Merry Mixology: The 25 Cocktails Of Christmas

  • By: Ashley Joy Parker

Santa-approved sips…….

Tis’ the season to imbibe! Whether you are throwing an epic holiday party or just need to take the Grinchy edge off the hustle and bustle of the season, there is no better time to try mixing up some fun and festive drinks.

From spiked hot coco to cranberry-infused concotions, get into the holiday “spirit” with one of these 25 Cocktails of Christmas.

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Peppermint Chocolate Martini

The season of the merry martini is here! From the team of Southbound Tequila, the Peppermint Chocolate Martini is a sweet treat for the holidays made with smooth reposado and delicious homemade chocolate syrup. 

Ingredients:

  • 2 oz. Peppermint Chocolate Simple Syrup*
  • 2 oz. Southbound Tequila Reposado
  • 2 oz. Plant Milk or Water

*Peppermint Chocolate Simple Syrup Recipe (makes 7 oz.)

  • 0.25 cup Agave
  • 0.5 cup Water
  • 0.25 cup Dark Cacao
  • Sprinkle of Fluer De Sel Salt
  • 0.25 tsp. Vanilla
  • 0.25 tsp. peppermint

To make, place all ingredients in a jar and use a frother or a whisk to combine until smooth.

Method: Place all ingredients in a shaker with ice and pour into a cocktail glass garnished with ganache and peppermint bits.

The Flight Of The Reindeer

Imbued with the power of Christmas, this Saint Nick twist on the Aviation cocktail will have you as giddy as a reindeer. Available at George’s of Galilee in South County, Rhode Island, experience the joy and glee as the concoction of Empress 1908 gin, Créme de Cassis, pomegranate juice and simple syrup wash over your tastebuds. To add to the magic, garnish your glass with blackberries, freeze-dried raspberries, pink baby’s breath-dried flowers, or egg whites (or fee foam).

Ingredients:

  • 2 oz. Empress 1908 Gin
  • 1 oz. Crème de Cassis
  • Pomegranate Juice
  • Lemon Simple Syrup
  • Blackberries, Freeze-Dried Raspberries
  • Pink Baby’s Breath Dried Flowers
  • Egg Whites (or Fee Foam)

Instructions: Add all ingredients except the fee foam to a shaker of ice and shake vigorously. Strain into another shaker and add the fee foam. Garnish with fresh blackberries and baby’s breath. Top with grated freeze-dried raspberries (or any other berry red fruit).

Holiday of Hope Street

On the menu at Nick + Stef’s Steakhouse, the Holiday of Hope Street cocktail is bringing all the holiday cheer. Named for the restaurant’s downtown LA location, this beverage combines favorite seasonal flavors of cinnamon and coffee in a delightful elegant presentation. 

Ingredients:

  • 1 oz. Bacardi 8 Year
  • 1 oz. Mr. Black Coffee Liqueur
  • 1 oz. Licor 43 Horchata
  • Cinnamon Powder and 1 Cinnamon Stick for garnish

Method: In an ice shaker, mix Bacardi 8-year, coffee liqueur and Licor 43 horchata. Shake vigorously, then pour into a rock glass with 1 large ice cube. Top with a sprinkle of cinnamon and a cinnamon stick garnish.  

Spiced Cranberry Highball 

Christmastime and cranberries go hand-in-hand and this season, the team behind 1800 Cristalino have come up with this stylish yuletide sipper. The Spice Cranberry Highball is made with crystal clear añejo tequila, spice simple syrup and fresh cranberry reduction.

Ingredients:

  • 1.5 oz. 1800 Cristalino
  • 1 oz. Spiced Simple Syrup 
  • 1 oz. Fresh Cranberry Reduction 
  • Soda Water
  • Lemon Wheel, Cloves and Torched Rosemary for garnish
Method: In a mixing tin, combine 1800 Cristalino, spiced simple syrup & fresh cranberry reduction. Add ice and shake. Double Strain into collins glass and fill with ice. Top with soda water and a spoonful of the cranberries. Give a quick stir. Garnish by inserting three cloves into the flesh of a lemon wheel and place on top. Add a stalk of rosemary and torch until smoking. 

White Christmas Mojito

Bring the magic of the holidays from The Madison Hotel in Washington D.C. to your home bar by mixing up their enchanting White Christmas Mojito. It’s a delightful infusion of crisp mint notes, the tang of lime, and a sprinkle of sweetness blended with the luxurious combination of rums and coconut milk, all coming together to transform a timeless classic into a holiday favorite. 

Ingredients:

  • 2 oz. White Rum
  • 1 oz. Coconut Rum
  • 0.25 cup Unsweetened Coconut Milk
  • Sparkling Water
  • Simple Syrup
  • Sparkling Sugar
  • Pomegranate Arils 
  • Juice of Half a Lime
  • 8 Fresh Mint Leaves, plus more for garnish
  • 1 tbsp White Sugar, plus more for garnish

Method: Rim glass by dipping it in simple syrup and sparkling sugar. In a shaker add mint leaves, lime juice, and sugar. Muddle until mint leaves break down. Add ice, white rum, coconut rum, and coconut milk. Shake until well chilled. Place ice in the prepared glass and strain the cocktail over. Splash with sparkling water. Garnish with mint leaves and pomegranate arils.

Triple Dog Dare

TPC Sawgrass in Ponte Vedra Beach, Florida will Triple-Dog-Dare ya to get into the holiday spirit with this festive libation which delightfully blends flavors that will transport you to a winter wonderland of taste. Inspired by the daring spirit of A Christmas Story, enjoy a perfect balance of the warmth of rye whiskey with intriguing layers of herbal and sweet notes. A hint of whiskey barrel bitters and angostura bitters add depth, making this the perfect sipper for holiday gatherings – you won’t mind if your tongue is stuck to this glass. It’s a Triple Dog Dare you won’t be able to resist during the holiday festivities.

Ingredients:

  • 1.5 oz. High West Double Rye 
  • 0.5 oz. Foro Amaro
  • 5 oz. Tempus Fugit Crème de Banane 
  • 0.5 oz. Cocchi Vermouth di Torino 
  • 1 dash Whiskey Barrel Bitters 
  • 2 dashes Angostura Bitters 

Method: Combine all ingredients, stir and strain into a coupe glass. Garnish with a Filthy Cherry for a festive touch.

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Poinsettia Smash

From the mastermind mixologists of PATRÓN Tequila, the Poinsettia Smash is sure to be a seasonal standout. This fruity and icy beverage brings festive notes of cranberries and cinnamon sticks for a smashing flavor profile.

Ingredients: 

  • 2 oz. PATRÓN Silver
  • 0.5 oz. Fino Sherry
  • 5 Fresh Cranberries (or 0.5 oz. of Cranberry Jelly)
  • 0.5 oz. Simple Syrup (omit if using jelly)
  • Cinnamon Stick and Lemon Wheel for garnish

Method: Combine ingredients in a shaker with ice and shake vigorously. Double strain into a rocks glass with crushed ice. Garnish with a cinnamon stick and lemon wheel.

The Griswold

Embark on a journey of festive indulgence with The Griswold served at Lucky Shuck in The Palm Beaches, an enchanting cocktail meticulously crafted for holiday merriment. This cup of cheer is a symphony of flavors, mixing Titos Handmade Vodka with the velvety richness of Rum Chata, complemented by Heavy Cream and Baileys Irish Cream. As you lift the Moose Mug to your lips, you’ll be transported to a winter wonderland of flavors, where the warmth of the holidays lingers in each sip. The Griswold is a celebration in a glass, that leaves a lingering memory of festive bliss

Ingredients:

  • 1.5 oz. Titos Handmade Vodka
  • 1 oz. Rum Chata
  • 0.5 oz. Heavy Cream
  • 0.5 oz. Baileys Irish Cream
  • 0.25 oz. Ginger Syrup
  • 0.5 oz. Demerara Syrup

Method: Combine all ingredients and shake up the magic, then pour into the iconic Moose Mug, rimmed with the whimsy of crushed Gingerbread Cookie. To ignite the senses, add a dash of Ginger Syrup and Demerara Syrup. 

Holiday Blues

Don’t let the holiday blues get you down. Drink your way into merriment with this tiki-inspired Christmas cocktail made Anteel Coconut Lime Blanco tequila and Blue Curaçao for its vibrant color.

Ingredients: 

  • 1.5 oz. Anteel Coconut Lime Blanco 
  • 2 oz. Pineapple Juice 
  • 1 oz. Blue Curaçao 
  • 1 oz. Coconut Cream 
  • 2 cups Ice 
  • Coconut Flakes for cocktail glass rim garnish 

Method:  Add pineapple juice, blue curaçao, vodka, cream of coconut, and ice to blender. Blend on high for one minute. Pour into cocktail glass rimmed with coconut flakes. 

American Gingerbread Martini

From the American Harvest team, the American Gingerbread Martini is an ultra-festive, creamy vodka-based sipper that’s extra delightful thanks to its cookie crumble and whipped cream garnish.

Ingredients:

  • 1.5 oz. American Harvest Organic Vodka
  • 1.5 oz. Irish Cream
  • 2 tbsp. Gingerbread Syrup
  • 0.25 tsp. Vanilla Extract
  • 1 oz. Half & Half
  • Gingerbread Cookies and Whipped Cream for garnish

Method: Combine all ingredients in cocktail shaker with ice. Shake and strain into a martini glass. For garnish, rim with crushed gingerbread cookie and top with whipped cream and a gingerbread cookie.

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The Nutcracker

The Westin Riverwalk, San Antonio is serving up the holiday spirit with the festive cocktail, The Nutcracker featuring  Elijah Craig Bourbon and maple simple syrup, topped and stirred with a dash of orange and regular bitters, poured over a big rock.

Ingredients:

  • 2 oz. Elijah Craig Bourbon
  • 0.5 oz. Maple Simple Syrup
  • Orange/Regular Bitters

Method: Combine Elijah Craig Bourbon and maple simple syrup and shake on ice. Strain into a whiskey glass with a big ice rock. Add a dash of orange and regular bitters and stir.

Holiday Moscow Mule

In the spirit of the holidays, Pink House Alchemy is back with delicious cocktail recipes to keep you warm this holiday. One of their standouts this season is the Holiday Moscow Mule, which the made with vodka, soda water and the team of alchemists’ mega-popular fresh pH Ginger Syrup.

Ingredients:

  • 1 oz. pH Ginger Syrup
  • 2 oz. Vodka
  • Soda Water
  • Rosemary Branch and Fresh or Sugared Cranberries to garnish

Method: Add syrup, vodka, and soda water to a copper mug with ice. Garnish with a rosemary branch and cranberries. 

Praline Pie 22

This Christmas, the Boston Harbor Hotel has designed a number of specialty cocktails for the spirited season. Tim Clapp, the hotel’s Food and Beverage Director’s favorite holiday cocktail is the bourbon-based Praline Pie 22, perfect for any gathering this season.

Ingredients:

  • 1.5 oz. Maker’s Mark Bourbon (Boston Harbor Hotel’s Reserve)
  • 0.5 oz. Pecan Liqueur
  • 0.5 oz. Praline Essence*
  • 0.5 oz. Praline Cream (1:1 ratio of Praline Essence and Heavy Cream, then whipped)
  • Pecan and Praline “Churro” (edible garnish)

*Praline Essence Recipe:

  • 1 lb. Unsalted Butter
  • 1 lb. Brown Sugar
  • 1 lb. confectioners’ sugar
  • 1 qt. Praline Ice Cream
  • 1 qt. Water
  • 1 tbs. ground cinnamon

Melt butter in a large pot over medium heat.  Allow butter to brown and then blend in both the brown and confectioners’ sugar until smooth.  Remove from heat and add ice cream and cinnamon, whisk until incorporated. Add water and whisk until incorporated. Strain and pour the mixture into a squeeze container, cover, and store refrigerated.

Method: Shake bourbon, pecan liqueur and praline essence for 10-15 seconds. Double-strain cocktail into a coupe and garnish with praline cream and cinnamon. Garnish the rim of a Nick and Nora glass with pecan and praline “churro” with a mini clothespin to help adhere to the glass.

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Festivus Fizz

Created by Hendrick’s National U.S. Ambassador, Vance Henderson, the Festivus Fizz is a playful, pink bubbly cocktail, made extra festive thanks to rosemary sprig and cranberries to garnish.

Ingredients:

  • 2 parts Hendrick’s Gin
  • 3/4 part Fresh Lime 
  • 1 part Pink Grapefruit Syrup 
  • 1 dash Cardamom Bitters 
  • Top with Sparkling Wine 
  • Rosemary Sprig, Cucumber Slices, Cranberries to Garnish

Method: Combine ingredients (minus sparkling wine) in a cocktail shaker with ice and shake well. Strain into a rocks glass over ice and top with sparkling wine. Garnish with rosemary sprigs and powdered sugar. The combination of sparkling wine and gin bring

Snowballs In Space

The Space Bar, perched high on the rooftop of Courtyard by Marriott Titusville Kennedy Space Center in Florida, has come up with a stellar concoction for the season, the Snowballs In Space. This festive fusion of Malibu, Vanilla Vodka, Blue Curacao, and a dash of Real Coconut is a taste explosion that’s out of this world. At the bar, the magic unfolds as the cocktail is served  over a “snowball” sphere ice cube, in a martini glass rimmed with fine-shredded coconut, adding an extra layer of snow-kissed delight. It’s like holiday magic meets zero gravity, and each flavorful snowball takes you on a sip-worthy journey through the stars. 

Ingredients:

  • 1 oz. Malibu Rum
  • 0.75 oz. Vanilla Vodka
  • 0.75 oz. Blue Curacao
  • 1 oz. Real Coconut
  • 1 Sphere Ice Cube (2.5″ mold)
  • Shredded Coconut (Rim) 

Method: Rim martini glass with fine-shredded coconut. Shake all ingredients and pour over sphere ice cube.

Let It Snow

The beautifully decorated Grand Bohemian Lodge Greenville in South Carolina is celebrating the holidays with the 12 Days of Cocktails at the lodge’s upscale bar Spirit & Bower, where a different Christmas-themed cocktail is offered each day through Dec. 24. One of them is the tequila-based Let it Snow which is creamy, fruity, and so refreshing.

Ingredients:

  • 1.5 oz. Blanco Tequila
  • 1.5 oz. White Cranberry Juice
  • 1 oz. Coconut Milk
  • 0.5 oz. Orange Liqueur 
  • 0.5 oz. Freshly Squeezed Lime Juice
  • Cranberries for garnish
  • Rosemary sprig for garnish
  • Lime wedge for garnish
  • Cinnamon Sugar for rimming

Method: Coat rim of rocks glass in cinnamon sugar. Combine all ingredients in a shaker and shake. Pour over ice. Top with garnishes and enjoy. 

Spice Cranberry Sangria

From the Yavapai Lodge in Grand Canyon Village, Arizona, the Spice Cranberry Sangria is a fun holiday concoction featuring St. Germain elderflower liqueur and Bacardi superior rum, mingling with the zest of orange juice and the vibrant hues of cranberry juice. Sweeten the festive drink with simple syrup, a dash of cinnamon spice, and a generous pour of Mionetto Avantgarde Prosecco.  

Ingredients:

  • 0.5 oz. St. Germain Elderflower Liqueur
  • 0.5 oz. Bacardi Superior Rum
  • 1 oz. Orange Juice
  • 2 oz Cranberry Juice
  • 1 oz.. Simple Syrup
  • 1 dash Cinnamon
  • 2 oz. Mionetto Avantgarde Prosecco
  • 3 Cranberries
  • 1 Star Anise

Method: Combine all ingredients (excluding Prosecco) in a shaker tin with ice. Shake well and pour into a wine glass. Top with Prosecco. Garnish and serve.

Merry Chrismosas

Cheers to the ‘most wonderful time of the year’ with the Merry Chrismosas – a glass of bubbly dressed up in its’ holiday best with Stolichnaya Razberi, St. Germain, and white cranberry juice, along with a rosemary and cranberry garnish. On the menu at Marriott Harbor Beach Resort, in Ft. Lauderdale, Florida, this refreshing and festive cocktail is a seasonal sip that’s sure to make spirits bright. 

Ingredients:

  • 0.5 oz. Stolichnaya Razberi
  • 0.5 oz. St. Germain
  • 2 oz. White Cranberry Juice
  • 2 oz. Sparkling Wine

Method: Build in a wine glass and garnish with fresh cranberries and rosemary.

Hot Coco-Cocoa

Not your childhood hot chocolate, Beach Whiskey‘s Hot Coco-Cocoa cocktail is the sweet spiked treat we all need this cozy season.

Ingredients:

  • 1.5 oz. Beach Whiskey Island Coconut
  • 5 oz. Hot Chocolate
  • Whipped Cream and Cinnamon Dust for garnish

Method: Combine it in a mug and stir. Top with Whipped Cream and Cinnamon Dust

Ornamentini

This holiday season, Terrace 16, atop Trump International Hotel & Tower Chicago boasts the Ornamentini, a festive concoction where every taste brings spirited delights. The photo-ready sip is made with Spiced Pear Liqueur, cherry and lemon juices, Angostura and garnished with a cinnamon stick and rosemary sprigs.

Ingredients: 

  • 3 oz. Spiced Pear Liqueur
  • 0.75 oz. Cherry Juice
  • 0.5 oz. Lemon Juice
  • 4 dashes Angostura
  • Rosemary Sprigs and Cinnamon Stick to garnish 

Method: Make a white sugar rim on the martini glass, combine all ingredients in a shaker, shake for 10 seconds, using a funnel, pour into clear glass ornament, set the ornament in the martini glass, garnish with the cinnamon stick and rosemary sprig. Slowly pour the contents of the ornament into the martini glass.

It’s Christmas And We’re All In Misery

Scrooges, this one’s for you. From Casa Monica Resort & Spa’s newly opened restaurant, Cordova – a Coastal Chophouse & Bar, in St. Augustine, Florida, this refreshing, delectable holiday-themed cocktail is inspired by an iconic line from the 1989 classic National Lampoon’s Christmas Vacation. 

Ingredients:

  • 1.75 oz. Bourbon 
  • 0.5 oz. Amaretto Liqueur
  • 0.75 oz. Cinnamon Syrup
  • 0.5 oz. Heavy Cream
  • 1 oz. Egg Whites
  • Grated Nutmeg for garnish

Method: Put all the ingredients together in a mixing tin, add ice and shake vigorously for 20 seconds. Then strain into a coupe glass, not over ice, and garnish with the grated nutmeg.

Bad Santa

It’s so bad it’s good. From The Wyvern Hotel in Punta Gorda, Florida, the Bad Santa cocktail is a seasonal concoction that crafts a decadent blend, tailor-made for yuletide celebrations. Enhanced with a crushed peppermint rim and adorned with a whimsical candy cane garnish, the Bad Santa cocktail captures the essence of the holidays in every sip. 

Ingredients:

  • 1 oz. Peppermint Schnapps 
  • 1 oz. Vodka 
  • 2 oz. Kahlua 
  • 2 oz. Half-N-Half  
  • Crushed Peppermint Rim 
  • Garnish of Candy Cane 

Method: Grab a candy cane and crush it until it’s finely crushed. Mix sugar and water together in a shallow bowl. Dip the rims of your glasses in the sugar water and then dip them in the crushed peppermint. Pour the half-n-half first, then add in vodka and Kahlua coffee liqueur into an old-fashioned glass half-filled with ice cubes. Add the peppermint schnapps and mix together. 

The Polar Espresso

Let the holiday spirit take you with this sweet, iconic holiday twist on a chilled-to-perfection espresso martini combining the flavors of fresh espresso, sweet vermouth, Campari, and cinnamon syrup (made from scratch!). This delicious cocktail comes from Mother Pizzeria in Newport, Rhode Island. 

Ingredients:

  • 1.5 oz. Fresh Espresso
  • 1 oz. Raina Numero Uno Sweet Vermouth
  • 1 oz. Campari
  • 0.75 oz. Cinnamon Syrup*

*Cinnamon Syrup Recipe: Combine a cup each of sugar and water and 4 cinnamon sticks. Bring to a boil, lower the heat, and stir until sugar is dissolved. Strain once cooled and refrigerate for up to two weeks. 

Method: Combine all ingredients and shake hard. Double strain into your favorite cocktail glass and garnish with freshly grated cinnamon.

Vixen’s Fix

If you’re craving a sweet cocktail to get into the holiday spirit, The Kimpton Brice in Savannah, Georgia has the perfect drink for you. The Vixen’s Fix, created by The Kimpton Brice’s new lead mixologist, Absalom Dowling, is fun and festive–featuring pink peppercorn-infused Jamaican rum, lemon, muscadine syrup, Pedro Ximenez Sherry, and absinthe. This delectable drink is garnished with a mint bouquet and finished with a muscadine wine float. 

Ingredients:

  • 1.5 oz. Pink Peppercorn Infused Jamaican Rum
  • 0.5 oz. Lemon
  • 0.5 oz. Muscadine Syrup
  • 0.25 oz. Pedro Ximenez Sherry
  • 1 tsp Absinthe
  • 0.5 oz Muscadine Wine Float

Method: Build in a shaker tin, minus the red wine. Shake thoroughly and double strain into a cocktail glass over large format ice. Garnish with a mint bouquet and finish with the muscadine wine float.

Rompope Peppermint Martini

While there’s lots of ways to celebrate, holidays in the tropical country of Belize are sure to be filled with bucket list worth of experiences not to be forgotten. Across Belize, rum-filled concoctions, practically embedded in Belizean culture, can be found at every bar and restaurant serving holiday cheer. And it wouldn’t be a Belizean Christmas without the Rompope Peppermint Martini. This twist on traditional Belizean Eggnog has been perfected over the years by Mrs. Perla Perdomo, co-founder of Travellers Liquors , a family owned and operated distillery of Belize’s favorite rums and best-selling liquors for over 70 years. So even if you can’t make it down to paradise this winter, you can bring the spirirt home with you by whipping up the famed cocktail at home.

Ingredients:

  • 8 oz. Travellers Rompope
  • 2 oz. Melted Candy Cane
  • 2 oz. Half and Half
  • 1 cup of Ice
  • 4 Small Candy Canes

Method: Pour Rompope, melted candy cane, Half and Half and ice in a shaker and shake vigorously for 30 seconds. Dip two martini glasses in Rompope, then coat the rim with crushed candy canes. Pour the mixture into the prepped glasses and add a candy cane for garnish. Enjoy!

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