Creative Holiday Drink Recipes

Creative holiday drink recipes.

Tired of the same old eggnog drink and the no-name punch sitting on the table? This holiday season give something new a try and experiment with these creative holiday drink recipes! Listed below are some festive holiday cocktails sure to warm the hearts of your friends and family.


Rum and Cardamom Hot Cocoa with peppermint topping

Rum and Cardamom Hot Cocoa with peppermint topping


I found this yummy drink at Aldine Restaurant, which is  serving a hot cocoa that chef George Sabatino masterminded for last year’s Winterfest. Cinnamon and star anise steep in farm-fresh milk before the cocoa gets whisked in. A shot of Sailor Jerry’s rum and a topping of unsweetened whipped cream laced with crushed soft peppermints bring it all home.







Nicaraguan Negroni Punch Ingredients:
15 oz. Campari
10 oz. Flor de Cana 7 year
7.5 oz. Cinzano Rosso
10 oz. Grapefruit Juice and 2.5 oz. Honey
Combine juice of ten lemons and 30 cloves in a Tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.


Holiday Glogg Ingredients:
12 oz. SKYY vodka
1 bottle (750 ml) dry red wine
1.5 tbsp. mulling spices
1 tsp. fresh orange zest
2 tbsp. sugar
2 tbsp. blanched almonds and 4 tbsp. raisins

Wrap mulling spices in cheesecloth. In a large saucepan, combine the wine, SKYY vodka, cheesecloth with mulling spices, orange zest, and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes (do not boil). Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.


4 oz. Van Gogh Pineapple Vodka
4 oz. PAMA Pomegranate Liqueur
Splash of lime juice

Preparations: Combine, shake, and serve.


The Ninth Night Ingredients:
2 oz. SKYY Infusions Citrus
1 oz. Triple Sec
1 oz. white cranberry juice
Lemon-lime soda and Lime juice

Combine SKYY Infusions Citrus, Triple Sec, and cranberry juice in a cocktail shaker with ice. Shake vigorously and strain into tall rocks glass with fresh ice. Top with soda and lots of fresh lime juice. Garnish with blue ribbon around the glass.


Mocha Nog Punch Ingredients:
10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog
Combine ingredients and serve in a punchbowl with a floating ice block.

Hint: Freeze ice with coffee beans for decoration.


Kiwifruit Lychee Sparkler Ingredients:
1 ZESPRI GOLD Kiwifruit, peeled and chopped
3 oz. vodka
2 oz. lychee syrup*
4 oz. ginger ale

Muddle kiwifruit, vodka, lychee syrup, and ice in cocktail shaker. Shake all ingredients, add ginger ale, and strain into two ice-filled collins glasses. Garnish with kiwifruit and lychee if desired. For mocktail, substitute 3 ounces extra ginger ale for alcohol.
*Look for canned lychees packed in lychee syrup in the Asian section of your grocery store.
Makes: 2 cocktails


Hot Buttered Rum Ingredients:
1 lb. light brown sugar
1/2 lb. unsalted butter (softened)
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. ground allspice and 2 tsp. vanilla extract
In a preheated coffee mug combine 2 heaping tbsp. batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.
Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.
In a mixing bowl beat together softened butter, brown sugar, vanilla extract, and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.


Gingerbread Apple Cocktail

2 oz. Domaine de Canton
1 oz. vanilla vodka
2.5 oz. apple cider
A few drops of lemon juice
Orange zest and Agave syrup

Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.


French Martini Ingredients:
1.5 oz vodka
1/2 oz Chambord
2 oz. pineapple juice
Shake ingredients with ice and strain into a martini glass. Garnish with a pineapple wedge or a leaf from the pineapple for a sleek modern look.


French Bulldog

4-6 oz. Bulldog Gin
1 oz. elderflower syrup
3/4 oz. simple syrup
1/2 oz. crème de cassis
2-3 sage leaves

Pour gin, elderflower syrup, and simple syrup into ice-filled cocktail shaker. Shake generously; pour into martini glass over ice and then gently add crème de cassis. Garnish with sage leaves.


Raspberry Chocolate Cheesecake Martini

2 parts EFFEN Raspberry Vodka
1/2 part chocolate liqueur
1/2 part Irish cream

Serve in a cocoa-rimmed martini glass with a raspberry garnish. Created by and served at Les Deux restaurant in Hollywood, CA


The Velvet Edie

3 parts Martini & Rossi Bianco Vermouth
1 part lemon juice
1/2 part simple syrup
2 raspberries
2 mint leaves

Gently muddle 1 raspberry and 1 mint leaf with simple syrup in the base of a martini shaker. Add remaining ingredients and ice. Shake well and strain over ice. Garnish with lemon slice, raspberry, and mint leaf.

Credits: MarieClaire, Whattodrink

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