Sleigh The Holidays With These 13 Cocktails
Holiday cocktails should feel as festive as the season itself with bold flavors, wintry garnishes, and plenty of sparkle.
Here’s a roundup of standout recipes from bars and brands around the country to keep your celebrations spirited this season!
“What makes the espresso martini iconic is the froth, so I always encourage our team to shake with enthusiasm.” — Provaré
Preparation
Enter ingredients into a tin shaker, add ice, and shake for 15-20 seconds.
Once the cocktail is well shaken, finely strain the espresso martini into a martini glass and garnish with 3 espresso beans.
Jim Beam Holiday Highball
by Jim Beam
Ingredients
1 ½ parts Jim Beam Original
2 parts Cranberry Juice
4 parts Ginger Ale
Lime Wedge
Glassware: Highball
Garnish: Rosemary sprig
Preparation
Squeeze and drop lime wedge into a tall Collins glass and fill with ice.
Add 1 ½ parts Jim Beam, 2 parts cranberry juice, 4 parts ginger ale and stir to combine.
Top with sprig of rosemary.
Preparation
Shake and strain.
Between Holidays Hot Chocolate
by Crystal Head Vodka
Ingredients
2 oz. Crystal Head Onyx
Bar Spoon Ancho Chili Powder
6 oz. Hot Chocolate
Glassware: Footed Goblet
Garnish: Toasted Marshmallow, Grated Cinnamon
Preparation
Add Crystal Head Onyx, ancho chili powder and hot chocolate to a glass and stir for 10-15 seconds.
Garnish with toasted marshmallow and freshly grated cinnamon.
Preparation
Pour all ingredients into a shaker.
Add ice and shake for 5-7 seconds.
Strain into a coupe glass and garnish with a Mini Moon pie and red and green sugar sprinkles.
Preparation
Combine all ingredients in mixing glass or tin with ice.
Shake until well chilled.
Strain into glassware.
Grate dark chocolate on top.
STK Toasted Marshmallow Old-Fashioned
by STK Steakhouse
Ingredients
2 dashes Aztec Chocolate bitters
¼ oz. Monin Oak Barrel Concentrate
½ oz. Monin Toasted Marshmallow Syrup
2 oz. Angel’s Envy
Glassware: Old Fashioned
Garnish: Marshmallow
Preparation
Add all ingredients to the mixing glass.
Fill 2/3 of the mixing glass with ice.
Gently stir for 30 seconds.
Strain into an old-fashioned glass over a large ice cube.
Torch marshmallow tableside.
Spiced Apple Spritz
by Clementine – Yountville, CA
Ingredients
2 oz. Aperol
2 oz. Spiced Apple Cider
1 oz. Prosecco
½ oz. St. Germain
Club Soda, to top
Glassware: Wine Glass
Garnish: Dehydrated Apple Slice, Star Anise
Preparation
Serve in a wine glass over ice.
After Christmas Dinner
by Monin US
Ingredients
1 ½ oz. Bourbon
½ oz. Monin Caramel Syrup
½ oz. Monin Praline Syrup
2 shot(s) Espresso
Glassware: 6 oz.
Garnish: Pecan, Caramel Swirl (drizzle)
Preparation
Fill serving glass with hot water to warm glass.
Discard hot water and pour ingredients into serving glass in order listed.
Stir gently to mix, garnish, and serve.
Holiday Rose 75
by Hampton Water Wine
Ingredients
3 oz. Hampton Water Bubbly
1 oz. Gin
½ oz. Lemon Juice
¾ oz. Cranberry Juice
½ oz. Simple Syrup
Glassware: Champagne Flute
Garnish: Cranberries, Lemon Twist
Preparation
Add gin, lemon juice, cranberry juice, simple syrup, and ice to a cocktail shaker and shake until chilled.
Strain into a champagne flute, then top with Hampton Water Bubbly.
Garnish with cranberries and a lemon twist.
’Tis The Spritzer
by Tres Agaves
Ingredients
2 oz. Tres Agaves Reposado Tequila
1 oz. Fresh Squeezed Blood Orange Juice
½ oz. Aperol
Champagne
Glassware: Collins
Garnish: Cranberries
Preparation
Add ingredients in a shaker with ice.
Shake for five seconds, then strain into a Collins glass.
Top with Champagne and a few cranberries for garnish.
Preparation
Dry shake all the ingredients, except for garnishes.
Pour into Collins glass.
Top with gold dust and sugared berries.
Preparation
Add jalapeño slices to a shaker and gently press (don’t fully muddle — you want brightness, not heat overload!).
Add tequila, orange liqueur, cranberry, and lime.
Shake with ice for 20 seconds.
Strain into a coupe or martini glass.
Garnish with a rosemary sprig, cranberries, and/or a jalapeño float.
The post Sleigh The Holidays With These 13 Cocktails appeared first on Chilled Magazine.