20 Festive Holiday Cocktail Recipes Delightful

‘Tis the season to sip something special! Whether you’re hosting a holiday party or simply unwinding by the fire, these 20 festive cocktail recipes are sure to spread cheer. From cozy spiced toddies to sparkling champagne creations, there’s a drink for every merry moment. Let’s raise a glass—your holiday celebrations are about to get a whole lot tastier!

Peppermint Martini with Candy Cane Rim

Gather around, cocktail lovers—this Peppermint Martini with a Candy Cane Rim is the festive drink you didn’t know you needed. I first stumbled upon this idea during a holiday party where a friend insisted I try her “secret recipe,” and now it’s my go-to for spreading cheer (or just treating myself on a cozy night in). Trust me, the candy cane rim alone is worth the effort.

Ingredients

• 1/2 cup crushed candy canes (sparkly, pepperminty, and finely crushed)
• 1 tbsp simple syrup (cooled, homemade for best flavor)
• 2 oz high-quality vodka (chilled, smooth and crisp)
• 1 oz peppermint schnapps (bold, icy-cool flavor)
• 1 oz heavy cream (rich and velvety)
• Ice cubes (fresh, for shaking)

Instructions

1. Spread the crushed candy canes in a thin, even layer on a small plate.
2. Lightly dip the rim of a chilled martini glass into the simple syrup, then twist it into the candy canes to coat evenly. Set aside.
3. Fill a cocktail shaker halfway with fresh ice cubes.
4. Pour in the vodka, peppermint schnapps, and heavy cream.
5. Shake vigorously for 15–20 seconds until the outside of the shaker frosts over—this ensures a perfectly chilled, silky-smooth texture.
6. Strain the mixture into the prepared martini glass, avoiding any ice shards for a clean sip.
7. Garnish with a mini candy cane hooked on the rim, if desired.

Velvety and cool, this martini melts into a creamy peppermint dream with every sip. The candy cane rim adds a playful crunch and a burst of holiday nostalgia—try serving it alongside dark chocolate truffles for an indulgent pairing.

Cranberry Orange Sparkler

Remember those sweltering summer afternoons when all you crave is something bright, fizzy, and just a little bit fancy? That’s exactly why I fell in love with this Cranberry Orange Sparkler—it’s like a burst of sunshine in a glass, with just enough tartness to keep things interesting. Plus, it’s my go-to when I need a refreshing pick-me-up after a long day of recipe testing (and maybe a few too many failed cookie experiments).

Ingredients

• 1 cup fresh cranberries, plump and slightly tart
• 1/2 cup freshly squeezed orange juice, strained for smoothness
• 1/4 cup honey, preferably raw and golden
• 2 cups sparkling water, ice-cold and crisp
• 1/2 tsp orange zest, finely grated for maximum aroma
• Ice cubes, preferably large and clear for a pretty presentation
• Fresh mint leaves, for garnish (optional but highly recommended)

Instructions

1. In a small saucepan over medium heat, combine the cranberries, orange juice, and honey. Simmer for 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Tip: Press a few cranberries against the side of the pan to release more juice for a vibrant color.
2. Remove the saucepan from heat and let the mixture cool to room temperature, about 10 minutes. Strain through a fine-mesh sieve into a pitcher, pressing gently to extract all the liquid. Discard the solids.
3. Stir in the orange zest, then refrigerate the cranberry-orange syrup for at least 30 minutes to chill thoroughly. Tip: This syrup can be made a day ahead—just cover and store in the fridge until ready to use.
4. Fill two tall glasses halfway with ice cubes. Divide the chilled syrup evenly between the glasses.
5. Top each glass with sparkling water, leaving about 1/2 inch of space at the top. Gently stir to combine. Tip: Pour the sparkling water slowly to preserve the bubbles and prevent overflow.
6. Garnish with fresh mint leaves and serve immediately.

Nothing beats the lively pop of tart cranberry against the sweet, citrusy orange in this sparkler—it’s like summer and autumn decided to throw a party in your glass. For an extra festive touch, rim the glasses with sugar or add a skewer of frozen cranberries as a stirrer.

Spiced Apple Cider Mule

You know those crisp fall evenings when you just want something warm, spiced, and a little boozy? That’s exactly why I fell in love with this Spiced Apple Cider Mule—it’s like a cozy hug in a copper mug. I first made it during a Friendsgiving a few years ago, and now it’s my go-to for chilly nights (or honestly, any night that needs a little sparkle).

Ingredients

– 1 cup fresh-pressed apple cider (unfiltered for the best flavor)
– 2 oz high-quality vodka (I prefer a smooth, wheat-based one)
– 1/2 oz freshly squeezed lime juice (about half a juicy lime)
– 4 oz spicy ginger beer (look for one with real ginger bite)
– 1 cinnamon stick (for garnish and extra aroma)
– 1 thin apple slice (for a pretty finish)
– Ice cubes (preferably large, slow-melting ones)

Instructions

1. Fill a copper mug or tall glass halfway with large ice cubes to keep the drink chilled without diluting it too quickly.
2. Pour 2 oz of vodka over the ice—this lets the alcohol mellow slightly before adding other ingredients.
3. Add 1/2 oz of freshly squeezed lime juice, straining out any pulp for a smooth sip.
4. Gently stir in 1 cup of fresh-pressed apple cider, making sure not to agitate it too much to preserve the bubbles in the ginger beer.
5. Top with 4 oz of spicy ginger beer, pouring slowly down the side of the glass to maintain fizz.
6. Garnish with a cinnamon stick and a thin apple slice perched on the rim for a festive touch.

Final thoughts: The first sip is all about that spicy ginger kick, followed by the sweet-tart apple cider and a whisper of lime. Serve it with a cheese board for a cozy night in, or double the batch for a crowd—it’s always a hit.

Eggnog with Bourbon and Nutmeg

Nothing says holiday cheer quite like a creamy, spiked eggnog that warms you from the inside out. I first fell in love with this bourbon-laced version at a cozy winter gathering, and now it’s my go-to for festive sips—especially when I want to impress guests with minimal effort. The nutmeg adds that nostalgic touch, while the bourbon gives it a grown-up kick.

Ingredients

• 4 large farm-fresh eggs, yolks and whites separated
• 1/2 cup granulated sugar, divided
• 2 cups whole milk, chilled
• 1 cup heavy cream, cold
• 3 oz high-quality bourbon
• 1 tsp freshly grated nutmeg, plus extra for garnish
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Instructions

1. In a large bowl, whisk the egg yolks and 1/4 cup sugar until pale and slightly thickened, about 2 minutes. Tip: Use room-temperature yolks for smoother blending.
2. Slowly pour in the cold milk while whisking continuously to avoid curdling.
3. Stir in the heavy cream, bourbon, vanilla extract, nutmeg, and salt until fully combined. Chill the mixture in the fridge for at least 1 hour to let flavors meld.
4. In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until soft peaks form, about 3-4 minutes. Tip: Ensure your bowl and beaters are completely clean for maximum volume.
5. Gently fold the whipped egg whites into the chilled yolk mixture until just incorporated. Tip: Don’t overmix—keep it fluffy!
6. Ladle into glasses and dust with freshly grated nutmeg before serving.

Oh, the first sip is pure magic—silky, rich, and perfectly balanced with the warmth of bourbon and spice. Serve it in vintage punch cups with a cinnamon stick stirrer for extra charm, or layer it in a mason jar with a dollop of whipped cream for a decadent twist.

Gingerbread White Russian

Kicking off the holiday season early this year with a cozy twist on a classic cocktail—this Gingerbread White Russian is like a warm hug in a glass. I first stumbled on the idea after burning a batch of gingerbread cookies (oops), and now it’s my go-to for chilly evenings when I want something festive but effortless.

Ingredients

• 2 oz smooth, caramel-forward bourbon (or vodka for a traditional touch)
• 1 oz rich, velvety coffee liqueur
• 1 oz spiced gingerbread syrup (homemade or store-bought with warm molasses notes)
• 1 oz heavy cream, cold and lightly whipped to silky consistency
• Freshly grated nutmeg, for a fragrant finish
• Crushed ginger snap cookies, for a crunchy rim (optional but highly recommended)

Instructions

1. If using, rim a chilled rocks glass by lightly dipping the edge in water or syrup, then into crushed ginger snap crumbs. Set aside.
2. Fill the glass with 3-4 large ice cubes (the clearer the ice, the prettier the presentation).
3. Pour bourbon, coffee liqueur, and gingerbread syrup over the ice. Stir gently 5-6 times to combine—avoid over-mixing to keep the layers distinct.
4. Slowly drizzle the cold heavy cream over the back of a spoon to create a luxurious float on top.
5. Finish with a dusting of freshly grated nutmeg (about 1/8 tsp) for an aromatic kick.

Silky, spiced, and just sweet enough, this drink balances the warmth of gingerbread with the boldness of coffee liqueur. Try serving it alongside a plate of dark chocolate truffles for an indulgent nightcap—trust me, the combo is magic.

Pomegranate Champagne Punch

Gather around, because I’ve got a bubbly, blush-hued showstopper that’s about to become your go-to for summer soirées. I first whipped up this Pomegranate Champagne Punch for a backyard engagement party last year, and let’s just say—the empty pitcher by the end of the night spoke volumes. It’s the kind of drink that makes you feel fancy without the fuss, and trust me, your guests will ask for the recipe.

Ingredients

• 1 cup chilled pomegranate juice (bold, tangy, and deeply ruby-red)
• 1 bottle (750ml) dry champagne or prosecco (crisp and effervescent)
• 1/2 cup vodka (high-quality, ice-cold)
• 1/4 cup fresh lime juice (bright and zesty, about 2 limes)
• 2 tbsp honey syrup (warmly floral, made with equal parts honey and hot water)
• 1 cup sparkling water (lightly fizzy, to top off)
• Ice cubes (large, clear cubes melt slower)
• Pomegranate arils and lime slices (for garnish, adds a pop of color)

Instructions

1. In a large pitcher, combine 1 cup chilled pomegranate juice, 1/2 cup vodka, and 1/4 cup fresh lime juice.
2. Stir in 2 tbsp honey syrup until fully dissolved—this ensures no gritty bits at the bottom.
3. Gently pour in the entire bottle of champagne or prosecco; tilt the pitcher and let it glide down the side to preserve bubbles.
4. Add 1 cup sparkling water for a lighter fizz, stirring just once to combine.
5. Drop in a handful of large ice cubes to keep it chilled without diluting too quickly.
6. Float pomegranate arils and lime slices on top for a festive touch.

This punch is a symphony of effervescence—each sip dances with tart pomegranate, citrusy lime, and the whisper of honey. For a next-level touch, freeze pomegranate arils into ice cubes ahead of time, or serve in vintage coupe glasses for a Gatsby-worthy vibe.

Hot Buttered Rum with Cinnamon

You know those chilly evenings when all you crave is something warm, spiced, and just a little indulgent? That’s exactly why I love hot buttered rum—it’s like a cozy hug in a mug, especially with the warmth of cinnamon swirling through every sip. My version is a winter staple, and I’ll even admit to sipping it year-round when the mood strikes (no judgment here).

Ingredients

• 2 tbsp unsalted butter, softened to room temperature
• 2 tbsp dark brown sugar, packed for richness
• 1/4 tsp ground cinnamon, fragrant and warm
• 1/8 tsp freshly grated nutmeg, for a subtle depth
• 1/8 tsp pure vanilla extract, for a sweet aromatic note
• 2 oz dark rum, preferably aged for a smooth finish
• 3/4 cup boiling water, for steeping
• 1 cinnamon stick, for garnish and extra aroma

Instructions

1. In a small bowl, combine the softened butter, brown sugar, ground cinnamon, nutmeg, and vanilla extract. Whip with a fork until fully blended and fluffy, about 1 minute. Tip: Softened butter mixes easier—microwave for 5 seconds if needed.
2. Divide the spiced butter mixture evenly between two heatproof mugs.
3. Pour 1 oz of dark rum into each mug, stirring gently to melt the butter into the rum.
4. Carefully add 3/4 cup of boiling water to each mug, stirring until the butter is fully dissolved and the drink is smooth. Tip: Use freshly boiled water for the best flavor infusion.
5. Garnish each mug with a cinnamon stick, letting it steep for 1 minute before serving. Tip: Lightly toast the cinnamon stick for 10 seconds in a dry pan to intensify its aroma.

Velvety and rich, this hot buttered rum wraps you in layers of caramelized sugar and spice, with the cinnamon adding a gentle heat. Try serving with a drizzle of honey over the foam or a touch of whipped cream for extra decadence—it’s pure comfort, one sip at a time.

Winter Spice Sangria

Sipping on a warm, spiced sangria during the chilly winter months feels like wrapping yourself in a cozy blanket—trust me, I make this every year when the first snow hits! There’s something magical about the way the spices mingle with the fruit, creating a drink that’s both comforting and festive. Plus, it’s a breeze to whip up, even if you’re not a mixology pro.

Ingredients

• 1 bottle (750ml) dry red wine, like a bold Cabernet Sauvignon
• 1 cup freshly squeezed orange juice, with pulp for texture
• 1/2 cup brandy, preferably a smooth, oak-aged variety
• 1/4 cup pure maple syrup, rich and amber-colored
• 2 cinnamon sticks, fragrant and slightly woody
• 4 whole cloves, aromatic and pungent
• 1 orange, thinly sliced into rounds
• 1 apple, crisp and sweet, cored and thinly sliced
• 1/2 cup pomegranate arils, juicy and bursting with flavor

Instructions

1. In a large pitcher, combine the red wine, orange juice, brandy, and maple syrup. Stir gently with a long spoon to blend.
2. Add the cinnamon sticks and cloves to the pitcher, giving them a quick swirl to release their aroma.
3. Drop in the orange slices, apple slices, and pomegranate arils, letting them float freely in the liquid.
4. Cover the pitcher with a lid or plastic wrap and refrigerate for at least 4 hours (or overnight for deeper flavor). Tip: The longer it sits, the more the spices infuse!
5. Before serving, give the sangria a gentle stir to redistribute the fruit and spices. Tip: If you prefer it chilled but not diluted, skip the ice and serve it straight from the fridge.
6. Pour into glasses, making sure each serving gets a few pieces of fruit and a cinnamon stick for garnish. Tip: For an extra festive touch, rim the glasses with a mix of sugar and cinnamon.

Here’s the best part: the sangria gets even better as it sits, with the fruit softening and the spices melding into the wine. The first sip is a burst of warmth from the cinnamon, followed by the bright tang of citrus and the subtle sweetness of maple. Serve it in mason jars with a cinnamon stick stirrer for a rustic winter gathering—it’s always a hit!

Chestnut Cream Liqueur Cocktail

Venturing into the world of cozy, autumnal cocktails, I stumbled upon this Chestnut Cream Liqueur Cocktail—a velvety, nutty delight that’s perfect for sipping by the fire. It reminds me of those crisp fall evenings when I’d roast chestnuts with my grandma, and now, this drink brings back those warm memories in every sip. If you’re a fan of creamy, indulgent flavors with a hint of spice, this one’s for you.

Ingredients

– 1/2 cup smooth chestnut purée (roasted for deep, earthy sweetness)
– 1/4 cup heavy cream (chilled for maximum richness)
– 2 oz bourbon (preferably small-batch for a smoky depth)
– 1 oz maple syrup (dark, grade A for robust flavor)
– 1/2 tsp vanilla extract (pure, for aromatic warmth)
– 1/4 tsp ground cinnamon (freshly ground for vibrant spice)
– Ice cubes (large, for slow dilution)
– Whipped cream (lightly sweetened, for topping)
– Grated nutmeg (a pinch, for fragrant garnish)

Instructions

1. In a cocktail shaker, combine the chestnut purée, heavy cream, bourbon, maple syrup, vanilla extract, and ground cinnamon.
2. Fill the shaker halfway with large ice cubes to ensure proper chilling without over-diluting.
3. Shake vigorously for 15–20 seconds until the mixture is well blended and frothy. Tip: If you don’t have a shaker, a tightly sealed mason jar works just as well!
4. Strain the cocktail into a chilled coupe glass or a rocks glass filled with fresh ice. Tip: For an extra-smooth texture, double-strain through a fine-mesh sieve.
5. Top with a dollop of lightly sweetened whipped cream for a luxurious finish.
6. Garnish with a delicate grating of fresh nutmeg for an aromatic touch. Tip: Freshly grated nutmeg makes all the difference—avoid pre-ground for the best flavor.

Perfectly balanced, this cocktail is like a dessert in a glass—creamy, nutty, and subtly spiced. Serve it alongside a slice of spiced pear cake or enjoy it solo as a decadent nightcap. The velvety texture and warm flavors make it an instant favorite for any gathering.

Rosemary Gin Fizz

Just last weekend, I found myself craving something refreshing yet herbaceous—a cocktail that felt like summer in a glass. That’s when I remembered the Rosemary Gin Fizz, a drink that’s as elegant as it is easy to whip up. It’s become my go-to for lazy afternoons on the patio, especially when I want to impress without the fuss.

Ingredients

• 2 oz premium London dry gin (I love the crisp, juniper-forward notes)
• 3/4 oz freshly squeezed lemon juice (bright and tangy)
• 1/2 oz rich honey syrup (warm and floral)
• 1 small sprig of fresh rosemary (fragrant and piney)
• 1 egg white (for that luxuriously frothy texture)
• Chilled club soda (effervescent and crisp)
• Ice cubes (preferably large, slow-melting ones)

Instructions

1. In a cocktail shaker, combine the gin, lemon juice, honey syrup, and egg white. Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white—this creates that dreamy foam.
2. Add a handful of ice cubes and the rosemary sprig to the shaker. Shake again for another 10 seconds until well-chilled. The rosemary will release its oils, infusing the drink with its aromatic flavor.
3. Strain the mixture into a tall, chilled glass filled with fresh ice, leaving the rosemary sprig behind. Tip: Use a fine-mesh strainer for a smoother texture.
4. Top with 2 oz of club soda, gently stirring to combine while preserving the bubbles. The drink should have a creamy, layered look.
5. Garnish with a fresh rosemary sprig and a twist of lemon peel for a pop of color and extra aroma.

Here’s the magic: the first sip is all silky foam, followed by the gin’s botanicals and a whisper of rosemary. Serve it with a side of salty Marcona almonds—the contrast is divine.

Maple Bourbon Old Fashioned

Bourbon lovers, gather ’round—this Maple Bourbon Old Fashioned is about to become your new favorite nightcap. I first stumbled on this twist during a cozy autumn trip to Vermont, where maple syrup flows like water, and I’ve been tweaking the recipe ever since to strike the perfect balance of smoky, sweet, and bold.

Ingredients

• 2 oz high-quality bourbon (I prefer a smoky, oak-aged variety)
• 1/2 oz pure maple syrup (grade A dark amber for deeper flavor)
• 2 dashes aromatic bitters (like Angostura for that classic spice)
• 1 large ice cube (slow-melting for optimal dilution)
• 1 strip orange peel (freshly zested for bright citrus oils)

Instructions

1. In a mixing glass, combine the bourbon, maple syrup, and bitters. Stir gently for 15 seconds to dissolve the syrup without over-diluting. Tip: Chill your glass beforehand to keep the drink colder longer.
2. Place the ice cube in a rocks glass, then strain the mixture over it. Tip: A single large cube melts slower, preventing a watery finish.
3. Hold a lighter briefly over the orange peel to warm its oils (about 3 seconds), then twist it above the drink to release fragrant citrus notes. Rub the peel along the rim before dropping it in. Tip: Avoid the white pith—it adds bitterness.

You’ll love how the maple’s caramel depth softens the bourbon’s heat, while the orange oils tie it all together. Try serving this with a side of dark chocolate—the bitterness plays off the sweetness beautifully.

Spiced Pear Prosecco Cocktail

Raising a glass to the weekend calls for something bubbly and just a little fancy—like this Spiced Pear Prosecco Cocktail. It’s my go-to when I want to feel festive without spending hours behind the bar, and the warm spice notes make it perfect for cozy nights or brunch with friends. Plus, it’s a great way to use up those ripe pears sitting on your counter!

Ingredients

• 1 ripe Bartlett pear, thinly sliced (for a sweet, juicy bite)
• 1/4 cup spiced pear syrup (homemade or store-bought, with warm cinnamon and clove notes)
• 1/2 tsp freshly grated ginger (for a bright, zesty kick)
• 1 bottle chilled Prosecco (crisp and bubbly)
• Ice cubes (large, slow-melting)
• 1 cinnamon stick (for garnish and extra aroma)

Instructions

1. In a cocktail shaker, combine the spiced pear syrup and freshly grated ginger. Gently muddle to release the ginger’s oils.
2. Add 3-4 ice cubes to the shaker, then shake vigorously for 10 seconds to chill and blend the flavors.
3. Strain the mixture into a chilled flute or coupe glass, leaving behind any large ginger bits.
4. Slowly top with Prosecco, pouring along the side of the glass to preserve the bubbles.
5. Drop in 2-3 thin pear slices and the cinnamon stick for a fragrant, elegant garnish.

Just like that, you’ve got a cocktail that’s equal parts refreshing and cozy—the effervescence of the Prosecco plays off the spiced pear syrup beautifully, while the ginger adds a subtle warmth. Serve it with a cheese board or alongside pumpkin-spiced desserts for a fall-inspired pairing.

Chocolate Peppermint Martini

Gosh, there’s something so festive about a Chocolate Peppermint Martini—it’s like winter in a glass, but with a decadent twist. I first stumbled upon this recipe during a holiday party, and now it’s my go-to for cozy nights in or impressing guests with minimal effort. Plus, who can resist that creamy, minty-chocolate combo?

Ingredients

– 2 oz high-quality vodka (chilled)
– 1 oz rich dark crème de cacao
– 1 oz smooth peppermint schnapps
– 1 oz heavy cream (cold)
– 1 cup crushed ice (freshly cracked)
– 2 tbsp finely crushed candy canes (for rimming)
– 1 tbsp rich chocolate syrup (for drizzling)

Instructions

1. Chill a martini glass in the freezer for 10 minutes—this keeps your drink icy cold longer.
2. Spread the crushed candy canes on a small plate. Lightly dip the rim of the chilled glass in chocolate syrup, then roll it in the candy canes to coat evenly. Set aside.
3. Fill a cocktail shaker with 1 cup of freshly cracked ice.
4. Pour in the vodka, crème de cacao, peppermint schnapps, and heavy cream.
5. Shake vigorously for 15–20 seconds until the outside of the shaker frosts over. (Tip: If you don’t have a shaker, a tightly sealed mason jar works in a pinch!)
6. Strain the mixture into the prepared glass, leaving the ice behind.
7. Drizzle 1 tbsp of chocolate syrup in a spiral pattern over the top. (Tip: Warm the syrup slightly for smoother drizzling.)
8. Serve immediately with a festive straw or mini candy cane stirrer.
Creamy, cool, and bursting with mint-chocolate harmony, this martini is a dessert and cocktail in one. Try garnishing with a sprig of fresh mint or a dusting of cocoa powder for an extra touch of elegance.

Vanilla Bean Hot Toddy

Few things soothe the soul like a warm, spiced drink on a chilly evening—especially when it’s as luxurious as this Vanilla Bean Hot Toddy. I first fell in love with this twist on the classic after a particularly rough winter day, and now it’s my go-to for cozy nights in or impressing friends with a little extra flair.

Ingredients

• 1 cup hot water (just under boiling, about 200°F)
• 2 oz bourbon (smooth, caramel-forward)
• 1 tbsp honey (raw and golden, for depth of flavor)
• 1/2 vanilla bean pod (plump and fragrant, split lengthwise)
• 1 cinnamon stick (warm and aromatic)
• 1 lemon wheel (freshly sliced, for bright citrus notes)
• 1 whole clove (earthy and pungent)

Instructions

1. In a small saucepan, heat the water to just under boiling (200°F)—steaming but not aggressively bubbling—to preserve the delicate vanilla flavor.
2. Add the split vanilla bean pod and cinnamon stick to the hot water, letting them steep for 5 minutes to infuse the liquid with warmth and aroma.
3. Stir in the honey until fully dissolved, about 30 seconds, using the back of a spoon to gently press any stubborn clumps against the side of the pan.
4. Pour the infused honey water into a heatproof glass or mug, then add the bourbon, stirring once to combine.
5. Garnish with the lemon wheel and clove, nestling them into the drink for a hint of spice and citrus with every sip.

Melt into the velvety smoothness of this toddy, where the vanilla bean’s floral sweetness dances with the bourbon’s warmth. Try serving it with a drizzle of extra honey on the rim for a touch of decadence, or pair it with a buttery shortbread cookie to lean into the cozy vibes.

Caramel Apple Sangria

Every fall, I find myself craving cozy, spiced drinks that taste like a crisp afternoon at the orchard. This Caramel Apple Sangria is my go-to for gatherings—it’s sweet, tangy, and just boozy enough to warm you up without overpowering the apple-cinnamon goodness. Plus, it’s embarrassingly easy to throw together, which means more time for snacking (my favorite part).

Ingredients

• 1 bottle (750ml) dry white wine, chilled (I love a crisp Pinot Grigio)
• 2 cups fresh apple cider, unfiltered for that deep, autumnal flavor
• 1/2 cup caramel vodka (go for a high-quality brand like Smirnoff Kissed Caramel)
• 1/4 cup butterscotch schnapps, rich and velvety
• 2 medium honeycrisp apples, cored and thinly sliced (their crunch holds up perfectly)
• 1 large cinnamon stick, for slow-infused warmth
• 1/2 tsp ground cinnamon, for an extra spice kick
• 1 tbsp fresh lemon juice, to brighten the sweetness
• Sparkling water or club soda, chilled (for a fizzy finish)

Instructions

1. In a large pitcher, combine the chilled white wine, apple cider, caramel vodka, and butterscotch schnapps. Stir gently with a long spoon to blend.
2. Add the sliced apples, cinnamon stick, ground cinnamon, and lemon juice. Stir again to distribute the spices evenly.
3. Cover the pitcher and refrigerate for at least 2 hours (or up to 4) to let the flavors meld—trust me, patience pays off with a more complex taste.
4. Just before serving, top off each glass with a splash of sparkling water for effervescence. Stir lightly to mix.
5. Pour into ice-filled glasses, making sure each serving gets a few apple slices and a cinnamon stick for garnish.

Cool and crisp with a luscious caramel undertone, this sangria is like autumn in a glass. For a fun twist, rim the glasses with cinnamon sugar or serve it alongside a platter of sharp cheddar and crackers—the salty-sweet combo is unreal.

Toasted Coconut Eggnog

Winters in my house aren’t complete without a creamy, spiced drink to cozy up with—and this Toasted Coconut Eggnog is my newest obsession. It’s like a tropical vacation meets holiday tradition, with toasted coconut flakes adding a nutty depth to the classic creamy sip. I love making a big batch to share with friends during our annual cookie-decorating night!

Ingredients

• 1 cup sweetened shredded coconut, toasted to golden perfection
• 4 cups whole milk, rich and velvety
• 1 cup heavy cream, luxuriously thick
• 6 large farm-fresh egg yolks, vibrant yellow
• ½ cup granulated sugar, fine and dissolvable
• 1 tsp pure vanilla extract, warm and aromatic
• ½ tsp ground nutmeg, freshly grated for maximum flavor
• ¼ tsp ground cinnamon, subtly spicy
• Pinch of sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 325°F. Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring once, until fragrant and golden brown. Tip: Watch closely—coconut burns fast!
2. In a medium saucepan over low heat, warm the whole milk, heavy cream, and toasted coconut until steaming but not boiling, about 5 minutes. Remove from heat and let steep for 15 minutes to infuse the coconut flavor.
3. Strain the milk mixture through a fine-mesh sieve into a clean saucepan, pressing the coconut to extract all the liquid. Discard the solids.
4. In a bowl, whisk together the egg yolks, sugar, vanilla, nutmeg, cinnamon, and salt until pale and slightly thickened, about 2 minutes.
5. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
6. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (170°F on a thermometer), about 8-10 minutes. Tip: Don’t rush this step—low heat ensures a silky texture.
7. Remove from heat and let cool to room temperature, then refrigerate for at least 2 hours (or overnight) to chill and meld flavors. Tip: A thin skin may form on top—just whisk it back in before serving.

But the real magic happens when you take that first sip—the toasted coconut adds a caramelized crunch, while the eggnog stays luxuriously smooth. Serve it over ice with a sprinkle of extra toasted coconut, or spike it with a splash of dark rum for a grown-up twist. Either way, it’s pure comfort in a glass.

Citrus Clove Whiskey Sour

Gather around, cocktail lovers—this Citrus Clove Whiskey Sour is about to become your new favorite happy hour staple. I first stumbled upon this twist during a cozy winter gathering, and now, even in the heat of July, its bright citrus and warm spice combo feels just right. Trust me, it’s the kind of drink that makes you pause mid-sip and think, *Why haven’t I been making this all along?*

Ingredients

– 2 oz high-quality bourbon (like Knob Creek or Bulleit)
– 1 oz freshly squeezed lemon juice (strained to avoid pulp)
– 1 oz homemade clove-infused simple syrup (see tip below!)
– 1 large egg white (preferably organic, for a silky foam)
– 2 dashes aromatic bitters (such as Angostura)
– Thin orange wheel (for garnish, with a clove studded in the center)
– Ice cubes (large, for shaking, and one clear cube for serving)

Instructions

1. **Make clove simple syrup**: In a small saucepan, combine 1 cup granulated sugar, 1 cup water, and 10 whole cloves. Simmer over medium-low heat for 8 minutes, stirring until sugar dissolves. Let cool completely, then strain out cloves. *(Tip: Store extra syrup in a jar—it’s great for coffee or tea!)*
2. **Dry-shake the egg white**: In a cocktail shaker, combine bourbon, lemon juice, clove syrup, and egg white. Shake vigorously without ice for 15 seconds to emulsify the egg white into a frothy texture.
3. **Shake with ice**: Add 4 large ice cubes to the shaker and shake again for 10 seconds until well-chilled. *(Tip: Listen for the sound of the shake turning from sloshy to smooth—that’s when it’s ready.)*
4. **Strain into a glass**: Double-strain the mixture into a chilled coupe glass to catch any ice shards or stray clove bits.
5. **Finish and garnish**: Hold a dropper 6 inches above the drink and dash bitters in a zigzag pattern. Gently place the orange wheel with a clove on the foam. *(Tip: For extra flair, use a torch to lightly caramelize the orange’s edge before garnishing.)*

Here’s the magic: The first sip hits with zesty lemon, then melts into bourbon warmth, while the clove syrup lingers like a whispered secret. Serve it alongside dark chocolate truffles—the bitterness plays off the drink’s sweetness *perfectly*.

Holiday Mimosa with Cranberry Juice

Vibrant, bubbly, and just a little bit festive—this Holiday Mimosa with Cranberry Juice is my go-to drink for celebrations big and small. Whether I’m hosting brunch or just treating myself to a lazy weekend morning, this cocktail feels like a tiny celebration in a glass. Plus, it’s so easy to make, even when you’re still half-asleep.

Ingredients

• 1 cup chilled cranberry juice (tart and vibrant)
• 1 bottle (750ml) chilled sparkling wine or prosecco (crisp and effervescent)
• 1/4 cup fresh orange juice (bright and zesty)
• Fresh cranberries (for garnish, plump and glossy)
• Orange slices (thinly cut, for garnish)

Instructions

1. Chill your champagne flutes in the freezer for 10 minutes before assembling—this keeps the mimosa perfectly cold and refreshing.
2. Pour 2 ounces (1/4 cup) of cranberry juice into each flute, filling it about one-third of the way.
3. Add 1 tablespoon of fresh orange juice to each glass for a bright, balanced sweetness.
4. Slowly top each flute with sparkling wine, leaving about 1/2 inch of space at the rim to prevent overflow.
5. Gently stir once with a long spoon to combine, being careful not to lose too much fizz.
6. Drop 3-4 fresh cranberries into each glass, letting them sink to the bottom for a festive touch.
7. Float a thin orange slice on the rim of each glass for a pop of color and aroma.

Light, effervescent, and just the right amount of tart, this mimosa is like sipping on holiday cheer. The cranberries add a playful crunch, while the orange slice infuses every sip with a hint of citrus. For an extra festive twist, rim the glasses with sugar or add a splash of pomegranate juice for deeper color.

Peach and Ginger Sparkling Punch

Warm summer evenings call for a refreshing drink that’s as vibrant as the season itself, and this Peach and Ginger Sparkling Punch is my go-to for backyard gatherings. I love how the sweetness of ripe peaches plays off the spicy kick of fresh ginger—it’s like summer in a glass! Bonus: it’s ridiculously easy to whip up, leaving you more time to enjoy the party.

Ingredients

• 4 large ripe peaches, peeled and sliced (look for fragrant, slightly soft ones)
• 1/2 cup finely grated fresh ginger (use a microplane for the best texture)
• 1/4 cup honey (preferably local and raw for floral notes)
• 2 cups chilled sparkling water (choose a crisp, unflavored brand)
• 1 cup ice cubes (crushed for faster chilling)
• Fresh mint leaves (about 10, torn for maximum aroma)

Instructions

1. In a blender, combine the sliced peaches, grated ginger, and honey. Blend on high for 30 seconds until completely smooth. Tip: If your peaches aren’t super ripe, add 1 extra tbsp honey to balance the tartness.
2. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing with a spoon to extract all the liquid. Discard the pulp. This ensures a silky texture without grittiness.
3. Gently stir in the sparkling water with a long spoon to preserve the bubbles. Tip: Pour the water down the side of the pitcher to minimize fizz loss.
4. Add the crushed ice and torn mint leaves, then stir once more. Tip: For a stronger ginger flavor, let the punch sit for 5 minutes before serving.
5. Ladle into glasses and serve immediately, garnishing with extra mint if desired.

Serve this punch in mason jars with striped paper straws for a rustic touch—the effervescence dances on your tongue while the ginger leaves a warm, lingering finish. It’s also fantastic poured over vanilla ice cream for a booze-free float!

Summary

From sparkling spritzers to cozy spiced sips, these 20 festive holiday cocktails are sure to bring cheer to your celebrations! Whether you’re hosting a party or simply unwinding by the fire, there’s a drink here for every occasion. Give these recipes a try, then let us know which one was your favorite in the comments below. Don’t forget to share the joy—pin this roundup on Pinterest for later!