As the holiday season approaches, there’s no better time to explore new and exciting cocktail recipes to elevate your festive celebrations. We’ve gathered a collection of festive cocktail recipes from bartenders across the United States, each bringing a unique twist to traditional holiday flavors. From the classic Coquito to the inventive Christmas Cup, there’s a cocktail for every palate and occasion.
1888 Coquito – Courtesy of Brugal 1888
Give the gift of Coquito, a classic Hispanic recipe that graces holiday celebrations. This creamy blend of Brugal 1888 rum, coconut milk, sweetened condensed milk, and a hint of cinnamon promises to be a crowd-pleaser. Pour over ice and sprinkle with nutmeg or cinnamon for an extra festive touch.
- 11.83 oz of Brugal 1888 rum
- 13.5 oz of coconut milk
- 10.8 oz of coconut cream
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 tsp vanilla extract
- 1 cinnamon stick
- Ice to serve (optional)
- Pinch of nutmeg or cinnamon to serve
Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hours or overnight. Will keep in the fridge for up to four days. Stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
1888 Festive Old Fashioned – Courtesy of Brugal 1888
Dominican Christmas traditions come to life in this festive twist on the Old Fashioned. Brugal 1888 rum, spiced tea syrup, and angostura bitters dance together, creating a drink highlighting the cacao and honey notes. Garnish with a fresh fig for an added touch of elegance.
- 1.7 oz Brugal 1888 rum
- .34 oz spiced tea syrup
- 2 dashes of angostura bitters
Stir over ice and strain into a glass with ice, cubed. Garnish with half of a fresh fig.
La Vie en Rose – Courtesy of La Grande Boucherie in NYC
Start your holiday dining experience on a refreshing note with La Vie en Rose. This crisp cocktail features vodka, cranberry puree, and sparkling wine, creating a symphony of flavors. Garnish with dried rose buds for an extra touch of sophistication.
- .25oz Simple Syrup
- .75oz Lemon Juice
- .75oz House Made Cranberry Puree
- 1.5oz Vodka
- .5oz Lychee
- .25oz Lillet Blanc
- 1oz Sparkling Wine
Shake all the ingredients except sparkling wine, double strain into a chilled coupe glass, then top with sparkling wine and garnished with 3 dried rose buds.
Banana Bread Rum Old Fashioned – Courtesy of Parasol at The Vinoy Resort and Golf Club, Autograph Collection
Transport yourself to a warm and cozy place with the Banana Bread Rum Old Fashioned. Brugal 1888 rum, banana liqueur, and walnut bitters combine to create a sensation reminiscent of home-cooked banana bread. Garnish with a banana slice for the perfect finishing touch.
- 2 oz of Brugal 1888 rum
- .25 oz of Gifford’s banana liqueur Banana Du Bresil
- 2 dashes of walnut bitters
Stir and strain into a glass with ice, cubed. Garnish with a banana slice.
Sagittarius Rum Old Fashioned – Courtesy of Tiger & Peacock
Tiger & Peacock brings a zodiac-inspired twist with the Sagittarius Rum Old Fashioned. Dark rum, demerara syrup, and a pop of orange citrus from triple sec create layers of flavor, making this Old Fashioned a sophisticated choice for the season.
- 2oz Dark Rum
- .25oz Demerata Syrup
- Bar Spoon Luxardo Cherry
- 2 Dash Angostura Bitters
Combine all ingredients into cocktail mixing glass with ice & stir. Strain into double rocks glass with large cube. Garnish with a luxardo cherry on a bamboo skewer.
Holiday White Sangria – Courtesy of Jalao NYC
Jalao NYC presents a bold twist on white sangria, featuring seasonal flavors like blood orange. Cranberries, apples, and rosemary add festive touches, making this sangria perfect for sipping during holiday celebrations.
- 25oz White Wine
- 25oz of sparkling grape juice or sparkling apple cider
- ¾ cup cranberries, whole
- 1/3 cup cranberries, halved
- 2 Granny Smith apples, cored & chopped
- 2-3 rosemary sprigs
- Club soda, to top off drinks
- Garnish with toasted coconut, frozen grapes, cranberries, rosemary
Add all ingredients to a large pitcher and stir to combine. Cover and refrigerate for 4 hours or more. Top with club soda and garnish – serve in wine glass.
Something Corny – Courtesy of Drawbar
Drawing inspiration from street vendors, Something Corny strikes the perfect balance between spiciness, savory notes, and a touch of sweetness. Sip on this warming cocktail while enjoying sparkling Midtown views and the crackling ambiance of firepits.
- 75 mezcal (Banhez)
- .75 Chipotle Tanteo
- 1.5 Nixta
- .25 chili-infused agave
- .25 lime
Shake these up, double strain and pour fresh ice in. Pour into a bourbon glass. Garnish with a corn husk.
Christmas Cup – Courtesy of Deer Path Inn
Deer Path Inn‘s Christmas Cup is a festive spin on a Pimm’s cup, served in a seasonal snow globe for that Insta-worthy treat. Roku Japanese gin, ginger liqueur, and spiced cranberry juice come together to create a drink that embodies the holiday spirit.
- 1.5 oz Roku Japanese gin
- 1 domaine canton ginger liqueur
- .5 oz lime juice
- 1 oz spiced cranberry juice (recipe follows)
- 2oz champagne to top off
Garnish
- 3 lime wheels
- 7-10 frozen cranberries
- 8 fresh ginger trips (chopped ginger) 3 star anise
- Spring of rosemary
House-made spiced cranberry juice
- 2 lb cranberries (frozen ok)
- 3 cups water
- 300 g sugar
- 4 Cinnamon sticks (prefer Mexican cinnamon for more flavor)
- 12 cloves
- 5 star anise
- 3oz ginger root chopped
In a large pan place all the ingredients and bring to boil, cover and let simmer until the cranberries are soft enough to be pressed, remove from stove, let it cool down, strain and press a sieve press all the cranberries and collect all the juice. Refrigerate for up to 2 weeks.
The Dude Imbibes – Courtesy of The Bar at The Spectator Hotel
An elevated twist on the classic White Russian, The Dude Imbibes features house-infused Chai Spice-Vanilla Cathead Vodka, local Carolina Cream Liqueur, and an Espresso-St George Coffee Liqueur Ice Cube. Ideal for festive caffeine fans, this cocktail is perfect for cozying up by the fireplace.
- 3oz *House Infused Chai Spice-Vanilla Cathead Vodka
- 1.5oz Unsweetened Almond Milk
- 1 each *Large Espresso-Coffee Liqueur Ice Cube
Place ice cube in rocks glass and set aside. Combine vodka and almond milk in mini carafe or similar vessel and pour over the ice cube. Stir with cocktail straw or short swizzle stick as to gradually dissolve ice cube into the cocktail.
*Chai Spice-Vanilla Vodka
- 1 bottle Cathead vodka
- 4 each vanilla beans (split and scraped)
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 3 teaspoons ground ginger
Combine all ingredients in a sealable vessel. Set aside for 10 days stirring occasionally each day. After 10 days pass through chinois strainer and coffee filter.
*Espresso-Coffee Liqueur Ice Cube
- 12 ounces espresso
- 12 ounces St George NOLA Coffee Liqueur
- 12 ounces water
Combine all ingredients in a pourable vessel. Pour contents into silicone “large” ice cube tray. Set in freezer.
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