10 Festive Holiday Cocktails

Feeling festive for the holiday season? Well, Vacationer Magazine is offering up a few tasty cocktail ideas you can serve before, during, or after your holiday party. Raise your glass and toast with one of these 10 savory cocktails that are sure to keep your friends and family buzzing with excitement. 

Of course, we always recommend that you drink responsibly. If you’re looking for a cure to avoid that hangover the morning after a long night of drinks, consider purchasing a few Booze Bandages for you, your adult friends, and relatives. It’s not only a powerful hangover prevention, but the purchase of each rainbow hangover patch supports the LGBTQIA community in Key West, where the Booze Bandage was founded. 

And now, check out our 10 cocktails that will definitely keep your holiday party fun and festive.

1. Apple-Pear Punch
Simmer 3 cups each apple cider and pear nectar, 2 cinnamon sticks, and ½ teaspoon each whole allspice and cloves in a saucepan, 5 minutes. Chill, then strain into a punch bowl of ice. Add 1 bottle of sparkling cider.

2. Mulled Red Wine
Heat ¾ cup each sugar and water in a saucepan until the sugar dissolves. Off the heat, add 2 strips lemon zest, 10 black peppercorns, 3 cloves, 2 cinnamon sticks, ½ cup each orange liqueur and gin, and 1 bottle of red wine. 

3. Cranberry Margarita
Simmer 3 cups fresh cranberries in a saucepan with ½ cup sugar and ¼ cup of water until they burst. Strain, reserving the syrup. Shake 3 tablespoons each cranberry syrup and tequila and 2 tablespoons each triple sec and lime juice in a cocktail shaker with ice. Pour into a glass.

4. Hot Toddy
In a teapot or saucepan, bring ¾ cups of water to simmer. Pour hot water into a mug. Add 1 ½ ounce whiskey, 2 to 3 teaspoons of honey, and 2-3 teaspoons lemon juice. Taste and add 1 teaspoon of honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing. Garnish with a lemon round and cinnamon stick. 

5. Homemade Wassail
In a medium saucepan, combine all the non-alcoholic ingredients, including 4 cups of warm cider, ½ inch fresh ginger (peeled, grated, or finely minced), and ½ vanilla bean or ¼ ounce of vanilla extract. Simmer for at least 30 minutes, preferably over an hour. Use a shot glass to measure 1 ½ ounce of bourbon into each mug. Garnish with cinnamon stick, star anise, lemon slices, or thinly sliced red apple.

6. Apple Pie Egg Nog
Mix ½ cup each melted vanilla ice cream and apple juice in a glass. Add a pinch each of ground cinnamon and allspice. Add apple brandy or apple gin, if desired. Dust with cinnamon. For a classic Boozy Egg Nog, just top off your egg nog with a shot of bourbon or rum. 

7. Hot Buttered Rum
Mix 4 tablespoons softened butter with ½ teaspoon each vanilla, cinnamon and allspice, and a pinch of nutmeg. Heat ½ cup pineapple juice in a mug. Stir in 1 tablespoon brown sugar and 1 ounce of rum. Top with whipped cream and chopped chocolate.

8. Mexican Hot Chocolate
Heat 1 disk (about 2 ounces) chopped Mexican chocolate in a saucepan with ¼ cup water until melted. Gradually add ¾ cup milk, whisking until frothy. Add 1 ½ ounce chocolate liqueur, if desired. Sprinkle with chili powder. 

9. Blood Orange & Pomegranate Sparkling Sangria
Juice 2 of 3 large blood oranges with a citrus juicer or just squeeze orange halves to extract the juice. Slice the remaining blood orange into think rounds, then slice them through the middle to create half-moons. In a pitcher, combine the blood orange juice, blood orange slices, pomegranate arils (from one pomegranate), and ¼ brandy. 

For the best flavor, let the fruit marinate in this mixture for a few hours, covered and chilled in the refrigerator. When you’re ready to serve, pour in the 1 bottle of dry sparkling rosé. If desired, add simple syrup (2 tablespoons honey or sugar and 2 tablespoons hot water). Use a ladle to divide the sangria and fruit into glasses. 

10. White Russian
Add the 2 ounces of vodka and 1 ounce of Kahlúa to a rocks glass filled with ice. Top with a splash of heavy cream and stir.

You make an Expresso White Russian by stirring together 2 ounces of freshly brewed espresso or strong coffee and sweetened condensed milk. Then, add in 1 ounce of coffee liqueur and 1 ounce of vodka. Pour into a highball glass over ice and top with half and half.