Tempt your guests to brave plummeting temperatures and spend time at your bar or restaurant with these inventive seasonal tipples.
In particular, you’ll be facing one of the busiest—and most lucrative—bar nights two weeks from today: Thanksgiving Eve. People return to where they grew up in droves or gather for Friendsgivings, and they often plan to hit local bars to celebrate the holidays the night before Thanksgiving.
To make things easy we’ve separated these cocktails into three categories: hot, cold, and zero-proof—something to serve everyone’s cravings while they catch up with friends and family at your bar.
These recipes will enhance your drink menu from now to New Year's Eve and beyond, serving everyone from cocktail aficionados, casual cocktailians, end-of-year revelers, and those living an alcohol-free life. Cheers!
Hot
French Apple Lady
Recipe and image courtesy of St-Germain
- 1.5 parts Apple brandy (Laird’s recommended)
- 0.5 part St-Germain
- 1 Tsp. Honey
- Lemon wedge
- Cloves
- Hot water to top
- Cinnamon stick to garnish
- Apple slice to garnish
Add all ingredients to a Hot Toddy glass. Squeeze 1 lemon wedge with cloves into the glass. Top with hot water and garnish with a cinnamon stick and an apple slice.
Hot Apple D.E.W.
Recipe created by Tim Herlihy, Tullamore D.E.W. Ambassador; Image: Tullamore D.E.W.
- 2 parts Tullamore D.E.W. Cider Cask
- 0.5 part Honey/Spiced Syrup
- Hot apple Juice or hot apple cider (Note: If using C=cider, reduce whiskey to 1.5 parts)
- Cinnamon stick to garnish
- Apple wedge to garnish
- Cloves to garnish
Add first two ingredients to a pre-heated mug, stir well and fill with hot apple juice/apple cider. Garnish with a cinnamon stick, apple wedge and cloves.
Hippocras Punch
Recipe created by Hendrick’s Gin Brand Ambassador, Sebastien Derbomez; Image: Hendrick’s Gin
- 8 parts White wine
- 3 parts Hendrick’s Gin
- 2 parts Chamomile tea
- Half a pineapple, chopped
- 1.5 part Caster sugar
- 7 Cloves
- 2 Cinnamon sticks
- 4 Orange peels
- 1 tsp. White pepper
- Cinnamon sticks to garnish
- Cloves to garnish
- Orange slices to garnish
Simmer tea, pineapple, sugar, spice, and wine. Add Hendrick’s Gin and serve.
Cold
BACARDÍ Treacle
Recipe and image courtesy of BACARDÍ
- 2.5 parts BACARDÍ Reserva Ocho
- 0.25 parts Sugar syrup
- 1 part Freshly-pressed apple juice
- 2 dashes Orange bitters
- Apple slice to garnish
Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slice.
The Warm and Toasty
Recipe and image courtesy of Santa Teresa
- 1.5 parts Santa Teresa 1796
- 0.5 part Smoky rhubarb amaro (Examples: Cappelletti or Haus Alpenz Amaro Sfumato Rabarbaro)
- 0.25 part Cherry Heering
- 1 part Martini Sweet Vermouth
- 2 dashes Orange bitters
- Orange peel to garnish
- Brandied cherry to garnish
Stir and strain into a coupe garnish with an orange peel and brandied cherry.
Smoke Signals
Recipe and image courtesy of Santa Teresa
- 1 part Santa Teresa 1796
- 0.75 part Martini Bitter
- 0.75 part Martini Ambrato
- 1 barspoon Luxardo Maraschino Liqueur
- Cherry to garnish
Stir and strain into a Nick & Nora glass and garnish with a cherry.
Grey Goose Gingerbread Martini
Recipe and image courtesy of Grey Goose
- 1.5 parts Grey Goose La Poire vodka
- 0.5 part Disaronno liqueur
- 1.5 parts Sparkling Apple Cider
- Pinch of Pumpkin Pie Spice
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a Martini glass.
Smokey Pear and Pumpkin Sour
Recipe and image courtesy of Bombay Sapphire
- 2 parts Bombay Sapphire East Gin
- 0.75 parts Pumpkin puree
- 0.5 parts Xanté Pear Brandy
- 0.5 part Simple syrup
- 0.75 part Lemon juice
- 0.5 part Egg white
- Pear slices to garnish
- Cinnamon to garnish
Combine ingredients and shake hard, serving up or down in glass. Garnish with pear slices and cinnamon.
The Campfire Old Fashioned
Recipe by Glenfiddich Ambassador Allan Roth; Image: Glenfiddich
- 1.75 parts Glenfiddich 14 Year Bourbon Barrel Reserve
- 0.25 part Glenfiddich Fire & Cane
- 0.5 part Marshmallow Syrup
- Toasted marshmallow to garnish
In a mixing glass, combine all ingredients except toasted marshmallow and stir over ice. Strain over ice into a double rocks glass. Garnish with toasted marshmallow.
For the Marshmallow Syrup:
In a saucepan over low heat combine 1 cup Marshmallow Fluff, 1/4 cup of sugar, 2 tablespoons of cacao nibs and 1/4 teaspoon vanilla extract. Heat slowly to incorporate then strain through a coffee filter. Refrigerate and store. Keep up to one week.
The Apples & Pears
Recipe created by Glenfiddich National Ambassador, Allan Roth; Image: Glenfiddich
- 1 part Glenfiddich 12 Year Old
- 1 part Club soda
- 1 part Non-alcoholic apple cider
- 0.5 part Fresh lemon juice
- 0.25 part Drambuie
- 2 dashes Angostura bitters
- Lemon twist to garnish
Combine the Glenfiddich 12 Year Old, lemon juice, Drambuie, and bitters. Shake briefly and pour into a flute. Add club soda and cider. Garnish with a lemon twist.
Pearofdise
Recipe created by Hendrick’s Gin Brand Ambassador, Erik Andersson; Image: Hendrick’s Gin
- 2 parts Hendrick's Gin
- 0.75 part Sugar syrup
- 0.5 part Lemon juice
- Half a pear
- Fan of pear slices to garnish
Muddle the pear with sugar. Add rest and shake. Strain into a cocktail glass.
Zero-proof
Seedlip Toddy
Recipe and image courtesy of Seedlip
- 1.75 parts Seedlip Grove 42
- 4 parts Hot assam tea (Note: Brew one tea bag in boiling water for 2 minutes)
- 1 barspoon Coconut sugar
- Ginger peel to garnish
Combine all ingredients in a heat-proof Toddy glass. Garnish and serve.
Damascus
Recipe and image courtesy of Seedlip
- 2 parts Seedlip Spice 94
- 1.25 parts Cold brew coffee
- One-third part Cherry cordial (Note: Syrup from high quality Marasca jarred Cherries is perfect)
- Cherry to garnish
Stir all ingredients in a mixing glass. Strain into a cocktail glass. Garnish and serve.
Citrus Fizz
Recipe and image courtesy of Seedlip
- 1.75 parts Seedlip Grove 42
- 0.75 part Organic marmalade cordial
- Cold sparkling water to top
- Orange zest to garnish
Stir Seedlip and cordial in mixing glass. Strain into flute and top with cold sparkling water. Garnish and serve.
For the Organic Marmalade Cordial:
Mix 300g Organic Marmalade wit 150ml hot water. Fine strain and bottle. Store in fridge.
Nogroni
Recipe and image courtesy of Seedlip
- 1 part Seedlip Spice 94
- 1 part Æcorn Bitter
- 1 part Æcorn Aromatic
- Orange slice or wedge to garnish
Build over ice. Stir and garnish. Note: Æcorn produces alcohol-free aperitifs.