These Decadent Holiday Cocktail Recipes Will Get The Party Started (2024)

1 oz. Bulleit Bourbon

1 oz. Ruby Port Wine

1/4 oz. apricot liqueur

1 dash angostura bitters

Add all ingredients to a mixing glass. Add ice and stir until chilled and diluted. Strain into a cocktail glass. Garnish with an orange peel.

Courtesy of Bulleit

Via Cocktail Academy

2 oz. of NOLET’S Silver Gin

2 oz. of pear & ginger syrup

1 oz. of fresh lemon juice

1 piece of ginger

Prosecco or sparkling wine

1 sliced pear and sprig of thyme of garnish

Combine all ingredients in a cocktail shaker, except Prosecco. Muddle ginger to release flavor then add ice and shake vigorously. Pour into glasses and top with Prosecco and garnish.

2 oz. of The Botanist Gin

1 oz. of fresh Lemon

1/2 oz. of honey (1:1 honey to water ratio)

2 rosemary sprigs

3 raspberries

Add honey, rosemary, and raspberries to into a cocktail shaker and muddle. Add remaining ingredients, ice, and shake. Fine strain into chilled Coupe glass. Garnish with Rosemary.

Courtesy of The Botanist Gin

1 1/2 oz. of The Botanist gin

1 1/2 oz. of cold brew

1/2 oz. of lavender syrup

2 oz. of tonic water

Pour gin, cold brew, and lavender syrup into cocktail shaker. Shake and strain over ice into a Highball glass. Top with Tonic Water.

To make Lavender “Tea” Syrup - 1:1 sugar to water. Bring to Boil, turn off, add lavender, and let sit for 10 minutes to infuse lavender. Serve when cooled.

Courtesy of The Botanist Gin

0.5 oz. of Jägermeister Scharf

1.5 oz. of Makers 46

0.5 oz. of lime juice

0.5 oz. of cranberry pomegranate syrup

3 dashes of Miracle Mile Hello Cari Bitters

Add all ingredients to mixing tin, whip shake with one piece of ice, pour into a collins glass, add ice to fill glass, and fill with Q mixers ginger beer. Garnish with mint sprig.

Courtesy of Cari Hah and Big Bar in Los Angeles

2 oz. tequila

1/2 oz. lime

1 oz. grapefruit

1/2 oz. cinnamon Syrup

Top with Jarritos Guava

Add all ingredients to shaker, fill half-way with ice, and shake vigorously. Strain into glass over ice. Top with Jarritos Guava soda and add grapefruit peel.

Courtesy of Cocktail Academy

1 oz. of Bulleit Rye

1/2 oz. of Pear Liqueur

1/2 oz. of oat milk

1/2 oz. of chai tea syrup

1 cup of sugar

Courtesy of Bulleit

2 oz. of Smith Masala chai infused rye whiskey

1 oz. of Lustau East India Solera sherry

Add all ingredients to chilled mixing glass, add ice, and stir for 15-20 seconds. Strain into chilled glass. Garnish with large ice and loose leaf tea.

Courtesy of Cocktail Academy

1 oz. of bourbon

½ oz. of peppermint schnapps

1 packet of hot chocolate

whipped cream

crushed peppermint candies

½ cup chocolate chips (melted)

Dip the rim of a mug in melted chocolate and then in crushed peppermints. Set aside. Cook hot chocolate according to package directions, add peppermint flavored liquor and bourbon to drink. Add whipped cream and sprinkle with crushed peppermint.

Courtesy of HelloFresh

4 ½ oz. Patrón Silver (use the 2018 Limited Edition Patrón Silver Tequila 1 Liter bottle)

17 oz. heavy cream

17 oz. whole milk

2 cinnamon sticks

2 whole pieces allspice

½ gram cardamom

5 grams cornstarch

7 oz. chocolate Nyangbo

Toast all the spices in a pot, then add to the milk and heavy cream and let it rest overnight. The next day, put everything in a pot add the cornstarch, bring it to a boil while continually whisking. Strain and pour the mix over the chocolate. Pour Patrón Silver in mug and top with spiced chocolate mix. Top with Patrón-infused marshmallow.

Created by Cecelia Steffensen and Pamela Wiznitzer and available at the Henry at the Life Hotel in NYC. Courtesy of Patrón.

375 ML Mr. Black Cold Brew Coffee Liqueur

1 cup of bourbon

6 whole eggs

1 cup of sugar

pinch of salt

2 ½ cups of milk

½ cup of heavy cream

pinch of nutmeg

Cover and refrigerate for at least one hour so ingredients have time to marry together. Whisk vigorously before serving. Pour completed mixture into mugs or a rocks glass and top with some fresh grated nutmeg for garnish.

Courtesy of Mr. Black

2 oz. Casa Noble Crystal Tequila

¾ oz. Cointreau

½ oz. fresh lemon juice

¾ oz. simple syrup

½ teaspoon cinnanmon

2 oz. apple cider

Served on the rocks with a cinnamon cayenne sugar rim.

Available at W New York - Times Square

1 oz. Contratto

½ oz. sweet vermouth

½ oz. dry vermouth

Can of Tecate

Add Contratto, sweet vermouth and dry vermouth to an ice-filled highball glass. Top with Tecate. Garnish with orange wheel.

Created by Ivy Mix and available at DIEGO at PUBLIC Hotel New York City

1 bottle red wine

2 cinnamon sticks

3 star anise

½ cup brandy

4-5 cloves

1 cup of blackberries

juice of one orange

1 cup of apple cider

¼ cup of maple syrup

1 orange, thinly sliced

Pour a bottle of wine into pot of pan. Add the cinnamon sticks, star anise, cloves, orange juice, apple cider, honey and blackberries to pot. Heat wine, do not boil; simmer 30 minutes to 1 hour. Serve in mugs and garnish with fresh blackberries and cinnamon stick.

Courtesy of HelloFresh

¾ cup frozen blackberries (plus more for garnish)

¼ cup frozen blueberries (plus more for garnish)

2 parts tequila

4 teaspoons sugar syrup

2 oz. lemon kuice

1 sprig rosemary

sparkling water

Place glasses in freezer to chill. Add frozen blackberries, blueberries, and sugar syrup in a pot with a splash of water. Simmer about 15 minutes. Add mixture to a blender and blend until smooth. Strain with a sieve and set aside to let cool. Meanwhile, rinse blender, then add lemon juice and rosemary sprig. Blend, then strain. Remove glasses from freezer and fill halfway with crushed ice. Pour in lemon mixture, then sparkling water. Pour blackberry mixture on top, and garnish with berries.

Courtesy of HelloFresh

1 bottle red wine

2 cinnamon sticks

3 star anise

5-6 cloves

2 pears, thinly sliced

juice of one orange

2 tablespoons honey

2 limes, thinly sliced

1 orange, thinly sliced

Pour wine into a slow cooker along with cinnamon sticks, star anise, cloves, orange juice, honey, and pear slices. Stir to combine. Turn on heat and let simmer on low heat about one hour. Add lime and orange slices and let infuse about another 30 minutes on warm. Strain mulled wine, leaving out cinnamon sticks and star anise. Garnish with a few slices pear and orange and lime.

Courtesy of HelloFresh

2 ½ oz. Moët & Chandon Imperial Brut

1 oz. Apple Juice

½ oz. Hennessy VSOP Cognac

½ oz. Agave Nectar

½ oz. Fresh Lemon Juice

Orange, Lemon, & Lime Garnishes

Add all ingredients (except Moët) to mixing glass. Add large ice, shake vigorously, add Moët Imperial. Tumble roll back and forth one time to mix in the champagne, and double strain over fresh ice into a highball glass. Garnish with three different size rings of Orange, Lemon and Lime perched inside each other on the edge of the glass.

Courtesy of Moët

1 oz. Martinelli’s Apple Juice

½ oz. sweet vermouth

2 dashes of Angostura bitters

2 oz. VIVA XXXII Repo

¼ oz. golden brown sugar simple syrup

Stir to dilution. Serve up in a coup. Garnish with a cinnamon apple slice

Courtesy of VIVA XXXII

1 ½ oz. D’USSE VSOP Cognac

1 oz. creme de cacao

1 oz. half and half

¼ teaspoon fresh grated nutmeg

¼ teaspoon ground cinnamon or 1 cinnamon stick

Directions: Combine D’USSE VSOP, creme de cacao, and half and half in a cocktail shaker filled with ice. Shake until frothy and strain into a cocktail glass. Sprinkle with nutmeg and cinnamon or stir with cinnamon stick.

Courtesy of D'USSE