20 Cocktail Recipes For The 2020 Holiday Season & Beyond, From Top Mixologists & Spirit Brands

The 2020 holiday season is now well underway — Hanukkah included — and Christmas is less than 2 weeks away. On behalf of The Hype Magazine, I rounded up 20 cocktail recipes from top brands and acclaimed mixologists for both your home-drinking pleasure featuring a variety of spirits.

Recuerdo Mezcal de Navidad

Ingredients:
– 1.5 oz. Recuerdo Mezcal Joven
– 1.5 oz. Calahua (cream of coconut)
– 1 small slice of fresh ginger
– 1 oz. evaporated milk
– 0.25 oz. grenadine
– Pomegranate seeds
– Mint
– Ice to taste

Method:
– Add the ice, Recuerdo Mezcal, calahua (cream of coconut), ginger, evaporated milk, and grenadine to a blender.
– Mix until the consistency of ice cream.
– Serve in an old fashioned glass, garnished with the pomegranate seeds and a sprig of mint.

Above The Clouds Old-Fashioned
Courtesy of Cocktail Courier and Zacapa Rum

Ingredients:
– 50 mL bottle of Zacapa 23 Centenario Rum
– 0.25 oz. Simple Syrup
– 1 dash of aromatic bitters
– 1 dash of chocolate bitters
– Garnish: Grated Dark Chocolate, Expressed Grapefruit Peel

Method:
– Combine the first 4 ingredients, Zacapa included, in a mixing glass with ice and stir well.
– Strain contains into a Mazama Cocktail Glass over fresh ice.
– Using a peeler, remove 1 long strip from the grapefruit and twist peel over the drink to express oils.
– Garnish with fresh shavings of dark chocolate.
– Enjoy the cocktail with chocolate as a complementary pairing.

Highland Party
Cocktail recipes aside, Dewar’s has a Dewar’s Discovery Pack — SRP $24.99 — on the market. The pack is comprised of 200ml versions of the White Label, 12 and 15-year bottles, perfect for intimate tastings or getting creative with cocktails. The Dewar’s Discovery Pack is available in select stores nationwide.

Ingredients:
– 1 oz. Dewar’s 12
– 1 oz. St-Germain
– 1 oz. Martini Prosecco
– 1 oz. Soda Water
– 1/2 oz. Lemon Juice
– Ice

Method:
– Add Dewar’s 12, St-Germain and lemon juice in shaker with ice.
– Shake to combine and strain into collins glass with ice.
– Top with prosecco and soda water.

Dewar’s Holiday Punch

Ingredients:
– 1 x 750ml Dewar’s 12
– 8 Toasted Cinnamon Sticks
– 8 oz. Granulated Sugar
– 4 oz. Ginger Juice
– 6 oz. Lemon Juice
– 4 oz. unsweetened Cranberry Juice
– 6 oz. Madeira
– 1 Bottle of M&R Asti (can use Prosecco)
– Soda water to taste
– Large format ice
– Cranberries

Method:
– Toast cinnamon sticks and infuse in Dewar’s 12 overnight and strain in the morning.
– Mix sugar and juices until completely dissolved and incorporated.
– Blend with Madeira and infused Dewar’s 12.
– Add sparkling wine and soda water to taste.
– Serve in punch bowl over large format ice and dust with grated nutmeg.
– Serve in punch cups over ice and garnish with fresh cranberries.

Cold Brew-Tini

Ingredients:
– 2 parts Jameson Cold Brew
– 1 part cold brew coffee
– ½ parts simple syrup
– Ice

Method:
– Shake with ice
– Strain and pour into a martini glass.
– Enjoy.

The Jingle Bell Fizz

Ingredients:
– 1 oz. ABERFELDY 12 Years Old Single Malt Scotch Whisky
– 1 oz. Unfiltered Apple Juice
– ½ oz. Lemon Juice
– ½ oz. Cinnamon Syrup
– Sparkling Wine (to top)
– Garnish: Apple slice

Method:
– Add ABERFELDY 12, apple juice, lemon juice and syrup to a glass and stir.
– Pour into a champagne flute and top with sparkling wine.
– Garnish with a rosemary sprig and a dehydrated apple slice.

Golden Hot Chocolate

Ingredients:
– 1.5 oz. ABERFELDY 12 Years Old Single Malt Scotch Whisky
– 5 oz. Milk (or Milk Alternative)
– 3 Tbsp. ABERFELDY Golden Hot Chocolate Mix
– Garnish: Marshmallows, Edible Gold Glitter

Method:
– Warm 5 oz. of milk (or milk alternative) in a small pot, then stir in 3 tbsp. of ABERFELDY Golden Hot Chocolate mix until dissolved.
– In a mug, carefully combine hot chocolate and 1.5 oz. of ABERFELDY 12.
– Garnish with marshmallows and edible gold glitter.
– Enjoy.

The Glenlivet Respado Fine

Ingredients:
– 2 parts The Glenlivet Caribbean Reserve
– 4 parts Mango or Pineapple Juice
– Garnish: Mint, Pineapple Slice
– Optional: Float of Chamoy (liquid Tajin)
– Crushed Ice

Method:
– Combine TGL Caribbean Reserve and preferred fruit juice in glass.
– Sprinkle in crushed ice.
– Add float and then more crushed ice.
– Garnish with mint and a pineapple slice.

Teremana Chai Toddy

Ingredients:
– 1.5 oz. Teremana Reposado Tequila
– 0.75 oz. Simple Syrup
– Hot Chai Tea
– 0.75 oz. Cream
– Garnish: Nutmeg (optional)

Method:
– Build in a warm mug.
– Top with Hot Chai Tea.
– Float 0.75 oz. of whipped Cream on top.
– Garnish with grated nutmeg if desired.

Genever Espresso Martini

Ingredients:
– 2 oz. Genever
– 1 oz. Fresh Espresso
– 1/3 oz. Simple Syrup
– 2 dashes of Angustora bitter
– Garnish: Walnut

Method:
– Shake all ingredients
– Fine strain into a coupe.
– Garnish with a walnut.

Southern Campfire
Helmed by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
– 1.5 oz. Southern Comfort 100
– 1 tbsp. Marshmallow Fluff
– 1 oz. Dark Crème de Cacao
– 1 oz. Evaporated Milk
– Garnish: Graham Cracker Crumble
– Ice cubes

Method:
– In the pitcher of the blender, add the Southern Comfort 100, marshmallow fluff, chocolate liqueur, evaporated milk, and 1 large scoop (about a cup) of ice.
– Blend on high speed for 10 seconds and pour entire contents into a large soda fountain glass.
– Garnish with graham cracker crumble and serve.

Appleseed Sour
Helmed by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
– 1 oz. Southern Comfort 100
– 0.5 tsp. Maple Syrup
– 0.5 oz. Lemon Juice
– 2-4 oz. Apple Juice
– Garnish: Cinnamon Stick
– Ice cubes

Method:
– In a short Collins glass, add the Southern Comfort 100, maple syrup, lemon juice, and apple juice.
– Add ice and stir.
– Garnish with a cinnamon stick and serve.

Priyanka Chopra Jonas Signature Cocktail Recipe: “BON V!V Candy Cane Crush”

Ingredients:
– 1 oz. Silver Tequila
– 1 oz. Pomegranate Juice
– 1 can BON V!V Cranberry Spiked Seltzer
– Garnish: Cranberry, Mini Candy Cane, Rosemary

Method:
– Fill glass with tequila, pomegranate juice, and top with BON V!V Cranberry Spiked Seltzer.
– Garnish with mini candy cane and cranberry.
– Optional additional garnish via rosemary.

Absente Spritz
Absente is the first absinthe that legally made it in re-enter in the U.S., in 2000, thanks to a recipe that uses wormwood but was low in thujone, which supposedly gives hallucinations.

Ingredients:
– 2 oz. Campari
– 1 oz. Grande Absente
– 3 oz. Sparkling Wine
– Soda (splash)
– Garnish: Citrus Slice

Method:
– Combine Campari, Grande Absente and the sparkling wine in an ice-filled glass.
– Top with a splash of soda and stir gently to mix.
– Garnish with a citrus slice.

St. Agatha
Created by Will Benedetto of The Fox Bar and Cocktail Club in Nashville, TN

Ingredients:
– 45 ml MARTINI & ROSSI Bianco
– 45 ml MARTINI & ROSSI Prosecco
– 3 ml Apple Cider Vinegar
– 2 drops of Saline
– Garnish: Orange Zest, Chrysanthemum

Method:
– Stir MARTINI & ROSSI Bianco, apple cider vinegar, and saline on ice and strain into chilled Nick & Nora glass.
– Top with MARTINI & ROSSI Prosecco.
– Garnish with a chrysanthemum and express the oils of an orange peel over top of the cocktail (then discard).
– Zest orange over glass if preferred.

Fior di MARTINI
Created by Dario Doimo of Hank’s Fine Steaks & Martini’s in Las Vegas, NV

Ingredients:
– 45 ml MARTINI & ROSSI Bianco
– 15 ml Luxardo Bitter Bianco
– 15 ml Italicus Rosolio di Bergamotto
– 2 dashes of grapefruit bitters
– Garnish: Lemon Peel

Method:
– Stir and strain into a Nick & Nora glass.
– Zest with a lemon peel then drop into the drink
– Sip comfortably.

Woodford Reserve Bourbon Milk Punch

Ingredients:
– 2 cups Cream
– 2 cups Whole Milk
– 1 cup Woodford Reserve Bourbon
– ¾ cup Sifted Powdered Sugar
– ½ vanilla bean
– Fresh grated nutmeg

Method:
– 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.

Proper Cider

Ingredients:
– 2 parts Proper No. Twelve Irish Whiskey
– 3 parts Warm Apple Cider
– Cinnamon Stick (optional)

Method:
– Combine warm apple cider and Proper No. Twelve.
– Garnish with cinnamon stick.
– Yep. That simple to enjoy.

Aberlour Scotchnog

Ingredients:
– 1 Whole Egg
– 1 part Vanilla Sugar Syrup
– 3 parts Whole Milk
– 1 part Heavy Cream
– 1 ½ parts Aberlour 16 Year Old Single Malt Scotch
– ½ parts Oloroso Sherry

Method:
– Add all ingredients to a cocktail shaker.
– Fill cocktail shaker with ice and shake vigorously a few minutes.
– Make sure egg is fully mixed, then strain into chilled nog glass.
– Garnish with freshly grated nutmeg.
– *Make ahead of time – Vanilla Syrup: To a saucepan add: 2.5 cups white sugar, 1.25 cups water, Seeds and paste of 1 vanilla pod. Stir ingredients, bring to boil and simmer for 10 minutes. Transfer to container and allow to cool completely before use.

Don Francisco Margarita

Ingredients:
– 2 parts Hornitos Plata or Reposado Tequila
– 1 part Orange Juice
– ½ part Freshly-Squeezed Lime Juice
– ¾ part Honey Syrup
– Garnish: Orange Slice or Edible Marigold
– Optional: Salt and Chili Rum

Method:
– Combine ingredients into a cocktail shaker with ice, shake and strain into a rocks glass over fresh ice.
– Garnish with an orange slice or edible marigold.
– Optional salt and chili rim for garnish.
– *To Make Honey Syrup: Combine equal parts honey and hot water. Stir until honey is fully dissolved. Let cool. Store refrigerated in airtight containing for up to 3 weeks.

Spice Night
Created by Ocean Spray

Ingredients:
– ½ oz. Aberlour Whiskey
– 2 oz. Ocean Spray Cranberry Juice Cocktail
– 1 oz. Cinnamon Infused Syrup (equal parts boiling water and sugar with cinnamon sticks)
– 3 oz. Beer
– Juice of 1 Lime Wedge
– Garnish: Lime Wedge
– Optional Garnish: Cinnamon Sticks

Method:
– To a rocks glass filled with ice add Aberlour Whiskey, Cranberry Juice Cocktail and cinnamon-infused simple syrup.
– Top with beer and squeeze in a wedge of lime.
– Garnish with a lime wedge and cinnamon sticks, if desired.

Italian Rama Tonic
Developed by Alejandro Mazza, Global Brand Ambassador for Ramazzotti

Ingredients:
– 1 oz. Ramazzotti Amaro
– 1 oz. Malfy Sicilian Blood Orange Gin
– 6 oz. Premium Tonic Water
– Granish: Blood Orange Slice, Basil Leaf

Method:
– Add Ramazzotti Amaro and Malfy gin to a glass filled with ice.
– Top with premium tonic water.
– Garnish with a blood orange slice and basil leaf.

Bitter & Berries with Ramazzotti Amaro
Developed by Camille Wilson, Cocktail Blogger + Founder of The Cocktail Snob

Ingredients:
– 3 Blackberries (plus extra for garnish)
– 0.5 oz. Simple Syrup (optional)
– 0.5 oz. Lemon Juice
– 1 oz. Ramazzotti Amaro
– 1.5 oz. Woodford Reserve Bourbon

Method:
– Place blackberries and simple syrup in a cocktail shaker.
– Muddle blackberries until they are macerated.
– Add lemon juice, Ramazzotti Amaro, Woodford Reserve and ice to the shaker and shake for 10 seconds or until chilled.
– Pour into a glass and garnish with the extra blackberries.
– Note: if you’re feeling more festive, sub blackberries for blueberries.

Dirty Martini

Ingredients:
– 4 oz. shaken ZYR Vodka
– 3-4 Martini Olives
– Optional: Vermouth for extra “dirt”
– Ice

Method:
– Add ZYR Vodka, dry vermouth and ice in a shaker and shake.
– Pour ZYR Vodka into a chilled martini glass.
– Add olives to a toothpick, or to the glass. (Optional: cheese-stuffed olives.)
– Enjoy.

North Pole Chiller

Ingredients:
– 1.5 oz. ZYR Vodka
– 5 oz. cranberrybubly
– Splash of Ocean Spray cranberry juice

Method:
– Serve over ice in a glass.
– Garnish with cranberries and a sprig of rosemary.

Blackberry Smash

Ingredients:
– 3-4 oz. blackberrybubly
– 1 ¼ oz. Woodford Reserve Bourbon
– ½ oz. fresh-squeezed Lemon Juice
– ½ oz. Simple Syrup
– 4 fresh blackberries

Method:
– Muddle Woodford Reserve, lemon juice, simple syrup, and blackberries in the bottom of a mixing tin.
– Strain into a highball glass filled with ice. Top with blackberrybubly and stir to combine.
– Garnish with additional blackberries and a lemon wheel.

Pressed Coconut Eggnog

Ingredients:
– 12 oz. Evaporated Milk
– 15 oz. Coconut Cream
– 14 oz. Sweetened Condensed Milk
– 14 oz. Vita Coco Pressed Coconut Water
– 1/2 cup White Rum
– 1 tsp. Vanilla Extract
– 1/2 tsp. Ground Cinnamon
– Garnish: Cinnamon Sticks

Method:
– Blend evaporated milk, cream of coconut, sweetened condescensed milk, Vita Coco Pressed Coconut Water, rum, vanilla extracts and ground cinnamon.
– Blend on high until mixture is well-combined for 1-2 minutes.
– Pour coconut mixture into glass bottles and cover.
– Transfer to refrigerator.
– Garnish with ground cinnamon and cinnamon sticks, if desired.