Holiday Drinks – Recipes for 2023

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Photo by Toa Heftiba on Unsplash
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There are so many drinks that delight people during the holidays and the winter season. Whether you are a hot cocoa or cider fan, or prefer cold drinks to celebrate with, here are some tasty options I have found. Leave a comment below if you have a favorite drink to add to this mix!

Click the link below to jump to the drink of your choice or scroll through to try them all!

  1. Gingerbread Coquito
  2. Fresca de Pina
  3. Pumpkin Pie Cocktail
  4. Winter Solstice Fizz: Spiced Cranberry with Irish Whiskey & Rosemary
  5. Detox Smoothie
  6. Irish Eggnog

Gingerbread Coquito

Created by Josue Gonzalez, Unfiltered Hospitality in Miami, FL

Don Q Rum Ginger Bread Coquito by Josue Gonzalez Photo Credit Don Q Rum

Ingredients:

  • 5 oz Don Q Oak Barrel Spiced Rum
  • 5 oz Don Q Coco Rum
  • 5 oz Don Q 151 Rum
  • 2.5 oz Creme De Cacao
  • 2.5 oz Licor 43
  • 5 oz Cinnamon Syrup*
  • 15 oz Coco Lopez
  • 15 oz Heavy Cream
  • 2.5 oz Ginger Juice
  • 20 oz Water
  • Pinch of Sea Salt to taste

Instructions: Combine all ingredients in a large container to incorporate and mix properly. Bottle and store in a cool place. Serve over crushed Ice. Garnish with mint sprig, torched cinnamon stick, grated nutmeg, candied ginger, and gingerbread man cookie.

*Cinnamon Syrup: Prepare a simple syrup using 1 qt water, 1 qt sugar, and 8 cinnamon sticks. Strain out the cinnamon. Purchase Don Q Rum at a store near you or online here.

Glass: Footed Pilsner
Servings: 6

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Fresca de Pina

by Jon Basil’s mixologist, Derrick Turner

Ingredients:

  • 2oz Jon Basil Blanco
  • 1oz Pineapple Juice
  • .75oz Lime Juice
  • .50oz Agave
  • Bar spoon of Pink Peppercorn  
  • 3 Dashes of Peyshauds Bitters

Instructions: In a Mixing tin add Pink Peppercorn –Muddle . Add remaining ingredients -Ice, Shake, Strain into Coupe Glass

Garnish: Optional, Fresh Cracked Pink Peppercorn

Buy Jon Basil Tequila in a store near you or online here.

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Pumpkin Pie Cocktail

from Friday Night Cocktails by A. J. Dean

Glass: Martini

Garnish: Cinnamon stick

  • 2 oz / 60 ml vodka
  • 1 oz / 30 ml dark rum
  • 2 Tbsp pumpkin purée
  • 1 oz / 30 ml maple syrup
  • ¼ tsp pure vanilla extract
  • Pinch of pumpkin pie spice
  • ½ oz / 15 ml half-and-half
  • Cinnamon stick, for garnish

In a cocktail shaker, add the vodka, rum, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and half-and-half. Add ice and shake until chilled. Strain into a cocktail glass and garnish with a cinnamon stick.

Variation: Since you have the pumpkin pie spice and pumpkin purée already at hand, try a Pumpkin Pie Mule. In a cocktail shaker, add 2 oz (60 ml) vodka, ½ oz (15 ml) lime juice, 1 Tbsp Pumpkin purée, and ¼ tsp pumpkin pie spice. Add ice and shake until chilled. Strain into a mule mug and top with 4 oz (120 ml) ginger beer. Garnish with a sprinkle of pumpkin pie spice.

Buy Friday Night Cocktails by A. J. Dean for more great drinks today!

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Winter Solstice Fizz: Spiced Cranberry with Irish Whiskey & Rosemary

from a Return to Ireland by Judith McLoughlin

Cocktail Base Ingredients

  • 1.5 ounces Irish whiskey
  • 1 tablespoon lime juice
  • 2 tablespoons spiced cranberry syrup (see below)
  • Fever-Tree Indian Tonic Water or Club Soda water (enough to fill up the glass)

Spiced Cranberry Syrup

  • 1 cup of cranberries
  • 1 cup of water
  • 1 cup of sugar
  • 1 cinnamon stick
  • 1rosemarry stem
  • 1/2-inch of sliced ginger root

Instructions

  1. To make the spiced cranberry syrup, place the sugar, water, cranberries, ginger root, rosemary and cinnamon stick in a saucepan and simmer together for 7-8 minutes. Cover and allow to sit for at least 2 hours, or even better overnight.
  2. Strain the syrup into a clean jar after the flavors have had time to infuse. The syrup base makes up to eight drinks.
  3. To serve, fill a glass with ice and add the whisky, lime juice, cranberry syrup. Stir the glass to incorporate all the ingredients. Top off the glass with a little club soda.
  4. Stir one more time and then garnish the cocktail. Suggested garnishes include a sprig of fresh rosemary, a few cranberries or lime curl, or a combination of all three.

Buy A Return to Ireland by Judith McLoughlin for more amazing recipes today!

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Detox Smoothie

from Dirty Girl: Ditch the Toxins, Look Great and Feel  by Dr. Wendie Trubow and Ed Levitan

1 Serving

Start your day with this fresh and delicious smoothie.

Ingredients

  • Juice of ½ lemon, or 1 lime
  • 1 cup arugula, baby kale, or other leafy green of choice
  • ⅓ of an avocado
  • 1 small bunch of cilantro or other herb of choice
  • ¼ inch piece of peeled ginger
  • 1 cup frozen organic berries
  • 1-2 scoops of protein or Vital Proteins collagen powder
  • 1 cup coconut water
  • 1+ cup of dairy free milk or water, as needed to thin the mixture (you can also add ice to thicken the mixture)

Preparation:

Add all ingredients to a high-powered blender, and blend on high until everything is smooth and blended. Enjoy!

Tip – Make smoothie cubes by skipping the extra water or dairy free milk and pour the finished mixture into a silicone ice cube tray. Freeze for at least 4 hours. Now you have smoothie cubes you can use to blend in the morning with 1 cup of dairy free milk or water to make your morning routine a lot easier!

Recipe(s) and photo(s) reprinted with permission from Dirty Girl: Ditch the Toxins, Look Great and Feel by Dr. Wendie Trubow and Ed Levitan / Lioncrest Publishing

Buy Dirty Girl: Ditch the Toxins online today!

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Irish Eggnog

from a Return to Ireland by Judith McLoughlin

Eggnog Ingredients

  • 8 eggs (beaten)
  • 1 cup sugar
  • 3 cups milk
  • 3 cups heavy whipping cream
  • 1 teaspoon ground nutmeg
  • 1/2 cup Irish whiskey

How to Make

  1. In a large saucepan, combine the eggs, sugar, 1 cup of milk and 1 cup of cream. Cook and stir over medium heat for about 10 minutes or until the thermometer reads 140 F or is thick enough to coat the back of a metal spoon.
  2. Remove from the heat and pour into a large bowl. Stir in nutmeg and the remaining milk and cream. Place bowl in an ice water bath, stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving.
  3. Stir in the whiskey to the egg mixture using a metal whisk. Enjoy!

Buy A Return to Ireland by Judith McLoughlin for more amazing recipes today!

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*Feature photo by Toa Heftiba on Unsplash

All images and recipes courtesy of authors or PR agents.

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