Published on December 1st, 2019 | by Darren Paltrowitz


10 Fun Cocktails To Help You Feel Great For The 2019 Holiday Season

The 2019 Holiday Season is just around the corner. In turn, plenty of celebrating ought to be happening between Thanksgiving, Hanukkah, Christmas and New Year’s. In turn, if you will be hosting sometime soon, it never hurts to have some cocktail recipes at your immediate disposal.

Below are 10 spirit-based recipes that you ought to be able to make within the comfort of your home.

#1: Hot Vodka Mocha

– 50ml Chase Original Potato Vodka
– ½ shot of fresh Espresso
– 3 tsp Hot Chocolate Powder
– 1 tsp Sugar or Honey
– 200ml Milk

– Take a small pan, add in all ingredients and bring to a simmer on a medium heat.
– Stir gently to ensure everything is dissolved. Serve in a heatproof glass or cup.

#2: Fernet Espresso Crinkle Cookies
Created by: Dan Zieders, Luca (Lancaster, PA)

– 4 tbsp Fernet-Branca
– 8 oz semisweet chocolate, melted and cooled
– 8 TB room temperature butter
– 1 ¼ cup of flour (5.63 oz)
– 2 tsp baking powder
– 1 1/3 cup brown sugar
– ½ cup of cocoa powder, unsweetened
– 2 tsp mint extract
– 2 pinches of salt
– 6 tsp instant espresso
– 2 eggs
– Powdered sugar, for rolling

– Preheat Oven to 350
– Melt chocolate in a heatproof bowl over a simmering pan of water or in the microwave. Let cool
– Whisk together flour, baking powder, cocoa powder, instant espresso, and salt in a small bowl. Best to measure flour by weight
– In a stand mixer, cream together brown sugar, eggs, and butter.
-Add mint extract and melted chocolate. Blend until smooth.
– Alternate additions of flour mixture and fernet and blend until smooth. Batter should be consistency of very soft playdough.
– Turn batter out onto a piece of plastic wrap and flatten into a disc.
– Freeze batter on a baking sheet for approximately 1 hour.
– Take 1 inch pieces of frozen dough and roll in powdered sugar until completely covered.
– Bake for 12-15 minutes on a parchment lined baking sheet. Place cookies about 2 inches apart. They will spread. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a cooling rack.

#3: Godfather

– 25 ml Disaronno
– 50 ml Whisky
– Orange twist

– Pour over large ice ball and stir.
– Garnish with an orange twist.

#4: The Rudolph

– 50 ml Diplomatico Mantuano Rum
– 10 ml Cranberry juice
– 10 ml Orgeat syrup

– In a shaker, put all the ingredients without ice.
– Shake vigorously a first time for 6 to 8 seconds.
– Add ice and shake again.
– Filter and pour into a whiskey glass.
– Add a fresh cranberry and two rosemary branches to the glass.

#5: NYE Wine Cocktail

– 3 oz of Peyrassol #Lou Rosé
– Raspberry Revel
– 5 raspberries
– 1 ounce Chase Potato Vodka
– 1/4 ounce simple syrup
– 2 teaspoons of coconut cream

– Muddle raspberries
– Add all ingredients except #Lou into shaker, add ice and shake for 15-20 seconds
– Add chilled #Lou to shaker and then strain into a double rocks glass
– Add ice and garnish with freshly grated nutmeg and raspberries

#6: Boucha Berry Merry

– 2 ounces of Seagram’s Extra Smooth
– 1/2 ounce of mixed berry syrup
– Top with kombucha
– Garnish with mixed berry pick

– Add everything to a shaker except the kombucha
– Shake then strain into a wine glass
– Top with kombucha and garnish with a mixed berry pick

#7: Knock Out
Created by Sonny Verdini, Bar Manager, TRADE (Boston, MA)

– 1.5 oz Proper No. Twelve Irish Whiskey
– 1 oz cinnamon syrup
– 0.75oz house made ginger liquor
– 0.5oz lemon
– 3 dashes Angostura Bitters

– Shake into a single rocks glass.
– Garnished with a dehydrated cinnamon sugar and lemon wheel

#8: Proper Toddy
Created by Allison Doughty of Distilled NY

– 2 oz Proper No. Twelve Irish Whiskey
– 0.75 oz lemon juice
– 0.50 oz honey syrup
– 0.25 oz ginger syrup
– 5 oz hot water
– Lemon wheel with Clove
– Shaved cinnamon on top

#9: Woodford Reserve Bourbon Milk Punch

– 1 cup Woodford Reserve Bourbon
– 2 cups cream
– 2 cups whole milk
– ¾ cup sifted powdered sugar
– ½ vanilla bean
– Fresh grated nutmeg

– In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy.
– Add vanilla bean and strain through a fine mesh strainer into a pitcher.
– Place pitcher in freezer for 30 minutes to an hour stirring on occasion.
– Pour into glass and garnish with freshly grated nutmeg & garnish with a stick of cinnamon.

#10 – Starward New World Egg Nog
Created by: Tui Tekaaho, Beverage Director, Peachy’s

– 1.5 oz Starward Australian Whisky
– 1 oz Apricot Brandy
– 1 Egg Yolk
– 0.5 oz Heavy Cream
– 0.5 oz Honey Syrup
– Champagne or Sparkling Wine, to top (Glass: Fancy Collins)

– Combine Starward, brandy, egg, cream and honey in a shaker with ice.
– Shake vigorously and strain into an empty Collins glass.
– Top with sparkling wine and serve.

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About the Author

Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World,, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."

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