As life begins to speed up this holiday season, it's important to unwind from the hustle and bustle with a celebration with friends and family. A good drink can add a festive touch while warming you up and refreshing your palate. Whether you're a bartender in the making or a novice, we've got you covered.
If you're a mixologist, dive in and enjoy crafting these tasty cocktails. Feel free to get fancy and add your own twist to the recipes. If you're a newbie, know that you don't have to be a bartender to whip up tasty drinks this year. Follow each recipe step by step and spend more time enjoying the holiday. Cheers!
Here are nine easy to make cocktails to enjoy (and impress your guests) this holiday season:
Zesty diplo cider
- 2 oz Diplomatico Mantuano Rum
- ¾ cups water
- lemon spice tea bag
- 1 oz apple cider
- 1 tbsp brown sugar
- cinnamon stick
- lemon slice
- Bring water to boil in saucepan; toss in lemon spice tea bag and steep for 5 minutes.
- Remove bag and stir in sugar, apple cider, Diplomatico Mantuano Rum and cinnamon stick.
- Heat just to steaming.
- Garnish with cinnamon stick and lemon slice. Optional: add ½ tsp of butter to mug.
Apple cinnamon daiquiri
- 2 oz Diplomatico Planas Rum
- ½ oz Apple Schnapps
- ¼ oz Cinnamon Schnapps
- ½ oz Freshly squeezed lime juice
- ¾ oz Pressed apple juice
- Shake all ingredients with ice and fine strain into a chilled glass.
- Garnish with a cinnamon stick or apple wedge.
Prepare to be empressed
- 1.5oz Empress 1908
- .25oz Italicu
- .5oz lime Juice
- .5oz rosemary-infused simple syrup
- Shake ingredients on ice, strain into a chilled coupe.
- Garnish with a sprig of rosemary.
Spiced old fashioned
- 2 oz Partida Añejo
- 2 Bar spoons of Maple syrup
- 2 Slices of Fresno Chili's Dash Angostura Bitters
- Orange Peel
- In an old-fashioned glass muddle the fresno chili slices, bitters and maple syrup.
- Add ice and Partida Añejo.
- Stir to mix all ingredients.
- Garnish with an orange twist.
- 1 ½ oz Boissiere Sweet Vermouth
- 1 ½ oz Campari
- Build directly in a highball glass on the rocks.
- Top with soda.
- Garnish with an orange slice.
Pumpkin pie martini
- 2 oz Jaisalmer Indian Gin
- 1 oz Dos Maderas Rum
- ½ oz Half and Half
- 2 Tbsp Pumpkin Puree (canned or homemade)
- 1 oz Maple Syrup
- ¼ tsp Pure Vanilla Extract
- 3 Ice Cubes
- Maple Syrup
- 1 Graham Cracker
- ½ tsp Cinnamon
- 1 tbsp Granulated Sugar
For the Rim:
- Crush graham cracker in a Ziploc bag or food processor until it resembles sand.
- Stir in the cinnamon and sugar. Line the rim of a martini glass with maple syrup.
- Dip/roll in the cracker mix. Set aside.
For the Martini:
- In a cocktail shaker, combine the ice and remaining cocktail ingredients.
- Shake vigorously until shaker chilled to the touch.
- Strain and pour cocktail into the prepared martini glass.
- Garnish with a cinnamon stick and nutmeg.
Peach tree old fashioned
- 2 oz. Peerless Rye
- 1 tsp. Barrel-Aged Maple Syrup
- 4 Large Peach Slices
- 2 Dashes Black Walnut Bitters
- Orchid for Garnish
- Muddle two peach slices in a mixing glass, add all other ingredients and stir with ice for about 15 seconds.
- Double fine strain into a rocks glass full of crushed ice and garnish with remaining peach slices and orchid.
East Indian gimlet
- 1.5oz Jaisalmer Gin
- 1.5oz lime juice
- .75oz Ginger Simple Syrup
- ¾ cup sugar
- ¼ cup chopped peeled ginger
- .25oz St. Germain
- 2 sprigs fresh rosemary, for garnish
For the Ginger Simple Syrup:
- Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar.
- Remove from heat and let sit 20 minutes.
- Strain into a jar, cover and chill.
For the cocktail:
- Fill a cocktail shaker with ice.
- Pour in the gin, lime juice and ginger syrup.
- Shake until well chilled. Strain into cocktail glass.
- Garnish with fresh rosemary.