Planning a virtual holiday toast with loved ones? Don’t forget a signature sip.
Belgium Chocolate Coconut Frappé:
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:
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)
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:
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:
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.
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.
Directions: Pour ingredients into a chilled champagne glass and stir gently. Add apricot (optional).
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:
Directions: Combine all ingredients with ice. Shake and strain over fresh ice in a rocks glass.
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)
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:
Directions: Shake ingredients with ice and strain into martini glass rimmed with chocolate sprinkles. Top with more chocolate sprinkles.
Chloe Sweet Bitter Aperitif:
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:
Directions: Pour apple cider in champagne flute and top off glass with Cupcake Vineyards Prosecco.
Cran Apple Mule
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:
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)
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)
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.
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.