Holiday Cocktail Guide
With all due respect to summer beach parties and barbecues, if there’s one time of year that cocktails shine, it’s the holiday season. This time of year, which is about celebrating the good things in life together with loved ones, gets right at the heart of what I believe is the true value of cocktails.
On this page is everything I’ve posted that's applicable to festive gatherings. From recipes, to gift ideas, to batching drinks for a group, these will help ensure all your holidays are merry and bright.
1 oz gin ½ oz lemon juice ½ oz simple syrup Shake and strain into a Champagne flute. Top with Champagne or other sparkling wine. Garnish with a lemon peel.
¾ oz cognac ¾ oz Cointreau ¾ oz lemon juice teaspoon simple syrup Shaker and serve straight up. Top with 2-3 oz Champagne. Garnish with an orange peel.
1 oz gin ¾ oz simple syrup 2 lemon wedges 2 raspberries 2 blackberries dash baking spice bitters Muddle wedges and berries. Add gin, shake fine and strain into a flute. Top with sparkling wine.
1 oz gin ¾ oz simple syrup ½ lemon juice ¼ oz Campari or ½ oz Aperol 1 strawberry rosé or brut sparkling wine Muddle strawberry, shake and serve over ice with sparkling wine. Grapefruit peel garnish.
1 ½ oz Lillet Rose or Lillet ½ oz grapefruit juice teaspoon simple syrup teaspoon Yellow Chartreuse Shake and strain into a Champagne flute. Top with Champagne or sparkling wine. Garnish with a grapefruit peel.
¾ oz gin ¾ oz clementine juice ½ oz lemon juice ½ oz simple syrup ¼ oz Yellow Chartreuse 2(ish) oz Champagne Combine ingredients. Shake and strain into a flute, top with Champagne. Garnish with an expressed lemon peel.
¾ oz gin ¾ oz Cointreau ¾ oz Lillet Blanc ¾ oz lemon juice 1 dash absinthe Shake and strain into a chilled coupe or stemmed cocktail glass. Garnish with a cherry, if desired.
1 750ml bottle Red wine 8 oz Reposado tequila 6 oz orange juice 4 oz cinnamon syrup 4 oz St. Germain 2 oz lemon juice 2 cups ice Combine in a pitcher or punch bowl. Add chopped fruit of choice.
6 eggs - or just the yolks 1 cup Cognac or brandy 1 cup aged rum 2 tablespoons bourbon 1 cup heavy cream 1 cup whole milk 1 cup cinnamon syrup Whisk eggs, milk, cream and syrup. Stir in spirits. Chill for 2-3 hours. Serve with grated nutmeg.
1 oz gin 1 oz ruby port ¾ oz lemon juice ½ oz cinnabark Syrup tablespoon cranberry preserves Shake and strain into a rocks glass over ice, preferably crushed. Garnish with a blackberry, raspberry and mint sprig.
2 oz blanco tequila ½ oz Cointreau ½ oz lime juice ½ oz unsweetened cranberry juice ½ oz cinnamon syrup Shake and serve on the rocks.
2 oz bourbon ¾ oz lemon juice ¾ oz cinnamon maple syrup dash Angostura bitters Shake and serve on the rocks Garnish with anything festive.
1 cup gin ½ cup lemon juice ¼ cup Cointreau 3 oz simple syrup ¼ cup cranberry preserves 4 dashes baking spice bitters ½ cup water ¾ bottle of dry sparkling brut or rosé wine
1 oz apple brandy 1 oz hazelnut-infused bourbon teaspoon maple syrup 2 dashes Angostura bitters dash Jerry Thomas Decanter Bitters (optional) Stir and serve on the rocks. Garnish with an orange peel. Go to recipe page...
9 oz pear brandy 9 oz rosemary syrup 6 oz lemon juice 1 750 bottle Brut champagne 1 cup chilled water - or 2 cups ice Combine and chill, add Champagne just before serving.
¾ oz Cognac ¾ oz aged rum ⅓ cup Tom & Jerry batter 4-5 oz hot milk grated nutmeg In a warmed mug, add the batter and spirit and stir. Slowly pour in the milk, stirring continuously. Grate nutmeg.
7 eggs - or just the yolks 2 cups hazelnut-infused bourbon 1 cup vanilla syrup 1 cup heavy cream 1 cup whole milk 2 teaspoons vanilla extract, optional Whisk or blend eggs, milk, cream and syrup. Stir in bourbon. Chill for 2-3 hours and serve.
8 eggs - or just the yolks 1 cup Cognac or brandy 1 cup aged rum ¾ cup white crème de menthe ½ cup white crème de cacao 1 cup heavy cream 1 cup whole milk Blend eggs, milk, cream and liqueurs. Stir in spirits. Chill for 2-3 hours.
2 oz apple brandy teaspoon maple syrup 2 dashes Angostura bitters 1 dash baking spice aromatic bitters Stir and serve on the rocks. Garnish with an expressed orange peel and cinnamon stick (optional).
2 bottles Rainwater Madeira or Medium Dry Sherry 2 cups calvados 24 oz (2 bottles) Amber ale 3/4 cup brown sugar 6 cinnamon sticks 6 slices of ginger 1/2 teapsoon cloves 1/2 teaspoon whole allspice Continued on recipe page..
1¼ cup bourbon 1 cup aged rum 1 cup cream 1 cup whole milk 8 egg yolks 1 cup pumpkin puree 1 cup cinnamon syrup ½ cup ginger syrup grated nutmeg Blend, chill, serve with grated nutmeg.
Batching drinks to serve a group is easy to do, it's mostly multiplication. But there are a few keys to remember and some pitfalls to avoid. Particularly involving chilling and dilution. This page is a step by step guide for taking any cocktail from a small scale to a large one. Follow this, and let the good times roll. Learn more…