No matter what the occasion, or how small the success… (Woke up on time? Cheers to you! Got the laundry washed, dried, and folded in under 7 business days? Well done!) …there's always a good excuse to celebrate with a great cocktail! Or two! With the right ingredients and some clear instruction, there's a seasoned bartender in all of us, just waiting to serve up some delicious bevs to our grateful and thirsty guests. Lucky for you, we have those aforementioned instructions below, all packaged in nice little recipes so you really can't go wrong. From sweet cocktails to thirst quenching non-alcoholic sips, we've got the drink recipes to lift your spirits and keep friends and family hydrated and happy… bar none!
- 1.5 oz. Blanco Tequila (I prefer Exotico Blanco 100% Agave Tequila OR Espolon Tequila Blanco)
- 1 oz. Triple Sec (I prefer Cointreau)
- 0.5 oz. Amaretto
- 0.5 oz. freshly squeezed lime juice
- 2 oz. Sparkling Margarita Mix (I prefer Owen's)
- Coarse sea salt rim, lime wedge and Maraschino cherries - optional
- Coat the rim with lime juice/wedge and dip in salt (if desired) and then fill glass with ice.
- In an empty cocktail shaker, combine the tequila, triple sec, amaretto, lime juice and sparkling margarita mix.
- Fill the shaker with ice and shake well for 15-20 seconds.
- Strain into your prepared glass and garnish with lime wedge and cherries.
Granata's Good for Glowing Gluewein
In my family, we know that the holiday season hasn't really begun until there is a crockpot of mulled wine sitting on the counter. You know it's there, waiting for you, as soon as you walk into the front door with snow on your boots. The warm, spiced aroma invites you to stop by the kitchen for a warm mug before settling in by the fire. It's easy to make. Here's how:
- ¾ cup water
- ¾ cup white sugar
- 1 (3 inch) cinnamon stick
- 2 medium oranges, divided
- 10 whole cloves
- 1 (750 milliliter) bottle red wine (the dryer the better)
- Bring the water, sugar, and cinnamon stick to a boil. Reduce the heat to low.
- Cut an orange in half and squeeze the juice into the mixture.
- Push the cloves into the outside of the orange peel. Place into the simmering mixture.
- Simmer until the mixture is thick and syrupy. Remove from heat.
- Stir in the wine while the mixture is hot, but not simmering.
- Transfer to a crock pot to keep warm on low.
Team Boston's Northern Belle
- 1 Bottle of a Spanish Wine
- 1 Cup of Brandy
- ½ Cup of Triple Sec
- 1 Cup Orange Juice
- ½ Cup Simple Syrup
- 1 Cup Pomegranate Juice
- Combine all ingredients.
- Add mixed berries and orange slices.
- Let sit for 12-24 hours before serving.
- Serve with a splash of Ginger Ale for some bubbly!
Susan's Rock & Rye
- 2 oz. Bourbon or Rye Whiskey
- ½ oz. Amaro Averna
- Dash or 2 of Nut Bitters
- 1 Luxardo Cherry
- Fill your glass with ice and water to keep it cold.
- Fill a mixing glass with ice and add your whiskey, Averna and bitters.
- Mix well with a spoon.
- Strain and pour into your chilled glass.
- Garnish with the cherry or better yet, add it into the drink.
- Sip and enjoy. Repeatedly!
Shane's Grouchy Grinch Tonic
After a week of harassing Whovians, I like to relax with a Grouchy Grinch Tonic. I don't know why I should share the recipe with you, but here it goes.
- 1 ½ ounces midori liqueur
- 1 ounce clear rum
- 5 ounces lemon lime soda
- 1 maraschino cherry (to represent the size of my heart before it grows 3 times in size).
- Fill lowball glass with ice. Add Midori liqueur and rum. Top with soda and stir.
- Top with maraschino cherry and enjoy (or don't, I don't care).
Happy Holidays and all that "Who-bitty-what-a-bitty" stuff!
Bob's Twisted Tequila Toddy
- 1.5 oz. Lunazul Blanco
- 1 oz. Limoncello
- 1 oz. Lime Juice
- 0.5 oz. Grenadine
- Mix over ice, and enjoy!
- Add Jalapeño juice for a kick.
Guaranteed to twist your face and make you purty.
Olivia's Ranch Water
- 3 ounces blanco tequila, such as Espolon or Casamigos (about 2 shots)
- 1 ½ ounces fresh lime juice (about 1 shot)
- Topo Chico, chilled
- Fresh lime wedge for garnish
- Using a highball glass-really, whatever glass you have on hand-fill with ice. Add tequila and fresh lime juice. Top with Topo Chico. Add fresh lime wedge to the rim of the glass. Enjoy!
- The amounts of tequila and lime juice can be halved to fit a smaller cocktail glass or to be less boozy in general. Just use a ratio of two parts tequila, one part fresh lime juice.
Bree's Slainte Sipper
- Jameson (Caskmates IPA Edition is my favorite)
- Your favorite drinking glass
- Add ice to glass
- Mix equal parts Jameson and Vernors (or however you like to taste your whiskey ?)
My go-to drink choice stems from a memory. I was watching an old movie and the actress ordered a whiskey ginger. My friend and I left the theater and went to the bar to continue on our Sunday Funday. We both ordered a whiskey ginger and now I won't order anything else. Being in Michigan and growing up on Vernors, I pair it with my patronage to my Irish heritage, Jameson (IPA edition is my favorite) served here in my Grandmother's Christmas glasses.
Wishing you and yours a happy and memorable new year. I have looked back on the years and so fortunate for where the universe has guided me in life. I absolutely love what I do and love each and every connection I have with my clients, co-workers, factory partners and everyone else who helps bring life to the branded experiences I get the privilege to work on. I am so fortunate for an amazing family who supports my love for creation and fun.
- 2 (14-ounce) unsweetened cans of coconut cream
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ cups Puerto Rican rum (optional), preferably white rum (darker rum will affect the color of the coquito)
- ½ teaspoon kosher salt
- Ground nutmeg, for garnish
- In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
- Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate for at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.
Diane's Boooooo-zy Screamsicle Shake
- Chocolate sauce, for garnish
- 6 Oreos, finely crushed
- 1 quart orange sherbet
- ¾ cup milk
- 8 oz. Vanilla Vodka
- Whipped cream, for garnish
- Pour chocolate sauce onto a small, shallow plate. Place Oreo crumbs on a second small plate. Dip rims of serving glasses first in chocolate sauce, then in Oreo crumbs.
- Combine sherbet, milk and vodka in a blender to combine.
- Drizzle some chocolate sauce on the inside of each serving glass, then fill with milkshake.
- Garnish with whipped cream and the remaining Oreo crumbs.
- Abra-cadaver! A delicious booooozy shake! Makes 4 servings so you have plenty to share with your zombie friend, Christopher Walken-Dead.
The Spicy Bark-arita (Inspired by my dog, Artie)
- 1 jalapeno pepper, sliced
- 1½ ounces fresh lime juice (from 2 limes)
- 2 ounces tequila blanco
- ½ ounce triple sec (we like Combier or Cointreau)
- 3 sprigs fresh cilantro (optional)
- 2 dashes Angostura bitters
- Tajín seasoning, for serving
- Lime wedge, for serving
- 1 hair of the dog (kidding of course)
In a cocktail shaker, muddle the serrano pepper (reserve one slice for serving) with the lime juice, about 30 seconds. Add tequila, triple sec, cilantro and bitters. Fill the cocktail shaker with ice, cover, and shake vigorously until the outside of the shaker is very cold, about 30 seconds.
Place the Tajín on a small plate. Rub the rim of a rocks glass with the lime wedge, then dip the glass rim into the Tajín to coat. Fill the glass with ice and pour in the margarita. Garnish with the lime wedge and reserved pepper slice. Serve immediately.
Kim's Festive Cranberry Cocktail
- Vodka. Any Vodka works well but my favorite is Ketel One.
- St. Germain. This elderflower liqueur tastes mildly floral, delicate, and adds a subtle sweetness.
- Cranberry Juice. The cranberry is sweet, but not too sweet and just the right shade of red to make this a great holiday drink.
- Lime. The lime goes great with the cranberry. Use lime juice in the cocktail and to rim the glasses.
- Frozen Cranberries. A pretty garnish, plus they help keep your drink cold.
- Sugar. A fun addition to the rim of the glass.
- Combine lime zest and sugar. Use it to rim the glass.
- Add drink ingredients to a cocktail shaker. Shake to combine and pour into the glass.
- Garnish with frozen cranberries and slice of lime and ENJOY!
Jessie's Kind of a Fig Deal (aka Fig Old Fashioned)
Yes, that's an Anchorman reference. Ron Burgundy is a scotch guy, but scotch and bourbon are both whiskeys, so close enough.
- 2 oz bourbon (I like Woodford or Booker's)
- ¼ oz Liber & Co Caramelized Fig Syrup
- 2 drops Crude Bitters Sycophant orange & fig bitters
Add ingredients to an old fashioned glass with ice. Stir, garnish with an orange peel and enjoy!
The Lady Jessica (aka Chai Spice Old Fashioned)
Named for Lady Jessica, my favorite character from Dune. I tried to come up with a punny spice name here, but "He Who Controls the Spice, Controls the Universe" is too much of a mouthful.
- 2 oz bourbon (I like Woodford or Booker's here, too)
- ¼ oz vanilla simple syrup
- 4 dashes Dashfire Chai'Walla Chai Cocktail Bitters
Add ingredients to an old fashioned glass with ice. Stir, garnish with an orange peel and enjoy!
* I love making cocktails, so it was difficult for me to pick just one! I'm compromising by giving you two spins on the classic Old Fashioned.
Jesse's Salty Santa
- Drumshanbo Gin
- Fresh squeezed grapefruit juice
- Rimming Salt
Serve on the rocks and enjoy!
Allison's Autumn Apple Cider
- 10 apples - assorted varieties, quartered
- 2 oranges - quartered
- 5 cinnamon sticks
- 2 teaspoon whole cloves
- 1 teaspoon allspice berries
- 16 cups water
- ¼ cup sweetener (optional) - maple syrup, granulated sugar, brown sugar, etc.
- Prepare all ingredients and transfer to a large, oversized stockpot. Cover and allow the pot to come to a low boil over high heat. Immediately reduce heat to low and maintain a simmer for approximately 1-2 hours, or until apples are completely soft and mushy. Stir occasionally.
- Remove pot from heat and use a potato masher to mash the apples and oranges, together with the spices, releasing their flavors into the liquid as they break apart.
- Cover stockpot and return to a simmer over low heat. Continue to cook for an additional 1-2 hours.
- Remove from heat and allow apple cider to cool slightly before straining then use a fine-mesh strainer or cheesecloth to separate the solids (mushed up apples and oranges) from the liquid. When a backup of solids starts to collect, use a large wooden spoon to press the solids against the side of the strainer, releasing the final bit of their juices. Discard the solids.
- If desired, stir in additional sweetener.
- Serve warm as is or garnished with an orange slice and cinnamon stick. Enjoy!
Gillian's "If You Like Pina Coladas, Come Sit By Me"
- 1/2 fresh pineapple, peeled
- 6oz. sweetened cream of coconut
- 2oz. unsweetened coconut
- 8oz. white rum (or more!)
- 2Tbsp. lime juice
- 2oz dark rum (or more!)
- Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
- Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25-35 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
- 1.5 meow-nces of Tequila
- 1 meow-nce of Cointreau
- 1 meow-nce of Lime Juice
- ½ meow-nce of Simple Syrup
- Put lime juice on the rim of a glass and dip in salt to coat the edge.
- In a shaker, add tequila, Cointreau, lime juice, and simple syrup, and shake well.
- Pour mixture into the glass and garnish with a lime for a meowvalous meowgarita!
Adam's Holiday Classic
- 1 ½ fluid ounces vodka
- ½ fluid ounce lime juice
- Large ice cubes
- ½ cup ginger beer
- 1 lime wedge for garnish
- Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
- Drop a lime wedge into the mug for garnish.
Jacque's "Out With The Old, And In With The...New Fashioned"
- 1 part bourbon*
- 1 part amaretto*
- ¼ part REAL maple syrup
- 1-2 dashes of Angostura bitters
- Cherries* and orange zest
- In a mixing glass, add all the cocktail ingredients except the cherries. Mix gently.
- Fill the rest of the mixing glass with ice cubes.
- Take a visual measurement of the liquid then, using a large spoon, stir the ice using smooth rotations until the proportion of liquid has doubled.
- Serve in a short rocks glass, using a cocktail strainer to retain the ice.
- Add a cherry, orange zest and a large ice cube if desired.
*NOTE: I use Old Forrester 1920 Prohibition Style Bourbon, Disaronno Amaretto and Peninsula Premium Cocktail Cherries, the latter which can be purchased on Amazon. These are not your average Maraschino Cherries! They are slightly tart which nicely offsets the sweetness of the recipe and you might just want to spear 2-3 for your cocktail!
Craig's Designated Driver
- 16oz water
- Pour into glass.
The A-Team's A-mazing Punch (With a Punch)
- 4 cups Cran-Apple Juice
- 2 750ml bottles of red Moscato
- 1 750ml bottle of Prosecco
- 1 / 2 cup Titos Vodka
- 2 cups frozen cranberries
- 1/3 cup mint leaves
- 1 / 2 cup granulated sugar, for rim of glasses
- 2 limes sliced into rounds
- Using a wedge of lime, wet rim of glasses. Dip in glass in sugar until coated.
- Combine remaining ingredients in a punch bowl, stir together and serve.
Carla's Hypernourishing Smoothie
This recipe makes 64 oz. of nutritious smoothie goodness.
In a blender, add ingredients in this order:
- 5 ½ cups of collard greens, kale, spinach or other cruciferous vegetable.
- ½ lemon
- Thumb size of ginger
- 2 ½ cups of frozen fruit. I use a blend of mangos, strawberries, pineapples, and peaches.
- Fill water to top of greens.
- I add a couple of squirts of tropical mango sweetener, but that is our secret. It is not on the doctor's protocol!
- Blend for 2 minutes.
- Enjoy, but not too fast! I drink 64 oz. over the course of the day.
Nadia's Wicked Collins
A wicked drink from the Boston Girl
- 2oz Gin
- ¾ oz Lemon Juice
- ¾ oz Simple Syrup
- Add ingredients to a shaker with ice and shake.
- Strain into a chilled glass and fill with ice.
- Top with Soda water.
- Garnish with a lemon.
- Have a wicked good time!
Brittany's High Octane
Ever had one of those days where it feels like your rocket is running on low-grade fuel instead of the premium goodness? Here's a quick way to blow through the atmospheric turbulence and enjoy the near- weightlessness of space!
- 1 bottle of whiskey (choose your favorite; other spirits may be substituted according to preference)
- 1 glass
- Ice (optional and to taste)
- Remove glass from cabinet/shelf and add ice if desired.
- Take a deep breath in, and on the exhale, commence pouring. Amount included can match the length of your deep, cleansing breath and should be proportional to the distance into outer space you're looking to travel.
- Find a comfortable seat to settle in for the duration of this adventure.
- Depending on the distance of your travel, you may need to refuel. This is allowed! However, if your trip is exceptionally long, you may want to ask the flight attendant for some ibuprofen to ease the turbulence you'll experience upon re-entry.
Enjoy your adventure!
Blake & Chance's Bonfire Wassail
- 46 oz apple juice
- 2 cups pineapple juice
- 2 cups orange juice
- 3-4 slices lemon, or ¼ cup lemon juice
- ½ apple, sliced (honeycrisp or granny smith)
- 2 whole cinnamon sticks
- 2 tsp whole cloves
- Either on the stove top or in an InstantPot, combine all ingredients and bring to a boil for 2 minutes. (In InstantPot, cover and set to pressure cook on high for 10 min). Reduce heat to simmer (or "keep warm" setting) as long as the drink will be served.
- Strain out any whole spices before serving, and feel free to spike with favorite booze as desired! Recommended: Fireball cinnamon whiskey
OLS Fashioned - Concocted by our Intrepid Online Store Team
- ¾ cup of Cheerwine (beloved Southern Soft Drink made in North Carolina)
- A sprinkle of Unicorn Glitter (edible glitter or a sugar cube)
- A splash of Kombucha
- 4 dashes Angostura bitters
- 1 cup of Publix kale (muddled)
- 7 shots of Titos Vodka or substitute with 7 shots of Liquid Death Sparkling Water
- Garnish with a sprig of Rosemary, a twisted orange peel, 3 Cherries on a biodegradable toothpick.
- Serve with one large spherical ice ball.
Pairs well with a bagged salad.
Nikala's "Orange You Glad It's Winter" Bourban Smash Spritzer
- 2 oz. Bourbon/Whiskey
- 1 oz.Triple Sec
- 2 oz. Sprite
- 2 oz. Orange Juice
- Fill a glass ⅓ of the way with ice
- Pour in 2 oz. of Bourbon/Whiskey
- Then add 1 oz. Triple Sec
- Next, add in 2 oz. of Sprite
- Top with 2 oz. orange juice
- Garnish with orange slices
Danzig's Dancing Diddy
- Uncle Weaver's
- Uncle Weaver's
Alex's Spiced Maple Bourbon Fizz
This Spiced Maple Bourbon Fizz is the perfect cozy cocktail. Homemade spiced maple syrup, mixed with warming bourbon, lemon, and orange, then topped off with bubbly champagne for that special touch. Perfect for the cold nights to service with family and friends over the holiday season, this is so easy to create.
- Spiced Maple Syrup - 1/2 cup maple syrup, 2 cinnamon sticks, 1 tablespoon cardamon pods, 1 star anise, 1 inch fresh ginger, sliced, zest of 1 orange
- Maple Fizz - 1 1/2 ounces (3 tablespoons) bourbon, 1 ounce (2 tablespoons) lemon juice, 1-2 dashes orange bitters, 1 ounce (2 tablespoons) spiced maple syrup & champagne, for topping
- To make the spiced maple syrup, in a medium pot, bring 1/2 cup water, the maple syrup, cinnamon, cardamom, star anise, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.
- In a cocktail shaker, combine 1-2 tablespoons maple syrup, the bourbon, lemon juice, and orange bitters. Add ice and shake. Strain into a glass. Top off with champagne. Garnish with an orange slice and star anise, if desired.
Taylor's Saturday Night Alive
- 2 parts red bull
- 1 part vodka
- Maraschino cherries
- Grab a glass.
- Add Red Bull.
- Add vodka.
- Add Maraschino Cherries.
- Wake up in someone else's yard.
Danny's Pink Sassy Hog
In honor of a 40-year friendship with Quincy Ayscue (a.k.a. "Q Donkey", "Q Masta-Blasta", "Q Diddy", "The Artist Formerly Known As Q", "Qdonkulous", and "Q; Party of 1"), I'd like to share our not-so-famous elixir. With every great drink, comes a story. In ~1992, we threw a rager. When the beers and wine coolers were gone, people started to leave. Never wanting a good party to end, Quincy shut the front door, and asked everyone to join us in the kitchen. It was in this Hail Mary of a Bacchanalian moment that we concocted a drink that will go down in "Never drink that again history."
The only alcohol we had left in the house, other than Rubbing Alcohol, was Tequila. Tequila by itself is not often a crowd pleaser. So we decided to create an original, uninhibited, and fun shot. After trolling the fridge, we found our 2nd ingredient: Pepto Bismol. We figured this would help coat the stomach. How tequila and Pepto tasted together was nary a consideration. Onto our 3rd ingredient: bacon bits. Bacon bits served as much needed late night protein. It truly all made sense in the moment.
But we reached sensible Nirvana, when the ever-hilarious Quincy, dubbed the drink, "The Pink Sassy Hog!"
Should you want to give this a try, it is best served as a shot with these ingredients:
- ½ Chilled Pepto Bismol (Pink)
- ½ Tequila (Sassy)
- Bacon bits sprinkled on top(Hog)
Note: if it curdles, you did not drink it fast enough.
Ryan's Time Traveler
- 2oz. Patron Silver (room temp)
- Lime Wedge (optional)
- Hang On
- Uber Home
Renee's Don't Worry About A Wray & Ting
The "Unofficial Cocktail of Jamaica" combines white rum and Jamaican Ting grapefruit soda and is perfect for a day at the beach or if you're just wishing you were.
- 1 part White Rum
- 3 Parts Ting
- 1 sprig of mint for garnish
- Combine and pour over ice
A gameday tradition unlike any other, the Gator-Tini. This one will surely keep the vibes high & the boys and girls buzzin'. Go Gators!
- Vodka (first and foremost)
- Blue Gatorade
- Orange Gatorade
- Fill glass to brim with Vodka (we ain't got time for ice)
- Splash of blue Gatorade + Splash of orange Gatorade
- Repeat Steps 1-3
Reid's Fancy 1908 Tom Collins
In memory of an old friend, cheers to Max! Hope everyone has a safe, peaceful, and joyful holiday!
- 6 frozen cubes of ice
- 4 ounces Empress 1908 Indigo Gin
- 2 ounces fresh lemon juice
- 1 ounce club soda
- 1 ounce simple syrup
- Combine all ingredients
- Shake and stir
- Garnish with a wedge of lemon and a maraschino cherry
- Enjoy a few. Cheers!
Mel's Responsible Caipirinha for Carefree Drinkers
- Your favorite recycled cocktail glass
- A cocktail shaker found at an awesome thrift store in your neighborhood
- Brazilian rum (aka Cachaca) Note: it will taste better if you ride your bike to the ABC store.
- Juicy limes from your local farmer's market
- Sweet, organic, vegan sugar
- Cold, crunchy ice
- Safely slice 1 to 2 limes in half lengthwise and remove the pith. (The pith is the underlying white part of the skin of the lime which is dry and a little bitter.) After the pitch is removed, cut the limes in quarters.
- In your cocktail shaker, combine the lime quarters with 1-2 tbsp. sugar and use the muddler to crush and squeeze ou the lime juice from the limes.
- Add 2 oz. of rum and shake well.
- Pour drink, including muddled limes over ice into your beautiful recycled glass.
Guaranteed to taste sustainable!
A toast to YOU for allowing us to fuel your generous brands. From our "pour-spective", we couldn't do what we do without your support!