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Cheers to the Season - Holiday Entertaining Cocktail Recipes

What better way to elevate your holiday soirées than with a sensational array of seasonal cocktails? Dive headfirst into a realm of creativity, where traditional flavors get a dazzling makeover. The season beckons you to channel your inner mixologist, transforming your home into a spirited hub of merriment. From crowd-pleasing delights that effortlessly cater to a group to warm, indulgent sips tailored for a cozy solo celebration – these holiday cocktails are the secret ingredients to ensure your festive gatherings sparkle with the true spirit of the season. So, let's raise our glasses and toast to the most wonderful time of the year – Cheers to the Season!

The Mistletoe Kiss

Mistletoe Kiss Cocktail
Image Source: Smells Like Home



  • ½ cup water

  • ½ cup granulated sugar

  • 1 sprig rosemary


  • 6 oz vodka (I love Tito's)

  • 1 oz freshly squeezed lemon juice

  • 2 oz rosemary simple syrup

  • Club soda

  • Handful of fresh cranberries (whole frozen berries are ok)

  • 2 sprigs of rosemary


  • 30 oz vodka (3 ¾ cups or approx 1 liter from which you'll have a couple ounces leftover)

  • 5 oz freshly squeezed lemon juice

  • 10 oz (1 ¼ cups) rosemary simple syrup (triple the recipe above)

  • 1 liter club soda

  • ½ bag of fresh cranberries (whole frozen berries are ok)

  • 10 sprigs of rosemary


To make the rosemary simple syrup: Combine the water and sugar in a small saucepan set over medium-high heat. Bring to a boil while stirring occasionally to dissolve the sugar. Allow the mixture to boil for 5 minutes then remove from the heat and drop in the sprig of rosemary. Allow the rosemary to steep for about 15 minutes and then discard the rosemary. Pour the simple syrup into a glass jar or bottle, cool to room temperature, cover, and refrigerate.

To make a small batch: Pour vodka, lemon juice, and simple syrup into a drink shaker filled with ice. Cover and shake well to blend. Divide drink mix between 2 rocks glasses filled with ice, straining the ice from the shaker as you pour. You'll only want to fill the glasses ¾-full. Top with club soda and a few cranberries for garnish. Add a sprig of rosemary to use as a stirrer.

To make a large batch: Pour vodka, lemon juice, and simple syrup into a pitcher filled with ice and stir well to combine.

When ready to serve, pour the drink mix into an ice-filled rocks glass to ¾-full. Top each drink with club soda and a few cranberries for garnish. Add a sprig of rosemary to each drink as they are served to use as a stirrer.

If you make the large batch before your guests arrive, be sure to keep the pitcher in the fridge to ensure the drinks are icy cold when they arrive.


Chocolate Candy Cane Martinis

Candy Cane Martinis


  • 3 cups half-and-half cream

  • 12 ounces cake-flavored vodka

  • 12 ounces chocolate liqueur

  • 6 ounces cream cheese, softened

  • 1/2 cup confectioners' sugar

  • 2 cups heavy whipping cream

  • 6 candy canes (regular size), finely crushed

  • 3/4 cup white baking chips

  • 1-1/2 teaspoons shortening


  1. In a pitcher, combine cream, vodka and liqueur. Refrigerate until serving.

  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in cream until stiff peaks form. Fold in 3 tablespoons crushed candies; pour remaining candies onto a small plate. Refrigerate whipped cream mixture until serving.

  3. In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread onto a small plate. Spin rims of 12 cocktail glasses into melted chip mixture, then into crushed candies. Pour vodka mixture into prepared glasses; dollop with whipped cream mixture. If desired, garnish with additional candy canes.

Recipe from Taste of Home




.75 oz White Chocolate Liqueur

.25 oz Crème de Menthe1 oz Cream

.5 oz Fresh Lime Juice

Top off with Whipped Cream


Combine all ingredients into tin shaker. Add ice, shake vigorously, strain into champagne glass. Top off with whipped cream and garnish with crushed peppermint candy/rosemary sprig.

Recipe from Casamigos


Cranberry Bramble

Cranberry Bramble
Image Source: Town and Country Mag


1 oz cranberry sauce

.75 oz lemon juice

.5 oz orange juice


Build all ingredients in a tin with ice. Shake and strain into a rocks glass. Garnish with rosemary.

Recipe from Town and Country Mag


Hot Toddy

Hot Toddy
Image Source: The Bartender


  • 8 Oz Boiled Water

  • 1 Bag Black Tea

  • 2 Oz Blended Whiskey

  • ¼ Oz Lemon Juice

  • 2 tsp Honey

  • 1 Lemon Wedge Garnish


  1. To make this, add your honey first so it will blend nicely with the hot water.

  2. Then put the tea bag into a mug and pour over the boiled water.

  3. Let it steep for a few minutes, then remove the tea bag and add your whisky and juice.

Recipe from The Bartender


Hot Buttered Rum

Hot Buttered Rum
Image Source:Taste of Home


  • 1 cup butter, softened

  • 1/2 cup confectioners' sugar

  • 1/2 cup packed brown sugar

  • 2 cups vanilla ice cream, softened

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 cup boiling water

  • 1 to 3 tablespoons rum


  1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer.

  2. For each serving, place 1/2 cup butter mixture in a mug, add boiling water and stir to dissolve. Stir in rum.

Recipe from Taste of Home


Holly Jolly Christmas Citrus Cocktail

Holly Jolly Christmas Citrus Cocktail
Image Source: Half Baked Harvest


  • 2 ounces vodka

  • 1/2 ounce St. Germain (elderflower liquor)

  • 1/3 cup fresh squeezed clementine or blood orange juice

  • ginger beer, for topping

  • pomegranate arils, for topping

  • 1 sprig fresh thyme or mint


  • 1. Fill a cocktail glass with ice. Add the vodka, elderflower liquor (if using), and clementine juice. Top with ginger beer. Add the pomegranates and thyme or mint. Enjoy!


Gingerbread White Russian

Gingerbread White Russian
Image Source: Half Baked Harvest




  • 2 ounces (1/4 cup) vodka

  • 1 1/2 ounces (3 tablespoons) Kahlua

  • 1-2 ounces (2-4 tablespoons) gingerbread syrup

  • 1-2 ounces (2-4 tablespoons) heavy cream

  • cinnamon sticks and gingerbread cookies, for garnish



  • 1. In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.


  • 1. Fill a glass with ice. Add the vodka, Kahlua, and gingerbread syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and gingerbread cookies, if desired. 



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