18 Festive Cocktails

Tis the season!

To get in the spirit, we’d like to share 18 Festive Cocktails perfect for readers to savor the flavor through all the festivities this time of year has to offer.

There’s truly a cocktail for everyone, perfect for any celebration. If you’re looking to impress at the next Christmas party, try the “Snowball Sipper” (a creamy mint cocktail made with rum), or if you want a holiday twist on a classic, try “The Poinsettia” (a cosmopolitan with seasonal flair incorporating fresh pomegranate and basil).

Welcome the New Year with “The Long Kiss Goodnight,” a vodka-based beverage that shines with aromatic herbs, nutty sweetness and lime.

1886 at The Kimpton Brice – Savannah, Georgia 

As a nod to the property’s history as a Coca-Cola bottling plant, The Kimpton Brice included Coca-Cola Syrup into their “1886” cocktail, accompanied by Whistlepig PiggyBack 6 Year Rye Whiskey, Velvet Falernum, and lemon juice.

Ingredients:

• 1.5 oz Whistlepig PiggyBack 6 Year Rye Whiskey
• 0.5 oz Velvet Falernum
• 0.75 oz Coca-Cola Syrup
• 0.5 oz Fresh Lemon Juice
• Lemon Twist (for garnish)

Instructions:

Start by chilling your martini glass in the freezer or with ice water. In a shaker tin, combine the rye whiskey, Velvet Falernum, Coca-Cola syrup, and freshly squeezed lemon juice. Add ice and shake vigorously for about 10-15 seconds to chill and mix the ingredients. Strain the mixture into the chilled martini glass using a strainer. Garnish with a fresh lemon twist, allowing the citrus oils to enhance the aroma.

BROWN BUTTER FAT WASHED BOURBON SOUR at The Greenbrier – White Sulphur Springs, WV

The Greenbrier’s historic charm is evident year-round, but ‘America’s Resort’ becomes truly magical in the winter. Seasonal libations only enhance the experience with rich flavors and innovative pairings, including their meticulously crafted, Brown Butter Fat Washed Bourbon Sour. Anyone who has ever incorporated Brown Butter into their baking or cooking knows how decadent and memorable the flavor and aroma of brown butter is, and it pairs beautifully with cinnamon maple syrup and bourbon in this recipe. Adding The Greenbrier’s Brown Butter Fat Washed Bourbon Sour into your holiday hosting repertoire is bound to impress your guests this holiday season!

Ingredients:

• 8 oz Four Roses Small Batch Bourbon
• 2 tbs Unsalted Butter
• 0.75 oz Cinnamon Maple Syrup
• 0.75 oz Lemon Juice
• 1 oz Egg White
• Ice 

Instructions:

Step 1: Fat Wash the Bourbon with Brown Butter (recommended to do this the night before serving): Heat the unsalted butter in a sauce pan over low-medium heat and whisk frequently until the butter turns a dark golden brown color on the bottom of the pan, then remove from the heat. Pour the butter into a heat-proof bowl to stop the cooking process. Make sure to scrape all the browned bits into the bowl- that is where the nutty flavors are coming from. Incorporate the Bourbon and the browned butter together, then allow mixture to sit at room temperature until it has cooled off. Place bourbon and butter mixture into a sealable container and place it in the freezer until solid. Lastly, strain off the solidified fat particles using a cheesecloth and a fine mesh strainer. This step may need to be repeated more than once to ensure there are no fat particles left in your bourbon. Place your newly infused spirit back in its bottle or in a sealable container and store in the refrigerator for up to 3 weeks.

Step 2: Prepare the Shaker: In a cocktail shaker, combine 1.5 oz of the Brown Butter Fat Washed Bourbon, cinnamon maple syrup, lemon juice, and egg white. Dry Shake: Secure the shaker lid and shake vigorously without ice for about 15 seconds. This helps to emulsify the egg white and create a frothy texture. Add Ice: Open the shaker, add ice, and shake again for 15-20 seconds until well chilled. Strain: Strain the mixture into a rocks glass filled with fresh ice. Garnish: Top with a dehydrated lemon slice for a decorative touch.

CRANBERRY TONIC at Rhode Island Spirits – Pawtucket, Rhode Island 

The Cranberry Tonic from Rhode Island Spirits is a crisp, tart cocktail perfect for those who love a fresh, berry-forward taste. Rhodium RI Red Vodka and cranberry juice pair effortlessly with tonic for a revitalizing drink.

Ingredients:  

• 1.5 oz Rhodium RI Red Vodka
• 0.5 oz pure cranberry juice
• Indian tonic, to top
• Cranberry and rosemary, for garnish

Instructions:

In a copa glass, add the vodka and cranberry juice, top with Indian tonic, and garnish with cranberry and rosemary.

FAIRYLAND BLUEBERRY CHEESECAKE MARTINI at Clear Sky Resorts – Bryce Canyon Country, Utah

This holiday season, indulge in a whimsical treat with the Fairyland Blueberry Cheesecake Martini at Clear Sky Resorts Bryce Canyon. Inspired by the festive magic of the season and the beauty of Bryce Canyon Country’s starry skies, this decadent cocktail combines blueberry cheesecake syrup, Tito’s vodka, Stoli blueberry vodka, and fresh lemon juice, shaken to perfection. Whether you’re cozied up by the fire or stargazing under clear skies, this enchanting drink adds the perfect sparkle to your celebration.

Ingredients:

• 1 oz blueberry cheesecake syrup
• 1.5 oz Tito’s vodka
• 1 oz Stoli blueberry vodka
• 0.5 oz fresh lemon juice
• White chocolate (for rimming)
• Graham cracker crumbs (for rimming)
• Blueberries (for garnish)

Instructions:

Coat the rim of a chilled martini glass with melted white chocolate and dip it into graham cracker crumbs. In a shaker, combine 1 oz blueberry cheesecake syrup, 1.5 oz Tito’s vodka, 1 oz Stoli blueberry vodka, and 0.5 oz fresh lemon juice with ice. Shake well, strain into the prepared glass, and garnish with a skewer of blueberries. Enjoy!

THE FLIGHT OF THE REINDEER at George’s of Galilee – Narragansett, Rhode Island

Imbued with the power of Christmas, this Saint Nick twist on the Aviation cocktail will have you as giddy as a reindeer. Experience the joy and glee as the concoction of Empress 1908 gin, Créme de Cassis, pomegranate juice and simple syrup wash over your tastebuds. To add to the magic, garnish your glass with blackberries, freeze-dried raspberries, pink baby’s breath-dried flowers, or egg whites (or fee foam).

Ingredients:

• 2 oz of a good gin such as Empress 1908
• 1 oz of Crème de Cassis
• Pomegranate Juice
• Lemon Simple Syrup
• Garnish:  Blackberries, Freeze-dried raspberries, Pink baby’s breath dried flowers, Egg whites (or Fee foam) (we use fee foam instead of raw eggs)

Instructions:

Add all ingredients except the fee foam to a shaker of ice and shake vigorously. Strain into another shaker and add the fee foam. Garnish with fresh blackberries and baby’s breath. Top with grated freeze-dried raspberries (or any other berry red fruit).

JACKLYN FROST at Bungalows Key Largo – Key Largo, FL

Bungalows Key Largo is embracing the blue hues of its oceanside retreat with their “Jacklyn Frost” martini. This tropical treat is a refreshing escape in a glass as it blends the botanical charm of Empress gin with the creamy richness of half & half and a touch of coconut cream. While the splash of pineapple juice adds a sunny twist, the blueberry syrup gives it a stunning hue that sparkles in the glass. Cheers to the magic of the tropics!

Ingredients:

• 2oz Empress gin
• 1oz Half & half
• 1/4oz Cream of coconut
• 1oz Pineapple juice
• 1oz Blueberry syrup
• Coconut flakes

Instructions:

Rim a Martini glass with buttercream and coconut flakes. In a shaker combine all ingredients together, add ice, shake and strain into glass. Garnish with dehydrated orange slice.

JINGLE DELIGHT at Princess Senses The Mangrove – Green Island, Jamaica 

This cocktail from Princess Senses The Mangrove embodies the festive spirit of Christmas, featuring our exquisite Jamaican sorrel infused with fresh ginger and citrus notes, resulting in a beautifully balanced libation topped with sparkling wine. Elevating this Jamaican classic, a hint of local orange bitters creates a captivating blend of flavors. Perfect for holiday celebrations, this drink adds an air of sophistication to any festive gathering, making you feel like you’re toasting in a sun-soaked resort under the stars.

Ingredients:

• 3 oz Natural Sorrel Extract
• 2 pieces of Fresh Ginger
• 1/2 oz Natural Syrup
• Topped with Sparking Wine
• 2 dashes of Orange Bitters
• Garnish: Sorrel buds and Cinnamon Stick

Instructions:

Rinse the dried sorrel under cold water to remove any impurities. In a large pot, combine the sorrel, water, sliced ginger and a cinnamon stick then bring to a boil. Once boiling, reduce the heat and let the mixture simmer for about 15-20 minutes to allow the flavors to meld. After simmering, strain the mixture through a fine mesh sieve into a pitcher, discarding the solids. Stir in the simple syrup and a few dashes of orange bitters to taste (adjust sweetness as desired). Fill glasses with the sorrel mix and top with sparkling wine for a refreshing finish. For an elegant touch, garnish with a slice of orange, sorrel buds and a cinnamon stick.

THE LONG KISS GOODNIGHT at Wild Dunes Resort – Isle of Palms, South Carolina

Experience a holiday twist on coastal elegance with The Long Kiss Goodnight at Wild Dunes Resort in Isle of Palms, South Carolina. This exclusive festive cocktail combines the aromatic herbs of Dolin Genepy, a touch of Frangelico’s nutty sweetness, a hint of lime’s vibrant zest, and the silky smoothness of premium vodka. Perfectly balancing winter’s alpine essence with seaside sophistication, it’s a refreshing yet intriguing sip that captures the spirit of the season.

Ingredients:

• 1.5 oz Vodka
• 0.5 oz Frangelico
• 0.5 oz Dolin Genepy
• 0.5 oz Fresh Lime Juice

Instructions:

In a shaker, combine, Vodka, Frangelico, Dolin Genepy, Lime. Fill the shaker with ice and shake vigorously until well chilled. Strain into a chilled coupe glass and garnish with a lemon peel.

ORNAMENTINI at Trump International Hotel & Tower Chicago – Chicago, IL

Enjoy the spirit of the season with a vibrant blend of spiced pear liqueur, cherry juice, lemon juice, and Angostura bitters, topped with a rosemary sprig. This festive cocktail from Trump International Hotel & Tower Chicago is served in an ornament-shaped glass, nestled inside a martini glass. Pour the cocktail from the ornament into the martini glass, adding an interactive, celebratory twist to your holiday experience.

Ingredients:

• 3oz Spiced Pear Liqueur
• 3/4oz Cherry Juice
• 1/2oz Lemon Juice
• 4 Dashes Angostura
• Rosemary sprigs and cinnamon stick to garnish

Instructions:

Place a white sugar rim on the martini glass. Combine all ingredients in a shaker. Shake for 10 seconds. Using a funnel, pour into clear glass ornament. Set the ornament in the martini glass. Garnish with the cinnamon stick and rosemary sprig.

PÄRON at Studio Frantzen in Atlantis, The Palm – Dubai, UAE

A Päron drink, especially during the holiday season, is a delightful blend of sweet and crisp flavors that evoke warmth and comfort. Its unique profile, combining fresh pear water with spices like Tonka, creates a refreshing yet cozy beverage perfect for festive gatherings. The inherent sweetness of pears makes it a flexible option that appeals to all guests. This drink not only celebrates the season’s bounty but also adds a touch of elegance to any holiday table, making it a standout choice for toasting and celebrating togetherness at Atlantis, The Palm Dubai.

Ingredients:

• 20 ml Lyre’s dry London
• 2.5 ml Vanilla syrup
• 2.5 ml Tonka syrup
• 5 ml Citric solution
• 60 ml Pear water

Instructions:

Half Pear in the glass as a garnish.Pear Water is done by separating the solids from pear puree. Add 1kg of Pear pure on the Thermomix with 5 ml of pectinex, blend at low speed and 50 degrees, strain through coffee filter.Tonka bean syrup is done by cooking a full tonka bean with 500 gr of sugar and 500 ml water. Vanilla syrup follows same recipe with a vanilla bean instead. Citric solution is done by adding in 1L of water 27 gr of Citric acid and 13gr of malic acid. Once all ingredients are combined, the drink is carbonated through the carbonation system.

THE POINSETTIA at The Preserve Sporting Club & Resort — Richmond, RI

Enjoy a winter holiday twist on a classic cosmopolitan cocktail with fresh pomegranate and basil by a warm fireplace at The Preserve. Whether in the comfort of the property’s restaurant award-winning restaurant, Double Barrel Steak, or in the lobby of the Hilltop Lodge, guests at the New England resort never go wrong with this masterfully blended cocktail, which includes Rhodium Citron Vodka, Cointreau, and lemon juice while garnished with pomegranate seeds and a sprig of basil.

Ingredients:

• 1.5oz Rhodium Citron Vodka
• .75oz Cointreau
• .75 Lemon Juice
• 1oz Fresh Pomegranate Seeds
• 1 Sprig of Basil
• Garnish with a floating basil leaf and 3 pomegranate seeds

Instructions:

Muddle Fresh Pomegranate. Add the remaining ingredients to the shaker. Add fresh basil to shaker. Add ice to the shaker. Shake for 15s. Double Strain into a Martini Glass.

PONCHE NAVIDEÑO at Vidanta Nuevo Vallarta – Nuevo Vallarta, Mexico

This holiday season, Vidanta Nuevo Vallarta invites you to savor the spirit of Mexico with a festive cup of Ponche Navideño, or Christmas punch—a warm, fragrant drink steeped in tradition. Wherever you are, bring a dose of Vidanta’s holiday magic into your home with your own batch of Ponche Navideño—because sometimes, joy is worth a pilgrimage. Designed to serve 16 guests, it’s a must-make centerpiece for any holiday gathering.

Ingredients:

• 1 gallon water
• 2 whole cinnamon sticks
• 8 whole cloves
• 5 tamarind pods, husks removed, and seeded
• 8 ounces whole tejocotes (crab apples)
• 4 guavas, peeled and diced
• 2 red apples, peeled, cored, and diced
• 2 pears, peeled, cored, and diced
• 2 (4-inch) sugar cane sticks, peeled and diced
• 1 cup pitted prunes
• ½ cup raisins
• 1.5 medium oranges, sliced
• 1 cup packed dark brown sugar
Brandy, rum, or tequila (1-2 ounces per cup of punch)

Instructions: 

Lightly toast the cinnamon sticks in a dry pan, and reserve. Heat the water, cinnamon sticks, cloves, tamarind pods, and tejocotes in a large pot. Bring mixture to a boil over high heat. Reduce heat and simmer gently until the tejocotes are soft. Remove the tejocotes from the pot and cool. Once cool, peel the tejocotes, trim the ends, halve them, and remove any seeds. Return the apple halves to the pot.Add the guavas, apples, pear, sugarcane, prunes, raisins, and oranges, and sugar. Simmer mixture for at least 30 minutes, stirring occasionally. Remove and discard the cinnamon sticks. To serve, ladle the punch into mugs with the simmered fruit. Add liquor of choice to each cup and stir.

SILENT NIGHT SIPPER at Le Méridien Washington, D.C., The Madison – Washington, D.C.

The ‘Silent Night Sipper’ is a festive delight found exclusively at Lady Madison, located in the lobby of the sophisticated Le Méridien Washington, D.C., The Madison. This artfully crafted concoction combines smooth vodka with the rich, nutty flavor of Frangelico and the creamy decadence of Bailey’s, creating a luxurious base that warms the soul the way that celebrating with loved ones does. A splash of Chambord adds a luscious raspberry twist, while fresh blackberries garnish the drink, infusing it with vibrant color and flavor. Perfectly balanced with a velvety texture, the ‘Silent Night Sipper is the perfect indulgence for a quiet nightcap after Christmas festivities in the city, inviting guests to savor the magic of the holidays in every sip.

Ingredients:

• 1.5 oz Vodka
• 0.5 oz Frangelico
• 0.5 oz Bailey’s Irish Cream
• Splash of Chambord
• Blackberries for garnish
• Crushed candy canes for garnish

Instructions:

Rim a rocks glass with simple syrup and dip the rim into crushed candy canes. Combine vodka, Frangelico, Bailey’s Irish Cream, and Chambord to a shaker with ice and shake well. Strain mixture over ice into the rocks glass and garnish with fresh blackberries.

SNOWBALL SIPPER at Hotel Crescent Court – Dallas, Texas

Add a whimsical twist to the holiday season at Hotel Crescent Court’s swanky lobby bar, Beau Nash – located in the heart of Uptown Dallas with the Snowball Sipper. Served in a charming snowball-shaped glass, this creamy, minty cocktail combines the smoothness of RumChata, the refreshing chill of peppermint schnapps, and the subtle nuttiness of almond milk – a charming treat for the season.

Ingredients:

• 2 oz RumChata
• 1 oz Peppermint Schnapps
• 2 oz Almond Milk

Instructions:

In a cocktail shaker, combine RumChata, Peppermint Schnapps and Almond Milk. Add ice and shake well until chilled. Pour into a snowman-shaped glass filled with fresh ice.

THE SPUR HONEY POT at Teton Mountain Lodge & Spa – Jackson Hole, WY
This winter holiday cocktail, found at Spur Restaurant & Bar at Teton Mountain Lodge & Spa in Jackson Hole, WY, blends warmth and indulgence in every sip. The rich, spiced chai latte melds with the smoothness of white rum, creating a cozy base that’s sweetened by the golden notes of honey and simple syrup and the addition of heavy cream. The graham cracker rim adds a subtle crunch and a hint of cinnamon, while a sprinkle of nutmeg provides a fragrant, spicy finish that evokes the festive spirit of the season. Each velvety sip is a balance of warmth, spice, and creamy sweetness, perfect for cold winter nights.

Ingredients:

• 2oz white rum
• .75 oz honey simple syrup
• .5 oz heavy cream
• .5 oz chai latte
• Ice

Instructions:

In a cocktail shaker, add all ingredients. Then, shake vigorously. Rim a glass with crushed graham crackers, strain, and garnish with nutmeg.

SWEET AND SPICY WINTER STORM at Tygart Hotel’s The Oxley House Cocktail Bar and Restaurant – Elkins, WV

The Sweet and Spicy Winter Storm cocktail draws its inspiration from the historic snowstorm that blanketed West Virginia in 1950, dropping a record 57 inches of snow on the town of Pickens in Randolph County. This tumultuous weather event, now part of local folklore, is mirrored in the drink’s contrasting flavors—sweetness countered with a hint of spice. Just as the storm transformed the landscape, this cocktail reimagines the classic winter drink, offering a nod to the Tygart Hotel’s “Lost Towns” art exhibit. Enjoy this cocktail with a savory dish like the Oxley House Filet. The rich, hearty flavors of these dishes beautifully complement the cocktail’s vibrant and spicy notes, creating a memorable après-ski dining experience at the Oxley House Cocktail Bar & Restaurant.

Ingredients:

• 1/3 cup Cranberry Juice
• 2 oz Scotty’s Vodka
• 1/2 oz St. Germain
• 1 tablespoon lemon Juice
• 1 1/2 dash of bitters
• 2 Tablespoon of Jalapeno Honey Syrup
• Ginger Beer
• Sugared cranberries for garnish
• Ice

Instructions:

Mix the Magic: In a shaker, combine cranberry juice, vodka, St. Germain, lemon juice, bitters, and jalapeno honey syrup. Shake well until all ingredients are thoroughly mixed. Prepare the Glass: Rim a rocks glass with sugar for a sweet touch. Add ice to the glass to keep your cocktail refreshingly cool. Pour and Perfect: Pour the shaken mix over the ice, and top it off with ginger beer for a spicy, effervescent finish. Garnish: Decorate with sugared cranberries to complement the cocktail’s vibrant flavors and add a festive flair.

TROPICAL MERRY MIXER at Amsterdam Manor Beach Resort – Aruba

Celebrate the holidays with a tropical twist at Amsterdam Manor Beach Resort in sunny Aruba! Treat yourself to a Tropical Merry Mixer, a lively take on Aruba’s famous Aruba Ariba cocktail. Crafted with a blend of vodka, rum, Grand Marnier, banana liqueur, fresh tropical juices, and a splash of grenadine, this refreshing drink bursts with island flavors. Whether you’re lounging by the pool or raising a glass to the sunset on Eagle Beach, the Tropical Merry Mixer is the perfect way to add some sunshine to your holiday celebration. One sip, and you’ll be transported to paradise!

Ingredients:

• 1 oz vodka
• 1 oz rum
• 1 oz Grand Marnier
• 0.5 oz banana liqueur
• 2 oz orange juice
• 2 oz pineapple juice
• 0.5 oz grenadine syrup
• 0.5 oz fresh dragon fruit juice
• Orange slice (optional, for garnish)
• Cherry (optional, for garnish)

Instructions:

Fill a cocktail shaker halfway with ice and add the vodka, rum, Grand Marnier, banana liqueur, orange juice, pineapple juice, grenadine syrup, and fresh dragon fruit juice. Shake vigorously for 15-20 seconds to combine and chill the drink. Strain into a hurricane or tall glass filled with ice. Garnish with an orange slice and cherry, if desired, and serve immediately. A tropical fruit liqueur or another flavored liqueur perfectly complements the fruity flavors—enjoy your vibrant, tropical cocktail!

TROPICAL TIDINGS at Chateau Elan Winery and Resort – Braselton, GA

Chateau Elan introduces “Tropical Tidings”, a festive blend of tropical paradise and holiday warmth. This cocktail delivers the creamy richness of a Piña Colada, highlighted by a sweet touch of grenadine that settles like a holiday sunset at the base. Garnished with fragrant rosemary, it embodies the perfect balance of island escape and seasonal cheer, making it a standout addition to your holiday festivities.

Ingredients:

• 2 oz coconut cream
• 1.5 oz white rum
• 1 oz pineapple juice
• 0.5 oz grenadine (poured gently at the base of the glass)
• Fresh rosemary sprig for garnish
• Ice

Instructions:

In a cocktail shaker, combine the coconut cream, white rum, pineapple juice, and ice. Shake well until smooth and chilled. Strain into a chilled martini glass. Slowly pour the grenadine into the glass, allowing it to settle at the bottom for a vibrant layered look. Garnish with a sprig of rosemary for a festive touch.