Treat yourself, family, and guests to a very Christmas cocktail. We’ve assembled seven drinks here that would make Santa proud. These sippers could work as a welcome accompaniment to gift-wrapping or an evening of Christmas carol singing. Get into the spirit of the season.

hobnobmag Christmas cocktails7

Hot Vodka Mocha

1.75 oz Chase Original Potato Vodka
.5 shot fresh espresso
3 tsp hot chocolate powder
1 tsp sugar or honey
7 oz milk

In a small pan, add ingredients and bring to a simmer on a medium heat. Stir gently to ensure everything is dissolved. Serve in a heatproof glass or cup.

hobnobmag Christmas cocktails7

The Rudolph

1.75 oz Diplomatico Mantuano Rum
.5 oz cranberry juice
.5 oz Torani Almond Orgeat Syrup

In a shaker, put all the ingredients without ice. Shake vigorously for 6 to 8 seconds. Add ice and shake again. Filter and pour into a whiskey glass. Add a fresh cranberry and two rosemary branches to the glass, as a nod to Rudolph, the red-nose reindeer.

hobnobmag Christmas cocktails7

Gin Mare Tramontana

4 raspberries
2 thyme leaves

1 oz Gin Mare
.5 oz hibiscus liqueur
.25 oz Yellow Chartreuse
1.75 oz pomegranate juice
.5 oz vanilla syrup

garnish: raspberry powder

Add raspberries and thyme to a cocktail shaker, muddle. Add the rest of the ingredients, shake well. Paint a stripe of vanilla syrup, and dip into raspberry powder to decorate flute glass. Strain cocktail and serve.

hobnobmag Christmas cocktails7

Pilar Nog

Serves 5+

4 eggs
1/2 cup sugar

1 CUP Papa’s Pilar Dark Rum
1 CUP Papa’s Pilar Blonde Rum
1 oz St. Elizabeth Allspice dram
1 CUP whipping cream
1 drop of vanilla extract

Separate eggs, set whites aside. With a mixer, cream egg yolks and sugar together. Slowly incorporate the rum and dram into the mixture, mixing well. Add the cream and mix well. Add the vanilla.

4 egg whites

Garnish: fresh nutmeg

In a separate bowl, whip the egg whites until fluffy and stiff. Fold the egg whites into the mixture. Place in the refrigerator and allow to sit for at least 24 hours.

To serve, give a gentle stir, pour into glasses and grate fresh nutmeg to taste over the top.

Note: If you cannot find Allspice Dram, you can make your own by adding the following to the rum:
1 tsp orange zest
1 cinnamon stick
4 allspice berries
2 cloves
3 Sichuan peppercorns
1 star anise

hobnobmag Christmas cocktails7

Chambord Martini

.5 oz Chambord Liqueur
1.5 oz vodka
2 oz pineapple juice

garnish: raspberry

Pour the Chambord, vodka and pineapple juice in shaker. Add ice and shake like a tambourine. Strain into martini glass. Top with a raspberry.

hobnobmag Christmas cocktails7

Chairman’s Spiced Cider

1 part Cranberry juice
2 parts apple cider
Cinnamon sticks

1 part Chairman’s Spiced

garnish: star anise

Warm juices and 1 cinnamon stick per 2 servings in saucepan until bubbling. Add rum and serve with one cinnamon stick and one star anise per cup.

hobnobmag Christmas cocktails7


1.5 oz Gin Mare
.75 oz Cocchi Rosa
.5 oz simple syrup

garnish: basil leaves, coffee beans, edible red rose petals

Add the ingredients into a cocktail shaker and shake all together. Then strain in a ceramic mug with ice. Garnish with 4 coffee beans, red rose petal, and 1 basil sprig.

hobnobmag Christmas cocktails7

The Modern’s Special Egg Nog Cocktail

If you just want to head out somewhere festive, look no further than The Modern, my favorite restaurant in midtown NYC. So if your holiday plans bring you near Rockefeller Center or to view the windows at Bergdorf, this will make for a special pitstop.,

The Modern just released an elevated barrel-aged Nog to rule the season. Created by Bar Director Patrick Smith, it’s rich and delicious without weighing the drinker down. (It’s a little-known fact that The Modern has been making Egg Nog for years, and the holiday tipple has a base of loyal fans that return for it every season.)

hobnobmag Christmas cocktails7

This year’s concoction is made with  a mix of Bertoux Brandy, Appleton Estate Rum, Dalmore 12 Year Old Scotch, Gonzalez Byass “Alfonso” Oloroso Sherry, Giffard Vanilla Liqueur, demerara sugar, housemade crème anglaise, and garnished with a housemade gingerbread cookie.

The process started back in May 2019, when The Modern sourced an ex-Bertoux Brandy barrel and began slowly filling it with the ingredients. The resulting nog is round and balanced, with plenty of floral and citrus notes to balance the richness.

The Modern, 9 W 53rd St (betw 5th/6th Ave), the bar/lounge area is first-come, first-served, so good for a spontaneous visit