These Winter Cocktails Should Be at Every Holiday Party You Host

Shake 0.5 oz lime juice, 25 oz prickly pear purée, 0.5 oz agave syrup, 1.5 oz. Gran Coramino Cristalino tequila in a shaker. Strain over ice and garnish with a sprig of eucalyptus.

Recipe from Gran Coramino Tequila.

Combine 1 part gin, ½ part lemon juice, and ½ part cranberry syrup in a champagne flute. Top with 4 parts Mumm Napa Brut Prestige. Drop in several cranberries and a sprig of rosemary.

Recipe by Katie Stryjewski @garnish_girl for Mumm Napa.

Shake 2 oz. Citrus Forward Gin, 1 oz. lime juice, and 2 dashes cranberry bitters with ice. Pour into a mule mug. Top with 4 oz. ginger beer. Garnish with a cranberry skewer and mint leaves.

Recipe from Citrus Forward Gin

Prepare JOI milk per package instructions, making it extra creamy. In a blender, combine 2 ounces vodka, 2 ounces coffee liqueur, 3 tablespoons pumpkin puree, 3 tablespoons JOI cashew, almond, or oat creamer, 1½ teaspoons pumpkin pie spice, 1 cup pre-prepared cashew milk, almond milk, creamer or oat milk, 1 to 2 Tablespoons maple syrup (optional), or substitute honey, date syrup, agave or sweetener of choice, whipped cream, to top (optional). Blend until creamy, at least 30 seconds. Fill 2 glasses with ice. Pour ½ cup of the JOI milk into each glass, then pour over half of the pumpkin liqueur in each glass.

Recipe from JOI plant base

Add ½ oz. gin, ½ oz. ginger liqueur, ½ oz. lemon juice, dash aromatic bitters, and ¼ oz. honey syrup into a cocktail shaker with ice and shake well. Strain into a glass with ice. Top with 3 oz Bai Bubbles Jamaica Blood Orange and garnish with thyme and an orange slice.

Recipe from Craft and Cocktails

Mix together 2½ oz. Monkey 47 Gin, ¼ oz. autumn spice syrup (loose-leaf chai tea and sugar), and a dash of angostura bitters, and pour over ice in a rocks glass. Garnish with an orange twist.

Recipe from Monkey 47 Gin

In a shaker filled with ice, add 1½ oz. Ketel One Vodka, 1 oz. almond milk, ½ oz. Lo-Fi Gentian Amaro, ½ oz. lemon juice, ½ oz. cinnamon syrup, and 5 dashes cardamom bitters. Shake and pour into a rocks glass with fresh ice. Garnish with three chocolate-covered raspberries on a skewer.

Recipe from Phil Testa, beverage manager at The Rickey

Add 2 oz. Monkey 47 Gin, ¾ oz. fresh lemon juice, ¾ oz. cranberry syrup, and ice to a shaker and shake for 5 to 7 seconds. Strain over fresh ice and top with a dry-style hard pear cider. Garnish with slices of pear, a lemon wheel, or a citrus twist.

Recipe from Monkey 47 Gin

Combine 2.5 oz Vanderpump Red Sangria, 2 fresh raspberries, 2 fresh blackberries, 5 oz simple syrup, 3 mint leaves, .5 oz lemon juice and muddle. Add ice and shake to chill and further combine flavors. Double strain over crushed ice into a double rocks glass. Garnish with mint and fresh berries.

Recipe from Vanderpump Sangria

In a saucepan heat up 2 ½ cups of milk made with JOI Plant Base (Cashew or Almond) over low heat. Once warmed through, steep 2 to 3 chai tea bags in the pan for 4 to 5 minutes. Whisk the sweetener of your choice into the milky tea. Brew 4 oz espresso shots. Into each of 2 martini glasses, pour half of the chai tea in, then add 2 shots of espresso to each, then and 1 oz vodka to each glass. Stir and garnish with the star anise and cinnamon stick.

Recipe from JOI plant base

Combine 1½ oz. Cointreau, 1 oz. The Botanist Gin, 1 oz. cranberry juice, and ½ oz. fresh lime juice into a cocktail shaker, then shake and strain into a coupe glass. Garnish with a marigold.

Recipe from Cointreau

Combine 1 oz. Abasolo whisky, ½ oz. Montelobos Espadin mexcal, ½ oz. Pasote Anejo tequila, ¼ oz. agave syrup, 2 dashes Bitter Queens tobacco bitters, and 2 dashes Bitercube Corazón bitters in a mixing glass. Add ice. Stir. Strain over ice, a large cube is preferred but not necessary. Express lemon peel over the top and drop in the glass.

Recipe from Saeed House, @CocktailsByHawk

Combine 1½ oz. Casamigos Blanco Tequila, ¾ oz. white chocolate liqueur, ¼ oz. crème de menthe, 1 oz. crème, and ½ oz. fresh lime juice into a shaker. Add ice, shake, and strain into a champagne glass. Top off with whipped cream, crushed peppermint candy, and a single rosemary sprig.

Recipe from Casamigos Tequila

Combine 2 parts Maker’s Mark, ½ part Orgeat (almond syrup,) ½ part Cointreau, ¼ part gingerbread syrup, and juice from a whole lime. Shake well and strain into rocks glass over fresh ice. Garnish with mint.

Recipe from Maker’s Mark and Tiffanie Barriere

Shake or blend together 1 oz. fresh lime juice and ½ oz. organic wild honey. Pour over ice and top with Red Bull Winter Edition Plum Twist. Garnish with basil.

Recipe from Red Bull

Dry shake 1 oz. cognac, ¾ oz. Mozart Dark Chocolate, ¾ oz. lemon, ½ oz. clove syrup, and ¾ oz egg white. Then shake with ice. Pour mixture into a large rocks glass, then pour ⅓ oz. port on top. Garnish with a clove pierced in a dehydrated orange.

Recipe from The Cocktail Lovers

Spiced Pear Syrup: Combine ½ tsp. ground cinnamon, ½ tsp. ground nutmeg, ½ tsp. ground allspice, ½ cup water, and ½ cup sugar in a small saucepan over medium heat. Once the mixture comes to a boil, remove from heat and let cool. Store in the fridge in a closed container for up to two weeks.

For the cocktail: Combine 2 oz. Arbelour 12 YO whisky, ½ oz. lemon juice, and 1 oz. spiced pear syrup in a cocktail shaker with ice. Shake well and strain into a glass.

Recipe from Cocktail Snob

Combine 1½ oz. Blade and Bow Bourbon, ½ oz. Barking Irons Applejack, ¾ oz. cinnamon syrup, and a splash of apple cider with ice and shake. Pour into a rocks glass with fresh ice and garnish with a lemon wheel and cinnamon stick.

Recipe from PHD Terrace

In a large saucepan, combine one bottle of Rosé All Day with 1 star anise, 1 stem ginger, 5 allspice berries, 2 tablespoons honey, 1 cinnamon stick, and ¼ of a grapefruit. Bring to a simmer over medium heat, strain into a jug, and serve in heatproof glasses.

Recipe from Rosé All Day

Combine 1¾ oz. bourbon, ¾ oz. pumpkin spice liqueur, ¾ oz. lemon juice, ½ oz. simple syrup, and 1 oz. pumpkin puree in a glass and stir. Garnish with whipped cream and a dusting of cocoa powder.

Recipe from The Consulate

Combine 2 oz. Casamigos Reposado Tequila, ½ oz. agave nectar, ¼ oz. almond liqueur, and a pinch of cinnamon into a mug. Top with 6 oz. hot chocolate mix (prepared with hot water) and garnish with 2 roasted marshmallows and a graham cracker square.

Recipe from Casamigos Tequila

For the tea: Combine 1 three-inch piece of lemongrass and ¼ cup hibiscus whole lead tea in a small saucepan.

For the cocktail: Combine 1½ oz. Patron Silver tequila, ¼ oz. green chili liqueur, ½ oz. simple syrup, ½ oz. fresh lime juice, and 3 to 4 oz. hot hibiscus lemongrass tea in a mug. Garnish with a lime slice, a stalk of lemongrass, and a tea leaf.

Recipe from Gastronomista

Pour 2 oz. Wild Roots Pear Vodka and 1 oz. St. Germain into a champagne flute. Top with a splash of champagne and a slice of pear.

Recipe from Wild Roots

To infuse the liquor, add a scoop of dried butterfly pea flowers to vodka and let sit for one hour. Then combine ¾ oz. Cointreau, 2 oz. infused vodka, ¾ oz. fresh lime juice, and ¼ oz. cranberry juice. Shake in a shaker, then strain into a coupe or martini glass. Garnish with an orange peel.

Recipe from Cointreau

Whip together 1 oz. Overholt Rye, 1 oz. Rittenhouse Rye, ¾ oz. lime juice, ½ oz. curaçao, ¼ oz. heavy syrup, and ¼ oz. peanut “orgeat.” Pour into a double old-fashioned glass and top with a dash of Peychauds. Garnish with lime, orchid, and peanuts.

Recipe from Honeybees

In a copper mug of hot water, add a ginger-orange tea bag, ¾ oz. Island syrup, ½ oz. lemon juice, and a dash of angostura bitters. In another mug, add 1½ oz. Barrell Whiskey and ½ oz. Pineau de Charentes. Pour the contents of the two mugs back and forth to mix, and then pour into a snifter with cinnamon stick, orange peel, and star anise. Garnish with a dehydrated orange peel.

Recipe from Ophelia

Combine 1½ oz. Sour Mash Straight Bourbon Whiskey and fresh-squeezed Granny Smith apple juice in a collins glass.

Recipe from Peppi’s Cellar

In a balloon glass, pour together 2 oz. Monkey 47 Gin, ¼ oz. fresh lemon juice, and Fever-Tree Indian tonic water. Garnish with black peppercorns, rosemary sprigs, and a twist of grapefruit.

Recipe from Monkey 47 Gin

In a tin shaker, combine 2 oz. Casamigos Blanco Tequila, 1 oz. cranberry juice, 1 oz. fresh lime juice, ½ oz. simple syrup, and ¼ oz. Luxardo Maraschino Liqueur. Add ice, shake, and strain into a rocks glass with fresh ice. Garnish with fresh cranberries and add a dill sprig over the top.

Recipe from Casamigos Tequila