Lifestyle/Art

Published on December 13th, 2020 | by Darren Paltrowitz

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.

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Tags: ABERFELDY, Aberlour, Bubly, Cocktail Courier, Dwayne Johnson, Priyanka Chopra Jonas, Recipes, Teremana

About the Author

Darren Paltrowitz 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, TheStreet.com, 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."