9 Holiday Cocktail Ideas for that Mixologist Customer

Do customers come into your store asking about holiday cocktails? Here is a list of 9 seasonal drink recipes — using popular products from your store — that you can point customers towards while helping spread some holiday cheer.

The Tree Topper

½ oz. Luxardo Bitter
½ oz. Cranberry simple syrup*
5 oz. The Hatchet cider (well chilled)
1 sprig Rosemary
1 Star anise, whole

Pour Luxardo and cranberry simple syrup into Champagne flute and top with cider. Garnish with rosemary-anise tree garnish.

* For Cranberry simple syrup
2 ¼ cups Fresh or frozen cranberries (8 oz.)
½ cup Sugar
1 cup Water

The mixologists at Sonoma Cider created this recipe.

Cinn City Santa

1 ½ oz. Kilo Kai Spiced Rum
¾ oz. Velvet Falernum
¾ oz. Giffard Orgeat
½ oz. Cranberry purée
½ oz. Lime juice
2 dashes Peychaud’s Bitters

The mixologists at Rhumbar at The Mirage Hotel & Casino in Las Vegas, created this recipe.

Santa’s Tap-Nog

1 ½ oz. Tap 357 Canadian Maple rye whisky
¾ oz. Van Gogh Double Espresso vodka
4 oz. Eggnog

Build ingredients directly into a rocks glass or highball glass and stir briefly, top with grated nutmeg.

The Cocktail Guru Jonathan Pogash created this recipe.

Apple Ginger Toddy

1 oz. Zodiac vodka
½ oz. Ginger liqueur
Hot apple cider
Whipping cream
Cinnamon stick

Combine Zodiac vodka and ginger liqueur in a footed mug. Fill with hot apple cider and garnish with whipping cream and cinnamon stick.

The mixologists at Zodiac vodka created this recipe.

Sleigh Ride

1 shot Crater Lake vodka
½ shot White Creme de Cacao
Splash White Creme de Menthe
3 oz. half & half

Mix ingredients over ice in cocktail shaker. Shake and strain into a sugar-rimmed snifter. Garnish with chocolate shavings.

The mixologists at Crater Lake created this recipe.

Harvest Moon Eggnog

1 oz. Lavazza Santa Marta Blend coffee (brewed)
1½ oz. Apple cider
1 ½ oz. Dickel Tennessee whiskey
1 oz. Simple syrup
1 Small egg
Dash Dale DeGroff’s Pimento Bitters

Add all ingredients into a shaker filled with ice. Shake vigorously and strain into an appropriate eggnog cup. Dust with nutmeg.

“King Cocktail” Dale DeGroff created this recipe for Lavazza.

Hollytini

3 oz. Sobieski Vanilla vodka
1 oz. White Créme de Menthe
½ oz. Baileys Irish Cream
½ oz. Peppermint Schnapps

In a shaker cup with ice, add all ingredients and stir until chilled. Pour into a chilled Martini glass garnished with white chocolate swirl and crushed candy cane on the rim. Garnish with a fresh mint leaf.

The mixologists at Trevi Italian Restaurant in The Forum Shops at Caesars in Las Vegas created this recipe.

Mistletoe Kiss

1 ½ parts Cruzan Estate Diamond light rum
½ part Fresh lemon juice
½ part Cream aherry
½ part Blackberry liqueur
2 parts Soda water

Combine ingredients and chill in a refrigerator 1 hour prior to serving. Pour over ice in rocks/punch glass to serve. Garnish with an orange wheel.

The mixologists at Cruzan created this recipe.

Mistletoe

(Pictured atop)

1 oz. Skyy Cranberry vodka
¾ oz. Midori melon liqueur
½ oz. Sweet and sour
¾ oz. Apple cider

Combine ingredients and shake. Strain into rocks glass over ice and garnish with 3 cranberries.

The mixologists at Cabo Wabo Cantina at the Planet Hollywood Resort & Casino in Las Vegas created this recipe.

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