The Twelve Days of Christmas…Cocktails
What rings in the season better than a delicious holiday cocktail? We searched high and low for the 12 most mouthwatering cocktails to celebrate the 12 days of Christmas.
On the first day of Christmas… Coquito Eggnog
We love this coconut twist on an old holiday favorite from The Spice & Tea Exchange®. It is sure to please even the toughest critic.
From The Spice & Tea Exchange®:
¾ tsp Baker’s Spice Blend
1 tsp Madagascar Pure Vanilla Extract
Cinnamon Sticks- Korintje, for garnishing
¼ cup of filtered water
1- 12 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
1- 15 ounce can cream of coconut
2 egg yolks
1 ½ cup white rum
Boil water and add Baker’s Spice Blend and whisk. Remove from heat and freeze for 15 minutes or until cooled.
Pour all milk components and cream of coconut into a large mixing bowl and stir.
Add 2 egg yolks to milk and whisk. Add rum, vanilla, and cooled Baker’s Spice Blend water. Stir until well combined.
Serve cold and garnish with a cinnamon stick.
On the second day of Christmas…Cranberry Old Fashioned
Make your holiday party even more special when you serve up a Cranberry Old Fashioned as your signature cocktail.
Quality bourbon of choice
Cranberry simple syrup*
Orange peel, cranberries and rosemary
Stir together 3 ounces of bourbon, 1 ounce of cranberry simple syrup, and 3 shakes of bitter in a serving glass with ice.
Garnish cocktail with orange peel, fresh cranberries and rosemary from Whole Foods Market. Makes one cocktail.
*Cranberry Simple Syrup: Bring 2 cups of water, 1 cup of sugar and 1 cup of fresh cranberries to a boil. Once boiling, cook for 4 to 5 minutes. Then, strain with a sieve. Cool to room temperature before serving.
On the third day of Christmas… Classic Bloody Mary
Sometimes we want something delicious and easy and nothing beats a classic Bloody Mary. Diane’s Bloody Mary mixer from Williams-Sonoma comes from Diane Mina, wife of the famed restaurateur Michael Mina. Simply pour this mixer over your favorite spirit and ice. Spicy!
On the fourth day of Christmas… Slow Cooker Christmas Sangria
When there is a bit of a nip in the air, there is nothing better than a warm beverage. Try this Slow Cooker Christmas Sangria and you will feel yourself begin to thaw out!
Pour in 2 bottles of a Rioja in a four-quart slow cooker. We love the Marques de Caceres that we picked up from Whole Foods Market.
Add a splash of cranberry juice and brandy for a bit more seasonal flavor. Add in orange slices and cranberries since no sangria is complete without fruit. Enhance the sangria with a bit of simple syrup if you prefer it a little sweeter. Finish it off with a few cinnamon sticks. Set the temperature to high and let it cook for one hour. Once the flavors have melded, change the setting to low and serve.
On the fifth day of Christmas… Spiced Bourbon Cocktail
Some days call for something a bit stronger. We found this “spiced moonshine” from The Spice & Tea Exchange® and it is just what the doctor ordered.
From The Spice & Tea Exchange®
3 Tablespoons Mango Habanero Sugar, divided
6 Tablespoons (1 ounce) Cranberry Apple Tart Herbal Tea
Optional for garnish:
Cinnamon Stick - Korintje (one per glass)
Star Anise (one star per glass)
¾ cup high quality bourbon
3½ cups apple cider
3½ cups water
1 orange, zest peeled and held for garnish, then orange sliced thin
1 lemon, thinly sliced
3-4 Tablespoons agave nectar (to rim glasses)
Combine bourbon, apple cider, water, 1 TBS Mango Habanero Sugar, Cranberry Apple Tart Herbal Tea, orange and lemon slices in a medium sauce pan.
Heat over medium-low heat for 5-7 minutes, until flavors combine. Strain liquid through a mesh strainer into a heat-resistant container. Place agave nectar in a small shallow dish. Pour 2 TBS Mango Habanero Sugar into a separate dish. Dip rim of glass in agave nectar, then dip and twist the rim into the sugar to coat. Carefully pour warm beverage into glasses.
Garnish with an orange peel and optional Cinnamon Stick - Korintje and/or Star Anise.
On the sixth day of Christmas…Gingerbread White Russian
Gingerbread is not just for lattes this season. Try this spin on your traditional White Russian and it will become a regular in your holiday lineup.
4 ounces of whole milk
4 ounces of vanilla vodka
4 ounces of Kahlua
4 ounces of ginger beer
⅛ tsp ground ginger
cinnamon for rimming glasses
sugar for rimming glasses
whipped cream for topping
crumbled ginger snaps for topping
Combine sugar and cinnamon in a shallow plate. Lightly wet rims of two glasses and dip the rim in the cinnamon sugar mixture to coat the edges.
Mix milk, vodka, Kahlua, ginger beer, and ground ginger and shake in a cocktail shaker full of ice. Strain into chilled glasses.
Top with whipped cream and crumbled ginger snaps. Enjoy the flavor of the season!
On the seventh day of Christmas…Mulled Christmas Ale
We found this little gem of a recipe from Whole Foods Market and it makes a nice change of pace from the sweeter cocktails.
One 12 oz. bottle of Anchor Christmas
4-5 slices of fresh ginger
2 whole cinnamon sticks, set aside one for garnish
1 teaspoon dried cloves
1 teaspoon dried coriander
1 teaspoon whole black pepper
Peel of one orange, with one long strip reserved for garnish
1 tablespoon raw honey or agave nectar
½ oz. bourbon (optional)
Add beer, spices, and orange peel to a medium saucepan. Warm over low heat for approximately 30 minutes, just below a simmer.
Add the honey or agave nectar.
Taste for sweetness and add more honey or agave nectar if desired.
Remove from heat, strain into mug.
Add bourbon if desired.
Garnish with orange peel.
Serve and enjoy. It makes a perfect accompaniment to gingerbread.
On the eighth day of Christmas…Peppermint Espresso Martini
After a day of Christmas shopping at Destin Commons, a peppermint espresso martini may just be what you need to get a little more pep in your step. And if you are a coffee lover then this just may become your cocktail of choice.
1.5- parts Kahlua Peppermint Mocha
Freshly brewed espresso
Splash of cream
Crushed peppermint candy cane and honey to garnish
Rim the martini glass in honey. Then, dip the glass into the crush peppermint candy cane.
Fill a cocktail shaker with ice, and add the Kahlua Peppermint Mocha, vodka, espresso and cream. Shake well until combine and chilled.
Pour in the prepared martini glass.
Turn on some classic Christmas tunes, cuddle into your comfortable sofa and relax!
On the ninth day of Christmas…Christmas in a Cup
We headed back to Williams-Sonoma for this easy and festive holiday cocktail from Trisha Yearwood. You will love this blend of pomegranate and cranberry juices blended with lime and tangerine. All you need to do is add a little vodka or gin and you will have the perfect taste of Christmas in a Cup!
On the tenth day of Christmas…Cranberry Orange Margaritas
Christmas and margaritas? Yes, please! Because let’s face it, margaritas just make life a little bit more enjoyable. Add a little Christmas to that equation and you have an instant crowd pleaser.
• 2 cups sugar divided
• 2 cups fresh cranberries
Margaritas (approximately 6 drinks)
• 1 ½ cups silver tequila
• 2 cups cranberry juice
• ½ cup orange juice
• ½ cup orange liquor
• ¾ cup fresh lime juice
• 2 to 4 tablespoons of sugar or we prefer the sugared cranberries • Salt to rim the glasses
• Sparkling water to top the drinks (optional depending on how strong you like your drinks)
• Lime and orange slices for garnish
Bring ½ cup of water and ½ cup of sugar to a boil until sugar is dissolved. Remove from heat and cool slightly.
Stir in cranberries and let the cranberries sit in the sugar water for at least 2 hours but preferably overnight.
Pour cranberries onto a parchment paper lined cookie sheet.
Add remaining 1 ½ cups of sugar and toss gently until all cranberries are coated.
Allow cranberries to dry.
Combine all the ingredients into a pitcher and stir until blended.
Chill in the refrigerator until ready to serve.
Salt rims of glasses and add ice.
Pour margaritas and add sugared cranberries.
Garnish with orange or lime slice.
On the eleventh day of Christmas…. Earl Gray Crème Buttered Rum
Unwind with this delicious recipe from The Spice & Tea Exchange®. It is the perfect treat during the holiday season.
From The Spice & Tea Exchange®
2 TBS Baker’s Spice Blend
¼ tsp Madagascar Pure Vanilla Extract
¼ tsp Ginger Sugar
1 tsp Vanilla Turbinado Sugar (extra for optional garnish)
1 TBS Earl Grey Crème Tea
2 Cinnamon Stick - Korintje (optional garnish)
2½ TBS butter, softened
16 oz filtered water
2 oz dark rum (or to taste)
Cream together butter and Baker’s Spice Blend.
Add Madagascar Pure Vanilla Extract, Ginger Sugar, and Vanilla Turbinado Sugar to butter mixture. Stir to make a paste.
Steep Earl Grey Crème Tea in 212°F water for 4-5 minutess. Strain.
Get out your two favorite tea mugs and pour 1 cup of tea into each mug.
Scoop 2 heaping TBS of butter mixture into each mug and stir.
Add 1 ounce of dark rum per mug
Find a quiet corner and relax with a great book and sip on this delicious treat.
On the Twelfth Day of Christmas… That’s My Jam from World of Beer
You made it to the finish line and what better way to celebrate than with a yummy Blueberry Jam from World of Beer. This concoction is made with Tito’s Handmade Vodka and shaken with lemon juice and blueberry jam. Or, enjoy any of their other world class cocktails. You deserve it!
We hope you enjoyed our compilation of holiday cocktails. Try one or try all and have a very merry holiday season!