Huge List of Cocktails and Recipes for Christmas Parties

image credit: ambernambrose

People are really getting more and more excited everyday knowing that Christmas is just a week behind. Maybe a lot of you already have a menu for the upcoming holiday. But do you already have a choice of cocktails and other alcoholic drinks? Well then, to help you out on thinking what cocktails you should make on that day, I've listed some of the Christmas cocktails you can make.

Punch Parker

Ingredients:

• 2 oranges, thinly sliced
• 2 lemons, thinly sliced
• 1 lime, thinly sliced
• 1/2 pint raspberries
• 1 cup fresh pineapple, cubed
• 1 bottle Dorothy Parker gin
• 1 3/4 cups fresh lemon juice
• 1 1/4 cups simple syrup
• 1/2 cup orgeat syrup
• 1 cup framboise liqueur
• 1 bottle Prosecco, chilled
• One block of ice

Directions:

In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur. Refrigerate for 4 to 5 hours. Just before serving, stir in the chilled Prosecco and add a supersize ice block.

Eggnog

Ingredients:

• 6 eggs
• 1 cup of sugar
• 3/4 cup brandy
• 1/3 cup dark rum (or bourbon)
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of ground nutmeg
• 2 cups of whipping cream
• 2 cups milk

Directions:
Refrigerate all the liquids and get them very cold before you make the drink. Beat the eggs at medium speed until they’re very frothy. Gradually add the sugar, vanilla and nutmeg as you continue beating. Now turn the mixer off and stir in the whipping cream, milk, brandy and rum. Chill it until you’re ready to serve. It’s best to keep it chilled at all times. Garnish each individual serving with the nutmeg sprinkled on top and a cinnamon stick.

The non-alcoholic version is exactly the same, except you leave out the alcohols. You can add rum flavoring if you want that taste.

Sparkling Pomegranate Punch

Ingredients:

• 1 quart pomegranate juice
• 2 cups fresh orange juice, strained
• 2 cups chilled limeade
• One 750-milliliter bottle Prosecco
• Lime and orange slices, for garnish
• Ice
• 1 cup pomegranate seeds

Directions:
In a punch bowl, combine the pomegranate juice, orange juice and limeade. Pour in the Prosecco; float lime and orange slices on top. Ladle into 12 ice-filled glasses, sprinkle with pomegranate seeds and serve.

Hot Buttered Rum

Ingredients:

• 2 ounces of dark rum
• Cinnamon stick
• 1 pat butter
• 1 slice lemon peel
• Boiled water

Directions:
Put the cinnamon stick, lemon peel and rum in a mug. Fill it with boiling water (leave a spoon in the mug so the glass won’t break from the heat). Float the butter on top, then stir it in. Or serve it with the butter floating and let your guests stir it in with their cinnamon sticks.

image credit: techcocktail

The Savoy Daisy

Ingredients:

• Ice
• 2 ounces ruby port
• 1/4 ounce Bacardi 8-year aged rum
• 1 ounce Diplomatico Reserva Exclusiva rum
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon muscovado sugar
• 1/2 tablespoon grenadine
• 1 orange twist

Directions:
Fill a cocktail shaker with ice. Add all of the ingredients except the orange twist and shake vigorously. Strain into a chilled martini glass and garnish with the twist.

Mulled Wine

Ingredients:

• 1 bottle red wine
• 1 cup cognac
• 3/4 cup sugar
• 2 cinnamon sticks
• 3 whole cloves
• 1 tsp grated nutmeg
• 1 vanilla bean
• 1 star anise
• 1 sliced orange
• 1 sliced lemon

Directions:
Combine the ingredients in a sauce pan and simmer for 25 minutes. Let it sit overnight if possible (in the refrigerator is fine). Strain out the fruits and other non-drinkable ingredients and serve it warm in glass mugs.

Cucumber Cosmopolitan

Ingredients:

• Ice
• 2 ounces gin
• 1 ounce Cointreau or other triple sec
• 1 ounce white cranberry juice
• 1/2 ounce Cucumber Water
• 1/2 ounce fresh lime juice
• 1 cucumber spear

Directions:

Fill a cocktail shaker with ice. Add all of the remaining ingredients except the cucumber spear and shake well. Strain into a chilled martini glass and garnish with the cucumber spear.

Peppermint Stick

Ingredients:

• 1 1/2 ounce white creme de cacao
• 1 ounce cream
• 1 ounce peppermint schnapps

Directions:
Skake well with ice. Strain ingredients into chilled martini glasses. Garnish with a small peppermint candy cane (or, optionally, crush the candy cane and sprinkle it on top) and serve.

Sazerac Reborn

Ingredients:

• 1 star anise pod
• 6 ounces Laird's Applejack
• 6 dashes Peychaud's bitters
• 1/2 ounce sorghum syrup
• 1 tablespoon French-style green absinthe

Directions:
Add star anise pod to Laird's Applejack and let infuse for 1 day; discard the star anise.

In a cocktail shaker, stir 1 1/2 ounces infused Applejack with sorghum syrup, absinthe, Peychaud's bitters and ice. Strain into a chilled glass and squeeze a lemon peel over the drink.

Christmas Cookie

Ingredients:

• 1 ounce peppermint schnapps
• 1 ounce Kahlua
• 1 ounce Bailey’s

Directions:
Combine the ingredients in a shaker with ice. Shake thoroughly, then strain the ingredients into a chilled martini glass.

Mango Margarita

Ingredients:

• 1 cup ice
• 1 lime wedge
• 3 ounces silver tequila
• 1 small mango—peeled, pitted and coarsely chopped (3 ounces)
• 1 1/2 ounces fresh lime juice
• 1 tablespoon chile powder, such as Tajin (see Note)
• 2 ounces orange liqueur
• 1 1/2 ounces agave nectar
• 3 ounces grapefruit soda

Directions:
Spread the chile powder in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat. In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve. NOTE: Tajin chile powder gets its tang from dehydrated lemon juice.

Grinch

Ingredients:

• 2 ounces Midori
• 1/2 ounce lemon juice
• 1 teaspoon simple syrup

Directions:
Combine the ingredients in a shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a maraschino cherry.

Lychee Gimlet

Ingredients:

• 1 lime wedge
• Sugar
• Ice
• 1 1/2 ounces gin
• 1/2 ounce triple sec
• 1 1/2 ounces fresh lime juice
• 1 1/2 teaspoons Simple Syrup
• 2 ounces lychee nectar or juice
• 1 lychee, preferably fresh (optional)

Directions:
Moisten the outer rim of a large martini glass with the lime wedge and coat lightly with sugar. Fill a cocktail shaker with ice. Add the gin, triple sec, lime juice, Simple Syrup and lychee nectar and shake well. Strain into the martini glass; if desired, garnish with the lychee.

Santa Shot

Ingredients:

• 1 part grenadine syrup
• 1 part green creme de menthe
• 1 part peppermint schnapps

Directions:
Pour grenadine to about 1/3 of your shot glass. Carefully layer the creme de menthe, then the peppermint schnapps.

image credit: swanksalot

Wry Manhattan

Ingredients:

• Ice
• 1 1/2 ounces rye
• 1 ounce Southern Comfort
• 1 1/2 teaspoons grenadine
• Dash of Angostura bitters
• 2 dried sweet cherries on a pick

Directions:
Fill a cocktail shaker with ice. Add the rye, Southern Comfort, grenadine and bitters and shake well. Strain into a chilled martini glass and garnish with the dried cherries.

Chocolate Raspberry Martini

Ingredients:

• 1 1/2 ounce raspberry vodka
• 1 ounce white creme de cacao

Directions:
Chill your ingredients beforehand. Pour them into a chilled martini glass – no need to stir or shake or anything.

Champagne Mojito

Ingredients:

• 3/4 cup sugar
• 3/4 cup water
• 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
• 6 limes, cut into wedges
• 2 cups light rum
• Cracked ice
• 3 cups Champagne or sparkling wine

Directions:
In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.

In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.

Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.

MAKE AHEAD: The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.

Red Hot Santa Tini

Ingredients:

• 2 ounces chili-infused vodka
• 2 ounces Godiva chocolate liqueur
• Cocoa powder
• Cayenne pepper
• Sweetened whipping cream
• One small Thai chili pepper

Directions:
Mix some cocoa powder together with a pinch of cayenne pepper, and rim a chilled martini glass with it. Shake the vodka up with the chocolate liqueur and pour the mixture into the glass. Top it off with the whipping cream and garnish by floating the chili pepper on top of the cream.

The Un-Usual Suspect

Ingredients:

• Ice
• 1 1/2 ounces gin
• 3/4 ounce fresh grapefruit juice
• 1/2 ounce Drambuie
• 1/2 ounce Honey Syrup
• 1/4 ounce fresh lemon juice
• 1/8 ounce Fernet-Branca
• Dash of Angostura bitters
• 1 grapefruit twist

Directions:
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the twist and shake well. Strain the drink into a chilled coupe and garnish with the grapefruit twist.

Snowball

Ingredients:

• 3 ounces 1921 Tequila Cream Liqueur
• 3 drops of vanilla
• crushed ice
• 1 ounce of evaporated skim milk
• 1/2 ounce Kahlua
• cinnamon powder
• cinnamon stick

Directions:
Pour all the ingredients – except for the cinnamon powder – into a blender. Blend for about ten seconds. Pour it into a wine glass or brandy snifter. Sprinkle cinnamon powder on top and stick the cinnamon stick down in the glass for garnish.

Prosecco-Saba Cocktail

Ingredients:

• 1 teaspoon saba (see Note)
• About 4 ounces Prosecco, chilled

Directions:
Pour the saba into a flute. Carefully add the Prosecco without disturbing the saba. Stir in the saba just before drinking.

NOTES Saba, the Italian condiment made from reduced grape must, is available at specialty-food stores.

Poinsettia

Ingredients:

• Champagne
• 1/2 ounce Cointreau
• 3 ounces cranberry juice

Directions:
Put the Cointreau and cranberry juice in a chilled champagne flute. Stir them and top the rest of the way with champagne.

Hat Trick

Ingredients:

• Ice
• 1 1/2 ounces amontillado Sherry
• 1 ounce Aperol (bitter orange Italian aperitif)
• 2 dashes of Fee Brothers rhubarb bitters or orange bitters, plus 1 dash for garnish
• 1 1/2 ounces chilled Prosecco
• 1 lemon twist wrapped around a pick, for garnish (optional)

Directions:
Fill a cocktail shaker with ice. Add the sherry, Aperol and 2 dashes of bitters and shake well. Strain into a chilled flute. Top with the Prosecco and garnish with a dash of bitters and the lemon twist.

Candy Cane

Ingredients:

• 3/4 ounce SKYY Berry vodka
• 3/4 ounce peppermint schnapps
• 3/4 ounce white creme de cacao
• 1/4 ounce grenadine
• Half ‘n’ half
• Crushed hard peppermint candy.

Directions:
Mix the vodka, peppermint Schnapps, grenadine and creme de cacao with ice in a cocktail shaker. Be sure to shake it up thoroughly. Rim a cocktail glass with crushed hard peppermint candy and pour the shaken mixture into the glass. Top it off with half ‘n’ half.



Disclaimer: Recipes Shown Are Not Mine This Belongs to:
http://mixthatdrink.com/the-12-cocktails-of-christmas/
http://www.foodandwine.com/holiday-guide/christmas-cocktails