Tag: Cocktail

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The 15 Best Cocktail Recipes of 2022

The 15 Best Cocktail Recipes of 2022

If you’ve so much as glanced at a cocktail menu in 2022, you likely encountered miniature cocktails, low-ABV spirits hitting center stage, and Martini madness. But when we weren’t heading out to restaurants and bars to have someone make us a perfectly crafted drink (the post-pandemic shine hasn’t worn off, and likely never will), we were whipping up drinks inspired by those trends at home, from a dirty pasta water Martini, to a party-ready Spaghett. And then, of course, there were the drinks made viral by the Internet, like the Negroni Sbagliato and the Dirty Shirley. Whether you’re feeling a little nostalgic for the year past, or want to give something new a try, read on for our 15 most-read cocktail recipes of 2022.


Frozen Salted Espresso Martinis

Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood

If you’re an espresso martini fan, you’ll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they’re processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso’s bitterness. Make sure to chill the glasses before serving and enjoy right away.




Frozen Aperol Spritzes

Sarah Boisjoli

The Aperol Spritz — a simple combination of Aperol, Prosecco, and club soda — is easily one of the most celebrated summer cocktails. This recipe is a frozen twist on the classic, and includes orange liqueur for even more orange flavor. Food & Wine’s Justin Chapple originally developed a version of the recipe for Pepe’s Wharf in Provincetown, Massachusetts, and streamlined it here so it’s easy to make in a home blender. For the best results, allow the Aperol cubes to freeze overnight.




Dirty Shirley

Photo by Huge Galdones / Food Styling by Christina Zerkis

Remember drinking Shirley Temples when you were a kid? The cocktail for children has made a comeback, albeit one suitable for adults only. A shot of vodka added to the mixture of ginger ale and grenadine gives it a slight edge, but the maraschino cherry on top keeps things whimsical. Feel free to cut the ginger ale with sparkling water to cut the sweetness, or to swap in lemon-lime soda for the ginger ale if you prefer.




The Monarch Cocktail

Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Audrey Davis

Pamplemousse liqueur lends mellow citrus flavor that highlights the grapefruit notes in Lillet Rosé in The Monarch cocktail, a martini-style drink from Shannon Tebay.




Campari Spritz

Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

Campari is the slightly bitter cousin of Aperol, an Italian aperitif known as the star ingredient of the popular Aperol Spritz. Here, we swap out the slightly sweeter Aperol with Campari, and mix in a little blood orange juice, Prosecco, and grapefruit flavored sparkling water for an altogether refreshing cocktail. Make on a hot summer day, sit back, and dream of sitting in a café on the Italian Riviera.





Mudslide

Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

Created in the 1970s at Grand Cayman’s Wreck Bar at Rum Point, this potent blend of vodka, Kahlúa, and Baileys Original Irish Cream might taste like a milkshake, but it can’t be ordered virgin because all you’d get is a cup of crushed ice! The trio of alcohol blends into a smooth and velvety cocktail just sweet and chocolaty enough without being cloying. A generous drizzle of chocolate syrup and a bright red maraschino cherry with a dusting of ground cinnamon top off each glass.




Dirty Pasta Water Martini

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

In place of a drier, juniper-forward London Dry Gin, the Dirty Pasta Water Martini features a herbaceous gin (Vetri prefers Revivalist’s Equinox Expression), which adds a subtle, floral quality to this cocktail and delivers a round gentle sweetness that plays off the salty and starchy pasta water. (If you prefer a vodka-based martini, Vetri recommends another local Pennsylvania-favorite, Boardroom Spirits, a distillery making artisanal vodka in Landsdale, PA.) 




Halo-Halo Cocktail

Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

The name of this striking cocktail created by Justin Ang, lead bartender at The Baldwin Bar in Woburn, Massachusetts, is Tagalog for “mix-mix.” Ang, a native of the Philippines, named it for the icy dessert that layers shaved ice and condensed milk with fruit, jellies, and sweet beans. For this cocktail, Ang blends silver rum, cacaçha, lime juice, and pineapple juice, with ube milk, which gives this concoction its vivid purple hue. He tops the drink with an array of garnishes that echo its namesake dessert, including mint sprigs, dehydrated mango, dehydrated pineapple, and unsweetened flaked coconut.




Aruba Ariba

Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

The best place to sip this classic rum punch is overlooking the sandy swath of Palm Beach at the Hilton Aruba Caribbean Resort & Casino, where bartender Juan “Jocky” Tromp invented it 59 years ago. Fresh pineapple and orange juices paired with sweet, syrupy grenadine tint this vibrant Aruban cocktail a stunning deep orange-red. Despite a blend of vodka, white rum, and crème de banana, this drink does not have a strongly alcoholic bite but rather stays fruity and mellow.




Painkiller

Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

Although the exact original recipe is known only to a lucky few, Daphne Henderson’s rum punch with cream of coconut — born at Jost Van Dyke’s Soggy Dollar beach bar — has eased the pain of many who have imbibed it. Silky cream of coconut and a sweet-tart blend of fresh orange and pineapple juices get a delicious hit of rich vanilla and molasses notes from rum in this famously soothing cocktail. A garnish of freshly grated nutmeg lends a spicy aroma to each sip.




Negroni Sbagliato

Matt Taylor-Gross / Food Styling by Lucy Simon



HBO’s House of the Dragon star Emma D’Arcy brought the Negroni Sbagliato in the spotlight, and we can’t stop drinking them.




Ranch Rosé

Photo by Sarah Crowder / Food Styling by Chandra Ram

Ranch Water, a refreshing concoction of tequila, fresh lime juice, and sparkling water, is a tequila highball said to have been created by cattle ranchers in West Texas in the early 1960s. Ranch Water has become more popular in recent years as people seek out cocktails that are low in alcohol. It’s light and citrusy, making it especially drinkable when temperatures climb towards triple digits on a sticky summer afternoon. The components of a traditional Ranch Water cocktail are simple, so use the best ones you can find; a quality tequila and fresh lime juice are essential here. You can use an aged tequila, mezcal, or sotol if you prefer, although the classic version of this drink calls for blanco tequila. The type of sparkling water is also key to this drink’s appeal; you need one that is sharp and extra bubbly. At the Houston bar Eight Row Flint, guests can enjoy several different flavorful takes on Ranch Water, including this colorful version made with blood orange syrup and Lillet Rosé. Eight Row Flint partner and bar director Morgan Weber and his team make large batches of clarified lime juice with lime juice, water and agar to use as a citrus component in this and other cocktails. If you want to keep things simple, just straining freshly squeezed lime juice is enough. The addition of a splash of the French aperitif Lillet Rosé to this cocktail lends it gentle floral flavor notes and a pink hue, while the blood orange syrup adds more sweetness and tart citrus notes, not to mention a striking boost of color. The pinch of dried rose petals on top emphasizes the rose connection, but is optional — this drink is refreshing on a hot summer afternoon or evening with or without the garnish.




Boozy Frozen Strawberry Lemonade

Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Famed pastry chef Claudia Fleming’s Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Once frozen and blended, make sure to serve the lemonade right away so it doesn’t melt.




Spaghett

Photo by Huge Galdones / Food Styling by Christina Zerkis

Want an easy drink with the spirit of a Negroni but the ease of a beer? Try a Spaghett, an easy-drinking hybrid of the two. This refreshing spiked beer is a popular shift drink in restaurants and bars, and an easy choice on a hot afternoon. You can add a squeeze of lemon if you like, but the light beer and bitter aperitif complement each other nicely on their own. 




Miami Vice

Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Frozen canned pineapple and bitters-infused strawberries take this daiquiri-pina colada mash-up to the next level.



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Holiday Cocktail Recipes | Prince William Living

Holiday Cocktail Recipes | Prince William Living

By Prince William Living Publisher Rebecca Barnes

Christmas Cheer has been around since ancient times and is still enjoyed today. Whether it’s a traditional hot toddy or a modern take on eggnog, raising your glass with friends and family to celebrate the season will make even the coldest winter night a little bit brighter! Here are a few favorites to keep you warm.

1. The Cranberry Moscow Mule is a delicious twist on the classic Moscow Mule cocktail. Combining fresh cranberries, ginger beer, lime juice, and vodka creates a sweet and tart taste that’s sure to tantalize your taste buds. Enjoy it as an after-dinner drink or for special occasions such as New Year’s Eve. Top with a sprig of rosemary for an extra festive touch! This recipe yields two servings – perfect for sharing with someone special. Cheers!

Here’s what you’ll need:

– 2 oz vodka

– 1/2 cup fresh cranberries

– 4 oz ginger beer

– Juice from one lime

– Rosemary sprigs (for garnish)

Instructions:

1. In a shaker, muddle the cranberries to release their juices.

2. Add vodka, ginger beer and lime juice and shake until combined.

3. Divide into two glasses filled with ice cubes and garnish each glass with a rosemary sprig.

4. Enjoy!

2. Spiced Rum Punch: This delicious punch is perfect for holiday gatherings! It’s made with spiced rum, apple cider, orange juice, and lemon juice. We like to garnish ours with cinnamon sticks and fresh cranberries.

 

Ingredients:

– 1 cup spiced rum

– 2 cups apple cider

– 2 cups orange juice

– 1/2 cup freshly squeezed lemon juice

Directions:

1. In a pitcher or large bowl, combine all ingredients together.

2. Stir to combine thoroughly.

3. Serve chilled over ice and garnish with orange slices, if desired.

4. Enjoy!

3. Peppermint White Russian: This holiday twist on the classic White Russian is sure to be a hit at your holiday party! This recipe combines vodka, coffee liqueur, and peppermint extract to create a delicious concoction that’s perfect for celebrating the season. It’s easy to make and takes minimal prep time. Here’s how you can enjoy this festive drink in no time:

 

Ingredients:

– 2 oz Vodka

– 1/2 oz Coffee Liqueur

– 3 drops of Peppermint Extract

Instructions:

1. In an old-fashioned glass filled with ice, pour in vodka and coffee liqueur.

2. Stir until combined well.

3. Add the peppermint extract, stirring gently.

4. Garnish with a candy cane for an extra festive look.

And there you have it! Enjoy your Peppermint White Russian this holiday season, and be sure to impress your guests with this tasty recipe. Cheers!

4. Eggnog Martini: This holiday classic gets a boozy upgrade in this delicious martini recipe!

The Eggnog Martini recipe is a tasty holiday treat that is sure to warm up any gathering. This recipe uses the classic ingredients of traditional eggnog and combines them with vodka or rum for an extra kick. The result is a creamy delight that will have your guests asking for more! To make this recipe, you’ll need: 3 ounces of vodka or spiced rum, 2 tablespoons of simple syrup, 1 cup of eggnog, nutmeg for garnish, and ice.

Instructions:

1. Start by adding the vodka (or spiced rum) and simple syrup to a shaker filled with ice.

2. Shake well until all the ingredients are combined and chilled.

3. Strain the mixture into a martini glass.

4. Fill the glass with eggnog and stir to combine.

5. Finally, garnish with freshly grated nutmeg for an extra holiday touch!

Your Eggnog Martini recipe is now ready to serve! Enjoy this creamy seasonal favorite in style at your next gathering or holiday celebration. Cheers!

5. Cranberry Mojito: This holiday twist on the classic mojito is sure to be a hit at your holiday party!

To make a delicious Cranberry Mojito recipe, you’ll need the following ingredients:

– 2 ounces white rum

– 1/2 lime, cut into slices

– 1 ounce cranberry juice

– 6 mint leaves

– 1 teaspoon sugar

– 4 ounces soda water

Start by adding the lime slices, mint leaves and sugar to a glass. Muddle them together until they are well combined. Add in the rum and cranberry juice and stir everything together. Fill your glass with ice cubes and pour over the soda water. Give it all one last stir before garnishing with more lime slices or mint leaves. Enjoy!

6. Gingerbread Martini: This holiday twist on the classic martini is sure to be a hit at your holiday party. This recipe only requires a few simple ingredients, and you can have your festive cocktail ready in no time. So grab your shaker, mix up these ingredients, and get ready to enjoy the sweet taste of this classic Christmas drink!

 

Ingredients:

– 2 ounces vodka

– 1/2 ounce Mexican vanilla liqueur

– 2 teaspoons molasses

– 1 teaspoon crushed gingerbread cookies

– 2 tablespoons half & half cream

Instructions:

1. In a shaker filled with ice cubes, combine the vodka, Mexican vanilla liqueur, molasses, and crushed gingerbread cookies. Shake well.

2. Pour the mixture into a martini glass, then top it off with half & half cream.

3. Garnish your martini with a sprinkle of crushed gingerbread cookies or a dash of nutmeg for extra flavor and flair.

4. Enjoy!

This recipe is a great way to make the holidays merrier, so share it with friends and family and start celebrating! Cheers!

7. Hot Toddy: This classic winter cocktail is perfect for sipping by the fire! This classic recipe has been around for centuries and traditionally uses whiskey, lemon, honey, and hot water. It’s a comforting winter drink that will be sure to warm you up!

 

Ingredients:

– 2 ounces of whiskey or brandy

– 1 tablespoon of honey

– Juice from half a lemon

– Hot water

Instructions:

1. Start by pouring the whiskey or brandy into your mug or glass.

2. Add the honey and stir until it is dissolved into the alcohol.

3. Squeeze the juice from half of a fresh lemon into your mixture and stir again.

4. Fill the mug or glass with hot water until it is nearly full and stir gently.

5. Add a lemon slice as garnish, and enjoy your hot toddy!

This recipe should serve one, but can easily be doubled or tripled for more people. Enjoy responsibly, and don’t forget to stay warm this winter season!

8. Irish Coffee: This winter classic is perfect for holiday gatherings!

Irish Coffee is a delicious hot beverage that you can make at home in no time. The recipe combines two of the best things in life: coffee and whiskey! While there are many variations, this recipe will give you the classic Irish Coffee you know and love.

Ingredients:

– 1 cup freshly brewed strong black coffee

– 2 teaspoons brown sugar

– 2 tablespoons Irish Whiskey (Jameson or Bushmills works well)

– Heavy cream, lightly whipped

Instructions:

1. Pour your freshly brewed coffee into a mug.

2. Add the sugar and whiskey to the mug, stirring until dissolved.

3. Gently pour or spoon the whipped cream onto the top of the coffee.

4. Serve immediately and enjoy!

The combination of whiskey, cream, and coffee is a classic recipe sure to please any crowd. Enjoy this comforting cup of Irish Coffee on its own or with your favorite dessert for an extra special treat. Cheers!

9. Mulled Wine: This winter favorite is perfect for holiday parties! Mulled wine is a delicious winter treat! Whether you’re at home by the fire or out caroling and wanting something to warm up with, this recipe will help you make the perfect mulled wine.

 

Here’s what you need:

– 2 bottles of red wine

– 1 cup of honey

– ½ teaspoon ground nutmeg

– 1 orange, cut into wedges

– 4 cinnamon sticks

– 6 cloves

Start by heating up the red wine in a pot over medium heat. While it’s heating up, add your honey, nutmeg, and orange wedges. Stir until all ingredients are combined, then reduce heat to low. Now add your cinnamon sticks and cloves and allow them to simmer in the liquid for 10 minutes.

When everything is finished, turn off the heat and remove your cinnamon sticks and cloves. Pour the mulled wine into a pitcher or mugs and enjoy!

Whether you’re celebrating with friends or just enjoying a cozy night in, make sure to have some delicious mulled wine this winter season! Enjoy!

10. Winter Sangria: This winter twist on the classic sangria is sure to be a hit at your holiday party!

Winter Sangria recipe is a delicious and easy-to-make recipe that will make any chilly night a little bit cozier. All you need to do is mix together some of your favorite fruits, some good red wine, and a few of your favorite spices. Pour it all over some ice cubes in a glass or pitcher, and voila – you have yourself a tasty Winter Sangria!

Start by adding one bottle of red wine, like Merlot or Cabernet Sauvignon, into the pitcher. Then, chop up 1/2 cup each of apples, oranges, pears, and cranberries (or any combination of fruits that you like). Add 2 cups of cranberry juice and 1/4 teaspoon of cinnamon and nutmeg.

Next, fill the pitcher with ice cubes until it’s almost full, then stir everything together. If you’d like a stronger flavor, add more sugar or spices to taste. Finally, top off the Sangria with sparkling water and let it chill in the fridge for at least an hour before serving. Enjoy!

This recipe is sure to be a hit at your next gathering! Whether you’re hosting a holiday party or just having some friends over for drinks, Winter Sangria will get everyone in the festive spirit! Serve it cold and garnish with slices of your favorite fruits for an even tastier experience. Cheers!

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Recipes for your holiday cocktail party

Recipes for your holiday cocktail party

“Later, I bought half the restaurant, then we sold it to Canoe. But my education was the Patio by the River, Peter Kump’s Cooking School in New York City, and Le Cordon Bleu in Paris. So that’s about as Southern and French as it gets.”

ExploreMake-ahead recipes for easy holiday entertaining

In the introduction to “Occasions to Celebrate,” Hitz digs through old family photos, and savors magic moments, dining and traveling with his mother, Caroline Bryans Sauls, and his stepfather, Robert Shaw.

“I went deep into my family in the second and third books, and there seems to be an appetite for that,” he said. “People like them. I liked them. Had they not been my family, they still would be really interesting people. It was an exciting time, and an unusual time.”

Fast-forward to March 2020, and Hitz was in Atlanta, again, for “five days on business.” But he writes that he “ended up staying solidly in a hotel for most of the global pandemic, the longest period of time I had ever spent anywhere in my entire life.”

“My first book took 32 years,” Hitz noted. “My second book took six years, and this one took me a year-and-a-half. I was there. I had nothing to do, so I went to work every day, and wrote this book living at the St. Regis.”

ExploreA head start for hosts: Recipes for a totally do-ahead holiday gathering

Asked for the secret to cooking and entertaining, he didn’t hesitate.

“The biggest secret to entertaining, and being a successful host is to do everything ahead of time, make a huge effort, and then when the guests come, never stop smiling,” Hitz said. “That’s the formula. Oh, and turn the lights down, light some candles, and never run out of wine.”

RECIPES

Altogether, these recipes selected from Alex Hitz’s new cookbook “Occasions to Celebrate” make for an easy way to entertain during the holidays. You can double or triple the ingredients for bigger gatherings. Just add your favorite beer, wine or batched cocktails to ring in the season.

Artichoke Heart Skewers

“Any easier and they would make themselves,” Hitz remarked about this artichoke appetizer. There will be leftover dill vinaigrette and Dijon mustard vinaigrette. Use them on salads or to marinate other vegetables. “Put it on a Reebok and it will be delicious,” joked Hitz.

Remove the artichoke hearts from the heat, let them cool slightly, thread each one on a skewer, arrange the skewers on a platter, and serve.

Recipes from “Occasions to Celebrate: Cooking and Entertaining With Style” by Alex Hitz (Rizzoli, $45).

Essential Dill Vinaigrette

Per tablespoon: 92 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 10 grams total fat (2 grams saturated), no cholesterol, 109 milligrams sodium.

Dijon Mustard Vinaigrette

Mary Louise’s Country Pate

Serve this easy, savory pate on toasted baguette rounds topped with cornichons and sliced mission figs.

Mini Croque-Monsieurs

“I mean, come on,” Hitz proclaimed. “They are just so addictive.”

Super-Decadent Butterscotch Bourbon Blondies

Hitz recommends Maker’s Mark or Wild Turkey for this bourbon-based recipe.

ExploreThe ultimate guide to metro Atlanta food halls

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The Creole Cocktail, an Early Manhattan Variation, Made Modern

The Creole Cocktail, an Early Manhattan Variation, Made Modern

The Creole Cocktail is not the most famous drink to come out of New Orleans—probably because, despite the name, it didn’t originate there at all. “I’ve never really treated that cocktail as part of the New Orleans canon,” says Neal Bodenheimer, author of Cure: New Orleans Drinks and How to Mix ’Em. “The Creole Cocktail,” he notes, “was an ode to New Orleans by an outsider.” That outsider was Hugo Ensslin, a German immigrant to New York whose relative obscurity during his lifetime failed to presage the legacy of his self-published Recipes for Mixed Drinks.

Originally a stirred, equal-parts mixture of rye and sweet vermouth with small measures of Bénédictine and Amer Picon, plus a lemon twist, the Creole Cocktail reflects both its birthplace—New York—as well as the city that inspired it. It is, essentially, a modified Manhattan in the style of that drink’s earliest decades, before it became more whiskey-forward and ditched the liqueurs and syrups. One could speculate that the French origin of both of the Creole Cocktail’s supporting liqueurs is the reason for the nod to New Orleans.


When Ben Hatch was beverage director at The Elysian Bar in New Orleans’ Hotel Peter and Paul, he was on the hunt for a lesser-known template associated with the city that he could make his own. One of the bartenders on staff told him about the Creole Cocktail, describing it as a cross between an Old-Fashioned and a Manhattan. Hatch was intrigued.


The recipe development process began with one of Hatch’s favorite American whiskeys: Stellum Rye. He describes the barrel-proof expression as having a silky mouthfeel with “amped up” spice notes. Because his aim was to showcase the rye, he opted for a stepped ratio that departs from the original, with rye in the top slot at one and a half ounces, followed by an ounce of vermouth, a half-ounce of one liqueur and just a quarter-ounce of the next. 

For the vermouth, Hatch wanted something super light, so as not to distract from the rye. He reached for Bèrto Ross da Travaj, a Piedmontese vermouth that, he notes, isn’t too “inky” (sweet, heavy and vanilla-forward), but has a subtle herbaceous profile.

The choice of the first liqueur felt obvious to Hatch. Amer Picon is not available in the U.S., but he knew he wanted to use a similar product. Bigallet China-China is a common substitution for Picon, as it has the original ABV of the pre-Prohibition French digestif (40 percent) and similarly features a classic bitter orange profile with spice and vegetal notes.

When it came to choosing the second liqueur, Hatch, an amaro fanatic, forwent the Bénédictine and worked an Italian digestivo into the recipe—a choice that makes sense considering the influence Italian culture has had on New Orleans. After some deliberation, he settled on Amaro Lys, from the Valle d’Aosta producer Alpe. “I like the heathered honey notes that Bénédictine has, but I think those are showcased better in this amaro,” he explains. Hatch also appreciates the amaro’s dried Alpine herb notes, gentian-forward bitterness and what he describes as “chew”—referring to the product’s pleasant combination of viscosity and bitterness. To finish the drink, Hatch serves it up with an orange twist, rather than the brighter lemon called for in the original recipe.

What began as a quest to find a spirit-forward New Orleans drink beyond the expected Sazerac or Vieux Carré ended up becoming an ode to Hatch’s favorite Alpine producers, resulting in a drink with a deep sense of terroir, effectively taking the drinker on a virtual trip from the French Alps, near Grenoble, through Torino and up to the Valle d’Aosta.

Hatch’s Creole Cocktail makes the case that authenticity of origin isn’t a prerequisite for entry into the New Orleans canon. The bitter, Alpine take on the northern drink reflects many changes to cocktail culture that have come down in the century since it was born, including an emphasis on the base spirit in Manhattan-style drinks, as well as the outsize influence of amaro. 

Though some may see this interpretation of the Creole Cocktail as an ideal cold-weather nightcap (and it is), Hatch says that, in a town where Sazeracs are a perennial standard, this drink sells well year-round. “New Orleans is such a boozy town that people aren’t afraid to pull up a bar stool when it’s 110 degrees outside,” he says. “They order a very spirit-forward cocktail like this and enjoy it just as much.”

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The Best Holiday Cocktail Recipes

The Best Holiday Cocktail Recipes

In the endless iterating that goes into devising a menu for a holiday dinner, it’s stupidly easy to forget the drinks. There will always be wine and beer, sure, and the cooler is stocked with canned seltzer, but digesting too much information about the best appetizers and flakiest pie recipes means cocktails can fall by the wayside. No longer. Below, find Eater editor-approved recipes for cocktails that will add evermore festive feelings to every holiday gathering.

Philadelphia Fish House Punch

Bobby Flay, Food and Wine

At a recent holiday party, my partner decided to make this historic Philadelphian recipe — because why not share a bit of Philadelphia history with your loved ones while they’re a captive audience? This is your house, after all. Despite the countless bottles of wine that began to stack up, the colonial-era Fish House Punch — named for the Schuylkill Fishing Company of Pennsylvania (aka the Fish House), the oldest continually operating social club in America — was an undeniable hit. All night long, people kept asking questions about the punch, namely how many they could have before things went a little sideways. The answer is: two, three tops. Made with rum, Cognac, peach brandy, and a whole lot of lemon and sugar syrup, it is both delicious and a doozy. — Dayna Evans, Eater Philly editor and Eater staff writer

Angostura Flip

Thrillist

There are two schools of thought on a post-dinner drink: You could go for a bracing digestif to “aid digestion,” or you could indulge in a liquid dessert that swaddles you in sugar, fat, and everything nice. I’m notoriously bad at decision making, so I tend to split the difference with an eggy flip tinged with something bitter. Together, a whole egg and syrup (in this case honey syrup) build a comforting base, while an entire 1.5 ounces of cocktail bitters (as opposed to the usual dash or two) ensure you don’t entirely fall asleep in your glass. Angostura is a great option, delivering some classic holiday spice, but any style of cocktail bitters would probably work, as would an amaro. Dry shaking (shaking the liquid ingredients without ice) is key to achieving a frothy texture, and don’t forget the half-ounce of whiskey, which punches up the rest of the flavors. — Nick Mancall-Bitel, editor

The Grandfather

Mr. Boston

Several members of my husband’s family are Manhattan drinkers, so I expect that my decision to serve the Grandfather cocktail during Thanksgiving appetizers will be a hit. It’s a riff on the classic drink with a hint of fall, courtesy of the addition of Applejack, an apple brandy. It’s smooth and well-balanced. It’s also quite boozy, so I’ll probably look for a slightly lower-proof option to tide us over after that initial round. I’ve had success with a bourbon and ginger ale bar (with various sodas and mixers) in the past, as well as Smitten Kitchen’s fall sangria; maybe this year we’ll go with her (ok, still pretty boozy) apple cider Old Fashioneds. — Missy Frederick, cities director

Northern Gin and Juice

A cocktail so simple it doesn’t need a recipe, this is just a glass of apple cider with a glug or two of gin stirred in. It’s seasonal, greater than the sum of its parts, and so simple it’s perfect for a holiday party. Friends in Maine introduced me to it years ago while we pressed apples and prepped to ferment the juice into hard cider over the course of days and weeks; meanwhile, we drank the sweet, fresh stuff with gin. It tastes like an apple orchard bumping up against a forest full of pine and juniper trees — which they sometimes do in the Pine Tree State. I don’t keep track of proportions; season to taste. — Adam H. Callaghan, interim Eater Seattle editor

Concord Crush

Maggie Hoffman, Serious Eats

As fall fills up with apples and pumpkin and maple, I always forget Concord grape is also a fall flavor, especially in the Northeast. And while you may be more familiar with the Concord as the backbone of store-bought grape juice or jelly, the Concord Crush (originally developed at Gramercy Tavern) proves the fruit can be far more elegant than its typical uses. The fresh grapes provide sweetness, tang, and some tanins to the drink, which can also be made with gin; it’s a welcoming change from the sea of Hot Toddys out there. — Jaya Saxena, correspondent

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7 Easy Cocktail Recipes For Thanksgiving

7 Easy Cocktail Recipes For Thanksgiving

Among the many things I’m thankful for is that I have a personal bartender—my husband. I just tell him what I’m in the mood for—a spicy margarita, a fresh daiquiri, or his specialty, a Bloody Mary—and he emerges a few minutes later with a Instagram-worthy cocktail that’s been created just for me.

To challenge his mixology skills, I’m always looking for new inspiration to help expand his repertoire. This Thanksgiving, I reached out to several acclaimed bartenders and spirits professionals around the country for easy cocktail recipes that pair well with Turkey Day (and all the trimmings).

Here’s what we—and by we, I mean he—will be shaking up this year.

Easy Cocktail Recipes for Thanksgiving

NEGRONI SBAGLIATO SPEZIATO

“The holidays in Italy call to mind many of the same nostalgic flavors we have here in the States. The aromas of baking spices and citrus oils remind me of the warmth of friends and family gathering together at home. At Brother Wolf, our Italian aperitivo bar in Knoxville, we are thrilled at the overdue attention being paid to the classic Negroni Sbagliato (with prosecco). Our take on the Sbagliato infuses the bitter aperitivo with traditional festive notes that perfectly complement the simple, dry, lower proofed, and lightly effervescent cocktail classico. The addition of raisins and cocoa nibs provide a warmth that rounds out the sharpness of the spices. We love this drink thrown into a large wine glass over ice—but it’s also great without the ice in a Champagne flute. Perfect for the holiday season! Also: The recipe can be batched, so far as the first two ingredients are be combined prior to. (I would add the prosecco maybe an hour prior to service.)” —Jessica King, founder of Brother Wolf, Knoxville, Tennessee

Ingredients:

1 oz. spiced Italian red bitter aperitivo**

1 oz. red vermouth

3 oz. prosecco

**Directions for the Spiced Aperitivo

1 bottle Italian red bitter aperitivo (such as Contratto Bitter, Select Aperitivo, or Campari)

2.5 tbsp. raisins

1.5 tbsp. cacao nibs

Peel of one orange

1 cinnamon stick

1 whole clove

**Directions for Spiced Aperitivo: Combine ingredients in a glass container and store for 3-5 days (to taste) before serving. For an instant infusion, combine ingredients in an iSi whipper, charge, relieve pressure, and strain.

Method: Combine vermouth and aperitivo in a wine glass with ice. Top with prosecco and gently stir. Garnish with a cloved orange slice.

JOHNNIE WALKER MIDNIGHT BLACK

“One of my favorite childhood memories growing up in Puerto Rico was drinking afternoon coffee with my grandmother. And she always accompanied it with short bread or ‘Maria’ cookies. The dark roasted sugars were wonderful with the full bodied, almost chocolatey Puerto Rican coffee. We have a long-term love affair with Johnnie Walker Black Label on the island and it makes its way into chilled coconuts and piña coladas alike. Its brown sugar, butterscotch, and vanilla notes work very well with our palates, and the smokiness shines through just enough to bring an interesting flavor without being overpowering. This may be a simple old-fashioned riff but it’s also a subtle nod to a simple little memory.” —Alberto Miranda, bartender at Nobody Told Me, New York City

Ingredients:

1.5 oz. Johnnie Walker Black Label

0.50 oz. coffee liqueur

0.25 oz. demerara or panela syrup

2 dashes of Angostura bitters

2 dashes orange bitters

Method: Combine all ingredients in a mixing glass and stir over ice for 10 seconds. Strain and pour over fresh ice in a rocks glass. Garnish with 1 lemon and 1 orange peel.

TURKEY DINNER

“In preparation for dinner, or as a digestive after, I love this cocktail all through the Thanksgiving celebration with its bright and bitter combination of flavors that cut through the traditional heavy fare of a holiday meal. And the best part is, now you finally have a use for all that leftover cranberry sauce!” —Kiowa Bryan, national director of trade and marketing at Spiribam

Ingredients:

1.5 oz. aged rhum agricole (like Rhum Clement Select Barrel) or rye whiskey

0.5 oz. lemon juice

0.5 o.z Cynar

1 large tsp. cranberry sauce

Method: Shake with ice and fine strain over fresh ice into rocks glass. Garnish with cloved spiced orange twist or candied cranberries.

SAGAMORE FIZZ

“The Sagamore Fizz blends together the best ingredients of the holiday season, cranberry syrup, rosemary, cinnamon, and Sagamore’s Maryland-style rye whiskey. It’s a simple but impressive cocktail to serve for a crowd. Just mix the rye whiskey, lime juice, and cranberry simple syrup—then offer guests a DIY garnish bar of cranberries, rosemary, and a club soda topper.” —Justin Katz, bar manager at Sagamore Spirit

Ingredients:

1 750 ml. bottle of Sagamore Spirit rye

8.5 oz. lime juice

17 oz. spiced cranberry syrup**

Club soda

**Directions for Spiced Cranberry Syrup: Boil equal parts sugar, water, and cranberries. For every cup of water, add one cinnamon stick and one rosemary sprig. Remove from heat once boiling and let sit overnight, then strain.

Method: Add Sagamore rye, lime juice, and spiced cranberry syrup to dispenser (or punch bowl) and stir. Pour over ice. Top with club soda. Garnish with a rosemary sprig and cranberries.

ILEGAL CHAPULIN COCKTAIL

“The Chapulin Cocktail is perfect for the holiday season. The flavor profile is refreshing from the mint, the texture is velvety and there is just a hint of smoke from the Ilegal mezcal. I love this drink because it’s easy to make and a departure from the hot cocktails that everybody is used to during the holidays. I first had this drink during quarantine at a bar called The Grasshopper in Long Beach, California, which had this variation of the classic Grasshopper on their to-go menu. Like most people at the time, I was bummed out and didn’t have a lot of interaction with my friends during lockdown. My good friend Omar Rodriguez, who also happened to be the bar manager, knew I needed a drink and invited me to his bar to pick up some cocktails curbside. We didn’t get to sit at the bar like we usually did but at least I got a fist bump and a great cocktail out of it.” —Gilbert Marquez, global brand ambassador at Ilegal Mezcal

Ingredients:

1 oz. Ilegal Mezcal Joven

1 oz. crème de menthe

1 oz. cream

1 oz. crème de cacao

Method: Combine all ingredients into a shaker and shake until chilled. Strain into a stemmed glass and garnish with Mexican chocolate

NEGRONI ‘FALL-GLIATO’

“This cocktail is great for Thanksgiving and any get-together because not only do you get all those fragrant fall spices, it’s also a low abv cocktail. Since we are substituting gin for an effervescent prosecco, your guests will be able to have multiple cocktails without the immediate effect. Not to mention, it’s also very easy to prepare. Having a large-format cocktail like this is great because you won’t find yourself behind the bar constantly trying to whip up some cocktails.” —Saeed “Hawk” House, content creator and bar consultant

Ingredients:

1 750 ml. bottle of Spanish-style sweet vermouth (or your preferred sweet vermouth)

1 750 ml. bottle mulled spice Campari**

2 bottles Korbel prosecco

**Directions for Mulled Spice Campari: In a large Mason jar, combine 1 bottle of Campari and 5 tablespoons of mulling spice. Save the Campari bottle. Close Mason jar and shake vigorously. Store in the fridge for 2–3 days. Be sure to shake or agitate each day. After 2–3 days, strain the contents of the mason jar back into the Campari bottle.

Method: Combine all ingredients in punch bowl with 4 large ice cubes. Stir to incorporate ingredients. Then garnish the punch bowl with clove studded orange wheels. When serving, serve over a large cube, express an orange peel over the top, and drop it in.

CIDER SLING

“Everyone judges duplicate pies whether they admit it or not, but we know the best apple pie is the one you wash down with a Cider Sling. Hang on to this one from the dinner table to the tryptophan-induced couch session.” —Marissa Mazzotta, bar manager at The Shanty, New York

Ingredients:

0.25 oz. Allspice Dram

0.25 oz. cinnamon

0.75 oz. lemon

1.5 oz. Applejack Barrel Finished Ragtime Rye

2 oz. apple cider juice

Seltzer

Angostura bitters

Method: Pour the ingredients back and forth between two cocktail glasses to evenly distribute the flavors (otherwise known as the rolling technique). Top with seltzer and Angostura bitters.