Wednesday, June 29, 2022 Jun 29, 2022
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What to Drink Now: Cocktails and Punches for the Holidays

Raise a glass.
By Hayley Hamilton Cogill |

Consider one of these festive cocktails for toasting with friends and family throughout the holiday season. Cheers. (A few selections were sent for editorial consideration.)

1.5 oz. Patrón Extra Añejo
.75 oz. Lemon juice
.5 oz. PX Sherry or Malmsey Madeira wine
.5 oz. Maple or Agave Syrup
1 Whole egg
Preparation: Combine ingredients in a cocktail shaker and shake with ice to chill.
Strain into the small tin and dry shake (without ice) to continue emulsification.
Strain into a chilled coupe glass. Garnish with pomegranate slices skewered and star anise.
Top with powdered sugar.

1 cup Bombay Sapphire Gin
1 cup St-Germain French Elderflower liqueur
½ cup fresh lemon juice
4 cups freshly brewed jasmine tea
10 dashes orange bitters
8 rosemary sprigs
Preparation: Combine all ingredients in a punch bowl and stir well with plenty of ice to chill. Ladle into punch glasses.

2 oz. Casamigos Añejo Tequila
.25 oz. Agave Nectar
2 Dashes Orange Bitters
2 Dashes Angostura Bitters
Preparation: Combine all ingredients in a glass mixer. Add ice. Stir quickly for 30-40 seconds. Strain into rocks glass. Add 1 large ice cube. Garnish with an orange peel wrapped around a Luxardo cherry on a skewer.

6 oz Solerno Blood Orange Liqueur
8 oz Cocci Americano Italian White Vermouth
12 oz Dry White Wine, like a Sauvignon Blanc or Albarino
12 oz Q Club Soda
12 oz Q Tonic
2 cups sliced winter citrus (pink grapefruit, mandarin oranges, Cara Cara, lemon)
½ cup pomegranate arils
Preparation: Combine Solerno, Cocci Americano and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate. When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda, Q Tonic and stir. Pour into ice-filled glasses and garnish with mint.

1 1/2 parts Grey Goose vodka
1 part quality espresso
3/4 parts premium coffee liqueur
1 pinch of salt
Preparation: Shake all ingredients and strain into a martini glass.

2 oz Zephyr Gin
4 oz White Cranberry Juice
1 oz Fresh Lime Juice
Sage Leaves
Fresh Cranberries
Preparation: In a cocktail shaker, mix Zephyr Gin, white cranberry juice and lime juice over ice and shake well. Pour into an ice-filled cocktail glass. Garnish with cranberries and sage.

1 oz Cutty Sark Blended Scotch Whiskey
1 oz Tullamore Dew
3/4 oz St-Germain elderflower liqueur
3/4 oz lime
1/4 oz Rhum Clement Creole shrub
2 dashes Angostura Bitters
Preparation: Shake all ingredients in an ice-filled shaker, strain over ice in a rocks glass, garnish with a lime.

8 parts Toasted Hazelnut-Infused Drambuie*
4 parts Glenfiddich 12 yr
1½ parts Cardamaro or other Amaro
4 parts Pomegranate Syrup
4 parts Fresh Lemon
8 Dashes Angostura Bitters
16 parts Club Soda
20 parts Brut Sparkling Wine, like Mumm Napa Brut Prestige
Garnish with Lemons wheels and 1inch Rosemary Sprigs
Preparation: In a punch bowl with a large ice block add all ingredients and slowly stir. Add garnishes and serve in punch cups.
*Toasted Hazelnut-Infused Drambuie – Toast 1/2 cup nuts over medium heat until browned. For every 1 part of Drambuie add ½ part of toasted nuts. Let infuse in an airtight container for 24 hours. Strain and reserve for use.

1 oz. NOLET’S Silver Dry Gin
.75 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
.5 oz. Aperol
1 Blood Orange Wedge
Preparation: Muddle blood orange wedge with syrup in a mixing glass. Add ice and remaining ingredients. Shake and strain into a coupe glass. Garnish with an orange peel.

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