Holly Jolly Drinks for Every Kind of Sipper (Recipes!)

When it comes to cocktails, tastes differ widely even among the members of our own Vita Daily team. Some like rum, others prefer vodka, several seek out scotch whisky and a few reach for gin whenever it’s time to mix a drink. That’s why keeping a variety of spirits on hand guarantees we keep everyone happy—especially when it comes to stirring up seasonal cocktails at our staff holiday parties. Try these recipes at home and keep every kind of drinker in your crew merry and bright! —Vita Daily

Bacardi Hot Toddy

Ingredients:

2 parts Bacardi Gold Rum
1 part unfiltered apple juice
0.75 parts cinnamon syrup
0.5 parts lemon juice

Method:

Batch all ingredients together, heat up and serve into a coffee mug. Garnish with 2 thin apple slices and cloves.

Dewar’s Penicillin

Ingredients:

1.5 parts Dewar’s 12 Blended Scotch Whisky
.75 parts Lemon juice
.75 parts Honey syrup
3 slices fresh ginger
Candied ginger garnish

Method:

Using a wooden muddler, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the blended Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled (about 20 seconds). Strain into an ice-filled rocks glass (you may wish to double strain through a fine tea strainer to remove the small flecks of ginger), and spray the Islay Scotch over the top.

Grey Goose Fireside Cocktail

Ingredients:

4 Parts Grey Goose vodka
1 Part No. 2 organic maple syrup
1 sprig rosemary
1 pinch Salt
5 parts freshly squeezed pink grapefruit juice

Method:

In the bottom of a rocks glass briefly crush the rosemary leaves into the maple and salt. Fill with good quality ice and add the Grey Goose. Top with fresh pink grapfreuit juice and enjoy.

Star of Bombay Constellation

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

Method:

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.