Just because the holidays look different in 2020, doesn’t mean we can’t raise a glass to the most wonderful time of the year safely from our ho-ho-homes. Whether you’re enjoying a virtual Christmas with loved ones, or toasting the end of 2020, we’ve rounded up over 30 festive drink recipes so you can have yourself a merry little cocktail this holiday season. Best of all, thanks to delivery services like Instacart and Drizly, you—if you’re 21 or older—can have alcohol delivered right to your door, depending on where you live.
Scroll for holiday cocktail recipes and cheers to a happy, healthy New Year:
Veuve Clicquot Rich Pom-Fizz-Clink
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.
Grand 75
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.
Velvet White Espresso Martini
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.
Holiday Coquito
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.
Smoky Cinnamon Horchata
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.
Aperol Spritz
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.
French 75
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.
A Harper Carol Created by Adrian Alvarez
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.
The Rudolph
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.
Ruffino Prosecco Berry Punch
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.
Grey Goose Yuletide Mule
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.
Casa NYE
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.
St~Germain Spritz
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.
Orchard Martini
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.
Clicquot Rich Rosé-Merry
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.
The Jolly Scotsman
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.
Hennessy Coquito
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.
Heritage Style
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.
Holiday Collins
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.
Rumpapapumpum
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).
The Jingle Bell Fizz
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.
Freshly Minted
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.
Highland Party
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.
Proper Hot Chocolate
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.
Casillero del Diablo Pinot Noir Mezcal Mule
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.
Chocolate Picante
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.
Cran-Spiced Martini by Trevor Schneider, Reyka Vodka Ambassador
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.
Media Noche
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.
Santa Teresa 1796 Ponche Crema
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.
Dewar’s Holiday Punch
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.
Reposado Old Fashioned
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.
Captain Morgan Cranberry Mule
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.
Spiced Pear Mimosa Created by Chef Tommi Vincent
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.
Winter Sangria
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.
Spicy Gingerbread Margarita
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.
Traditional Coquito
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.
Tanteo Spicy Fig Margarita
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.
Poinsettia Punch
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.