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My Must-Try Holiday Cocktails

As 2020 comes to a close, we all could use a cocktail. Here’s a list of some of my favorite festive drinks. Let’s raise a glass to making spirits bright.

Aztec Chocolate Old Fashion

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The Aztec Chocolate Old Fashion is crafted with a sweet tooth in mind. Its rich and smooth flavor makes it the ideal dessert cocktail. Enjoy it by a crackling fire with a s’more and good conversation.

2 oz – Maker’s Mark
1/4 oz – Maple Syrup
2 Dashes – Aztec Chocolate Bitters
1 Dash – Black Walnut Bitters

Directions: Add all of the ingredients into a stirring glass. Fill it with lots of ice and stir for 30 seconds. Strain the cocktail over a large ice rock. Express a fresh orange peel on the glass and use that same peel as a garnish. For added flare, serve with a piece of Remy Martin Chocolate.

 

Oaxacan Winter

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Sugar, spice and everything nice. The Oaxacan Winter is a naturally sweet, fruit forward cocktail with a hint of spice. It makes you feel like you are dining by an agave plantation in the rolling hills of Mexico.

2 oz –Mezcal Illegal Reposado
1 Tablespoon – Piloncillo Syrup
2 Dashes – Fee Brothers Orange Bitters
1 drop – Tres Amigos Infuse Bitters

Directions: Add all of the ingredients into a stirring glass. Fill it with lots of ice and stir for 30 seconds. Strain the cocktail over a large ice rock. Express a fresh blood orange peel on the glass and use that same peel as your garnish. Add Luxardo cherries for an extra touch of holiday spirit!

Spiked Cider

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This warm cider is perfect for a cold, cozy evening at home watching your favorite holiday movie. While the cider simmers on the stove, I’d suggest cutting a slice of Apple Crumble Pie. The two make an irresistible pair.

6 oz – House made Warm Apple Cider
1.5 oz – your choice of Bourbon, Dark Rum or Extra Anejo Tequila

Directions: To make apple cider, add a half gallon of unfiltered apple juice, the peel of half an orange, 4 cinnamon sticks, 2 star anise, 2 whole cloves, 4 ounces of allspice Dram, small ginger root and a pinch of saffron to a pan. Bring it to a boil and then let it simmer for 2-3 hours. Add your warm apple cider to a coffee mug and pour your spirit of choice into it. Garnish with a torched cinnamon stick and fresh orange peel.

Fall Old Fashion

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The Fall Old Fashion is a new spin on a classic holiday cocktail with bourbon, cinnamon and a touch of citrus. It’s lightly sweetened and full of decadent Fall flavors that will have you dreaming of a white Christmas.

2 oz – Eagle Rare Ten Year Bourbon
½ oz – Signature Fall Syrup
2 Dashes – Angostura Bitters

Directions: To make Signature Fall Syrup, boil 1 cup of water with 1 cinnamon stick and 1 star anise. Add the peels of ¼ orange right after it begins to boil. Put it on low heat for 5 minutes. Add 1 tablespoon of honey and 2 tablespoons of brown sugar. Stir until the sugar completely melts. Then, sift and cool to room temperature before use. Add all of the ingredients to a mixing glass and fill it with lots of ice. Stir for 30 seconds and strain the cocktail over a large ice rock. Express a fresh orange peel on your glass and use that same peel as a garnish.

Honeynut Squash Sour

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This drink is simple sophistication in a glass. It is rich, foamy and naturally sweet, with a dash of citrus. After you shake and pour, try your hand at a delicate foam design.

2 oz – Reposado Tequila
¾ oz – Lemon Juice
¾ oz – Roasted butternut squash reduction/puree
¼ oz – Amber Agave Nectar
1 – Egg White

Directions: First, make the roasted butternut squash puree. Slice the squash into wheels and remove the seeds. Roast the squash in the oven. Then, boil the squash in water (2 parts water, 1 part squash) until the squash is fully dissolved into a puree texture. Add all of the ingredients to a shaker tin and shake without ice for approximately 30 seconds. Add ice to the shaker tin and shake again. Double strain your cocktail into a coupe or martini glass. Garnish with Angostura Drops on the egg white foam, making your best attempt at a beautiful design! Finally, lay a roasted squash chip in the glass.