Holiday Signature Sips For Your Digital Toasts

Planning a virtual holiday toast with loved ones? Don’t forget a signature sip.

Belgium Chocolate Coconut Frappé:

1 1/2 cups of Coconut Rum

4 1/2 cups of Water

1 packet of Belgium Chocolate Martini Wine Frappé Mix

Directions: In a 2-quart Pitcher, mix ingredients. Stir well and freeze for 3-4 hours or longer. Thaw for 20-30 minutes or until desired consistency. Mix with a wire whisk.

Santo Spice Revelation:

1.5 oz. Santo Mezquila

1 oz. Passion Fruit Nectar

2 Thin slices of fresh Ginger Root

1 Lime Wedge

2 oz. Ginger Beer

0.25 oz. Pomegranate Syrup (sub: Premium Grenadine)

Directions: Muddle ginger root, lime wedge and passion fruit purée in shaker glass. Add Santo and ice. Shake well and strain over fresh ice. Top with ginger beer and sink pomegranate syrup. Serve in a collins glass.

Holiday Coquito Float: (Created by Melissa Tavss, Tipsy Scoop)

1 scoop Tipsy Scoop Coquito Ice Cream

2 oz. Blue Chair Bay Coconut Rum Cream

1/8 tsp Cinnamon

Shaved White Chocolate and Coconut Flakes, for rim

Gummy Fruit Wedge, for garnish

Directions: Rim the top of a rocks glass with white chocolate and coconut. Place one scoop of ice cream into a glass, top with the coconut rum cream. Sprinkle with cinnamon, garnish with gummy fruit.

Seagram’s Classic Bloody Mary:

2 oz. Seagram’s 80 Proof Vodka

4 Dashes Worcestershire Sauce

1/2 oz. Olive Juice

1/4 oz. Balsamic Vinegar

1-2 Dashes Tabasco

1/2 oz. Tomato Juice

1/2 oz. Lemon Juice

1/2 tsp. Horseradish

Black Pepper

Garlic Powder

Celery Stalk, for garnish

Cocktail Olives, for garnish

Onions, for garnish

Lime, for garnish

Lemon Rounds, for garnish

Directions: Rim a pint glass or mason jar with salt and fill the glass with ice. Combine all ingredients in the glass over the ice and stir with a cocktail spoon. Garnish with a celery stalk, skewered cocktail olives & onions, lime and lemon rounds.

Starward Cold Fashioned:

2 oz. Starward Nova Australian Whisky

2 oz. Caffè Borghetti

1 dash Orange Bitters

Orange Zest, for garnish

Directions: Combine all in a mixing glass with ice and stir until very cold. Serve in a rocks glass over 1 large rock with orange zest.

Highland Party:

1 oz. Dewar’s 12

1 oz. St-Germain

1 oz. Martini Prosecco

1 oz. Soda Water

1/2 oz. Lemon Juice

Ice

Directions: 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.

Kir Apricot:

1 1/2 oz. The Bitter Truth – Apricot Liqueur

3 oz. cold Champagne

Fresh Apricot

Directions: Pour ingredients into a chilled champagne glass and stir gently. Add apricot (optional).

Mantuano Eggnog:

250 ml Diplomático Mantuano

500 ml Milk

100 gr Sugar

6 Egg Yolks

125 ml Heavy Cream

Cinnamon Stick, for garnish

Grated Nutmeg, for garnish

Directions: Whisk egg yolks in a large bowl. In a saucepan over medium heat, whisk milk and sugar for 2 minutes. Add mix to the egg yolks on the bowl while whisking. Return to saucepan and cook 20 minutes over medium heat, stirring often. Strain into a bowl, add Mantuano and heavy cream, cover and refrigerate. Garnish with cinnamon stick and grated nutmeg.

Plume & Petal Just Peachy:

2 parts Plume & Petal Peach Wave

1/2 part Lemon Juice

1/2 part Honey

1 dash Angostura® Bitters

Lemon Wheel, for garnish

Rosemary Sprig, for garnish

Directions: Combine all ingredients with ice. Shake and strain over fresh ice in a rocks glass.

Traditional Coquito:

2 cans of bottles of real Coconut Cream

2 cans Evaporated Milk

1 can Condensed Milk

2 oz. Vanilla Extract

1 tbsp. Cinnamon

16 oz. Gold Puerto Rican Rum

Cinnamon Stick, for garnish

Directions: Combine all ingredients in a blender. Chill for a few hours and serve cold, no ice. Sprinkle the surface with cinnamon and garnish with a cinnamon stick.

Cran-Spiced Martini: (Created by Trevor Schneider, Reyka Vodka Ambassador)

2 parts Reyka Vodka

1 part Cranberry 100% Juice

3/4 part Vanilla Spiced Syrup*

Directions: Combine all the ingredients into shaker with ice. Shake, strain into martini glass & garnish with skewered cranberries. *(Vanilla spiced syrup recipe: Add 1 cup sugar, 1 cup water, ¼ tsp. ground black pepper, 5 tsp. allspice, 1 cinnamon stick (2 ½”). Bring to a boil in a pot. Reduce heat, and simmer 5 minutes. Let cool completely. Fine strain and add ½ oz vanilla extract.)

Chocolate Cold Brew Martini:

4 parts Cafe Agave Caffe Mocha

1 part Vodka

Chocolate Sprinkles, for garnish

Directions: Shake ingredients with ice and strain into martini glass rimmed with chocolate sprinkles. Top with more chocolate sprinkles.

Chloe Sweet Bitter Aperitif:

1 Sugar Cube

Dash Old-Fashioned Bitters

5 parts Chloe Prosecco

Cherry, for garnish

Orange Peel, for garnish

Directions: In a champagne flute, add one sugar cube and a dash of old-fashioned bitters. Top with chilled Chloe Prosecco and a cherry. Squeeze orange peel over flute to extract oils. Garnish with orange twist.

Cupcake Vineyards Apple Cider Mimosas:

1/2 part Apple Cider

2 mini bottles Cupcake Vineyards Prosecco

Directions: Pour apple cider in champagne flute and top off glass with Cupcake Vineyards Prosecco.

Cran Apple Mule

1 oz. Vodka

2 oz. Cran Apple Cinnamon JuneShine

1/2 oz. Lime Juice (fresh-squeezed)

3 oz. Ginger Beer (or more to fill)

Apple Slice, for garnish

Cinnamon Stick, for garnish

Directions: Add vodka and lime juice in shaker with ice. Shake to combine and strain into glass with ice. Top with Cran Apple Cinnamon JuneShine and ginger beer. Garnish with apple slice and cinnamon stick.

Rémy Martin Hot Toddy:

2 oz. Rémy Martin 1738 Accord Royal

1 1/2 oz. Simple Syrup

4 oz. Hot Water

Cinnamon Stick , for garnish

Lemon Peel, for garnish

Directions: Pour 1738 and simple syrup into a hot toddy glass. Top with hot water, a cinnamon stick and a lemon peel, stir.

Hot Holiday Punch:(Created by H. Joseph Ehrmann of Elixir, SF)

3 oz. Fresh Victor Cactus Pear & Pomegranate

1.5 oz. American Whiskey

.5 oz. St. Elizabeth’s Allspice Dram

Lemon Twist, for garnish

Allspice Berries, for garnish

Directions: Warm on the stovetop and serve in a San Francisco-style Irish Coffee glass (or other 6 oz. hot liquid glass). Make a large batch and store in a thermos dispenser, for entertaining. Garnish with a wide lemon twist or floating allspice berries.

Sleigh The Season: (Created by Cassandra Rosen, Tussock Jumper Wines)

4 oz. Tussock Jumper Moscato Rosé

1 oz. Dry Orange Liqueur

1 oz. Raspberry Liqueur

1 bunch fresh Mint

Juice of 1/2 a Lime

5 Strawberries sliced, 1 whole reserved

Directions: Muddle the orange and raspberry liqueurs, strawberries, lime juice, and mint in a shaker. Strain well into a tall glass. Fill with ice, top with Moscato Rosé, and garnish with a strawberry and mint.

Autumn Breeze:

2 oz OH Bourbon

1 oz Lillet Blanc

1 oz Creme de Cacao

.25 oz Pernod Absinthe

Sprig of Rosemary, for garnish

Fresh Cranberries, for garnish

Directions: Combine all ingredients in a tin with ice and stir until very cold. Strain into a rocks glass. Garnish with fresh cranberries and rosemary.