17 cocktails to get you in the holiday spirit

'Tis the season for delicious cocktails!

The holidays wouldn't be complete without some spiked eggnog, hot chocolate or any festive drink. And while you've probably been sticking to basic recipes all these years, you can take your cocktails to the next level this year with our favorite recipes.

The best part? You probably have most of the ingredients at home!

Check out the slideshow below for our favorite cocktail recipes to try out this holiday season:

Delicious holiday cocktails to make this season
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Delicious holiday cocktails to make this season
Peppermint Mocha White Russian (Created by Thumbtack Chef Niko Paranomos)

This white russian is a perfect easy-to-make post dinner holiday treat. Serves 4


  • 4 ounces Vodka
  • 4 ounces Kahlua
  • 3/4 cup of a rich milk of your choice (I prefer light coconut milk)
  • A few drops of peppermint extract
  • Optional: Whipped Cream & Crushed Candy Canes for topping


Add all of the ingredients together and stir. Top with whipped cream and crushed candy canes, then enjoy!

Candy Cane Kahlua Hot Chocolate (Created by Thumbtack Chef Niko Paranomos)

A festive yet simple creamy delight that you might be tempted to keep all to yourself. Serves 6.


  • 1 can full fat coconut milk
  • 1 cup almond milk
  • 5 tbsp. high quality cacao powder
  • 1-4 tbsp. raw sugar, agave or honey (depending on what type of sweetener you like, and how sweet you like it)
  • ¼- 1/2 tsp. of a quality peppermint extract
  • Optional: Whipped Cream & Crushed Candy Canes for topping


Add all ingredients except peppermint extract to a saucepan over medium heat, slowly stirring till your liquid is warm. Remove from the heat and add peppermint extract, starting with a few drops, and adding more to your liking. Top with whipped cream and crushed peppermint and enjoy. 

Spiked Gingerbread Eggnog (Created by Thumbtack Chef Niko Paranomos)

Don’t wait till after dinner for this one; it’s perfect served with breakfast or brunch to welcome you into the holiday spirit. Serves 6.


  • 6 large egg yolks
  • 1/2 cup finely ground sugar
  • 3 cups milk (or 2 cups milk, 1 cup heavy cream for a creamier egg nog)
  • 1 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1/2 fresh vanilla bean pod, scrapped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup rum 


Crack whole eggs into a bowl. Using your fingers, grab one egg yolk at a time and slowly pass it from hand to hand, until all of the white has separated. Place egg yolks in a separate bowl and whisk in sugar until the mixture is light yellow and looks creamy.  

Place the spices, salt & vanilla bean in a large sauce pan with the milk and heat in until just simmering.  

Temper your egg yolks with the hot liquid, by carefully ladling a small amount of the milk into your eggs while whisking. Repeat until the two are combined.

Place the mixture back in your large pan on the stove.  Bring the mixture to a simmer.  Place a candy thermometer in the mixture and turn off the heat when it reaches 160 degrees. 

Let chill for at least four hours.  Mix in the rum when the mixture has chilled and top with cinnamon for serving (optional)

Holly-Day Hot Chocolate (Created by Vanessa Lachey)


  • 2 oz Baileys Original Irish Cream
  • 1 oz Hazelnut & Pomegranate Puree
  • 2 oz Hot Chocolate (brewed with mint leaves and white & milk chocolate and cinnamon)
  • Chocolate Sauce for Rim
  • Whipped Cream, Nutmeg, Cinnamon Sticks, Mint Leaves and Pomegranate Seeds for Garnish


Combine Baileys Original Irish Cream, hazelnut and pomegranate puree, and hot chocolate in a cocktail shaker and give a good shake.

Strain liquid into a mug rimmed with chocolate sauce. 

Top with whipped cream, a sprinkle of nutmeg and cinnamon sticks. 

Add mint leaves and pomegranate seeds to resemble holly for that extra festive touch and enjoy!

Beet Me Up (Created by mixologist Carlos Ruiz)


  • 1.25 oz. Johnnie Walker Black label 
  • 0.5 oz. Dry Vermouth 
  • 0.25 oz. Beet Juice 
  • 0.5 oz. Lime Juice
  • 0.5 oz. Simple syrup
  • 2 oz. Club Soda


In a cocktail shaker add all ingredients without the club soda.

Shake with ice and double strain into rocks glass filled with one 2x2 ice cube. Top off with club and garnish. 

Holiday Crush (Created by mixologist Ben Scorah)


  • 1 1/2 oz Tequila Don Julio Blanco
  • 1/2 oz Apple Turmeric Cider 
  • Clove Studded Orange for Garnish
  • Grated Nutmeg for Garnish


Pour Tequila Don Julio Blanco into camping mug and top with hot apple turmeric cider. Stir to incorporate.

Garnish with clove studded orange zest and light dusting of nutmeg.

Tanqueray No. TEN Apple Cider Toddy (Created by mixologist Eric Ribeiro)


  • 1.5 oz Tanqueray No. TEN
  • 2 oz Hot Apple Cider
  • 2 Bar spoons Pumpkin Butter
  • .75 oz ginger Syrup

  • .75 oz Lemon Juice
  • Angostura Bitters
  • Dried Apple Crisp and Nutmeg for Garnish


Add Tanqueray No. TEN, Hot Apple Cider, Ginger Syrup, Lemon Juice, Angostura Bitters and Pumpkin Butter to a cocktail shaker (dry shake). Pour into a coffee mug and garnish with Dried Apple Crisp and Nutmeg.

The Jingle Berry (Created by mixologist Eric Ribeiro)


  • 1.5 oz Tanqueray No. TEN
  • 1.5 oz. Fresh Blackberry and Sage Juice
  • 2 oz. Cranberry Juice
  • Garnish: Sage Sprig & Blackberries


Build Tanqueray No. TEN, fresh blackberry and sage juice, cranberry juice (to fill) in glass over ice and stir. 

Garnish with a sage sprig and fresh blackberries on skewer

#SleepyKeech (Created by Ryan Andrews, Prohibition Lounge)


  • 2oz Jägermeister
  • 1/2oz Pear-Clove-Cinnamon Shrub
  • 1/2oz Lemon Juice
  • Top with hot Apple Cider
  • Garnish: Charred Cinnamon Stick or Caramelized Cinnamon Apple
Home for the Holidays (Created by Pete Canny, The Wayland and The Lost Lady)


  • 2 oz. Patrón Silver
  • .75 oz. Lemon Juice
  • .75 oz. Allspice Syrup
  • .5 oz. Cocchi Americano
  • 1 Egg White
  • Silver Luster Dust


Add Patrón, Lemon Juice, Allspice Syrup and Cocchi Americano to shaker and shake with ice. Strain into a glass mug over ice. In separate shaker, dry shake egg white. Add Silver Luster Dust to mug and stir. Top with egg white foam, and garnish with a miniature gingerbread house.

Macallan Maple Old Fashioned (Created by James Frankhouse of Goodnight Sonny)


  • 2 oz. The Macallan Sherry Oak 12 Years Old
  • ¼ oz. fig rosemary maple syrup
  • 2 dashes angostura bitters
  • 2 dashes orange bitters


Combine Macallan, fig rosemary maple syrup and bitters. Serve in rocks glass with ice ball. Garnish with rosemary sprig, lemon peel and orange peel.

Truly Festive Egg Nog (Created by Natasha David, Nitecap)


  • 4 oz. Truly Spiked & Sparkling Colima Lime
  • 1 oz. Spiced Rum
  • 1 oz. Vanilla Almond Milk
  • 1 tsp. Stevia Powder
  • 1 Egg White
  • Grated Nutmeg


Combine spiced rum, vanilla almond milk, stevia powder and egg white in a cocktail shake. Begin by shaking without ice to incorporate all ingredients. Next, add ice to the cocktail shaker and continue to shake. Strain the liquid into a  Collins glass without ice and top with Truly Spiked & Sparkling Colima Lime. Garnish with grated nutmeg.

Munich Maiden (Created by Kevin Doyle, Brownyn)


  • 75oz Jägermeister
  • .5oz Berentzen Peach Schnapps
  • .5oz Schladerer Kirshwasser
  • .5oz cranberry juice
  • Top with Bembel cider


Mix all ingredients, quick shake, pour into stein, top with Cider, garnish with Cranberries

Holiday Sidecar


  • 1.5 oz. Cointreau
  • 2 oz. Rémy Martin 1738
  • 1 oz. Fresh Lemon Juice
  • 9 Drops Aromatic Bitters


Combine Cointreau, Remy Martin 1738, fresh lemon juice, and Aromatic Bitters into tin can. Shake and strain into cinnamon sugar rimmed coupe glass. Garnish with star anise.

Winter Cosmopolitan


  • 1 oz. Cointreau
  • 1 1/2 oz. Lemon Infused Botanist Gin
  • 1/4 oz. cranberry juice
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. simple syrup
  • 2 dashes Angostura bitters


Combine Cointreau, lemon infused Botanist Gin, cranberry juice, fresh lemon juice, simple syrup, and angostura bitters in a shaker. Shake vigorously with ice and strain into a coupe glass. Garnish with star anise

Winter White Lady


  • 1.5 oz. Cointreau
  • 1.5 Botanist Gin
  • 1 oz. Fresh Lemon Juice
  • 9 Drops Aromatic Bitters
  • Egg White


Combine Cointreau, The Botanist Gin, fresh lemon juice, and Aromatic Bitters into tin can. Shake and strain into a coupe glass. Garnish with lemon twist.

Pear Tree


  • 2 oz. Cointreau
  • 1 oz. Pear Juice
  • 2 Dashes Black Walnut Bitters


Combine Cointreau and pear juice into a glass over ice. Add 2 dashes of black walnut bitters. Stir Briefly. Garnish with a cinnamon stick.

Prosecco Superiore Cranberry Skewer


  • 1 bottle of Santa Margherita Prosecco Superiore DOCG
  • 8-10 frozen cranberries
  • ½ cup granulated sugar
  • 1 tbsp water


  1. Put cranberries on a skewer and rinse under cold water.
  2. Dip skewered cranberries in water, then roll in granulated sugar.
  3. Place skewers on wax paper and place in freezer for 5 minutes.
  4. Fill glass ¾ with Santa Margherita Prosecco Superiore.
  5. Place skewers on top of glass and serve.

Option: For a slightly sweeter garnish, soak fresh or frozen berries in maple syrup overnight, then skewer and roll in sugar.

Fernet-Branca Cocoa

Spike your hot cocoa with 1 oz. of Fernet-Branca! 

Topsy Turvy (created by Jeremy Oertel)


  • 2 oz Carpano Antica
  • 1 oz Lock Stock & Barrel Rye
  • 1 tsp. Borghetti Coffee Liqueur
  • 1 dash Mole Bitters (preferably Bittermens)

Directions: Stir and Strain. Garnish with an orange twist.

Veuve Clicquot Rich + Pear + Mint


  • 5-6 large ice cubes
  • 1-2 slices of pear
  • 2-3 mint leaves
  • Veuve Clicquot Rich Champagne

Directions: Place 5 ice cubes in a large wine glass, add pear slices, top with Veuve Clicquot Rich, and finish with leaves of fresh mint.



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