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North Hills Monthly

Holiday Cocktails You Can Make at Home

Oct 29, 2020 06:42PM ● By Fine Wine & Good Spirits


While there’s no end to the lovely concoctions that you can find at local cafés, if you’re looking for something with a little extra—and we mean alcohol—this is the time to get creative! Holidays give you the perfect opportunity to experiment with spirits and spices from cranberry to cinnamon to rosemary and more…and we’ve got just the recipes for you.

Just because bars are closed or serving at lower capacities doesn’t mean you can’t make your own drinks right at home. And with the pandemic, home schooling, remote working and more, it’s the perfect way to reduce stress—and reward yourself—for making it almost to the end of 2020.

The folks at Fine Wine & Good Spirits have provided a number of fall drink options, as well as a primer on what types of wines to pair with what meals. From Vinho Verde for salty appetizers to tawny ports for nut-based desserts, their advice can help take any meal to a higher level.

2 oz. Threadbare Farmhouse Cider
1-1/2 oz. Absolut Mandrin Vodka
¼ oz. Keep It Simple Syrup
1 oz. cranberry juice
½ oz. fresh lemon juice
1 each, grapefruit slice and lemon peel
Cinnamon sugar
Rim a highball glass with cinnamon sugar and fill with ice. Add first five ingredients to glass, stir. Garnish with grapefruit slice and lemon peel. 

2 oz. 1800 Tequila Reserva Reposado
1 dash Peychaud’s Bitters
¾ oz. pumpkin puree
½ oz. sweetened condensed milk
1 pinch cinnamon
1 cinnamon stick
Combine first four ingredients in a shaker filled with ice. Shake vigorously and double strain into a cocktail glass. Garnish with cinnamon and cinnamon stick.

1 oz. The Kraken Black Spiced Rum
½ oz. Carolans Irish Cream
Hot coffee 
Whipped cream
Ground cinnamon
Combine first two ingredients in a mug. Top with coffee; stir. Garnish with whipped cream and cinnamon.

4 oz. Bombay London Dry Gin
1 Tbsp vanilla syrup
Frozen cranberries
1 rosemary sprig
Combine first two ingredients in a shaker filled with ice. Shake and strain in a cocktail glass. Garnish with frozen cranberries and rosemary sprig.

3 oz. Apothic Rosé
1 ½ oz. Thai chile infused triple sec*
2 orange slices, charred
1 mint sprig
Combine first two ingredients in a wine glass filled with ice. Top with seltzer; stir. Garnish with orange slices and mint sprig.
* Thai Chile Infused Triple Sec: Combine 1 ½ cups triple sec and six red Thai chiles in an airtight container. Infuse one week; discard chiles.

2 oz. Crown Royal Regal Apple Canadian Whisky
¾ oz. rosemary syrup*
¾ oz. fresh lime juice
1 rosemary sprig
Combine first three ingredients in a shaker filled with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish with rosemary sprig.
* Rosemary Syrup: Simmer 1 cup sugar and 1 cup water in a saucepan until sugar dissolves. Add ¼ cup rosemary sprigs; simmer for several minutes. Remove from heat, cover and let sit for 3 hours; discard sprigs. Store in airtight container in the refrigerator.