Merry Holiday Inspired Concoctions To Serve At Seasonal Gatherings

Hosting a holiday gathering? Impress guests with one of these festive sips.

Grey Goose Holiday Mule:

Santa Alexander. (Courtesy Photo)

50 ml Grey Goose

15 ml Fresh Lime Juice

200 ml Ginger Beer

Freshly Grated Nutmeg, for garnish

Sprig of Fresh Rosemary, for garnish

Directions: Build in a Mule Mug over ice. Top with freshly grated nutmeg Garnish with a sprig of fresh rosemary.

Santa Alexander: (Created by mixologist Ben Rojo of Black Emperor in NYC)

1 oz. Don Papa 10

1/2 oz. Creme de Cacao

1/4 oz. Amaretto

1/4 oz. Creme de Menthe

1 oz. Heavy Cream

Oreos, for garnish

Directions: Combine all ingredients with ice and shake vigorously. Finely strain into a chilled cocktail glass. Garnish with grated Oreo cookies.

Cincoro Old Fashioned. (Courtesy Photo)

Cincoro Old Fashioned:

2 1/2 oz. Cincoro Anejo Tequila

1/2 oz. Light Agave Nectar

3 dashes of Angostura® Bitters

Orange Swath, for garnish

Maraschino Cherry, for garnish

Directions: Pour ingredients into a mixing glass, stir and strain directly in a Rocks glass over ice. Garnish with orange swath and maraschino cherry.

Sugar & Spice Margarita:

Serves 10-12

16 oz. Santera Blanco

8 oz. Lime

6 oz. Pomegranate Cinnamon Sugar*

3 oz. Water

Cinnamon Sticks, for garnish

*Pomegranate Cinnamon Sugar (6 3″ Cinnamon sticks, 1 cup Pomegranate juice, 1 cup Sugar)

Svedka Cookies & Cream. (Courtesy Photo)

Directions: Make Pomegranate Cinnamon Sugar by toast cinnamon sticks in a medium saucepan on low heat, about 3-5 minutes, once aroma is present, turn off heat. Add cinnamon sticks to large bowl, stir in pomegranate juice and sugar until mixture is incorporated. Mix all ingredients in a pitcher and pour over ice to serve. Garnish with a cinnamon stick.

Svedka Cookies & Cream: (Created by mixologist Cody Goldstein)

2 oz. Svedka Vodka

2 oz. Chai

1 oz. Cream of Coconut

1/2 oz. Snickerdoodle Syrup

3 dashes Chocolate Bitters

Marshmallow, for garnish

Directions: Add all ingredients to a shaker with ice and shake vigorously for 10 seconds. Strain into a rocks glass over fresh ice and garnish with a torched marshmallow.

The Rudolph:

50 ml Mantuano

10 ml Cranberry Juice

10 ml Orgeat Syrup

Fresh Cranberry, for garnish

2 Rosemary Branches, for garnish

Directions: 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.

Citrus & Clove. (Courtesy Photo)

Citrus & Clove:

1.5 oz. Espolòn Añjeo

0.5 oz. Banana Liqueur

0.5 oz. Cinnamon Simple Syrup

1 oz. Blood Orange Juice

Directions: Combine all ingredients with ice and shake vigorously. Strain into a glass over fresh ice.

Egg Nog. (Courtesy Photo)

Egg Nog:

12 Eggs

32 oz. Heavy Cream

32 oz. Whole Milk

2.5 cups Sugar

1 bottle Chairman’s Reserve Spiced Rum

10 oz. Oloroso Sherry (optional)

1 Vanilla Bean

2 tsp grated Nutmeg

Directions: Beat eggs with electronic beater. Gradually add sugar and scrapings of vanilla and grated nutmeg. Slowly add cream, milk, rum, and sherry (optional). Serve in punch bowl with large block of ice. Grate additional nutmeg on top.