake and strain into a glass. Garnish with espresso beans.

Maple Old-Fashioned


1 ounce High West Double Rye
½ ounce High West American Prairie Bourbon
½ ounce Sapling Vermont Maple Liqueur
3 dashes angostura bitters
Garnish: Orange twist and lemon twist

Add ingredients into an old-fashioned glass, add 1×1 ice, stir in the glass. Garnish with orange and lemon twists.

Hot Buttered Rum


2 parts Kraken® Rum
1 tablespoon butter
1 teaspoon brown sugar
Dash cinnamon, nutmeg and allspice
5 parts hot water

Mix butter, brown sugar, cinnamon, nutmeg and allspice until blended and smooth. Add the rum and then hot water. Stir until the butter mixture dissolves.

Broken Manhattan


2½ ounces Heresy Rye Whiskey
2 dashes Infuse Sassafras bitters
1 ounce sweet vermouth
Garnish: 1 amarena cherry

Fill a stirring glass with ice. Dash the bitters, add vermouth, and rye whiskey. Stir well, strain and serve up. Garnish with the cherry.

Horchata Punch


4 parts Jose Cuervo Traditional®
6 parts organic almond milk
1 parts agave nectar
1 parts cinnamon simple syrup
½ tablespoon almond extract
Dash of allspice
Garnish: Grated cinnamon

Combine the ingredients and serve in a chilled glass.

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

Peppermint Bark Martini


5 ounces Zorvino Vineyards Peppermint Bark Wine
3 ounces 603 Double Chocolate Vodka
2 ounces crème de cacao
Garnish: Candy canes

Shake and serve chilled. Garnish with crushed candy cane rim.

Pomeroy’s Sidecar


2 ounces The Quiet Man Traditional Irish Whiskey
1 ounce pomegranate liqueur
¾ ounce orange juice
Garnish: Orange zest

Combine all ingredients in a shaker over ice. Shake vigorously. Strain into cocktail coupe and garnish with orange zest.

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