We know your bar is stocked with the best whiskeys and gins, but sometimes you might want something a little “lighter” to get you into the holiday spirit. We suggest you fix a few of our favorite holiday cocktails—they’re good whether you’re planning a big family meal or something more low-key. Here are two staples with a bonus not-so-expected twist on a summer classic.
Christmas Eggnog
An eggnog recipe that contains 12 eggs is enough to keep the entire extended family happy.
Ingredients:
- 12 eggs
- 3/4 cup superfine sugar
- 1 pint cognac
- 1/2 pint dark rum
- 1 pint milk
- 1/2 pint heavy cream
- nutmeg
Directions:
- Separate the eggs, putting aside the whites. Beat the yolks while slowly adding sugar until it is entirely dissolved.
- Slowly add cognac while stirring, then the rum.
- Stir in milk and heavy cream.
- Beat the whites until they stand on their own. Fold them into the mixture.
- Stir in grated nutmeg and serve.
Mulled Wine
This spicy, boozy concoction is the winter version of everyone’s favorite brunch cocktail—sangria. Here’s a recipe that’ll serve your party of 10, and keep each and every one of them feeling nice and cozy.
Ingredients:
- 2 bottles dry red wine
- 1/2 cup raw sugar
- 2 star anise
- 3 whole cloves
- 3 cinnamon sticks
- 1 lemon, peeled
- 1 orange, juiced and peeled
- nutmeg, grated
Directions:
- Bring all ingredients except wine to a boil. Turn down to a simmer for 45 minutes (toss in a splash of wine if reduces too low).
- Add the wine and keep it on very low heat. (Tip: If you want something stronger, add a 1/2 cup of brandy.)
- Serve in glass mugs and garnish with fat orange twists.
Winter Margarita
Margaritas don’t have to be relegated to summertime drinking. This wintery take on an old classic combines tequila, mezcal and egg white for a unique twist.
Ingredients:
- 1 oz. reposado tequila
- 1 oz. mezcal (like Del Maguey Vida)
- 1 oz. lime juice
- 3/4 oz. simple syrup
- 1 egg white
Directions:
- Shake ingredients without ice, then shake again with ice. Strain into a coupe glass and serve with a salted rim.
