17 Festive Cocktails to Help You Kick Off the Holiday Season

Ingredients:
– 1.5 oz. Jack Daniel’s Tennessee Rye
– 0.5 oz. Herradura Reposado Tequila
– 0.5 oz. Earl Grey Tea/Passion
– Fruit/Orange Sports Drink Reduction
– 3 oz. Tropical Blend Juice
– 2 Dashes Angostura Bitters
– Ginger Beer

Instructions:
Add all ingredients and ice into a shaker tin, shake and pour into a clear glass or mug. Top with ginger beer.To make the Earl Grey Tea reduction heat 1 cup of carbonated orange sports drink until it is reduced by half. Add 0.75 cups of white sugar, two half inch slices of guava and one full passion fruit scraped out. Let simmer for 20 minutes and add tea earl grey tea bags for a further 5 minutes. Let the mixture chill overnight and store in an airtight container.

Ingredients:
– 200 g (2 bars) Green & Black’s 85% Dark Chocolate
– 2 cups (500mL) heavy or whipping cream (35%)
– 1/4 oz. (7.5mL) Scotch whisky (peated)
– 1-1/2 oz. (45mL) Scotch whisky (unpeated)
– 1/4 oz. (7.5mL) Galliano
– 1/2 oz. (15mL) simple syrup
– 1 Egg 3 dashes bitters 1 whole nutmeg, for garnish
– 1 orange zest, for garnish

Instructions:
1. Melt chocolate in a mixing bowl over a pot of boiling water, stirring frequently. Remove from heat. Whisk in cream and chill. Once cooled, gently whisk soft peaks are formed.
2. Pour the peated Scotch whisky into a snifter glass. Swirl glass quickly so whisky splashes around the inside of the glass. Tip the glass so whisky reaches the rim then slowly turn to thoroughly coat the inside of the glass. Discard excess rinse.
3. In cocktail shaker, combine 1 Tbsp. (15mL) of the chocolate whipped cream with the unpeated Scotch whisky, Galliano, syrup, egg and bitters and shake with ice. Strain into whisky-rinsed glass.
4. Using a fine grater or nutmeg rasp, garnish with nutmeg.
5. Using a citrus zester, remove a strip of orange peel, taking care to remove just the coloured peel and not the bitter white membrane. Express oils from the peel over the cocktail by holding it with both hands and twisting.

Ingredients:
– 2 oz Georgian Bay Vodka
– .75 oz Creme de Menthe
– Organic chocolate milk

Instructions:
Combine Georgian Bay Vodka and Creme de Menthe in glass with ice, top with organic chocolate milk, garnish with a cherry

Ingredients
– 1.5 oz. Smirnoff No. 21 Vodka
– 5 oz. Mott’s Clamato
– Dash of Worcestershire sauce
– Dash of hot sauce
– Dash of Tandoori Paste
– Rim: Masala
– Garnish: Sliced radish

Instructions:
1. Rim glass with garam masala
2. In a mixing glass, combine Smirnoff No. 21, add clam & tomato juice, Worcestershire sauce, hot sauce and tandoori paste – stir well
3. Strain over ice, garnish with radish

Ingredients
– 1.5 oz. Jack Daniel’s Tennessee Rye
– 0.5 oz. Amaro
– 1 oz. Cinnamon Honey Syrup
– 0.75 oz. Fresh Lemon
– Muddled Rosemary
– Toasted Rosemary and Cinnamon Stick

Instructions
Pour cinnamon honey into a shaker tin and gently muddle the rosemary with it. Add all other ingredients and ice. Shake to dilution and double strain into a rocks glass filled with ice. To make cinnamon honey syrup, add two cups each of water and honey together in a saucepan and turn on medium heat. Stir occasionally until the honey is completely dissolved. Add cinnamon and steep for 30 minutes on low heat stirring occasionally. Take off heat and let the mixture cool. Strain and place in a sealed container.

Ingredients:
– 1.5 oz Gin
– 0.5 oz Chambord
– 0.5 oz Reduced balsamic vinegar (5:1, balsamic to honey, 30min boil them reduction)
– 0.5 oz Fresh lemon juice
– ¼ oz Honey syrup (1:1 honey to water)
Top with SodaStream sparkling water
Garnish: Rosemary sprig and blackberry

Instruction:
Build in the glass, add ice and top with SodaStream sparkling water. Garnish with Rosemary sprig and blackberry.

Ingredients:
– 7.5 parts Star of Bombay

– 4 parts Lemon Juice

– 0.5 parts Martini Bianco
2 bar spoon
– Vanilla simple syrup 4 parts Coconut Water
– 10 drops Bittercube Orange bitters
– 8 drops Chocolate bitters

– Large Format Ice Blocks

Instructions:
Stir ingredients into large punch bowl with large format ice blocks. Garnish with 6 thinly sliced orange wheels, 6 star anise, 2 vanilla pods, 8 small edible pansies. Serve into punch glasses with ice and garnish with edible flower. Tip: Avoid small ice cubes in punch bowl to guarantee proper proportions.

Ingredients:
– 50ml of Baileys
– Hot chocolate drink

Instructions:
1. Start by pouring the Baileys into your favourite mug
2. Follow the instructions on the packet to make up a serving of hot chocolate drink
3. Pour the hot chocolate into the mug with the Baileys and float the whipped cream on top
4. Sprinkle chocolate flakes over the top and indulge yourself

Ingredients:
– 1.5 oz Georgian Bay Gin
– .5 oz Oloroso Sherry
– .5 oz Orange Syrup
– Egg white
– Top with grated nutmeg

Instructions:
Fill a dry shaker with Georgian Bay Gin, sherry, orange syrup and egg white. Dry shake for 8 – 10 seconds. Add ice and shake until cold. Strain into glass and garnish with grated nutmeg.

Ingredients
– 1 ¼ oz. Ciroc French Vanilla
– ¾ oz. pink grapefruit juice
– 1/3 oz. oz honey
– ½ oz. ginger cordial – 1 oz French desert wine
– 1 ½ oz sparking water

Instructions:
1.Pour all ingredients directly into the glass over lots of ice
2. Stir until mixed and chilled
3. Garnish using grapes, a long orange zest studded with cloves and fragrant local herbs

Ingredients:
– 1.5 oz. Jack Daniel’s Tennessee Rye
– 2 oz. Apple Juice
– 0.5 oz. Passion Fruit Syrup
– 0.75 oz. Lemon Juice
– Fresh Cilantro
– Ginger Ale

Instructions:
Pour passion fruit syrup (available at specialty grocery stores) into a shaker tin and gently muddle it with the cilantro. Add ice and other ingredients except ginger ale. Shake and strain into a rocks glass with ice. Top with ginger ale.

Ingredients:
– 300 g (3 bars) Green & Black’s White Chocolate
– 2 cups (500mL) espresso brewed
– 1 cup (250mL) sugar
– 1-3/4 cups (450mL) + 1 oz. (30mL) vodka
– 2 cups (500mL) heavy or whipping cream
– 1/4 oz. (7.5mL) Fernet Italian liqueur

Instructions:

1. Preheat oven to 350°F. Place 200 g (2 bars) chocolate on a small, rimmed baking sheet and cook until darkened and caramelized, stirring with a spatula every 5 minutes or so to ensure caramelization is thoroughly blended.
2. Prepare Café Lolita mixture by combining melted chocolate, espresso, sugar and 1- 3/4 cups (450mL) vodka in a jar or container with a lid. Let rest until cool, cover and refrigerate overnight to infuse mixture. Strain with fine mesh strainer to remove solid particles.
3. Melt 100 g (1 bar) chocolate in a mixing bowl over a pot of boiling water, stirring frequently. Remove from heat. Whisk in cream and chill. Once cooled, gently whisk until mixture begins to thicken, but before soft peaks begin to form (should be somewhat liquid).
4. Combine 1 oz. (30mL) vodka, 1 oz. (30mL) Café Lolita and 1/4 oz. (7.5mL) Fernet, stir, strain and pour over ice. Spoon whipped cream over liquid.

Ingredients:
– 1.5 oz. Johnnie Walker Black Label
– Sugar cube
– Glass of ice
– Slice of orange

Instructions:
1. Add Johnnie Walker Black Label into a glass
2. Place a sugar cube in the glass
3.Muddle until dissolved
4. Fill glass with ice
5. Garnish with a slice of orange

Ingredients:
– 1 part Star of Bombay
– 
0.5 parts Fresh Lemon Juice

– 0.5 parts Tea Syrup
– 1 teaspoon St-Germain Elderflower Liqueur
– 2 parts Prosecco
– Lavender Garnish

Instructions:
Shake the gin, lemon juice, tea syrup and St. Germain with ice and fine-strain (syrup can be prepared in advance and must be served chilled). Taking a chilled champagne flute, pour in the gin mix. Add the prosecco over a bar spoon or by tilting the glass. Garnish with lavender.

Ingredients:
– 1 oz Hennessy VS
– 1 oz Manzanilla sherry
– ¾ oz Pomegranate Grenadine (1:1, pomegranate juice to sugar)
– ¾ oz Fresh lemon juice
Top with SodaStream sparkling water
Pomegranate seeds and cinnamon stick

Instructions:
Build in the glass, add ice and top with SodaStream sparkling water. Garnish with pomegranate seeds and a cinnamon stick.

Ingredients:
– 3 cups (750mL) tequila
– 100 g (1 bar) Green & Black’s Ginger Dark Chocolate
– 2 Anaheim chili peppers, halved lengthwise
– 4 Tbsp. (60mL) fresh ginger, grated
– 1 cinnamon stick
– 1/2 oz. (15mL) mezcal
– 1 Tbsp. (15mL) lemon juice, freshly squeezed
– 3/4 oz. (22.5mL) orgeat syrup

Instructions:
1. Bring a kettle of water to a boil. Meanwhile, combine tequila, chocolate, chili peppers, grated ginger and cinnamon in a mason jar and seal jar with a lid. Place mason jar in a medium pot, with a towel underneath to keep the jar from sliding around.
2. Cover jar with boiling water and let rest until completely cool. Drain water, and repeat twice more (three kettles of water total). Once cool, place tequila mixture in fridge overnight.
3. Shake and strain tequila mixture through a fine mesh strainer. Combine 1½ oz of infused tequila with mezcal, lemon juice and orgeat syrup. Shake over ice and serve in coupe glassware.

Ingredients:
– 1.25 oz. Tanqueray London Dry Gin
– 0.75 lemon Juice
– 2 oz. boiling water
– 1 tsp. Sugar
– 1 piece cinnamon

Instructions:
1. Add Tanqueray London Dry Gin, lemon juice, boiling water, and sugar to wine glass and stir
2. Garnish with cinnamon stick