Festive Holiday Cocktails
Spirited drinks to celebrate the season
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
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®
1 part passion fruit juice
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
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.
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!
Sugar Spice, Red Hot Nice
1½ ounces Jam Jar Sweet Shiraz
1 ounce apple brandy
¼ ounce lemon juice
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!
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.
Granty Burn Old-Fashioned
2½ ounces Speyburn 10 Year Old
¼ ounce simple syrup
3 dashes orange bitters
Add ingredients to a rocks glass with ice and stir well. Garnish with an orange peel.
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.
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.
1 part Fireball® Cinnamon Whisky
2 parts Mr. Boston Egg Nog
Serve on the rocks or chilled.
Myers’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!
Tincup Hot Toddy
2 parts TINCUP RYE®
1 tablespoon mild honey
2 teaspoons fresh lemon juice
¼ part boiling hot water
1 lemon twist
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.
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
Monkey 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.
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.
Winter 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.
Hendrick’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.