#SCBDExclusive: Christmas Cocktails



‘Tis the season to enjoy some delicious cocktails, check out some of the hottest literally from some of our favorite brands and restaurants…

The Spiced Tippler

The Spiced Tippler

Made with Carpano Antica

  • 1½ Oz. Templeton Rye
  • ¾ Oz. Carpano Antica Sweet Vermouth
  • ½ Oz. Honey Liqueur
  • 2 Dashes Allspice Dram
  • 2 dashes Orange Bitters
Mix all ingredients and pour over ice with lemon peel and garnish and cinnamon stick.
The Evergreen

The Evergreen

  • 1 oz. Casa Noble Tequila
  • 1 oz. heavy whipping cream
  • 1 oz. crème de cacao
  • ½ oz. crème de menthe
  • Chocolate Sprinkles, for Garnish
Pour Casa Noble Tequila, cream, crème de cacao, and crème de menthe over a handful of
ice in a cocktail shaker. Shake until very cold, then strain into a chilled martini glass or
other footed glass, rimmed with chocolate sprinkles.
Candy Cane Martini

Candy Cane Martini

  • 1½ oz. Crystal Head Vodka
  • 1 tsp Peppermint Schnapps
  • 1 oz. Club Soda
  • Mini Candy Cane, for Garnish
Pour vodka, peppermint schnapps, and club soda a handful of ice in a cocktail shaker.
Shake until cold, and then pour into chilled martini glass. Hang mini candy cane over lip
of glass.
Hot Buttered Rum

Hot Buttered Rum

Made with Diplomatico Rum
  • 1 tsp Brown Sugar
  • 4-6 oz. Boiling Water
  • 1 tbsp Butter
  • 1 ½ oz. Diplomatico Reserva Rum
  • Freshly Grated Nutmeg, for Garnish
Put brown sugar into a glass punch cup and fill two-thirds full with boiling water. Add
butter and rum. Wait until the butter melts, then stir and sprinkle a little nutmeg on top.
Comfort Coffee

Comfort Coffee

Made with Four Roses

  • 1 oz. Four Roses Bourbon
  • 6 oz. Fresh Coffee
  • 1 oz. Comfort Syrup (recipe follows)
  • Orange Twist for Garnish
  • Comfort Syrup
  • 6 oz. Fresh Squeezed Orange Juice Without Pulp
  • ½ cup Sugar
  • 1/8 tsp. Ground Cloves
  • 1½ tsp. Cardamom Seeds
Cook syrup over medium heat until it’s hot and the sugar is dissolved; do not boil.
Remove from heat. Cover and let sit for 20 minutes. Strain into a bottle and refrigerate.
Once cold stir bourbon and syrup in mug. Add hot coffee, stir and garnish.
Sparkling Pearsecco

Sparkling Pearsecco

Made with VeeV Acai

  • 1 oz. VeeV Acai Spirit
  • .25 oz. Elderflower Liqueur
  • 1 oz. Pear Nectar
  • .25 oz. Lemon Juice
  • Top with Prosecco
  • Candied Pear Fan or Pear Slice for Garnish
Mix VeeV, elderflower liqueur, pear nectar and lemon juice in a shaker and shake well
with ice. Strain into a champagne flute. Top with prosecco. Garnish with a candied pear
fan or pear slice.
Hot Rye Bijou

Hot Rye Bijou


Combine all ingredients and heat gently (as to not burn off the alcohol) until hot. Stir,
pour into a mug and garnish.
Divine Chocolate Orange Milk Punch

Divine Chocolate Orange Milk Punch

Made with Divine Chocolate

Serves 2 (can be multiplied to serve a crowd)

5 oz heavy cream
3 oz whole milk
2 ½ oz cognac
1 oz Pierre Ferrand Dry Curacao
1 oz superfine sugar
¾ oz Divine Cocoa Powder
1 barspoon vanilla extract


Combine all ingredients in a cocktail shaker and shake until well combined (if making a larger batch, whisk together in a mixing bowl). Transfer into a shallow dish and place in the freezer until thick and slushy. Serve in a rocks glass with an orange twist and vanilla bean (optional).

Made with Nahmias et Fils Mahia

Black, White & Fig


  • ½ oz Mahia
  • ¼ oz simple syrup
  • splash lime or grapefruit juice
  • 4 apple slices
  • 5 cracks of black pepper


Combine apple, pepper, and simple and muddle together in shaker. Add ice, Mahia and citrus. Shake, strain over ice, garnish with apple slice in a black pepper & sugar-rimmed glass.

Pom Mahia


  • 2 oz Mahia
  • 1oz Dolin Blanc or Lillet
  • ¼ oz lime juice
  • Pomegranate soda


Build in shaker, shake with ice. Strain into chilled cocktail glass. Float the soda, garnish with a raspberry or lime twist.

Ponche Navideno

Ponche Navideno

Served at Maya Modern Mexican Tequileria


  • 1 red apple – peeled, cored, sliced
  • 1/2 mango – peeled and diced
  • 1/4 cup raisins
  • 1/4 cup cranberries
  • 1 cup pineapple – diced
  • 4/5 tbsp. brown sugar
  • 6 1/2 tbsp. sugar
  • 1 cinnamon stick
  • 3 cups water
  • 3/8 cup blanco tequila


  • Peel, then slice apple, mango and pineapple
  • Combine all ingredients except tequila in a large pot
  • Simmer over medium heat for 45 minutes
  • Mix in the tequila, stir often
  • Chill
makers mark

Crown Maple Egg Nog

Crown Maple Egg Nog with Makers Mark


  • ½ cup Crown Maple Sugar
  • 6 fl-oz Makers Mark Whiskey
  • 6 ea Whole Eggs, Separated
  • 1 cup of Whole Milk
  • 1 cup of Heavy Cream


Combine all ingredients. Garnish with a dash of nutmeg and a dash of CROWN Maple sugar.

The Maple Old Fashioned

crown maple



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