DIY Christmas-y Cocktails Guaranteed to Bring You Holiday Cheer
We’re a few days out from Christmas and fully immersed in decking the halls, singing carols, and purchasing all those last minute gifts. And to ease ourselves from the shock and woes of our steep credit card bills from said last minute gifts, we’re drinking.
Several bars across the country have transformed their cocktail list to reflect this magical time of year; some even going the extra mile of making their space look like Santa’s workshop. And even if you can’t make it to one of these locales before the 25th, a few gracious bartenders have bestowed us with festive cocktail recipes to mix up in the comfort of your own home.
May your days be merry and bright.
Holly Jolly Cocktail
1.5 oz Gin
.5 oz Pine Liqueur
.75 oz Vanilla Syrup
.75 oz Lime Juice
3 Mint Leaves
Soda, for topping
Pine needles, for garnish
Combine gin, pine liqueur, vanilla syrup, lime juice, and mint in cocktail shaker filled with ice. Shake well, strain into a Collins glass, top with soda, and garnish with pine needles.
Created by Nico de Soto for Miracle on 9th Street, New York City
Ol' Saint Nick
- 1.5 oz Stoli Vanilla
- 1.5 oz Godiva White Liqueur
- .5 oz Peppermint Schnapps
- Chocolate peppermint bark, for garnish
Combine ingredients in a cocktail shaker filled with ice. Shake well, strain into a chilled martini glass, and garnish with chocolate peppermint bark.
Created by Nikklas Berggen for Allium at the Four Seasons Chicago
Prose and Clove
- 12 oz Mezcal
- 6 oz Grand Marnier
- 1.5 Liters Manischewitz
- 8 oz Fresh Orange Juice
- Pinch of Clove & 2 Anise pods
- 1 orange fully rested
Place all ingredients in a crockpot and cook for 2-3 hours on high. Fill mug—preferably one shaped as a snowman—and garnish with cloves.
By Cody Goldstein of A Midwinter Night’s Dream pop-up, LOCL at NYLO, New York City
Spiced almond milk (4 servings)
- 2 cinnamon sticks
- 1 cardamom pod
- 1.5 tsp whole cloves
- 1 tsp grated fresh nutmeg
- 3 cups almond milk
In a medium saucepan, place cinnamon sticks on bottom and using a kitchen torch, torch sticks until burnt and fragrant. Add almond milk, cardamom, and nutmeg and bring just to boil. Turn off heat and let steep for 30 minutes or overnight in refrigerator.
For 1 Nog
- 1 oz. Bourbon
- 6 oz. Spiced Almond Milk
- 1.5 tsp simple syrup
- 2 egg whites
- 1 tsp simple syrup
- Cinnamon stick and nutmeg, for garnish
Combine bourbon, spiced almond milk, and simple syrup in a cocktail shaker. Shake and strain into a glass mug. Using a mixer, whisk egg whites while gradually incorporating the remaining simple syrup. Whisk until soft peaks. Top glass mug with egg whites and garnish with a cinnamon stick and grated nutmeg.
Created by Blake Pope, General Manager and Bartender at Kindred in Davidson, NC
- 2 cans (13-oz) coconut milk
- Ground Nutmeg
- 6 whole green cardamom pods
- 1 cinnamon stick
- 5 allspice berries
- .5 cup sugar
- 1 whole vanilla bean
- 4 eggs, separated
- 1 teaspoon white granulated sugar
- .66 cup bourbon, brandy or aged rum (optional)
- Nutmeg, for garnish
Combine the coconut milk and spices in a heavy-bottomed pan and bring to a simmer. In a stand mixer, beat the egg yolks and sugar until the yolks lighten in color. Stirring constantly, add 1/2 cup of hot coconut milk mixture to the yolks to temper (adding a little at a time to gently heat); once combined, add back to rest of hot coconut milk mixture. Stir until mixture reaches 160˚F or thick enough to coat the back of a metal spoon. Remove from heat, strain out the spices and chill. If desired, stir in the spirit at this time. When ready to serve, whisk the egg whites and 1 tablespoon sugar until stiff peaks form. Fold in the custard and pour into glasses with optional spirit. Top with grated nutmeg.
Created by Peder Schweigert of Marvel Bar, Minneapolis
Hot Buttered Rum
One Hot Buttered Rum Cocktail
- 1 ice cream scoop of butter mixture
- 1.5 oz spiced rum
- Hot water
Put 1 ice cream scoop of butter mixture (see below) into mug, add 1.5 oz spiced rum, then fill with hot water to rim and mix. Garnish with cinnamon stick.
Butter (enough for 12 cocktails)
- 1 stick unsalted butter, softened
- 2 cups light brown sugar
- 1 teaspoon ground cinnamon
- .5 teaspoon grated nutmeg
- Pinch of ground cloves
- Pinch of salt
Mix all ingredients together with mixer until whipped. Reserve until ready for use.
Created by Bar Chef Ferrel Dugas for Commander’s Palace, New Orleans