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North Hills Monthly

New Drink Recipes Add Holiday Cheer

Dec 30, 2015 09:20AM ● By North Hills Monthly magazine

Tennessee Toddy

This holiday, why not mix things up a bit? While there's nothing wrong with that glass of Champagne to ring in the new year, you might also want to try some new cocktails during this festive time of year. The people at Fine Wine & Good Spirits offer the following entertaining tips, along with some new holiday recipes:

  • Let the guests help. Ask guests to RSVP with their favorite cocktails, and then pre-make the most popular in batches for the big night.
  • Know how much to buy. Take out the guesswork with the Quantity Calculator on
  • Don't break the bank. Stocking up on the basics--vodka, run and whiskey--will have you prepped for most crowd-pleasing cocktails.
  • Chill down in 10:  To quickly chill Champagne, fill an ice bucket halfway with warm water, two cups of salt, ice and the bottle.
  • Mingle without the meal. Skip the sit-down meal and keep guests full and energized by providing finger foods served throughout the evening.
  • Have drinks for all. Designated drivers get thirsty, too, so offer plenty of nonalcoholic drinks like soda, juice and tea.
  • Get them home safe. Keep the numbers of at least two different local cab companies on hand.

Tennessee Toddy
Tennessee Toddy
2 oz. Jack Daniel’s Tennessee Honey
1 tsp. honey
Cinnamon stick
A good squeeze of fresh lemon juice
Boiling water

Pour Jack Daniel’s Tennessee Honey into a mug. Add honey, a cinnamon stick and lemon juice. Top with boiling water and stir.

Hot Buttered Rum

Hot Buttered Rum
1 tsp. brown sugar
3 dashes cinnamon
1 pinch nutmeg
1 tbsp. butter
Boiling water
2 oz. Sailor Jerry

Combine butter, Sailor Jerry, brown sugar, cinnamon and nutmeg in the glass and stir well. Fill glass with boiling water and stir again.

Winter Sea Breeze
1 oz vodka
1 oz grapefruit juice
2 Tbsp tonic syrup
12 pomegranate seeds
3 mint leaves

Combine first three ingredients in a chilled glass filled ¾ full with ice; stir. Top with seltzer and garnish with pomegranate seeds and mint leaves.

Fire Cider
Fire Cider
1½ oz. Fireball Cinnamon Whisky
Apple cider
Heated cinnamon stick

Pour whisky into a mug and top with hot apple cider. Garnish with a cinnamon stick.

Pomegranate Champagne Punch

Pomegranate Champagne Punch
Makes 12 servings:
½ cup water
 ½ cup sugar
2 750-mL bottles chilled Brut Champagne
1½ cups white rum
1¼ cups pomegranate juice
1 large lemon, thinly sliced
pomegranate seeds
fresh mint leaves
ice block

Bring water and sugar to boil, stirring until sugar dissolves. Simmer 5 minutes. Cool. Combine Champagne, rum and pomegranate juice over ice in punch bowl. Sweeten to taste with syrup. Add lemon slices, pomegranate seeds and mint to bowl.