The dozen recipes below fall into several categories, from decadent seasonal drinks to sophisticated riffs on classics.
People are champing at the bit to start their vacations and gather with friends and family to celebrate end-of-year holidays. They want top-shelf guest experiences to share with their loved ones, and quality seasonal cocktails presented with a flourish are a crucial element.
These cocktails will put your guests in a festive mood and provide you and your bar the team the opportunity to wow them with indulgent garnishes that capture the flavors of the season.
Happy holidays from Nightclub & Bar! Cheers!
Frozen Hot Chocolate (serves 4)
Created by the team at Refinery Rooftop; Image: Jenna Murray/IGC Hospitality
- 4 oz. Tito’s Vodka
- 4 oz. Marie Brizard Chocolate
- 2 oz. Chocolate syrup
- 2 oz. Coco López
- 6 oz. Ice (by weight)
- Shaved chocolate to garnish
Blend all together and garnish with shaved chocolate.
The Smashed Pomegranate
Recipe and image courtesy of Estiatorio Milos
- 2 oz. Tanqueray Gin
- 1 oz. Fresh pressed pomegranate juice
- 0.75 oz. Fresh lemon juice
- Rosemary Syrup to taste
- Pinch of Greek Sea Salt
- 4 to 5 rosemary needles
- One egg white
- Rosemary sprig to garnish
- 3 Pomegranate seeds to garnish
Combine each ingredient in mixing glass. Dry shake. Add ice to mixing tin, shake vigorously with ice. Double strain into Martini glass. Garnish with rosemary sprig and/or three pomegranate seeds.
For the Rosemary Syrup:
- 32 oz. Fine sugar
- 32 oz. Water
- 7 to 8 Rosemary stalks
Combine sugar and water, heat until dissolved. Add rosemary stalks and bring to a simmer for 10 minutes. Remove rosemary, fine strain and bottle. Keeps for 7 days.
We Got the Beet
Recipe and image courtesy of Honey Salt
- 1.5 oz. Hendrick’s Gin
- 1.5 oz. Fresh beet juice
- 0.5 oz. Fresh lemon juice
- 1 oz. House-infused cardamom honey
- 2 oz. Fever Tree Ginger Beer
- Fresh rosemary sprig to garnish
Pour all ingredients except ginger beer into shaker, add ice, and shake vigorously. Add Ginger Beer to shaker then strain over fresh ice onto rocks or Collins glass. Garnish with one sprig of fresh rosemary (swirl rosemary around edges before serving).
Winter Sage
Recipe and image courtesy of Buddy V’s Ristorante
- 3-4 Sage leaves
- 6-8 Pomegranate pearls
- 2 oz. Hendrick’s Gin
- 0.5 oz. Alchemist Apple Spice
- 1 oz. Apple juice
- Sage leaf, cinnamon stick and pomegranate pearls to garnish
Muddle sage and pomegranate pearls in a shaking tin. Add wet ingredients, shake with ice, and pour over an ice sphere or square in an Old Fashioned rocks glass. Garnish with sage leaf, cinnamon stick and pomegranate pearls.
Volcan de Mi Tierra Espresso Martini
Created by Katie Auth; Image: Volcan De Mi Tierra
- 1.5 oz. Volcan De mi Tierra Cristalino
- 1 oz. Mr. Black Cold Brew Coffee Liqueur
- 0.5 oz. Ancho Reyes Roja
- 0.25 oz. Vanilla bean syrup
- 1 oz. Cold brew
- Toasted marshmallow to garnish
Shake ingredients together on ice. Strain into coupe.
Cranberry Highball
Created by Katie Auth; Image: Volcan De Mi Tierra
- 1.5 oz. Volcan De mi Tierra Cristalino
- 1 oz. Cranberry/apple shrub
- 0.5 oz. Fresh lemon juice
- 0.25 oz. Cinnamon syrup
- 0.25 oz. Simple syrup
- 2 dashes Angostura bitters
- 2 dashes Apple bitters
- Soda to top
- Dehydrated lemon wheel and cranberries pushed through rosemary sprig to garnish
- Shave nutmeg and cinnamon to garnish
Shake first seven ingredients together on ice. Strain into highball glass, top with soda, and garnish.
Gingerbread Old Fashioned
Created by Katie Auth; Image: Volcan De Mi Tierra
- 1.5 oz. Volcan De mi Tierra Cristalino
- 0.25 oz. Nardini Amaro
- 1 teaspoon Gingerbread syrup
- Fig chip dusted with edible glitter to garnish
Stir all ingredients together. Pour into rocks glass over ice. Garnish and serve.
Laphroaig Roasty Toasty
Created by Miguel Buencamino; Image: Laphroaig
- 1.5 parts Laphroaig Select
- 1 part Creme de Cacao
- 0.5 parts Maple syrup
- 1 part Heavy cream
- 4 drops Cocoa bitters
- ½ teaspoon Cocoa powder
- 1 Toasted marshmallow to garnish
- Sprinkled cocoa powder to garnish
Combine Laphroaig Select, cream, creme de cacao, bitters with ice. Shake then double strain over crushed ice in a rocks glass. Top with a toasted marshmallow and sprinkle cocoa powder over top.
Laphroaig Lonestar
Created by Miguel Buencamino; Image: Laphroaig
- 2 parts Laphroaig Select
- 1 part Pedro Ximenez Sherry
- 3 dashes of Aromatic Bitters
- Lemon twist to garnish
- Cherry on rosemary sprig to garnish
Combine all ingredients except garnishes into a mixing glass with ice. Stir and strain into rocks glass with ice. Express lemon peel onto the top of the glass. Garnish with the rosemary and cherry.
Do it for the Graham
Created by the team at Trademark Taste + Grind; Image: Jenna Murray/IGC Hospitality
- 1.5 oz. Aged cachaça
- 0.5 oz. Marie Brizard Dark Chocolate liqueur
- 1.5 oz. Coconut milk
- 5 dashes Angostura bitters
- Dash of vanilla (vodka or extract)
- Golden Grahams to garnish
- Marshmallows to garnish
Shake all ingredients. and garnish with Golden Grahams and marshmallows.
Holiday in Rio
Created by the team at Winnie’s Jazz Bar; Image: Jenna Murray/IGC Hospitality
- 1.5 oz. Avuá Cachaça Bálsamo
- 0.75 oz. Pineapple juice
- 0.5 oz. Lemon juice
- 0.5 oz. Simple syrup
- 4 dashes Absinthe
- Pinch of Maldon salt
- Cucumber wheel to garnish
Shake with ice and pour into a glass.
Black Apple Manhattan
Recipe and image courtesy of North Italia
- 0.5 oz. Carpano Antica Formula
- 0.5 oz. Fernet-Branca
- 2 oz. Apple-infused bourbon
- 2 dashes Angostura bitters
- Apple disc and Luxardo cherry to garnish
Combine all ingredients above in a cocktail mixing glass and stir together. Serve in a chilled coupe glass. Garnish with an apple disc and Luxardo cherry.