Over 30 cocktails to drink and be merry with this holiday season

Ingredients:

•5-6 Large Ice Cubes

•¼ cup of Pomegranate Seeds

•Veuve Clicquot Rich Champagne

Method:

Place 5 ice cubes in a large wine glass, then sprinkle in the pomegranate seeds and finish with chilled Veuve Clicquot Rich.

Ingredients:

•1.5 parts Grand Marnier Cordon Rouge

•.75 part Fresh Lemon Juice

•1 Barspoon Simple Syrup

•2 parts Dry Champagne

•Garnish: Orange Peel

Method:

Add all of the ingredients except the champagne to a mixing tin, add ice and shake. Strain into a coupe or flute glass and top with champagne. Garnish with an orange peel.

*Enjoy Grand drinks at home with the Grand Style Set from Karen Jai Home—50 percent of proceeds from the Grand Style Set will benefit the Black Design Collective.

Ingredients:

•1.5 oz Disaronno Velvet

•.5 oz Tia Maria Coffee Liqueur

•.5 oz Vodka

•Garnish: Chocolate Flakes or Coffee Beans

Method:

Shake and strain the ingredients over ice. Garnish with chocolate flakes or coffee beans.

Ingredients:

•1L bottle BACARDÍ Superior Rum

•4 cans (16 oz) Cream of Coconut

•2 cans (16 oz) Condensed Milk

•2 cans (16 oz) Evaporated Milk

•2 tbsp Vanilla Extract

•Cinnamon to Taste

•Garnish: Cinnamon Stick

Method:

Pour all of the ingredients into a large punch bowl and mix. Refrigerate, then serve in individual cordial glasses or mugs. Garnish with a sprinkle of cinnamon or a cinnamon stick.

Ingredients:

•.75 oz Casamigos Mezcal Joven

•.75 oz Casamigos Añejo Tequila

•2.5 oz Horchata by Rice Dream®

•.5 oz Simple Syrup

•1 Pinch Cinnamon

•1 Pinch Nutmeg

•Garnish: Unsweetened Coconut Flakes and Nutmeg Sprinkle

Method:

Combine all of the ingredients into a tin shaker. Add ice, shake vigorously, strain into a coupe glass and garnish.

Ingredients:

•Equal parts of Cinzano Prosecco & Aperol

•A splash of soda

•Garnish: Slice of orange

Method:

In a wine glass full of ice, combine Cinzano Prosecco D.O.C followed by Aperol in equal parts. Add a splash of soda. Garnish with an orange slice.

Ingredients:

•1 oz Hennessy V.S.O.P Privilège

•1/4 oz Lemon Juice

•1/4 oz Simple Syrup

•4 oz Moët & Chandon Impérial Brut

•Garnish: Lemon Twist

Method:

Shake Hennessy V.S.O.P Privilège, lemon juice and simple syrup with ice and strain into a chilled champagne glass. Top slowly with 3 to 4 ounces of Moët & Chandon Impérial Brut and garnish with a lemon twist.

Ingredients:

•1 oz I.W. Harper Kentucky Straight Whiskey

•.5 oz Italian Red Bitters

•.75 oz Pineapple Juice

•.75 oz Lemon Juice

•.25 oz Cinnamon Date-Syrup

•Garnish: Dehydrated Lemon Wheel, Ground Nutmeg

Method:

Combine allof the ingredients in a shaker tin. Shake, then double-strain into a coupe.

Ingredients:

• 1.7 oz Diplomatico Mantuano

•.3 oz Cranberry Juice

•.3 oz Orgeat Syrup

• Garnish: Fresh Cranberry and Rosemary Branches

Method:

Put all of the ingredients, without ice, in a shaker. Shake vigorously a first time for 6 to 8 seconds. Add ice and shake again. Then, filter and pour into a whiskey glass. Add a fresh cranberry and two rosemary branches to the glass.

Ingredients:

•1 ½ oz parts Ruffino Prosecco

•1 part Ruby Porto

•1 part White Tea

•¾ parts Lemon Juice

•½ part 100% Cranberry Juice

•½ Part Simple Syrup

•Garnish: Lemon Twist and Fresh Cranberries

Method:

Combine the ingredients except for the Ruffino Prosecco into a punch bowl. Stir and then add the prosecco. Lightly stir and garnish with a lemon twist and fresh cranberries.

Ingredients:

•1 ½ oz Grey Goose Vodka

•½ oz Unsweetened Cranberry Juice

•4 oz Ginger Beer

•Garnish: Cranberries and Fresh Rosemary

Method:

Build all of the ingredients in a mule mug over ice. Garnish with cranberries and fresh rosemary.

Ingredients:

•1 oz Casamigos Blanco Tequila

•1 oz Pomegranate Juice

•.25 oz Fresh Lemon Juice

•.25 oz Simple Syrup

•Chilled Prosecco

•Garnish: Rosemary Sprig dipped in Edible Gold Dust

Method:

Combine all of the ingredients, except the chilled prosecco, into a tin shaker. Add ice, shake vigorously and strain into a champagne flute. Top off with chilled prosecco and garnish.

Ingredients:

•1 1/2 oz St~Germain Elderflower Liqueur

•2 oz Sparkling Wine

•2 oz Sparkling Water

•Garnish: Lemon Twist

Method:

Combine all of the ingredients over ice in a Collins glass. Stir gently. Garnish with lemon twist.

Ingredients:

•1.5 oz Damrak Virgin

•¼ oz Simple Syrup

•½ oz Cloudy Apple Juice

•1 bar spoon Apple Cider Vinegar

•Garnish: Apple Fan

Method:

Add all of the ingredients into a cocktail shaker and shake with ice. Fine strain into a pre-chilled cocktail coupe. Garnish with an apple fan.

Ingredients:

•5-6 Large Ice Cubes

•Veuve Clicquot Rich Rosé Champagne

•Garnish2-3 Sprigs of Rosemary

Method:

Place 5 ice cubes in a large wine glass, top with Veuve Clicquot Rich Rosé and finish with sprigs of fresh rosemary.

Ingredients:

•2 oz ABERFELDY 12 Years Old Single Malt Scotch Whisky

•½ oz Lemon Juice

•¼ oz Cointreau

•½ oz Cranberry Simple Syrup

•2 dashes Peychaud’s Bitters

•Garnish: Rosemary Sprig and Orange Slice with Cloves

Method:

Add all of the ingredients to a shaker with ice. Shake vigorously for ~30 seconds and strain into a coupe martini/champagne glass. Garnish with a rosemary sprig and an orange slice with cloves.

Ingredients:

•12 oz Hennessy V.S Cognac

•14 oz Sweetened Condensed Milk

•16 oz Coconut Milk

•12 oz Evaporated Milk

•½ tsp Cinnamon Powder

•¼ tsp Clove Powder

•¼ tsp Nutmeg Powder

•1 tsp Vanilla Extract

•Garnish: Cinnamon Stick

Method:

Combine all of the ingredients in a blender and blend until smooth. Immediately transfer to a sealed container and refrigerate until cool. When ready to serve, pour over ice into rocks glass, garnish with cinnamon stick.

Ingredients:

•2 oz/60 ml Belvedere Heritage 176

•.5 oz / 5 ml Honey Syrup

•3 dashes Walnut Bitters

•Garnish: Lemon Twist

Method:

Stir the ingredients in a rocks glass over large chunk of ice or large cubes. Garnish with a lemon twist.

Ingredients:

•1.5 oz Bombay Sapphire Gin

•¾ oz Lemon Juice

•¾ oz Simple Syrup

•2 oz Club Soda

•1-4 dashes of Bitter Truth Aromatic Bitters

•Garnish: Dehydrated Lemon Wheel

Method:

Shake all of the ingredients aside from club soda and bitters and pour into your favorite collins glass with fresh ice. Top with club soda and dashes of bitters. Garnish with a dehydrated Lemon wheel.

*Celebrate the holidays with the Bombay Sapphire x Ravie B Holiday ‘Sip & Snap’ Holiday Collins Kit.

Ingredients:

•45ml Don Papa 7

•5ml Overproof Rum

•20ml Brown Simple Syrup

•15ml Cream

•135ml of Nut mixture

•Eggnog Mix

•Garnish: Grated Nutmeg

Method:

Combine 45ml Don Papa 7, 5ml Overproof Rum, 20ml Brown Simple Syrup, 15ml Cream, and 135ml of Nut mixture and freeze. Remove from freezer 10 minutes before serving. Shake to “wake up” the cocktail, then pour eggnog mix into milk jar. Garnish with grated nutmeg. (Served cold/frozen).

Ingredients:

•1 oz ABERFELDY 12 Years Old Single Malt Scotch Whisky

•1 oz Unfiltered Apple Juice

•½ oz Lemon Juice

•½ oz Cinnamon Syrup

•Sparkling Wine (to top)

•Garnish: Rosemary Sprig and Dehydrated Apple Slice

Method:

Add ABERFELDY 12, apple juice, lemon juice and syrup to a glass and stir. Pour into a champagne flute and top with sparkling wine. Garnish with a rosemary sprig and a dehydrated apple slice.

Ingredients:

•1 Scoop Biochem Chocolate Peppermint Whey Protein Isolate

•2 oz Grass Fed Half & Half*

•3 oz Filtered Water

•¾ Cup Ice

•1 Pinch Salt

•1 oz Reposado Tequila (Recipe used El Tesoro)

•1 oz Crème de Cacao (Recipe used Tempus Fugit)

•Garnish: Fresh Mint

Method:

Combine Biochem Chocolate Peppermint protein powder, half & half, filtered water, ice and salt in a blender. Blend until smooth. Turn blender down to lowest setting and carefully add Reposado Tequila and Crème de Cacao. Blend until liquors are fully incorporated (color should be uniform). Pour into a tall, chilled glass. Garnish with a generous bouquet of fresh mint.

Ingredients:

•1 oz Dewar’s 12

•1 oz St-Germain

•1oz Martini Prosecco

•1 oz Soda Water

•1/2 oz Lemon Juice

•Ice

Method:

Add Dewar’s 12, St-Germain and lemon juice in a shaker with ice. Shake to combine and strain into a collins glass with ice. Top with prosecco and soda water.

Ingredients:

•1 part Proper No. Twelve Irish Whiskey

•4 parts Hot Chocolate

•Garnish: Marshmallows and Whipped Cream

Method:

In a mug, combine hot chocolate and Proper No. Twelve. Top with marshmallows or whipped cream.

Ingredients:

•2 parts Mezcal

•Casillero del Diablo Pinot Noir

•1 part Lime Juice

•4 Fresh Cranberries

•Ginger Beer

•Garnish: Rosemary Sprig

Method:

Pour Casillero del Diablo Pinot Noir into large square ice cube trays and freeze overnight. Combine cranberries, lime juice, and mezcal in a shaker. Muddle until thoroughly blended. Fill with ice, and shake vigorously. Strain into a rocks glass over a Casillero del Diablo Pinot Noir ice cube. Top off with ginger beer. Carefully light a sprig of rosemary allowing it to crackle for a few seconds and generate small smoke streams. Garnish cocktail with smoking rosemary sprig.

Ingredients:

•1 oz Revel Anejo

•.5 oz Ancho Reyes

•.5 oz Cinnamon syrup

•Top with Hot Chocolate

•Garnish: Powdered Sugar and Cayenne

Method:

Melt down chocolate into hot chocolate in a small sauce pan on medium/low heat. Then add cinnamon syrup to hot chocolate and stir. Combine all of the other ingredients in a mug. Pour hot chocolate and cinnamon syrup into the mug over other ingredients.

Ingredients:

•2 parts Reyka Vodka

•1 part Cranberry 100% Juice

•¾ part Vanilla Spiced Syrup*

•Garnish: Skewered Cranberries

Method:

Combine all of the ingredients into a shaker with ice. Shake, strain into a martini glass and garnish with skewered cranberries.

*For Vanilla Spiced Syrup

Add 1 cup sugar, 1 cup water, ¼ tsp ground black pepper, 5 tsp. allspice, 1 cinnamon stick (2 ½”). Bring to a boil in a pot. Reduce heat, and simmer for 5 minutes. Let cool completely. Fine strain and add ½ oz vanilla extract.

Ingredients:

•2 oz D’USSE Cognac

•1.5 oz Chilled Café Bustelo Espresso Shot

•½ oz Simple Syrup

•1 oz Half & Half (or Almond Milk)

•Garnish: Shaved Chocolate Ribbons

Method:

Add D’USSE Cognac, espresso, simple syrup and half & half into a shaker with ice. Shake and strain into a chilled martini glass. Garnish with chocolate shavings.

Ingredients:

•2 oz Santa Teresa 1796 Rum

•¾ oz of Simple Syrup

•½ oz Evaporated Milk

•½ oz Heavy Cream

•1 pinch of Cinnamon

• 1 Whole Egg

•Garnish: Ground Nutmeg

•Ice

Method:

Add all of the ingredients into a cocktail shaker and dry shake, without ice, for 30 seconds. Add ice to the cocktail shaker, then shake vigorously for another 30 seconds. Strain into a chilled coupe glass. Dust top with a small amount of ground nutmeg.

Ingredients:

•1 x 750ml Dewar’s 12

•8x Toasted Cinnamon Sticks

•8 oz Granulated Sugar

•4 oz Ginger Juice

•6 oz lemon juice

•4 oz Unsweetened Cranberry Juice

•6 oz Madeira

•1x Bottle M&R Asti (Can use Prosecco)

•Soda Water to Taste

•Large Format Ice

•Garnish: Grated Nutmeg and Fresh Cranberries

Method:

Toast cinnamon sticks and infuse in Dewar’s 12 overnight and strain in the morning. Mix sugar and juices until completely dissolved and incorporated. Blend with Madeira and infused Dewar’s 12. Add sparkling wine and soda water to taste. Serve in punch bowl over large format ice and dust with grated nutmeg. Serve in punch cups over ice and garnish with fresh cranberries.

Ingredients:

•2 oz Jose Cuervo Tradicional® Reposado

•¼ oz Simple Syrup

•2 dashes of Bitters

•Garnish: Blood Orange Twist and Cinnamon Stick

Method:

Add 2 dashes of bitters and simple syrup to a rocks glass. Add ice and Jose Cuervo Tradicional® Reposado, stir, and garnish with orange peel and cinnamon stick.

Ingredients:

•1.5 oz Captain Morgan Original Spiced Rum

•.5 oz Fresh Lime Juice

•2 oz Cranberry Juice

•6 oz Ginger Ale

•Garnish: Rosemary Sprig and Fresh Cranberries

Method:

Combine rum, lime juice, and cranberry juice in an ice-filled highball glass. Top with ginger ale. Garnish with rosemary and cranberries.

Ingredients:

•1 cup Pear Juice

•3 Whole Cloves

•1 Whole Cinnamon Stick

•1 Bottle of Champagne or Prosecco, Chilled

•1 Pear for Dehydrated Pear Chips

• Garnish: Pear Chip

Method:

For dehydrated pear chip: Preheat oven to 225° F. Cut pear into thin slices lengthwise. Place on a lined baking sheet. Bake for 2-2.5 hours, flipping over slices halfway through. Remove from oven and allow to come to room temperature. Store in an airtight container.

For spiced pear juice: In a small saucepan, add pear juice, cloves, and cinnamon stick on medium high to start releasing spices. Once small bubbles form on sides, remove from the heat. Place in a container covered and refrigerate overnight.

For spiced pear mimosas: In a champagne flute, pour 1 oz. of spiced pear juice and 4 oz. of champagne. Cut a small vertical slit in a pear chip and place on the rim of the glass to garnish.

Ingredients:

•1½ oz Grey Goose Vodka

•3 oz Red Wine

•3 oz Orange Juice

•2 Wedges of Lemon, Squeezed

•2 Orange Wheels

•½ Apple Cubed

Method:

Combine all of the ingredients in a wine glass over ice, submerge orange wheels, lemon wheels, apple chunks and cranberries.

Ingredients:

•1½ oz Tanteo Chipotle Tequila

•1/2 oz Monin Gingerbread Syrup

•1/2 oz Agave Nectar

•1 oz Fresh Lemon Juice

•1 oz Apple Cider

Method:

Combine all of the ingredients in a shaker with ice. Shake well and strain into an ice-filled glass.

Ingredients:

•2 Cans of Bottles of Real Coconut Cream

•2 Cans Evaporated Milk

•1 Can Condensed Milk

•2 oz Vanilla extract

•1 tbsp. Cinnamon

•16 oz Gold Puerto Rican Rum

•Garnish: Cinnamon Stick

Method:

Combine all of the ingredients in a blender. Chill for a few hours and serve cold, no ice. Sprinkle the surface with cinnamon and garnish with a cinnamon stick.

Ingredients:

•2 oz Tanteo Jalapeño Tequila

•1 oz Fresh Lime Juice

•1/2 oz. Agave Nectar

•4-5 Muddled Figs

•Garnish: Fig Skewer

Method:

Muddle figs and combine other ingredients in a shaker with ice. Shake well and double strain into an ice-filled glass. Garnish with a fig skewer.

Ingredients:

•4 oz Cherry Vodka

•2 oz Triple Sec

•3 oz Sparkling White Wine or Champagne

•2 oz Grenadine

•1 oz Simple Syrup

•6 oz Cranberry Juice

Garnish: Candy Canes

Method:

Combine all of the ingredients in a goblet. Garnish with candy.