Our Favorite Holiday Drinks

As the holiday party season is upon us, we thought it would be fun to share a few of our favorite cocktail recipes that are sure to make the party merry and bright.

The White Mojito:


  • juice of 1 lime
  • 8 mint leaves
  • 1 tablespoon sugar
  • 2 tablespoons white rum
  • 1 tablespoon coconut rum
  • 1/4 cup canned coconut milk
  • sparkling water, for topping
  • pomegranate arils, for serving

How it’s made:

  1. In a glass, muddle the lime juice, sugar and mint leaves until the leaves have broken down.
  2. Fill the glass half way with ice.
  3. In a blender, combine the white rum, coconut rum, and coconut milk and pulse until smooth.
  4. Pour over the ice and stir to combine.
  5. Top with sparkling water, mint and pomegranate.

(Source: Halfbakedharvest.com)

White Mojito

The Sauce

The “Holiday Sauce”:


  • Cinnamon
  • Sugar
  • 1.5 oz Hennessy V.S. Cognac
  • .5 oz Lemon juice
  • 1 tsp Cranberry sauce (heaping tsp)
  • 1 dash Cranberry Bitters
  • Garnish: Orange Twist

How it’s made:

  1. Coat the rim of a martini or coupe glass with a mixture of equal parts cinnamon and sugar, and set aside.
  2. Add the remaining ingredients to a shaker and fill with ice.
  3. Shake, and strain into the prepared glass.
  4. Garnish with an orange twist.

(Source: Liquor.com)

Holiday Sangria:


  • 2 bottles Pinot Grigio
  • 3/4 cup sparkling apple cider
  • 1/4 cup sugar
  • 1/4 cup cranberries, halved
  • 3/4 cup cranberries, whole
  • 1 Granny Smith apple, chopped
  • 3 rosemary sprigs

How it’s made:

  1. Combine all ingredients in a large pitcher and stir together with a large wooden spoon to help the sugar dissolve.
  2. Refrigerate for at least 4 hours before serving. Serve chilled or over ice.

(Source: CakeNKnife.com)

Spiked Eggnog:


  • 6  Eggs, separated
  • .75 cp Sugar
  • 1 qt Whole milk
  • 1 pt Heavy cream
  • 8 oz Bourbon (Four Roses)
  • 4 oz Spiced rum (Captain Morgan or Sailor Jerry)

How it’s made:

  1. In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color.
  2. Stir in the milk, heavy cream, bourbon and rum.
  3. In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.
  4. Fold about a third of the egg whites into the yolk mixture.
  5. Serve in punch or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired.

(Source Liquor.com)

2017-01-13T19:55:43+00:00 December 15th, 2016|