It’s party season, and time to impress and wow guests with special holiday cocktails. We’ve gathered together 30 amazing concoctions made with the best spirits around. Guaranteed you will find something special to make the house warm and jolly.

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hobnobmag holiday cocktails guide

Zesty Cider

3/4 CUP water
lemon spice tea bag

1 TB brown sugar
1 oz apple cider
2 oz Diplomatico Mantuano Rum
cinnamon stick

garnish: lemon slice & cinnamon stick

Bring water to boil in saucepan; toss in lemon spice tea bag; steep for 5 min; remove bag and stir in sugar, apple cider, rum, and cinnamon stick. Heat just to steaming. Garnish with cinnamon stick and lemon slice. Optional: for a little decadence, add 1/2 tsp of butter to mug.

hobnobmag holiday cocktails guide

Disaronno Fizz

2 parts Disaronno
4 parts soda/sparkling water
1 part fresh lemon juice

Garnish: lemon slice

Pour ingredients over ice and gently stir. Add lemon slice.

The Buck

2 oz Bertoux Brandy
.5 oz pineapple or simple syrup
.5 oz lemon juice

Fever Tree Ginger Beer

Garnish: lemon wheel & candied ginger

Combine all but ginger beer in a shaker with ice. Shake to chill and strain into a collins glass over ice. Top with ginger beer, garnish with a lemon wheel and candied ginger on a skewer, then serve.

hobnobmag holiday cocktails guide

Cactus Juice

1.5 oz Patron Silver
.75 oz honey syrup
.75 oz fresh lime juice

Shake ingredients in a cocktail shaker, pour into coup glass.

—cocktail recipe from Sorrel River Ranch

hobnobmag holiday cocktails guide

Brentwood

1.5 oz Virginia Black Whiskey
.25 oz Amaro di Angostura
1 oz  sweet corn tincture
.75 oz lemon juice
1 egg white

Shake, strain ice. Reverse shake. Fine strain. Serve in coupe glass without ice.  Garnish with Tajin spice mix

—cocktail created by Alice, West Hollywood

Prepare to be Empressed

Rosemary-Infused Simple Syrup:

1 CUP water
1 CUP sugar

4 rosemary sprigs

Add water and sugar to a small pot. Over medium high heat, bring to a boil, stirring until sugar dissolves completely. Turn off heat, add rosemary. Allow to cool for 45 min, or so, until thick and syrupy. Remove rosemary. Transfer to glass jar, refrigerate till ready to use. (It will last about 2 weeks.)

Cocktail Recipe:

1.5 oz Empress 1908
.25 oz Italicus
.5 oz lime juice
.5 oz rosemary-infused simple syrup

Shake ingredients on ice, strain into a chilled coupe. Garnish with a sprig of rosemary.

hobnobmag holiday cocktails guide

Hot Toddy

Perfect pairing: Maple Pecan Financiers, ideal for those who are feeling extra fancy this fall season.

2 oz water
1.5 oz Empress 1908 Gin
.75 oz fresh lemon juice
1 tsp sugar

Garnish: cinnamon stick

Heat water. Build the ingredients in a wine goblet, brandy snifter, or glass mug. Stir well. Garnish with a cinnamon stick.

hobnobmag holiday cocktails guide

Pumpkin Martini

This cocktail is so rich, you’re getting both booze and dessert – no pairing needed!

For the Rim:

1 graham cracker
1/2 tsp cinnamon
1 TB granulated sugar

maple syrup

Crush graham cracker in a plastic bag or food processor until it resembles sand. Stir in the cinnamon and sugar. Line the rim of a martini glass with maple syrup. Dip/roll in the cracker mix. Set aside.

Cocktail Recipe:

2 oz Jaisalmer Indian Gin
1 oz Diplomatico Reserva Rum
.5 oz half and half
2 TB pumpkin puree (canned or homemade)
1 oz maple syrup
1/4 tsp pure vanilla extract
3 ice cubes

Garnish: nutmeg and cinnamon stick

In a cocktail shaker, combine the ice and cocktail ingredients. Shake vigorously until shaker chilled to the touch. Strain and pour cocktail into the prepared martini glass. Garnish with a cinnamon stick and nutmeg.

hobnobmag holiday cocktails guide

Empress 75

1.5 oz Empress 1908 Gin
.75 oz fresh lemon juice
.5 oz simple syrup

Zonin Prosecco DOC Brut

Garnish: lemon twist

Shake all ingredients (except for prosecco) with ice, double strain into a chilled flute, and top with prosecco. Garnish with a lemon twist.

Honey, I Figured

Catskill Provisions blazed its own trail to create NY Honey Rye Whiskey, the only flavored spirit in the market using real honey as a flavor balancing agent. NY Honey Rye Whiskey is smooth and rich in flavor with hints of toffee, burnt orange peel and golden raisin.

2 figs
.25 oz honey
2 oz Catskill Provisions NY Honey Rye Whiskey
1 egg white
juice of half a lemon
2 dashes Peychauds Bitters

Muddle the fig and honey in a cocktail tin. Add all other ingredients with ice and shake. Double strain into a pretty glass.

—cocktail created by @thesocialsipper

hobnobmag holiday cocktails guide

Monarch Orchard

A Sonoma-based craft whiskey producer, Redwood Empire recently partnered with the TREES for the Future Foundation and plants a tree for every bottle of Redwood Empire Whiskey sold. With these efforts, Redwood Empire Whiskey has planted over 50,500 trees since launching in June.

1.5 oz Redwood Empire Lost Monarch Whiskey
.25 oz Nocino
1 oz honey syrup
1 oz fresh lemon juice
2 oz apple cider

Add all ingredients to a shaker filled with ice. Shake well. Strain into coupe or cocktail glass. Garnish with thin slice of apple.

Ingredient Notes: Nocino is a traditional Italian liqueur made from unripe, green walnuts and often flavored with a variety of traditional warm baking spices making it a delicious complement to apple cider. If Nocino is unavailable, Amaretto may be used in its place. Honey syrup is honey that has been diluted 1:1 with hot water.

Degrassy

1.5 oz Virginia Black Whiskey
.5 oz Cynar
.5 oz Lemongrass Tincture
2 dashes Angostura Bitters
.5 oz Lemon Juice

Shake, strain. Serve in rocks glass with ice. Garnish with expressed lemon swath.

—cocktail created by 40 Love, West Hollywood

hobnobmag holiday cocktails guide

Heaven’s Pumpkin Patch

Pumpkin Syrup Recipe:

1/2 CUP canned pumpkin
1/2 CUP brown sugar
1 TB vanilla extract
2 CUPS hot water

Add all ingredients to a sauce pan and heat over medium heat, stirring until pumpkin puree and sugar is dissolved. Chill for 2-3 hours.

Punch Recipe:

1 bottle Angel’s Envy
1 CUP cinnamon tea (chilled)
1 CUP pumpkin syrup
1/2 CUP lemon juice
1 bottle Martini & Rossi Asti
.5 oz Fee Brothers Black Walnut Bitters

Combine all ingredients in a punch bowl with a large block of ice, and serve in small punch cups. (If no large format ice available, just chill punch and serve over ice)

—cocktail created by Pittsburgh Whiskey Guardian Nico Battle

hobnobmag holiday cocktails guide

Oaxacan Burro

1.5 oz Bozal Mezcal
4 oz ginger beer
1 oz lime juice
.5 oz agave syrup

Garnish: lime wheel

Shake in cocktail shaker with ice, transfer to copper mule mug with ice. Garnish with lime wheel.

—cocktail recipe from Sorrel River Ranch

Redwood Joe

Cinnamon-Orange Syrup:

1 CUP sugar
1 CUP water
peel and juice of 1 orange
1 cinnamon stick, crushed into shards

Combine ingredients is a small pot. Stir over low heat until sugar has dissolved. Remove from heat and allow the orange and cinnamon to steep for at least 2 hours, ideally 4+ hours (or overnight). Strain and refrigerate.

Cocktail Recipe:

1.5 oz Humboldt Distillery Organic Vodka
2 oz cold brew or chilled espresso
.75 oz cinnamon-orange syrup

Garnish: grated fresh nutmeg or cinnamon

Combine all ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Strain into a rocks glass filled with ice. Garnish with grated fresh nutmeg or cinnamon.

hobnobmag holiday cocktails guide

Persephone Punch

Gem & Bolt Mezcal is uniquely distilled with Damiana, a flowering bush native to Mexico. Long-revered by the Maya and Aztec for its myriad mood-elevating properties & for endowing mythic powers in the bedroom, this beloved and uplifting herb naturally complements Gem & Bolt Mezcal’s heart-opening properties.

750ml bottle of Gem & Bolt Mezcal
750ml bottle Dry Sparkling Wine (Cava)
1 liter pomegranate juice (no-sugar added)
2 tsp juniper berries
2 cinnamon sticks
1 tsp black peppercorns
2 star anise pods

Combine all in a large bowl. Refrigerate for approximately 8 hours/overnight. Strain and discard spices.

hobnobmag holiday cocktails guide

Brenne French 75

1 oz Brenne Estate Cask
.5 oz simple syrup
.5 oz fresh-squeezed lemon juice
.5 oz elderflower liqueur

2.5 oz prosecco or Champagne

Garnish: Brenne-soaked maraschino cherry

Combine Brenne, simple syrup, lemon juice, and elderflower liqueur and shake vigorously. Strain into a chilled Champagne flute and carefully add the sparkling wine. Slowly sink a Brenne-soaked maraschino cherry to the bottom.

Apple Cinnamon Daiquiri

2 oz Diplomatico Planas Rum
.5 oz Apple Schnapps
.25 oz Cinnamon Schnapps
.5 oz freshly squeezed lime juice
.75 oz pressed apple juice

Garnish: cinnamon stick

Shake all ingredients with ice and fine strain into a chilled glass. Garnish with a cinnamon stick.

hobnobmag holiday cocktails guide

Hawker & Pitchman

Mason’s take on a classic Pimm’s Cup. When Pimm’s was first created it was distributed on the streets of London via bike by Hawkers & Pitchman.

1.5 oz Jim Beam Bourbon
.5 oz Pimm’s No. 1
.5 oz Lemongrass Tincture
.5 oz Lemon Juice
1 Dash Fee Bros. Celery Bitters

Shake & strain. Serve in rocks glass with a large cube.  Garnish with a celery leaf.

—cocktail created by Mason, Santa Monica

hobnobmag holiday cocktails guide

Cranberry Crush

From award-winning mixologist, Darren Fallon, Bar Manager of The Restoration Hotel’s restaurant, The Watch: Rooftop Kitchen Spirits. Encompassing all the fall flavors such as cranberry and cinnamon this cocktail is sure to be a crowd-pleaser at any upcoming holiday event.

Cranberry Shrub:

1 pint fresh cranberries
1 pint sugar

1 pint Champagne vinegar
dash cinnamon
dash allspice

Combine cranberries and sugar. Crush the cranberries just a bit and toss together. Let sit about 3 days. Add vinegar and spices  to taste. Strain.

Cinnamon Syrup:

1 pint granulated sugar
1 pint hot water

3 cinnamon sticks

Combine sugar and hot water, stir till sugar is dissolved. Add cinnamon sticks and let sit for a minimum 24hrs.

Cocktail Recipe:

1.5 oz Cazadores Tequila
.5 oz Vermut Lustau
.5 oz lemon juice
.75 oz Cranberry Shrub
.5 oz Cinnamon Syrup
5 drops saline
2 dashes angostura bitters

Stir together all ingredients with ice.

—photography by Chris Carter

Apple Cider Mule

Ginger Syrup:

1 CUP sugar
1 CUP water
2-inch knob of ginger, peeled, roughly chopped

In a small pot, stir ingredients over low heat until sugar has dissolved. Remove from heat and allow the ginger to steep for at least one hour. Strain and refrigerate.

Cocktail Recipe:

1.5 oz Humboldt Distillery Organic Vodka
2 oz apple cider
1 oz fresh lime juice
.5 oz ginger syrup
Splash of seltzer

Build all ingredients over ice in a copper mug. Stir well, and garnish with lime or apple wedges.

hobnobmag holiday cocktails guide

Bad Apple Punch

1 bottle Angel’s Envy Bourbon
1 gallon apple cider
1 lemon, cut into wheels
1 orange, cut into wheels
6 cinnamon sticks
12 oz maple syrup

Add ingredients to punch bowl, stir.

—punch recipe by Chicago Whiskey Guardian Nikki Allen

hobnobmag holiday cocktails guide

Figgy Smalls

From award-winning mixologist, Darren Fallon, Bar Manager of The Restoration Hotel’s restaurant, The Watch: Rooftop Kitchen Spirits. Darren’s re-imagined Manhattan includes a more fall palette with ingredients such as fig cordial and walnut bitters.

Fig Cordial:

1 quart black mission figs
bottle Boyd and Blair Vodka

3.25 CUPS sugar
4.5 CUPS hot water

Combine figs with vodka in a ziploc or sous vide bag. Cook at 63ºC for 3 hours. Strain liquid. Stir in sugar and hot water to combine.

Cocktail Recipe:

1.5 oz Angel’s Envy
.5 oz Fig Cordial
.5 oz Punt e Mes
2 dashes black walnut bitters

Pour all ingredients into a stir glass. Stir cocktail 30-40 times and strain over a large cube. Garnish with Brandied Cherry.

—photography by Chris Carter

Chambord Royale

.33 oz Chambord Liqueur
Sparkling wine
1 raspberry

Pour Chambord into flute glass, top with sparkling wine, finish with a raspberry garnish.

hobnobmag holiday cocktails guide

Maple Whiskey Sour

Pair on the dessert bar with apple cider donuts.
2 oz Peerless Rye Whiskey
1 oz freshly-squeezed lemon juice (or other citrus juice)
.75 oz maple syrup

Add the ingredients with ice to a cocktail shaker. Shake. Strain and serve over ice.

hobnobmag holiday cocktails guide

Spiced Wonder Melon Punch

A surprising mixer that is surprisingly good for you. Wonder Melon products are cold-pressed, USDA Certified Organic watermelon with no preservatives, additives, sweeteners, artificial colors, or flavors. Plus a gorgeous red color to add punch to the bar.

1/3 CUP vodka
juice of 1 lime
2 CUPS Wonder Melon, Lemon-Cayenne flavor

1 CUP lemon sparkling water

Garnish: cinnamon sticks, lime and lemon slices

Combine the vodka, lime juice, and Wonder Melon in a pitcher. Divide between 4 glasses and top each glass with 2 ounces of sparkling water. Garnish with a cinnamon stick, lemon and lime slices.

What’s Up Doc

From award-winning mixologist, Darren Fallon, Bar Manager of The Restoration Hotel’s restaurant, The Watch: Rooftop Kitchen Spirits. A savory yet refreshing libation made with carrots, ginger, and pineapple that even looks like a carrot.

Carrot Pepper Syrup:

3 medium carrots
1 pint sugar
1 quart water

red bell pepper, juiced

In a blender, puree carrots, sugar and water, about 2 min. Add the fresh red pepper juice, pulse.

Cocktail Recipe:

2 oz Pisco
1.5 oz Carrot Pepper Syrup
.5 oz lemon juice
.25 oz ginger syrup
.25 oz pineapple juice

Optional: mint-bitter spray (this adds the green color to the crushed ice)

Build in a Collins glass with crushed ice. Top with mint bitter spray.

—photography by Chris Carter

hobnobmag holiday cocktails guide

The Jewel

(aka Sidecar/Between The Sheets)

1 oz Bertoux Brandy
1 oz aged rum  (Appleton or Rhum JM)
.5 oz simple syrup
.25 oz Cointreau
.75 oz lime

Garnish: lime wheel

Combine all in a shaker with ice, shake, and strain into a chilled coupe. Garnish with lime wheel.

hobnobmag holiday cocktails guide

Sonoma Orchard

1.5 oz Benham’s Barrel Finished Gin
.25 oz Disaronno
1 oz fresh lemon juice
2 oz apple cider
1 oz honey syrup (honey diluted 1:1 with hot water)

Garnish: apple slice with presence

Add all ingredients to a shaker filled with ice. Shake well. Strain into coupe or cocktail glass. Garnish with thin slice of apple, cut in a decorative way.

Trader’s Village

From award-winning mixologist, Darren Fallon, Bar Manager of The Restoration Hotel’s restaurant, The Watch: Rooftop Kitchen Spirits. This libation is a play on street corn using elements from corn, avocados and egg yolks. It’s for the truly experimental, and involves a Sous Vide appliance.

Corn-Infused Tequila:

3 ears corn
1 Bottle Silver Tequila

Sous Vide for 3 hours at 63ºC. Puree mix, strain.

Avocado Orgeat:

4 avocado pits

2 CUPS water
4 CUPS sugar

Toast avocado pits for 10 min. In a food processor, puree them with water and sugar.

Sous Vide Egg Yolk:

10 egg yolks

Sous Vide egg yolks for an hour at 63ºC. Puree with a splash of water when finished.

Spiced Rim:

1 CUP salt
1 CUP sugar
1/2 CUP paprika
1/4 CUP cayenne
1/4 CUP cumin

Combine.

Cocktail Recipe:

1.5 oz Corn-Infused Tequila
.5 oz Ancho Reyes
.5 oz SV egg yolk
.75 oz fresh lime juice
.75 oz Avocado Orgeat

Mix all ingredients in a shaker. Strain over ice in a spiced rimmed glass. Garnish with a dehydrated lime.

—photography by Chris Carter