Dating back to the early nineteenth century, a nightcap has been the preferred way to bring a long, enjoyable evening to a close. Besides that, the best way to end a perfect holiday meal is an after dinner drink. If you still have room in your belly after a long meal or a long day spent lumbering around your local mall, try one of these delicious holiday-themed cocktails.
I hope you’re ready for minty, chocolate-fueled drinks because CraveOnline has scoured the internet to find the tastiest, most unique holiday themed cocktails. They come from the likes of celebrity chef Emeril Lagasse and some of the most talented bartenders in the US. So grab your favorite rum, vodka, tequila or brandy and mix up these (soon-to-be) holiday classics.
holiday cocktails 2 2014
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Ménage à Mistletoe
Created by Niccole Trzaska, The Liberty, NYC
Ingredients:
- 1 ½ parts Ménage à Trois Citrus Vodka
- ¾ part lemon juice
- ¾ part tart cranberry jam
To make: In a cocktail shaker add all ingredients, shake and strain into a coupe glass and garnish with rosemary sprig and cranberries.
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Senor Gingerbread
Ingredients:
- 1 ½ parts Tres Agaves Blanco Tequila
- ¼ part ginger liqueur
- 1 part Bailey’s Vanilla Cinnamon Liqueur
To make: Mix all ingredients over ice in a shaker. Shake and strain in a tall slim glass and top with dusted cinnamon or stick. Accompany with a gingerbread man cookie!
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Azucar
Created by Niccole Traszka, The Liberty, NYC, inspired by sugar cookies.
Ingredients:
- 1 ¼ part CRUZ Silver Tequila
- ¾ part Crown Maple Syrup / Baileys mixture
- 1 part cream
To make: Shake all ingredients together over ice; top with whipped cream and sprinkle with vanilla powder!
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Hot Mentha Mess
Created by Erin Sullivan, The Third Man, inspired by peppermint M&Ms!
Ingredients:
- 1 part Solbeso
- 1 part Branca Menta
- 6 parts hot chocolate (made half and half with water and sweetened condensed milk)
- 2 pinches cayenne pepper
- 1 homemade marshmallow
To make: Heat hot chocolate with water, condensed milk, and cayenne. Pour into mug; add Solbeso and Branca Menta. Garnish with homemade marshmallow, sprinkle of cayenne and fresh mint spring.
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Siren’s Nightcap
Ingredients:
- 2oz Facundo Neo Rum
- .75oz Cynar
- .5oz Aperol
- 1 pinch of Sea Salt
- 2 dashes Chocolate Bitters
To make: In mixing glass, add the salt and the rest of the ingredients, stir with plenty ice and strain into a rocks glass with a big ice cube. Garnish with orange peel.
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Emeril Lagasse’s Delmonico’s Pumpkin Hot Buttered Rum
Ingredients:
- Pat of pumpkin butter (pumpkin puree folded into softened unsalted butter)
- 1.5 oz 13 Pennies Praline Rum
- .75 oz simple syrup
- 2 oz hot water
- cinnamon stick
To make, pour rum and simple syrup into a brandy snifter and steam. Add pumpkin butter and top 2/3 full with hot water. Stir with cinnamon stick.
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Emeril Lagasse’s Holiday Eggnog
Ingredients:
- 1.5 oz brandy
- .5oz Creme de cocoa
- 3.5 oz eggnog
To make, add all ingredients to rocks glass and stir, top with chocolate sprinkles.
