8 Christmas Cocktails for Holiday Hosting

Maple & Sage Gin Cream

Maple & Sage Gin Cream

This clean and simple cocktail from NOLET’s Gin is creamy winter-white and has just the right amount of classic cold-weather flavors including nutmeg, maple syrup, and sage. A dry gin like NOLET’s works best in this recipe, and we recommend serving this stunning libation up in a coupe. Cheers!

Maple & Sage Gin Cream

Ingredients:

  • 2 ounces NOLET’s Silver Dry Gin
  • 1 ounce maple syrup
  • ¾ ounce lemon juice
  • ½ ounce heavy cream
  • Nutmeg

Directions:

Muddle two sage leaves in a mixing tin. Add lemon juice, heavy cream, maple syrup, and NOLET’S Silver Dry Gin. Grate nutmeg, add ice, and shake. Fine-strain into coupe glass. Garnish with sage leaf.

Gingerbread Eggnog White Russian

Gingerbread Eggnog White Russian

Everyone’s had a traditional White Russian or two in their time, but we don’t think you’ve ever had one as tasty as this Gingerbread Eggnog White Russian riff from Delish. Comforting winter flavors of eggnog, molasses, and ginger join the ingredient list in this creative riff on the classic, and the cinnamon-sugar rim is the icing on the cake.

Ingredients:

  • ½ teaspoon cinnamon for rimming glasses
  • 2 teaspoons sugar for rimming glasses
  • Caramel sauce, warmed
  • 4 ounces eggnog
  • 4 ounces vodka, such as Smirnoff Vodka
  • 4 ounces Kahlua Liqueur
  • 3 teaspoons molasses
  • ⅛ teaspoon ginger
  • Whipped cream for topping
  • Molasses drizzle for topping

Directions:

Mix cinnamon and sugar, then pour onto a plate. Wet rims of each glass and dip them in the cinnamon-sugar mixture. In a cocktail shaker filled with ice, pour eggnog, vodka, Kahlua, molasses, and ginger. Shake to combine. Pour into glasses and top with whipped cream, then add a light drizzle of molasses.

Recipe courtesy of Delish.

Sicilian Holiday

Sicilian Holiday

This cocktail recipe from Greg Buttera of Chicago’s Sportsman’s Club is dry-shaken with an egg for a super creamy and frothy mouthfeel. The warm and spicy notes of Averna Amaro are enhanced by Angostura Bitters, honey, and nutmeg for a delicious and comforting holiday libation.

Sicilian Holiday

Ingredients:

  • 2 ounces Averna Amaro
  • 1 ounce gin
  • 1 teaspoon honey syrup (3 parts honey to 1 part warm water; stir to combine)
  • 12-15 dashes Angostura Bitters
  • 1 whole egg
  • 1 ounce heavy cream
  • Freshly grated nutmeg

Directions:

Combine all ingredients in a shaker tin and shake briefly without ice to combine. Fill shaker with large, solid ice cubes to fill the tin and shake again, vigorously, for 10-15 seconds. Strain into a snifter or small highball glass. Garnish with a dusting of freshly grated nutmeg.

Recipe courtesy of Greg Buttera, Sportsman’s Club.

Babbo’s Toddy

Babbo's Toddy

This riff on a classic hot toddy recipe from Erick Castro of San Diego’s Soda & Swine makes for a comforting and delicious winter party punch. We love the addition of cinnamon here in place of cloves for a punch of Christmas spice.

Babbo’s Toddy

Ingredients:

  • ½ ounce Campari
  • ½ ounce Wild Turkey 101 Bourbon
  • 1 ounce Cinzanzo 1757 Sweet Vermouth
  • ¾ ounce cinnamon syrup

Directions:

Build ingredients into warm mug and top with boiling water. Garnish with an orange slice. To make cinnamon simple syrup, bring four cinnamon sticks, one cup sugar, and one cup water to a boil. Remove from heat and let cool.

Recipe courtesy of Erick Castro, Soda & Swine.

Jubilee

Jubilee

This recipe from Brooklyn, New York-based mixologist Jeremy Oertel of Donna BK makes for an addictively refreshing holiday party cocktail. Red wine and pear liqueur add depth to this otherwise super crisp recipe, and it’s topped with seltzer for added bubbles. We’ll cheers to that.

Jubilee

Ingredients:

  • 1½ ounces vodka, such as elit by Stolichnaya Vodka
  • 1½ ounces dry red wine
  • ½ ounce St. George Spiced Pear Liqueur
  • ¼ ounce maple syrup
  • ¼ ounce lemon juice
  • 1 ounce seltzer
  • Freshly grated nutmeg
  • Apple slice for garnish

Directions:

Build in a glass and top with seltzer. Garnish with a pear fan and grated nutmeg.

 

Fireside Delight

Fireside Delight

Think of this cocktail from Los Angeles-based mixologist Damian Windsor of Power House as a grown-up version of the hot chocolate you used to love sipping as a kid. Two special types of tequila are recommended for this slightly spicy and comforting hot cocktail.

Fireside Delight

Ingredients:

  • 6 ounces añejo tequila, such as Patrón Anejo
  • 2 ounces Patrón XO Café Incendio
  • ¾ cup hot chocolate mix, preferably Chocolate Abuelita3 cups milk
  • Freshly grated cinnamon

Directions:

Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Anejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with freshly grated cinnamon.

Recipe courtesy of Damian Windsor, Power House.

Salted Caramel Eggnog

Salted Caramel Eggnog

This yummy cocktail recipe from Delish takes your average eggnog and turns it on its… well, noggin. This Salted Carmel Eggnog is spiked with spiced rum and then garnished with a sprinkle of kosher salt, whipped cream, and freshly grated nutmeg for a sweet and savory sipper. Easy to make and perfect for a Christmas party, we think this will be a crowd-pleaser all winter long.

Ingredients:

  • Caramel sauce, warmed
  • 4 ounces eggnog
  • 1 ounce spiced rum, such as Kraken Black Spiced Rum
  • Kosher salt
  • Whipped creamNutmeg, freshly grated

Directions:

Coat inside of Irish whiskey glass with warm caramel sauce. Add eggnog, spiced rum, and a pinch of salt and stir. Top with whipped cream, a drizzle of caramel, and freshly grated nutmeg.

 

The Hot Swede

The Hot Swede

This recipe for The Hot Swede from Swedish cider brand Rekorderlig is bursting with the savory flavors of winter — apple brandy, cloves, and ginger … oh my! — and is the perfect sweater-weather beverage or batched party punch.

The Hot Swede

Ingredients:

  • 3 ounces hard apple cider, such as Rekorderlig Spiced Apple
  • 1 ounce apple brandy, such as Laird’s Applejack Brandy
  • 2 ounces cloudy apple juice
  • 1 ounce clove syrup
  • 1 ounce ginger syrup
  • 1 ounce lemon juice
  • 2 dashes Angostura bitters
  • Jar or mug

Directions:

Heat the cider in a pot. Mix all other ingredients together and stir until the syrups dissolve. Pour the hot cider into the glass or cup and stir a last time before serving with a caramel apple.

 

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