Holiday Drink Ideas for 2025
The holiday season is in full swing, and people are seeking fun experiences and festive drinks. Here are just a few of the themed cocktails we like for this year. (And if you’re seeking something a little more Grinchy, see a few of the recipes in our holiday drinks roundup from 2024.)
Gingerbread White Russian
Ingredients
1 oz. Mr. Black coffee liqueur1 oz. Vodka2 oz. Heavy cream1 tsp. Gingerbread spice2 tsps. Maple syrupGingerbread cookies to garnish
Instructions
In a small bowl, whisk the cream, gingerbread spice and maple syrup until lightly whipped and set aside.
Fill a small glass with ice, add Mr. Black and vodka and then gently pour the whipped cream layer to top.
Garnish with a layer of crumbled gingerbread cookies.
Notes
The mixologists at Mr. Black created this recipe.
Dancing Sugarplums
Ingredients
¾ oz. Gin¾ oz. Limoncello¾ oz. Plum wine1 ¼ oz. Plum milk syrup½ oz. Lemon juice5 dashes Tiki bitters
Instructions
Add all ingredients into a cocktail shaker and fill with ice.
Shake vigorously.
Double strain into a chilled Nick & Nora Glass.
Garnish by grating fresh nutmeg over top.
Notes
Joann Spiegel and Zahra Bates created this recipe for the Miracle pop-up bars.
Pomegranate Rosemary Ranch Water
Ingredients
1 ½ oz. Lalo tequila¼ oz. Lime juice½ oz. Pom pomegranate juice3-4 oz. Topo Chico sparkling water
Instructions
Build in ice-filled Collins glass.
Stir to combine.
Garnish with lime wheel and rosemary sprig.
Notes
The mixologists at Lalo created this recipe.
Almond Cookie Martini
Ingredients
1 oz. Vanilla vodka½ oz. Amaretto½ oz. Frangelico½ oz. Five Farms Irish cream liqueur¼ oz. Allspice1 oz. Ice cream mix
Instructions
Combine ingredients and shake.
Strain up into a 9-oz. Martini-style glass.
Notes
Recipe courtesy of Santa’s Surf Shack at Margaritaville Hotel Nashville.
Pear Tree Martini
Ingredients
1 ½ oz. Grey Goose vodka1 ½ oz. St. Germain elderflower liqueur½ oz. Pear juice¾ oz. Lime juice1 dash Angostura bitters
Instructions
Combine ingredients in a shaker with ice.
Shake until chilled.
Strain into Martini glass.
Garnish with pear slices.
Notes
Daniel Rivera, food & beverage director at SLS Baha Mar in the Bahamas, created this recipe for the resort’s Monkey Bar.
Holiday Blizzard
Ingredients
½ oz. Mijenta Tequila Blanco¼ oz. Creme de Cacao white1 oz. Roasted coconut cream*¼ oz. Cinnamon syrup2 bar spoons Soursop pulp2-3 dashes Chocolate bitters
Instructions
Combine ingredients and shake with ice.
Serve into a highball glass with hoja santa and crushed ice.
Notes
*For the roasted coconut cream, roast coconut flakes in a pan and add coconut milk, adjusting the flavor to your taste.
The mixologists at Mijenta created this recipe.
Cranberry Bourbon Mule
Ingredients
1 ½ oz. Bourbon½ oz. Cranberry syrup4 oz. Badger Bevs ginger beer
Instructions
In a mule mug filled with ice, combine all ingredients.
Top with ginger beer and stir to combine.
Garnish with 3 fresh cranberries speared onto a rosemary spring.
Notes
The mixologists at The Dominick in New York created this recipe.
White Chocolate Peppermint Martini
Ingredients
1 ½ oz. Kōloa Kaua’i Coconut Rum½ oz. Kōloa Kaua’i Cacao Rum½ oz. Cream of coconut1 ½ oz. Evaporated milk1 drop of peppermint essential oil
Instructions
Rim a Martini glass with crushed peppermint.
Combine ingredients and shake.
Strain into rimmed Martini glass.
Notes
Mixologist Jennifer Bryant created this recipe.
Mistletoe Martini
Ingredients
1 ½ oz. Fords Gin½ oz. Tio Pepe Fino sherry¾ oz. Cocchi Americano1 dash Saline
Instructions
Combine all ingredients into a stirring vessel and stir for 10-15 seconds.
Strain into a chilled Martini glass.
Garnish with red and green olives skewed on a holiday pick.
Notes
Mixologist Julie Reiner created this recipe for the pop-up Blitzen’s Bar at Omni Hotels & Resorts.
Candy Cane Colada
Ingredients
¾ oz. Second Sip gin¾ oz. Coconut syrup½ oz. Branca Menta½ oz. Lime juice¼ oz. Green crème de menthe1 oz. Pineapple juice
Instructions
Combine ingredients and shake.
Strain into Hurricane glass with crushed ice and swizzle.
Garnish with mint sprig and 2 mini candy canes.
Notes
Mixologist Leo Robitschek created this recipe.
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