20 Recommended Cocktail Recipes For December 2021 & Beyond
Winter 2021 is almost underway with the 2021 Holiday Season now upon us. On behalf of The Hype Magazine, I have rounded up 20 recipes for mixed drinks from top brands and acclaimed mixologists, as featuring a variety of high-quality spirits, some of which only requiring a handful of ingredients.
Hornitos Black Cauldron
Ingredients:
– 1½ parts Hornitos Black Barrel Tequila
– ¾ part fresh lemon juice
– ¼ part agave syrup
– ¼ part sage simple syrup
– 2 dashes angostura bitters
– 1 capsule activated charcoal
Method:
– In a cocktail shaker filled with ice, combine ingredients.
– Shake vigorously.
– Strain into a coupe or martini glass and garnish with a lemon slice.
Hornitos Tequila Zarza
Ingredients:
– 2 parts Hornitos Reposado Tequila
– 1 part simple syrup
– 1 part fresh lemon juice
– Blackberries
– Float: DeKuyper Creme de Cassis Liqueur
– Rocks glass
– Crushed ice
Method:
– Combine all ingredients, excluding liqueur.
– Shake well.
– Strain and serve over crushed ice in a rocks glass.
– Float liqueur on top.
– Garnish with fresh blackberries.
Kona Pipeline Martini
Ingredients:
– 1 oz. rum
– 1 oz. Cold Brew Coffee
– 3/4 oz. macadamia nut syrup (Monin)
– Top with 2-3 oz. of Kona Pipeline Porter
Method:
– Combine all ingredients, except the porter, in a cocktail shaker with ice
– Shake to chill and combine ingredients
– Double strain into a sours glass
– Top with Kona Pipeline Porter
– Garnish and enjoy.
Kona Pipeline Float
Ingredients:
– 2 scoops coconut ice cream
– Top with Kona Pipeline Porter
– Grated nutmeg over the top
– Coconut shell
Method:
– Fill a coconut shell with 2 scoops of coconut ice cream.
– Top with Kona Pipeline Porter.
– Grate nutmeg over the top
– Garnish and enjoy.
Red Eye Negroni
Ingredients:
– 1.5 oz. Vim & Petal Gin
– 0.75 Oz. Campari
– 1 oz. coffee-infused sweet vermouth**
– Mixing glass
– Ice
– Garnish: orange peel
Method:
– Combine ingredients in a mixing glass filled with ice and stir.
– Double strain into a rocks glass with one large clarified ice cube.
– Garnish with an expressed orange peel.
**Coffee-infused sweet vermouth: Combine 150 grams of whole-bean coffee with 1 liter of Carpano Antica sweet vermouth, and let it steep for 2 hours. Strain the beans out of the vermouth. Store in the refrigerator.
Oaxacan 75
Ingredients:
– 1.75 oz. Vim & Petal Gin
– 1 oz. Ancho Verde
– 0.5 oz. freshly squeezed lime juice
– 0.25 oz. Recuerdo Mezcal
– 0.25 oz. simple syrup
– Garnish: lemon wheel or a dried chile
Method:
– Combine all ingredients in a shaker tin, add ice, and shake.
– Double strain into a coupe glass and top with a champagne float.
– Garnish with a lemon wheel or a toasted, dried chile.
Nice Axe
Ingredients:
– 1.5 oz. Stranahan’s Blue Peak
– 3 oz. Chai lemonade
– 0.50 oz. lemon agave nectar
– 5 dashes Peychaud’s bitters
– Ice
– Tumbler glass
– Garnish: mint sprig, lemon wheel
Method:
– Add all ingredients to the shaker and add ice.
– Shake hard and strain into tumbler glass.
– Garnish with a mint sprig and a lemon wheel.
Mountain Jam Julep
Ingredients:
– 3 oz. Stranahan’s Blue Peak
– 2 oz. peach nectar
– 1 oz. honey mint simple syrup
– 4 dashes barrel aged Blue Peak bitters
– Ice
– Garnish: mint, peach slice
Method:
– Add all ingredients to the shaker and shake for 10 seconds.
– Strain in a Julep cup and fill with ice and top with crushed ice.
– Peach slice and mint garnish.
Lobo Solitario
Ingredients:
– 2 parts Montelobos mezcal neat
– Hibiscus salt
– Avocado salt
– Red tomato slices
– Green tomato slices
– Glass: Votive
Method:
– Coat red tomato slices with hibiscus salt.
– Coat green tomato slices with avocado salt.
– Take a long, slow sip of Montelobos, as followed by a bite of a tomato slice.
– Continue sipping, savoring flavors of earth and smoke as the mezcal spreads its warmth.
Ancho Negroni
Ingredients:
– 1 part Montelobos mezcal
– 1 part Ancho Reyes
– 1 part Campari
– Mixing glass
– Ice
– Garnish: orange
Method:
– Combine ingredients in a mixing glass with ice.
– Stir vigorously, strain and serve on the rocks.
– Garnish with an orange slice.
Pomegranate Ginger Bubbly
created by Jess & Willow of the BarBees Bartending
Ingredients:
– 1/2 can Volley Spicy Ginger Spiked Seltzer
– 1/2 oz. triple sec
– Juice of 1/2 lime
– Splash of pomegranate juice
– Garnish: orange and/or lime wheel and pomegranate seeds
Method:
– Combine 1/2 can Spicy Ginger Volley, 1/2 oz. triple sec, juice of ½ lime into a cocktail shaker and shake thoroughly.
– Once shaken, pour into glass and add a splash of pomegranate juice.
– Top with orange and/or lime wheel and pomegranate seeds.
Smokey Cider
created by Jess & Willow of BarBees Bartending
Ingredients:
– 1/2 can of Volley Spicy Ginger Spiked Seltzer
– 1 oz. Recuerdo Mezcal
– 1 oz. thyme honey simple syrup
– Garnish: cinnamon stick, thyme sprig, apple slice
Method:
– Top with apple cider.
– Garnish with cinnamon stick, thyme sprig, and anapple slice.
– Enjoy.
Glendalough Buck
Ingredients:
– 60ml Glendalough Double Barrel Irish Whiskey
– 15ml fresh lime juice
– 3 dashes bitters
– Ice
– Garnish: lime wedge
– Glass: Highball
Method:
– Fill a highball glass with ice.
– Pour in a shot of Double Barrel, a few dashes of bitters and top with a quality ginger beer.
– Throw a squeezed lime wedge on top.
St. Kevin Sling
created by bartender Ezra Starr
Ingredients:
– 1.5 oz. Glendalough Double Barrel Irish Whiskey
– 0.5 oz. fresh lemon juice
– 0.5 oz. Pierre Ferrand Dry Curaçao
– 0.25 oz. grenadine
– 2.5 oz. soda water
– 2 dashes orange bitters (to Top)
– Garnish: lemon twist
– Glass: Highball
– Ice
Method:
– Build the first 5 ingredients in a Highball glass filled with ice and stir.
– Top with orange bitters.
– Garnish with a lemon twist.
Aberlour Whiskey Sour
Ingredients:
– 2 oz. Aberlour 12 Year Old
– 1 oz. simple syrup
– 1 oz. lemon juice
– 1 egg white
– Dash of bitters
– Ice
Method:
– Add all ingredients to a shaker.
– Shake first without ice (dry shake), then add ice and shake again.
– Strain into glass over ice.
Aberlour Blood Sour
Ingredients:
– 2 oz. Aberlour 12 Year Old
– 1 oz. Lillet Rouge
– 1 oz. lemon juice
– 1 oz. light agave nectar (or simple syrup)
– 1 egg white
– 2 Maraschino cherries
– Ice
Method:
– Muddle the two cherries in the bottom of a shaker.
– Add rest of the ingredients.
– Shake without ice first (dry shake).
– Add ice, shake. Strain into glass over ice.
Chocolate Tiramisu
For 4 cocktails
Ingredients:
– 10 cl Mozart Chocolate Cream
– 2 cl Cold Brew Espresso
– 3 tbsp. Mascarpone
– Whipped Cream
– Cocoa Powder
Method:
– Mix all ingredients with ice cubes in a cocktail shaker or any screw-top jar and strain into the Mozart Cupcake Glass.
– Top with whipped cream and cocoa powder.
– Be amazed and enjoy.
Pumpkin Chocolate Cheesecake
For 4 cocktails
Ingredients:
– 8 cl Mozart Chocolate Cream Pumpkin Spice
– 2 cl Maple Syrup
– 6 tsp. Yogurt
– Cookie Crumbles
– Pumpkin Seeds (roasted and chopped)
– Ground Nutmeg
Method:
– Mix all the ingredients with ice cubes in a cocktail shaker or any screw-top jar.
– To garnish your glass, first mix the cookie crumbles with the roasted and chopped pumpkin seeds. Then dip the rim of the glass into sugar sirup and then into the cookie-pumpkin-seed mix.
– Now strain the choctail into the Mozart Cupcake Glass and top with ground nutmeg.
Brown Derby
This cocktail originated at the Vendome Club in Hollywood, California
Ingredients:
– 2 oz. Smooth Ambler’s Old Scout American Whiskey
– 1 oz. fresh grapefruit juice
– 0.5 oz. honey syrup (1 part honey to 1 part water)
– Glass: cocktail
– Garnish: twist of grapefruit
Method:
– Combine all of the ingredients in an ice-filled Boston Shaker.
– Shake thoroughly, then double strain into a chilled cocktail glass.
– Garnish with a twist of grapefruit.
Handsome Devil (a.k.a. The Johnny Foster)
Ingredients:
– 2 oz. Smooth Ambler’s Old Scout American Whiskey
– 0.75 oz. Lillet Blanc
– 0.75 oz. simple syrup (1 to 1)
– 0.50 oz fresh lemon juice
– 2 dashes of peach bitters
– 3 mint leaves
– Glass: rocks
– Ice
Method:
– Combine all of the ingredients in an ice filled Boston Shaker.
– Shake thoroughly then double strain into a chilled rocks glass that is filled with ice.
– Garnish with a twist of Orange.
Armida Paper Plane
Recipe by mixologist Nic Christiansen, Single Barrel Program Manager and Assistant Blender at Barrell Craft Spirits
Ingredients:
– 3/4 oz. Barrell Armida
– 3/4 oz. Amaro Nonino
– 3/4 oz. Aperol
– 3/4 oz. fresh lemon juice
– Garnish: strip of grapefruit zest
– Glass: cocktail
– Ice
Method:
– Combine all ingredients in a shaker tin.
– Add ice and shake vigorously for about 10 seconds.
– Strain into a chilled cocktail glass
– Garnish with a grapefruit peel.
Lady Midnight
Ingredients:
– 2 oz. Barrell Bourbon New Year 2021
– 0.75 oz. bone marrow Pedro Ximenez Sherry**
– 0.5 oz. Becherovka
– 2-3 dashes Bittermen’s Xocolatl Mole Bitters
– Glass: cocktail
– Ice
Method:
– Combine all ingredients into a mixing glass.
– Fill with ice and stir 10 to 12 times.
– Strain into a cocktail glass and enjoy.
**Bone Marrow Sherry – Place 4 split marrow bones on a tray and roast in the oven at 450 degrees for 20 minutes. Allow to cool for 5 minutes. Scrap marrow out of bone and into container with lid, then pour 1 bottle of Pedro Ximenez Sherry into container. Whisk marrow and sherry together, then seal the container and place it in the freezer overnight. The next day, remove the container from the freezer. Scrape off the layer of fat on the top of the frozen sherry and discard, then allow the sherry to thaw. Once the sherry has thawed, fine strain through a chinois and cheesecloth to remove any fatty solids. Store in the refrigerator for up to 30 days.
TweetAbout 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."
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