10 Twists on Classic Holiday Cocktails

You’ve completed all of your holiday shopping – including what you’ll wear during your seasonal soiree. The lighting and the playlist are perfect, so what’s left? A cup of cheer, of course! In lieu of the classic mulled wines or egg nog, we’ve found a slew of selections with a fun twist on the classic Christmas cocktails that everyone will enjoy as soon as they walk in the door. Happy Holidays!

The Holly Jolly

1 ½ oz. Midori
1 oz. Fresh Lemon Juice
½ oz. White Crème de Cacao

Shake all ingredients. Pour into coupe glass or martini glass. Garnish with a halved strawberry filled with chocolate syrup.

Winter Star Nog

2 oz. SKYY Vodka
4 oz. Abuelita Hot Chocolate (prepared and cooled)
½ oz. Espresso
¼ oz. Agave Syrup
1 Sage Leaf
1 Red Jalapeno
1 Green Jalapeno
White Chocolate for Garnish

Score the red and green jalapeno peppers. Muddle all ingredients together in a shaker and shake vigorously. Double strain into a white chocolate rimmed rocks glass. Garnish with red and green chilies.

Gingerbread Crunch by Gillian Boyle

1 ¾ oz. Kilbeggan Irish Whiskey
1 ¾ oz. Freshly Pressed Apple Juice
2/3 oz. Cinnamon Syrup
1/3 oz. Lemon Juice
¼ oz. Brown Sugar Syrup

For the Cocktail:
Add all ingredients into a cocktail shaker. Shake and double strain into a cocktail glass. Garnish rim with crushed gingerbread biscuit and brown sugar.

For Garnish:
Place gingerbread cookies/biscuits in a bag and use a rolling pin to crush. When fine, add brown sugar into mix.

Winter Thyme Punch

1 ½ oz. Avión Reposado
¼ oz. Lime Juice
¼ oz. Lemon Juice
¼ oz. Grenadine
¾ oz. Simple Syrup
¾ oz. Pomegranate Juice
1 tsp. All Spice
1 sprig Thyme for garnish

Combine all ingredients into a shaker excluding the all spice. Shake and strain into a glass over ice. Sprinkle all spice on top. Garnish with sprig of thyme.

Cinnamon Sugar Punch

2 Parts Cruzan Velvet Cinn
1/2 Part Cruzan Aged Dark Rum
1/4 part Lemon Juice
1/4 part Ruby Port
1/4 part Sugar

Combine all ingredients in a pitcher and whisk until sugar is dissolved. Chill in the refrigerator for at least 1 hour before serving. Serve in cups without ice. Garnish with fresh grated nutmeg.

Ginger Spice Spritz

4 pieces fresh ginger
2 oz. Inniskillin Riesling
1 ½ oz. pear nectar (muddled fresh pears or pre-made peach juice; can substitute apple cider as well)
2 dashes Angostura bitters
Dust with nutmeg

In the mixing glass muddle ginger, add remaining ingredients, add ice, shake, strain over fresh ice into a highball glass and garnish with a pear slice.

Red-Nosed Mule

1 ½ oz. (BELVEDERE)RED
½ oz. simple syrup
6 raspberries
Dash lime

Combine ingredients into a cocktail shaker over ice. Shake and pour over ice into a highball. Top with Fever Tree Ginger Beer.

Chocolate Peppermint Margarita

2 oz. Sauza Blue Silver 100% Agave Tequila
1 oz. Peppermint Schnapps
1 ½ cups Milk
4 tbsp. Hot Chocolate Powder

In a shaker filled with ice, combine all ingredients and shake. Pour into a chilled martini glass rimmed with crushed candy canes.

Peppermint Cream by Haven Rooftop

1 ½ oz. Baileys
2 oz. hot chocolate
½ oz. creme de cacao
½ oz. creme de menthe
Whipped cream
Candy cane

Mix all ingredients into a mug and top with whipped cream and candy cane garnish.

The Vermont by Marcus Nilsson

2 oz. Bourbon
½ oz. Maple Syrup
1/2oz. Cinnamon Syrup
¼ oz. Lemon Juice
Orange Bitters
Micro Red Shiso

Muddle red shiso in a cocktail shaker, and then add the 2 dashes of orange bitters, lemon juice, maple syrup, cinnamon syrup, and bourbon over ice. Shake and strain into a tumbler over a cinnamon ice block and garnish with more red shiso.