The holiday season is the perfect time to gather with friends and family, and what better way to celebrate than with a festive cocktail? This year’s edition of “Cocktails at Home” brings you a curated selection of delightful recipes that capture the holiday spirit. From warming spices to refreshing flavors, we’ve crafted a beautiful collection of cocktails that caters to every palate. Whether you’re hosting a lively gathering or enjoying a cozy night in, these cocktails will elevate your holiday experience.
- 2 Parts Lillet Blanc
- 1 ½ Parts apple juice
- 1/2 Part dry vermouth Sparkling Wine
- Dash Angostura® Bitters
- Garnish: Granny Smith apple fan
WINTERBERRY SODA
This simple, delicious cocktail is so easy to make, and a crowd pleaser.
- 2 oz Empress 1908 Indigo Gin
- 3-4 oz Soda Water
- Garnish: Blackberries
- Build in a chilled Copa glass on ice. Garnish with blackberries. Enjoy!
WINTER SPRITZ
Available at House of York at Fairmont Royal York (Toronto, Canada) Created by: James Grant, Director of Beverage of Fairmont Royal York
- 1.5 oz St Germain Elderflower Liqueur
- 3 oz white cranberry juice
- 2 oz sparkling wine
- 2 dashes cinnamon bitters
- Build a cocktail in a wine glass with ice, garnish with frozen cranberries and a sprig of rosemary.
EMPIRE STATE COBBLER
Created by: Great Jones Distilling Co.
- 2 oz Great Jones Straight Bourbon
- 1 oz Apple Cider
- 0.5 oz Fresh Lemon Juice, strained
- 0.5 oz Orgeat Syrup (such as Fee Brothers)
- 1 Dehydrated Apple Slice
- Nutmeg for grinding
- Combine the liquid ingredients in an ice-filled cocktail shaker. Shake vigorously and strain into an ice-filled double old-fashioned glass. Grate nutmeg on top and garnish with a dehydrated apple slice.
CHINOLA HOT TODDY
- 1 oz Chinola Passion Fruit Liqueur
- 1.25 oz Rye Whiskey or Dark Rum
- 0.5 oz Honey
- 0.25 Fresh Lemon Juice
- 3 oz Hot Water
- Use 6 oz mug, Irish coffee or hot toddy glass
- Add Whiskey, Chinola, honey and lemon juice into mug, top off with hot water and stir until honey is dissolved. Enjoy!
ILEGAL SPICY HOT CHOCOLATE
- 3 cups water
- 1 cup milk or alternative milk
- 1 bar chocolate (Ibarra)
- 1.5 oz Ilegal Joven or Reposado
- 0.5 oz Ancho chili liqueur
- 2 oz hot chocolate mix
- 0.5 oz agave nectar
- 1 dash Angostura bitters
Directions: Add water, milk, and chocolate to a pot and bring to a boil. Let boil until chocolate dissolves and let cool. To coffee mug: add Ilegal Mezcal, agave, chili liqueur and bitters, fill with chocolate mix and garnish with cinnamon stick.
- 1⁄2 oz. elderflower liqueur, like St. Germain
- 1 oz. dry gin
- 2 oz. Lillet Blanc
- 2 oz. fresh grapefruit juice
- Garnish: A few dashes of lemon bitters
FALL MUMM SPARKLING BRUT ROSÈ
- 1 parts Malfy Arancia chilled
- 2 dashes Angostura Bitters
- 4 parts Mumm Sparkling Brut Rose ($23.99)
- Garnish: Cracked cinnamon stick, meyer lemon wheel, build in a chilled coupe glass
SPARKLING 50/50 MARTINI
- ½ parts Monkey 47 chilled
- ½ parts Lillet Blanc chilled
- 3 parts Mumm Sparkling Brut Prestige
- Garnish – Lemon twist, Castellano olive, build in a chilled coupe glass
