Holiday Glogg

Ingredients

12 oz. Skyy Vodka - (more)
4 tbsp. Raisins - (more)
2 tbsp. Almonds (blanched) - (more)
2 tbsp. Sugar - (more)
1 1/2 tbsp. Mulling Spice - (more)
1 tsp. Orange (zest) - (more)
1 bottle(s) Red Wine (dry, 750 ml.) - (more)

Instructions

Wrap Mulling Spice in cheesecloth. In a large saucepan, combine the Wine, SKYY Vodka, cheesecloth with Mulling Spice, Orange Zest and Sugar. Allow to very lightly simmer over medium heat for at least 30 minutes (do not boil). Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.

Greet your guests in from the cold, winter weather with a traditional cup of Holiday Glogg, a Scandinavian take on mulled wine. Made in large batches and easily reheated time and time again, this recipe is a great one to have in your back pocket for any surprise guests.

Cuppa Good Cheer

Ingredients

4 oz. Hot Chocolate - (more)
1 1/2 oz. Skyy Infusions Cherry Vodka - (more)
1 oz. Half and Half Cream - (more)
1/2 oz. White Creme de Cacao - (more)
Whipped Cream - (more)

Instructions

Combine all ingredients into a holiday mug and top with whipped cream, red sprinkles and a Maraschino Cherry.

Whether you anticipate a "White Christmas" or a California "Endless Summer," we all snuggle up with loved ones and a cup of warm hot cocoa at least once during the holiday season. Thick, frothy and decadent, a Cuppa Good Cheer featuring SKYY Infusions Cherry is a mature version of a holiday favorite and certain to keep spirits bright.

The Ninth Night

Ingredients

2 oz. Skyy Infusions Citrus Vodka - (more)
1 oz. Cranberry Juice (white) - (more)
1 oz. Triple Sec - (more)
Lemon Lime Soda - (more)
Lime Juice - (more)

Instructions

Combine SKYY Infusions Citrus, Triple Sec and Cranberry Juice into a cocktail shaker with ice. Shake vigorously and strain into tall rocks glass with fresh ice. Top with soda and lots of fresh lime juice. Garnish with blue ribbon or pipe cleaner around the glass.

You may think that you're done celebrating once the candles burn out in the menorah, but The Ninth Night is the great way to conclude your Hanukkah festivities. A refreshing cocktail designed to commemorate a special (and unofficial) ninth night of Hanukkah.

Mele Kalikimaka Martini

Ingredients

3 oz. Eggnog - (more)
1 1/2 oz. Skyy Infusions Pineapple Vodka - (more)
1 splash(es) Coconut Cream - (more)
Cinnamon - (more)
Nutmeg - (more)

Instructions

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Top with sprinkling of nutmeg and cinnamon and garnish with a cinnamon stick.

A creative twist on a Bing Crosby classic, the Mele Kalikimaka Martini is "Hawaii's way to say Merry Christmas to you." Turning a classic cocktail, contemporary using SKYY Infusions Pineapple and Coconut Cream, the martini adds a personal touch to your typical eggnog and is a surefire way to impress any partygoer.

Candy Cane Swirl

Ingredients

3 oz. Cranberry Juice - (more)
1 oz. Skyy Infusions Raspberry Vodka - (more)
1/2 oz. Grenadine - (more)
1/2 oz. Peppermint Schnapps - (more)
Lemon Lime Soda - (more)

Instructions

Rim martini glass with crushed candy cane. Combine SKYY Vodka, Peppermint Schnapps, Cranberry Juice and Grenadine into a cocktail shaker with ice. Shake vigorously and strain into martini glass. Top with Lemon Lime Soda and garnish with a small peppermint candy cane.

'Tis the Singin' Sangria

Ingredients

2 Lemons (cut into slices for garnish) - (more)
1 cup(s) Cabo Wabo Blanco Tequila - (more)
1 cup(s) Raspberries - (more)
1 bottle(s) White Wine - (more)
1/2 can(s) Cranberry Juice (frozen concentrate) - (more)
1/2 cup(s) Orange Juice - (more)
1/4 cup(s) Lime Juice - (more)
1/4 cup(s) Orange Liqueur - (more)
1/4 cup(s) Sugar - (more)

Instructions

Add the white wine, tequila, orange liqueur, cranberry concentrate, orange juice and lime juice to a large glass pitcher or bowl. Stir in the sugar until dissolved. Place raspberries in a small bowl and mash with spoon. Stir in the mashed raspberries. Refrigerate overnight, to let the flavors soak into the Sangria. Serve over ice. Serves 4.

Hard Rocker Cider

Ingredients

4 cup(s) Apple Cider - (more)
1 cup(s) Cabo Wabo Reposado Tequila - (more)
1 cup(s) Cranberry Juice - (more)
1 tsp. Nutmeg - (more)
1/4 cup(s) Orange Liqueur - (more)
Cinnamon Stick - (more)

Instructions

In a pot or crockpot, heat and stir cider, cranberry juice cocktail, and nutmeg on low just until hot for 2 hours. Do not boil. When ready to serve, turn on high for 10 minutes and stir in tequila and liqueur. Garnish with a cinnamon stick. Servings: 6

MexiCabo Hot Chocolate

Ingredients

4 oz. Hot Chocolate - (more)
1 1/2 oz. Cabo Wabo Blanco Tequila - (more)
1/2 oz. Coffee Liqueur - (more)
Whipped Cream - (more)

Instructions

Pour all ingredients into a coffee cup. Stir well. Finish with dollop of whipped cream.

Midnight Kick

Ingredients

2 oz. Cabo Wabo Anejo Tequila - (more)
1 slice(s) Orange - (more)
Cinnamon - (more)

Instructions

Wet the rim of a chilled shot glass with the orange slice. Then rim the shot glass with powdered cinnamon on a plate. Be careful not to turn the glass right side up until it has been rimmed. The orange liquid will drip otherwise. Shake the Cabo Tequila with ice in a shaker and strain into the chilled shot glass. Slam the shot and then bite into the orange slice to finish.

Nicaraguan Negroni Punch

Ingredients

15 oz. Campari - (more)
10 oz. Flor de Cana 7 Year Old Rum - (more)
10 oz. Grapefruit Juice - (more)
7 1/2 oz. Cinzano Rosso Vermouth - (more)
2 1/2 oz. Honey - (more)

Instructions

Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.

Created by mixologist Jon Gasparini of Rye on the Road

Love Letter

Ingredients

3 dash(es) Peychaud Bitters - (more)
1 oz. Campari - (more)
1 oz. Lime Juice - (more)
3/4 oz. Cointreau - (more)
1/4 oz. Grenadine - (more)
1/4 oz. Maple Syrup (1:1 with water) - (more)

Instructions

Shake. Add Soda. Pour over ice in a highball glass. Garnish with a lime zest.

Created by Adam Wilson of Beretta

Red Hot Chocolate

Ingredients

3 oz. Whole Milk - (more)
2 oz. Brandy - (more)
2 tbsp. Chocolate (chips, dark) - (more)
1 oz. Campari - (more)
1/2 oz. Heavy Cream (optional) - (more)

Instructions

Put milk, cream & chocolate in a milk frothing cup used for espresso. Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.

Originally served at 116 Crown in New Haven, CT, created by mixologist John Ginnetti

Dieci E Lode

Ingredients

2 1/2 oz. Gin - (more)
1 1/5 oz. Grapefruit Juice - (more)
1/2 oz. Campari - (more)

Instructions

Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with a lime wedge.

Originally served at No 9 Park in Boston, created by mixologist Jon Gertsen

901 Cider with 901 Caramel Apple

Ingredients

36 oz. Apple Cider - (more)
10 oz. 901 Silver Tequila - (more)
4 slice(s) 901 Caramel Apples - (more)

Instructions

Pour tequila over full pitcher of ice. Add apple cider and mix well. Pour into 12 oz glasses with the ice. Do not strain. Garnish each glass with 1 slice of caramel apple and drizzle a tsp. of caramel sauce. Serves 4.

Courtesy of Ed McFarland - Ed's Lobster Bar - NYC

901 Bloody Maria

Ingredients

10 oz. Bloody Maria Mix - (more)
2 oz. 901 Silver Tequila - (more)

Instructions

Fill four 14 oz glasses with ice and pour 2 oz of 901 Silver Tequila in each glass. Pour bloody mix into each glass. Stir and garnish with a lime wheel and a celery stalk. Serve a raw oyster with each drink (optional).

Courtesy of Ed McFarland - Ed's Lobster Bar - NYC

901 Baja Panties

Ingredients

3 oz. Apple Cider (frozen in cubes) - (more)
2 1/2 oz. 901 Silver Tequila - (more)
1 pinch(es) Cinnamon - (more)
1 pinch(es) Salt - (more)
1/2 oz. Domaine de Canton Ginger Liqueur - (more)
1/2 oz. Lime Juice - (more)

Instructions

Freeze apple cider in ice cube trays. Mix other ingredients and shake with 3 1 oz frozen apple cider cubes until cubes dissolve. Served in chilled glass.

Courtesy of Nils Noren and Dave Arnold - The French Culinary Institute - NYC

Big Spender

Ingredients

2 1/4 oz. Partida Anejo Tequila - (more)
1 dash(es) Angostura Bitters - (more)
1 oz. Tawny Port (Winter Spiced 10 year old) - (more)

Instructions

In a mixing glass stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with brandied cherries.

Snowball #5

Ingredients

3 oz. 1921 Tequila Cream Liqueur - (more)
3 drop(s) Vanilla - (more)
1 oz. Evaporated Skimmed Milk - (more)
1/2 oz. Coffee Liqueur - (more)
Cinnamon - (more)

Instructions

Mix all ingredients with ice in a blender for about 10 seconds. Pour into a wineglass and sprinkle with cinnamon dust.

Snowflake #3

Ingredients

2 1/2 oz. 1921 Tequila Cream Liqueur - (more)
1 1/2 oz. Half and Half Cream - (more)
1 oz. Vanilla Vodka - (more)
1/4 oz. Chocolate Syrup - (more)

Instructions

Mix all ingredients in a shaker w/ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with chocolate syrup.

Green Mountain Fizz

Ingredients

3 drop(s) Orange Flower Water - (more)
1 1/2 oz. Cream - (more)
1 1/2 oz. Vermont Gold Vodka - (more)
1 Egg White - (more)
1/2 oz. Lemon Juice - (more)
1/2 oz. Lime Juice - (more)
1/4 oz. Maple Syrup - (more)
Club Soda - (more)

Instructions

Shake all ingredients except for orange flower water and club soda WITHOUT ice for about one minute, then add ice and shake again very well for another minute. Strain ingredients into a tall glass without ice. Top with club soda. Gently place the 3 drops of orange flower water atop the froth, then gently float 1 tsp. maple syrup. Garnish with a mint leaf dipped in maple syrup.

Monkey Business

Ingredients

2 oz. Half and Half Cream - (more)
2 tsp. Maple Syrup - (more)
1 1/2 oz. Vermont White Vodka - (more)
1 slice(s) Banana (1 inch thick) - (more)
1/2 oz. Banana Liqueur - (more)

Instructions

Chill martini glass and set aside. In a large mixing glass, add the banana and maple syrup and muddle until the banana is smoothly blended with the syrup. Add the Vermont Vodka, banana liqueur, half and half and 4 ice cubes. Shake hard until frosty. Strain into the martini glass, dust lightly with nutmeg and garnish with a slice of banana.

Sofia's Swizzle

Ingredients

1 3/4 oz. Partida Reposado Tequila - (more)
1 1/4 oz. Apple Juice - (more)
1 dash(es) Angostura Bitters - (more)
1/4 oz. Lime Juice - (more)
1/4 oz. Velvet Falernum - (more)
Ginger Beer - (more)

Instructions

Shake the first 5 ingredients in a shaker with ice. Strain over fresh ice into a highball glass. Top up the rest of the cocktail with chilled ginger beer and garnish with a lime wedge.

Heated Affair

Ingredients

6 oz. Apple Cider (Hot and spiced) - (more)
2 oz. Partida Anejo Tequila - (more)
Heavy Cream - (more)

Instructions

In a small warm wine glass add Tequila and hot apple cider. Float heavy cream. Garnish: grate fresh nutmeg over cream.

The Red Pilot

Ingredients

2 oz. Beefeater 24 - (more)
1 dash(es) Bitters - (more)
1 tsp. Mezcal (preferably Del Maguey Minero) - (more)
3/4 oz. Aperol Orange Liqueur - (more)
1/4 oz. Luxardo Marachino Liqueur - (more)

Instructions

Stir, strain into chilled cocktail glass and garnish with a lemon twist.

Created by Sam Treadway of Boston's Drink

Earl-y Chill

Ingredients

2 oz. Beefeater 24 - (more)
2 dash(es) Fee Brothers Peach Bitters - (more)
1 oz. Tea (Earl Grey - syrup) * see below - (more)
3/4 oz. Lemon Juice - (more)
1/2 oz. Egg White - (more)

Instructions

Add all ingredients to a mixing glass and dry-shake (with no ice); add ice and shake again (this will make for a great froth on top of the drink). Strain into a cocktail glass, and garnish with a lemon zest.

Earl Grey syrup is made by mixing very strong Earl Grey Tea 1:1 with sugar.

Created by Beefeater Gin Brand Ambassador Jamie Gordon

Mulled Gin / Hot Gin Punch

Ingredients

2 part(s) Red Wine (Full bodied) - (more)
1 part(s) Beefeater 24 - (more)
1 Cinnamon Stick - (more)
1 tsp. Honey - (more)
1 slice(s) Lemon - (more)
1 slice(s) Orange - (more)
1 piece(s) Orange (Just the peel, stuck with cloves) - (more)

Instructions

Heat all ingredients in a saucepan and simmer till honey has dissolved. Pour into a toddy glass and drink whilst still warm.

Created by London mixologist Nick Strangeway

The Corner Store

Ingredients

2 oz. Beefeater 24 - (more)
2 sprig(s) Thyme - (more)
1 oz. Black and Brown Syrup - (more)
1 Black Mission Fig - (more)
1/2 oz. Orange Juice - (more)

Instructions

Muddle 2 sprigs worth of thyme leaves and 1 black mission fig. Shake ingredients heavily and double strain over ice in an old fashioned glass. Garnish with a smacked thyme sprig stuck in half a fig set on the rim of the glass.

Created by Preston Eckman of Philadelphia's APO Bar & Lounge

Milk and Honey

Ingredients

1 2/3 oz. Benedictine - (more)
Milk - (more)

Instructions

Pour Benedictine into a mug, add ice, and top up with cold milk. Garnish with a slice of orange and cinnamon

Alchemist Punch

Ingredients

17 oz. Mandarin Oranges (puree or nectar) - (more)
16 slice(s) Lemon - (more)
12 oz. Lemon Juice - (more)
12 wedge(s) Tangerine - (more)
10 oz. Water - (more)
1 2/3 oz. Honey - (more)
1 bottle(s) Benedictine (750 ml) - (more)
Thyme - (more)

Instructions

Start by diluting the honey with hot water in a Punch bowl. Assemble all the other ingredients, stir to harmonize all the flavors, fresh fruits last. Macerate and refrigerate for at least 4 hours. Take the punch out. Serve in a cup/glass with ice cubes and garnish with a fresh Thyme sprig.

Serves 10-12

Sparkling Holiday Punch

Ingredients

2 oz. Cranberry Juice - (more)
2 oz. Orange Juice - (more)
1 oz. Bacardi Dragon Berry Rum - (more)
1 oz. Bacardi Limon - (more)
Martini and Rossi Rose - (more)

Instructions

Build in an ice filled glass. Top with Martini and Rossi Rose. Garnish with orange slices.

The Pumpkin Egg Nog

Ingredients

2 oz. Cabana Cachaca - (more)
1 oz. Pumpkin Puree - (more)
Simple Syrup - (more)

Instructions

Serve in a Martini glass. Garnish with whipped cream and cinnamon.

Cinnamon Orange Caipirihna

Ingredients

2 tsp. Sugar - (more)
1 1/5 oz. Cabana Cachaca (cinnamon infused) - (more)
1/4 Lemon (cut into pieces) - (more)
1/4 Orange (cut into pieces) - (more)

Instructions

In a large rocks glass muddle lemon, orange and sugar. Fill with ice, add Cabana and stir. Garnish with a cinnamon stick.

Noilly Cassis

Ingredients

1 2/3 oz. Noilly Prat Dry - (more)
2/3 oz. Creme de Cassis - (more)
Soda Water (optional) - (more)

Instructions

Pour Noilly Prat Dry and Creme de Cassis into a rocks glass. Fill with cubed ice and top up with soda water. Garnish with a lemon twist.

Right Gin Christmas Fizz

Ingredients

2 tsp. Cranberry Sauce - (more)
2 oz. Right Gin - (more)
2 oz. Sparkling Water - (more)
1 Egg White - (more)
1 oz. Lemon Juice - (more)
1 dash(es) Peychaud Bitters - (more)
1 oz. Sweet Vermouth - (more)
1/2 oz. Simple Syrup - (more)

Instructions

Combine all ingredients except the sparkling water in a mixing glass. Add ice. Shake vigorously. Fill a Collins glass with ice. Pour in 2 oz of soda water and then strain mixture into the Collins glass over the ice and sparkling water. Garnish with a lemon wedge and a cranberry

Right Gin Christmas Kiss

Ingredients

2 1/2 oz. Sparkling Water (San Pellegrino) - (more)
1 1/2 oz. Right Gin - (more)
3/4 oz. Lemon Juice - (more)
3/4 oz. Peach Schnapps - (more)
3/4 oz. Simple Syrup - (more)
Raspberries (muddled) - (more)

Instructions

Combine all ingredients, except Pellegrino. Shake and strain combined ingredients over fresh ice in a tall glass. Top with Pellegrino. Stir gently. Garnish with a lemon wheel.

Right Gin Berry Merry Christmas

Ingredients

3 dash(es) The Bitter Truth Orange Bitters - (more)
1 1/4 oz. Right Gin - (more)
1 oz. Blueberry Juice - (more)
1 oz. Pomegranate Juice - (more)
1 oz. Sparkling Wine - (more)
3/4 oz. Pomegranate Liqueur - (more)
1/2 oz. Lime Juice - (more)
1/4 oz. Blueberry Flavouring - (more)

Instructions

Shake all ingredients except sparkling wine with cubed ice, poured into a highball glass filled with fresh ice and topped with sparkling wine. Garnish with sliced strawberries and blueberries.

Cafe Pacifico

Ingredients

4 oz. Coffee - (more)
1 1/2 tsp. Cinnamon - (more)
1 1/2 oz. Partida Blanco Tequila - (more)
1 1/2 tsp. Sugar - (more)
1/2 oz. Coffee Liqueur - (more)
Heavy Cream - (more)

Instructions

Prepare small warm wine glass. Add Tequila & coffee. Mix in the cinnamon sugar. Float heavy cream on top of the coffee. Garnish with a sprinkle of cinnamon sugar mix on top of a cinnamon stick. Note: the cinnamon sugar mix is 4 parts granulated white sugar to 1 part ground cinnamon. Mix them together in a bowl.

Coco Loco #3

Ingredients

2 tsp. Brown Sugar - (more)
2 oz. Flor de Cana 7 Year Old Rum - (more)
2 oz. Milk - (more)
1 dash(es) Cinnamon - (more)
1 slice(s) Pepper (Habanero Chili) - (more)
1/2 oz. Godiva Chocolate Liqueur - (more)

Instructions

Pour the rum, chocolate liqueur and milk into a small pot, and add the slice of chili, cinnamon and sugar. Simmer on low to medium heat until hot. Pour the Hot Chocolate into an Irish coffee mug, and an optional topping of whipped cream. Garnish with grated pistachios.

Credit

Flor de Cana

Sapphire Gin and Mint Nog

Ingredients

2 part(s) Bombay Sapphire Gin - (more)
2 part(s) Domaine de Canton Ginger Liqueur - (more)
2 part(s) Eggnog - (more)
1 Tea Bags (peppermint) - (more)

Instructions

Pour Bombay Sapphire Gin into a mixing glass. Add the peppermint teabag, and let it steep for a couple of minutes. In the meantime, whip the egg white with sugar until stiff, and fold in the egg yolk, heavy cream, milk, and nutmeg. Combine equal parts eggnog and peppermint infused Bombay Sapphire Gin in a shaker over a small amount of ice, roll it, and strain into a martini glass. Garnish with a mint leaf.

Lucid Gingerbread Man

Ingredients

1 dash(es) Cinnamon - (more)
1 oz. Lucid Absinthe Superieure - (more)
1 dash(es) Nutmeg - (more)
1/2 oz. Lemon Juice - (more)
1/2 oz. Simple Syrup - (more)
1/4 oz. Green Chartreuse - (more)

Instructions

In a mixing glass, muddle 3 dials of fresh ginger. Add all ingredients. Shake thoroughly with ice, then strain over fresh ice in a highball glass. Top with ginger ale. Garnish with a small Christmas tree gingerbread cookie.

Hot Apple Xante

Ingredients

3 part(s) Apple Cider - (more)
1 1/2 part(s) Xante Liqueur - (more)
1 stick(s) Cinnamon - (more)

Instructions

Heat the freshly pressed apple juice together with the cinnamon stick. Add Xante before serving. Garnish with a cinnamon stick.

Mistletoe Makeout

Ingredients

5 Blackberry - (more)
5 Blueberries - (more)
5 Cranberries - (more)
1 dash(es) Allspice - (more)
1 oz. Champagne (Cremant d'Alsace) - (more)
1 oz. VeeV Acai Spirit - (more)
1/2 oz. Grand Marnier - (more)

Instructions

Muddle the berries in a mixing glass and add All Spice. Pour the berry puree into a cocktail shaker and add VeeV Acai Spirit and Grand Marnier. Shake well over ice, and pour into a Champagne flute. Top up with Cremant d'Alsace, and garnish with a mistletoe on the bottom of the glass.

Toast of the Town

Ingredients

1 part(s) Champagne - (more)
1 part(s) Effen Raspberry Vodka - (more)
1/2 part(s) Raspberry Liqueur - (more)

Instructions

Mix EFFEN Raspberry Vodka and raspberry liquor in shaker with ice. Pour into a champagne flute and top with champagne. Garnish with fresh raspberries.

Snow Storm toddy

Ingredients

2 part(s) Ginger Beer - (more)
2 part(s) Sour Mix - (more)
1 1/4 part(s) Red Stag Kentucky Bourbon - (more)
1/2 part(s) DeKuyper Peachtree Schnapps - (more)
Water (steaming hot) - (more)

Instructions

Build in a pre heated coffee mug. Dust with fresh ground cinnamon. Serve with a stir stick.

Cherry Nog

Ingredients

4 part(s) Eggnog - (more)
1 1/2 part(s) Red Stag Kentucky Bourbon - (more)

Instructions

Shake all ingredients with ice until frothy and strain into a chilled white wine glass. Garnish with a dash of nutmeg on top.

Winter's Mark

Ingredients

1 1/2 part(s) Cruzan Rum Cream - (more)
1 1/2 part(s) Makers Mark Bourbon - (more)
1 part(s) DeKuyper Amaretto - (more)

Instructions

Put ingredients in a cocktail shaker, fill with ice, and shake vigorously. Strain in to a rocks glass with no ice. (Cocktail should be frothy on top). Grate fresh nutmeg over the top.

created by Edgar Campbell of Bolsa Restaurant, Dallas

Fireside Cocktail

Ingredients

4 piece(s) Ginger (Crystalized) - (more)
2 dash(es) Angostura Bitters - (more)
1 1/2 part(s) Makers Mark Bourbon - (more)
1 part(s) Apple Cider - (more)
1/2 part(s) Honey Syrup - (more)
1/2 part(s) Lemon Juice - (more)

Instructions

Muddle Ginger, lemon and honey in mixing glass. Add apple cider, Maker's Mark, bitters and ice. Shake and strain into iced double old fashioned glass. Garnish w/skewered crystallized ginger.

created by: Bill Norris of FINO, Austin