So to help you out, we asked some of our favorite brands and mixologists to make us the perfect holiday cocktails that won’t just please you but a crowd as well. Whether they have a little more spice then usual or a celebratory splash of champagne, tis the season for bottoms up. Check them out below and get your holiday buzz going strong.
Reyka Sippin Persinnamon
Created by Heather Johnson of The Meatball Shop
Ingredients
1 1/2 oz. Reyka Vodka
1 oz. Persimmon Syrup
3/4 oz. Lemon Juice
1 dash Angostura Bitters
Shake all ingredients with ice vigorously and double strain into a chilled coupe. Garnish with freshly grated cinnamon.
Sugar, Wild Turkey Spiced and Everything Nice
Ingredients
2 oz. Wild Turkey Spiced
1 oz. Fresh Red Apple Puree
.75 oz. Lemon Juice
.75 oz. Cinnamon Syrup (recipe below)
Shake hard, double strain and serve up in cocktail glass with apple fan and cinnamon dust.
Cinnamon Syrup
2 cups water
6 smashed cinnamon sticks.
Bring to boil. Turn off heat and cover. Let sit 20 minutes. Stir in 2 cups sugar and heat to dissolve. Do not boil. Strain, cool and store.
Woodford Reserve Citrus Manhattan
Ingredients
1 ½ oz. Woodford Reserve bourbon
3/4 oz. simple syrup
3/4 oz. fresh lemon juice
½ oz. fresh orange juice
1 pinch ground cloves
Dash of Woodford Reserve Aromatic Bitters
Orange twist, to garnish
In a mixing glass, combine Woodford Reserve bourbon, simple syrup, juices, ground cloves and bitters. Add ice and stir. Strain into cocktail glass and garnish with orange twist.
The Kraken Cider
Ingredients
1 part Kraken Rum
2 1⁄2 parts hot apple cider
Mix all ingredients in a mug and stir.
Cointreau Apple Crisp
Ingredients
2 oz. Cointreau
1 oz. Fresh Lime Juice
3 oz. Fresh Apple Cider
Pinch of nutmeg
Build all ingredients over ice in a highball glass. Stir well and garnish with apple slices.
Cali COQUITO
Ingredients
2 cups Caliche rum (you can use more or less rum depending on taste)
1 can (15/16 oz.) coconut cream
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 tsp. vanilla extract
¼ tsp. ground cinnamon
1/8 tbsp. ground nutmeg
Mix all ingredients in a blender at high speed. Transfer to a lidded, non-reactive container and refrigerate for a mínimum of two hours. Serve cold in small glasses or cups. Sip and enjoy. Yields about 2 liters of Coquito.
The St. Germain Cocktail
Ingredients
2 parts MARTINI Prosecco
1½ parts St. Germain
2 parts Club Soda
Stir ingredients in a tall ice-filled Collins glass, mixing completely. Think of Paris circa 1947. Garnish with a lemon twist. Variation: Think of Sartre circa 1947. Be the lemon twist.
Montelobos Mountain Dove
Ingredients
1 1/2 oz. Montelobos
3/4 oz. Lillet Rose
3/4 oz. Strawberry Simple Syrup
1 1/2 oz. Fresh Pink Grapefruit Juice
1 1/2 oz. Soda Water
Combine ingredients (except soda water) and shake well. Strain over fresh ice in a tall glass prepared with a half salt rim. Top with soda water and garnish with a lime wheel.
