Seasonally Themed Sips To Entertain Your Holiday Guests With

Hosting a gathering or company over the holidays? Whip up some of these seasonally inspired sips.

Holiday Grown-up Punch. (Courtesy Photo)

HelloFresh Spiked Peppermint Bark Chocolate:

1 oz. of Bourbon

1/2 oz. of Peppermint Schnapps

1 Packet of Hot Chocolate

Whipped Cream

Crushed Peppermint Candies

1/2 cup chocolate chips (melted)

Directions: Dip the rim of a mug in melted chocolate and then in cursed 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.

Holiday Grown-up Punch:

4 oz. Castello del Poggio Red Wine

1 oz. Camus Cognac (or similar)

1 oz. Cinnamon-Vanilla Simple Syrup

Lemon Wedge, for garnish

Directions: Add sweet wine, cognac and cinnamon-vanilla simple syrup to a glass. Fill with ice. Squeeze lemon into cocktail and stir.

Knob Creek® Winter Snap. (Courtesy Photo)

Knob Creek® Winter Snap:

Mionetto Elderflower Spritz. (Courtesy Photo)

2 parts Knob Creek® Straight Rye Whiskey

1/2 part Ginger Beer

1/2 part Honey Simple Syrup

1/2 part Lemon Juice

1 Lemon Wheel, for garnish

Directions: Combine all ingredients in a cocktail shaker. Shake with ice and strain into rocks glass with ice. Garnish with a lemon wheel. *Honey Syrup: Combine equal parts of warm water and honey. Mix until uniform. Chill.

Mionetto Elderflower Spritz:

3 oz. Mionetto Brut DOC

2 oz. St-Germain Liqueur

1 oz. Soda Water

Lemon Wheel, for garnish

Directions: Enjoy over ice with a lemon wheel in a highball glass.

Partida Mexican Hot Chocolate. (Courtesy Photo)

Partida Mexican Hot Chocolate:

2 oz. Tequila Partida Añejo

6 oz. Hot Chocolate

1/2 tsp Ancho Chili Powder

Pinch of Ground Cinnamon

Grated Cinnamon, for garnish

Cinnamon Stick, for garnish

Directions: Heat hot chocolate (chocolate powder mix and milk) in a pot. When heated, add ancho chili and ground cinnamon and stir until mixed. Pre-heat a mug with hot water. Heat a mug with hot water; pour out water, add spiced hot chocolate and Partida Añejo, and stir. Garnish with grated cinnamon and a cinnamon stick.

Havana Café. (Courtesy Photo)

Havana Café:

2 parts Havana Club® Añejo Clásico Rum

1/4 parts Demerara Sugar

Prosecco SuperioreCranberry Skewer (Courtesy Photo)

3/4 parts Martini & Rossi® Rosso Vermouth

1/2 parts Cold Brew Coffee

Lemon Twist, for garnish

Single Ice Rock

Directions: Stir all ingredients with plenty of ice until very cold. Strain into a rocks glass over a large ice cube.

Prosecco Superiore Cranberry Skewer:

Serves 2

1 bottle of Santa Margherita Prosecco Superiore DOCG

8-10 frozen Cranberries

1/2 cup Granulated Sugar

1 tbsp Water

Directions: Put cranberries on a skewer and rinse under cold water. Dip skewered cranberries in water, then roll in granulated sugar. Place skewers on wax paper and place in freezer for 5 minutes. Fill glass 3/4 with Santa Margherita Prosecco Superiore. Place skewers on top of glass and serve. (Note: For a slightly sweeter garnish, soak fresh or frozen berries in maple syrup overnight, then skewer and roll in sugar.)

Holiday Crush. (Courtesy Photo)

Holiday Crush: (Created by mixologist Ben Scorah)

1 1/2 oz. Tequila Don Julio Blanco

1/2 oz. Apple Turmeric Cider

Clove Studded Orange, for garnish

Grated Nutmeg, for garnish

Directions: Pour Tequila Don Julio Blanco into camping mug and top with hot apple turmeric cider. Stir to incorporate. Garnish with clove studded orange zest and light dusting of nutmeg.

Casa Noble In Holiday Spirit. (Courtesy Photo)

Casa Noble In Holiday Spirit:

1.5 oz. Casa Noble Reposado Tequila

.5 oz. Ancho Chili Liqueur

.25 oz. Simple Syrup

2 dashes Orange Bitters

2 drops Molé Bitters

Orange Peel

Directions: Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice. Squeeze orange peel; rub around rim and drop into glass.

Winter’s Reign. (Courtesy Photo)

Winter’s Reign:

.5 oz. Santa Teresa 1796

1 oz. Dickel Rye

.5 oz. St. George Spiced Pear

.5 oz. Ruby Port

.5 oz. Carpano Antica

Dehydrated Pear, for garnish

Directions: Combine all ingredients into a mixing glass over ice. Stir & strain into a rocks glass over fresh ice. Garnish with a dehydrated pear.

Basil Hayden’s Ward Eight. (Courtesy Photo)

Basil Hayden’s Ward Eight: (Created by Dave Fisher, New York)

1 1/2 part Basil Hayden’s Bourbon®

2/3 part Lemon Juice

1/3 part Orange Juice

1/2 Mint Syrup

1/6 part Grenadine

Directions: Prepare a mug by rinsing it with boiling water and pouring the water out. Add the cane syrup and hot water and stir until dissolved. Add remaining ingredients and more hot water and stir gently to combine.