33 Cocktail recipes to cheer the New Year and keep the festivities going

Ingredients

• 1 Gallon Apple Cider 
• 16 oz Santa Teresa 1796
• ¼ - ½ Cup of Brown Sugar
• 1 tsp Ground Allspice
• 2-3 tsp. Whole Cloves
• 2 Small Oranges, cut in half
• 6" Ceylon Cinnamon

Method: 

1. Combine all ingredients in a punch bowl.
2. Stir vigorously. 
3. Garnish with cinnamon sticks and a dehydrated apple slice. 

Ingredients:

• 3 oz Pinot Gris
• 1 oz peach juice
• ½ oz simple syrup
• Sparkling Water

Method:

1. Pour 3 oz of chilled Pinot Gris into a spritz glass with ice. 
2. Add 1 oz of peach juice to the glass.
3. Top up the glass with sparkling water.The amount can vary, but aim to fill the glass almost to the top. 
4. Stir gently to combine the ingredients.
5. Garnish with fresh mint and a slice of peach.

Ingredients: 

• 1 oz Tanqueray No. TEN Gin
• 1 oz Lemon Juice
• .05 oz Sugar Syrup
• 1.5 oz Champagne
• Lemon Twist

Glassware: Champagne Flute 

1. Preparation:
   Build 1 oz Tanqueray No. TEN Gin, 1 oz Lemon juice, and .5 oz Sugar syrup in a shaker.
2. Fill shaker with cubed ice and give a quick shake. 
3. Double strain into a champagne flute.
4. Top up with 1.5 oz Champagne 
5. Garnish with a lemon twist.

Ingredients:

• 1 L Bottle BACARDÍ Superior Rum
• 15 oz Cream of Coconut
• 6 oz Coconut Milk
• 14 oz Condensed Milk
• 12 oz Evaporated Milk
• 2 tbsp Vanilla Extract
• Garnish: Cinnamon to Taste or Cinnamon Stick

Method:

1. Pour all ingredients into a large punch bowl and mix.
2. Refrigerate, then serve in individual cordial glasses or mugs.
3. Garnish with a sprinkle of cinnamon or a cinnamon stick.

Ingredients:

• 8 oz St-Germain Elderflower Liqueur
• 8 oz Grey Goose La Poire
• 6 oz Cucumber-Mint Juice
• 2 oz Fresh Lemon Juice
• 1 oz Absinthe
• 16 oz Sparkling Wine
• Garnish: Dehydrated Pear, Mint Crown, Borage, Grated Nutmeg

Method:

1. Build in vessel.
2. Add all of the ingredients.
3. Stir.
4. Add ice and garnish.

Ingredients:

• .75 oz Casamigos Mezcal Joven
• .75 oz Casamigos Añejo Tequila
• 2.5 oz Horchata by Rice Dream®
• .5 oz Simple Syrup
• 1 Pinch Cinnamon
• 1 Pinch Nutmeg
• Garnish: Unsweetened Coconut Flakes and Nutmeg Sprinkle

Method:

1. Combine all ingredients into tin shaker.
2. Add ice, shake vigorously, strain into coupe glass and garnish.

Ingredients:

• 2 teaspoons pomegranate seeds
• 1 oz pomegranate juice
• 2 oz The Pale Rosé by Sacha Lichine
• 2 oz sparkling cider

Method:

1. Add pomegranate seeds to a glass, pour in the juice, rosé, and sparkling cider
2. Serve over ice. 
3. Garnish with a sprig of rosemary for the perfect holiday flair.

Ingredients:

• 4 oz Moët & Chandon Brut Impérial
• 2 oz Ginger Tumeric Tea
• 5 oz Honey Syrup
• 5 oz Lemon Juice
• 4 Drops Cardamom Bitters
• Garnish: Dehydrating Lemon Wheel

Method:

1. Build in a wine glass.
2. Add ice and gently stir with a bar spoon.
3. Garnish with a dehydrated lemon wheel.

Ingredients:

• 1 1/2 parts Hendrick’s Gin
• 1/2 part Simple Syrup
• 1/2 part Lemon Juice Champagne
• Garnish: Lemon Twist

Method:

1. Add Hendrick’s Gin, simple syrup, and lemon juice to a cocktail shaker with ice.
2. Shake well and strain into a chilled flute.
3. Top with champagne and garnish.

Ingredients:

• 1 can, condensed milk
• 1 can, evaporated milk
• 1 can, coconut milk
• 1 can, coconut cream
• 1-2 cups Candela Mamajuana rum

Method:

1. Pour the 4 cans (coconut milk, evaporated milk, condensed milk, cream of coconut) into a blender.
2. Blend on low. Spice it up! Add 1.5 cups of Candela Mamajuana and blend.
3. Serve chilled or on the rocks. Enjoy!

Additional Tips for Serving:

Anyone making coquito at home or drinking the Candela Coquito Gift Kit can elevate their experience with these tips:

1. Chill to perfection by refrigerating before serving, allowing the flavors to harmonize.

2. Serve in small, festive shot glasses like the one from our kits to savor the richness of our mamajuana-infused Coquito.

3. Add in another half ounce of Candela for an extra kick after pouring yourself a glass or garnish with a sprinkle of ground cinnamon or a cinnamon stick.

Ingredients:

• 1.5 oz Grand Marnier Cordon Rouge
• .75 oz Lemon Juice
• .25 oz Cinnamon Syrup*
• 2 oz Sparkling Wine
• 1 Dash of Aromatic Bitters (Angostura)
• Garnish: Orange Slice with 3 Cloves

Method:

1. Shake the Grand Marnier, Lemon Juice and Cinnamon Syrup.
2. Top with Sparkling wine and a large cube of ice.
3. Garnish with half of an orange slice with 3 cloves.

*Cinnamon Syrup: Bring to a boil 17 oz of white sugar, 17 oz of water with 3 cinnamon sticks

Ingredients:

• 2 parts Plume & Petal Lemon Drift
• 1 part Pomegranate Juice
• 3 parts Soda Water
• Garnish: Rosemary Sprig

Method:

1. Combine all ingredients in a Collins glass with ice.
2. Stir slightly to combine.

Ingredients:

• 1 ½ oz BACARDÍ Spiced Rum
• ¾ oz Lime Juice
• ½ oz Simple Syrup
• 6 Mint Leaves
• 3 oz Ginger Beer
• Garnish: Mint Sprig

Method:

1. Build all ingredients (except ginger beer) in a highball glass and churn with crushed ice.
2. Top with more crushed ice and ginger beer.
3. Garnish with a mint sprig.

Ingredients:

• 1.5 oz Jose Cuervo® Tradicional® Plata Tequila
• .5 oz Elderflower Liqueur
• 2 oz Brut Champagne
• 2 oz Club Soda
• Garnish: Edible Gold Glitter

Method:

1. Run a lemon wedge along half of the outer rim of a coupe and roll in gold edible glitter.
2. Then set it aside.
3. Add all of the ingredients to a mixing glass and fill with ice.
4. Stir gently, and strain into the prepared coupe glass.

Ingredients:

• 1.5 oz NOLET’S Silver Gin
• 3 oz Soda Water
• Cranberries
• Fresh Rosemary

Method:

1. Pour NOLET’S Silver over ice in a balloon glass.
2. Add soda water.
3. Garnish.

Ingredients:

• 1 1/2 oz Havana Club Anejo Clasico Rum
• 1/2 oz Ginger Syrup
• 1/4 oz Agave Syrup
• .75 Lemon Juice
• 1 Egg White, or about .75/1 oz of Egg White Buying Separated Egg Whites
• Spray of St. Elizabeth Allspice Dram (Put into the Glass Before Pouring)
• Garnish: Cinnamon Dust

Method:

1. Pour all ingredients into a shaker.
2. Dry shake with no ice first for about 20 seconds to froth the egg white.
3. After, add ice and shake.
4. Strain and pour into glass with a cinnamon dust garnish.

Ingredients:

• 1½ oz Unfiltered Apple Juice
• ½ oz Cinnamon Simple Syrup
• 2‑3 oz Chandon Brut
• Garnish: 1 Cinnamon Stick

Method:

1. Combine the apple juice and simple syrup in a rocks glass.
2. Fill the glass with ice.
3. Top with Chandon Brut and add a cinnamon stick for garnish.

Ingredients:

• 4 oz Kim Crawford Sauvignon Blanc
• 3 Tbsp Sweet Ground White Chocolate Powder
• 3 oz Hot Water
• ¾ oz Crème de Cacao (White)
• Pinch White Chocolate Nibs
• 3-4 Meringues

Method:

1. Pre-warm an 8-10 oz coffee mug. In a saucepan, combine white chocolate powder with hot water to make into a rich syrup.
2. Add crème de cacao and Kim Crawford Sauvignon Blanc.
3. Stir until ingredients are hot.
4. Pour into pre-warmed mug.
5. Garnish with white chocolate nibs and meringues floated on top just before serving.

Ingredients:

• 2 oz Sazerac Rye
• .25 oz Lemon Juice
• .75 Creme de Mure
• 1 oz Fig Compote Syrup
• Garnish: Fig and Fresh Winter Thyme

Method:

1. Shake and strain out over pebble ice.
2. Garnish with 1/2 fig and fresh winter thyme.

Ingredients:

• 1 oz Hudson Bourbon
• 3 oz Spiked Eggnog
• 3 Dashes Aztec Chocolate
• Chocolate Bitter to Taste
• Garnish: Gold Leaf Flake and Nutmeg Spice

Method:

1. Add the Hudson Bourbon, Spiked Eggnog, and Aztec Chocolate into a tin.
2. Shake with ice.
3. Strain into Martini Glass.
4. Garnish with nutmeg spice and gold leaf flakes in center.

Ingredients:

• 1 oz Cointreau
• 1 oz Rum
• 1 oz Cold Brew
• .5 oz Egg Nog
• Garnish: Orange Zest

Method:

1. Add all ingredients into your shaker.
2. Add ice and shake.
3. Strain into a chilled glass and garnish with orange zest.

Ingredients:

• 2oz Patron Añejo
• .25 Simple Syrup
• 3 Dashes Angostura Bitters
• 3 Dashes Chocolate Mole Bitters
• Garnish: Hershey’s Kiss and Torched Marshmallow

Directions:

1. Combine all ingredients in mixing glass.
2. Add ice.
3. Stir roughly 30-45 seconds to fully combine ingredients with dilution.
4. Strain over large cube ice rocks glass.
5. Insert alongside cube.
6. Elevate by adding a Hershey’s kiss and torching marshmallow.

Ingredients:

• 1oz Darnley’s Original Gin
• .5 oz St. Germain Prosecco
• 2 oz of Grapefruit Juice

Method:

1. Shake all the ingredients, apart from Prosecco, with ice and pour into a champagne flute.
2. Top with prosecco.
3. Garnish with grapefruit peel and a sprig of thyme if desired.

Ingredients:

• 1.5 oz DEWAR’S 12 Scotch
• 1 oz MARTINI Fiero
• 1 oz Red Wine*

Method:

1. Add all ingredients to a mixing tin over ice, shake and strain.
2. Pour into a highball or wine glass of crushed ice and garnish with fruit and herbs of your choice. (Use any red wine you have on hand)

Ingredients:

• 30 ml Belvedere Vodka
• 15 ml Lemon Juice
• 10 ml Orgeat (Almond Syrup)
• 1 Dash Angostura Bitters
• Moët & Chandon Brut Champagne
• Garnish: Lemon Twist

Method:

1. Combine all ingredients in a cocktail shaker (except Champagne).
2. Add ice and shake for 5-7 seconds.
3. Pour into a flute.
4. Top with Moët & Chandon Champagne.
5. Garnish with a lemon twist.

Ingredients:

• 1 ½ oz Tanteo Navidad Tequila
• 2 Eggs (Separated)
• 4 oz Cream
• 4 oz Whole Milk
• 1 oz Agave Nectar (or Simple Syrup)
• Garnish: Ground Nutmeg and Cinnamon

Method:

1. Mix egg yolks and sugar until well blended.
2. Add tequila, cream and milk; mix until well blended.
3. Separately, mix egg whites until stiff peaks from.
4. Fold two mixtures together and serve in a Cocktail Glass.
5. Garnish with ground nutmeg and cinnamon.

Ingredients:

• Vera Wang PARTY
• 2 oz Lillet Blanc
• 1 oz Vera Wang X Chopin Vodka
• ½ oz Fresh Lemon Juice
• ½ oz Agave
• Garnish: Lemon Twist

Method:

1. Shake and pour into a chilled cocktail glass, royale with Vera Wang PARTY.
2. Garnish with lemon twist.

Ingredients:

• 25 ml London Dry Gin
• 10 ml Geranium Cordial
• 2:1 15 ml Hibiscus Reduction
• 25 ml Lemon Juice
• 100 ml Della Vite DOC Top
• Garnish: Radicchio Leaf

Method:

1. Shake all ingredients excluding Della Vite prosecco in a shaker with ice.
2. Strain through a small strainer into a coupe glass.
3. Top with chilled Della Vite Prosecco.
4. Garnish with Radicchio leaf.

Ingredients:

• 2 oz Tres Agaves Organic 100% de Agave Reposado Tequila
• 1 oz Fresh Squeezed Blood Orange Juice
• .5 oz Aperol
• .5 oz Cranberry Juice
• Champagne
• Garnish: Cranberries

Method:

1. Add all the ingredients into a shaking tin and fill with a handful of ice.
2. Shake for 5 seconds and strain into a Collins glass.
3. Top with Champagne and garnish with a few cranberries.

Ingredients:

• 1.5 oz Peppermint Vodka
• .5 oz Kahlua
• 2 oz Cream Crushed Candy Cane Rim
• Garnish: Candy Cane and Sprig of Rosemary

Method:

1. Rim Collins glass with freshly crushed candy cane.
2. Build in Collins glass over ice.
3. Garnish with a Candy Cane and Sprig of Rosemary.

Ingredients:

• 2 oz Citrus Forward Gin
• 1 oz Fresh Lime
• 2 Dashes Cranberry Bitters
• 4 oz Ginger Beer
• Garnish: Cranberry Skewer and Mint Leaves

Method:

1. Shake Citrus Forward Gin, lime, cranberry with ice.
2. Pour into mule mug.
3. Top with Ginger Beer.
4. Garnish with a cranberry skewer and mint leaves

Ingredients:

• 2 oz Dano’s Añejo
• .5 oz Spiced Cinnamon Syrup (Cinnamon, Anise, Lime Oils)
• 4 Dashes Bitters
• Garnish: Lime Peel or Buñuelo

Method:

1. Stir and strain.
2. Garnish with lime peel or Buñuelo.

Ingredients:

• 15 oz The Botanist Islay Dry Gin
• 3 oz Dry Vermouth
• 6 oz Filtered Water
• 12 Fresh Cranberries
• 2 Sprigs of Rosemary
• Garnish: Cranberry and Sprig of Rosemary

Method:

1. Combine all ingredients in a spouted glass measuring cup or glass pitcher.
2. Cover and let sit for 6-8 hours at room temperature to infuse flavors, gently agitating a few times to mix flavors.
3. Once infused, strain out cranberries and rosemary.
4. Pour liquid into an empty 750-ml bottle (using a funnel if needed) and place in the freezer.
5. Freeze for a minimum of two hours before serving.
6. When ready to serve, remove from the freezer and pour into chilled cocktail glasses.
7. Garnish each cocktail with a cranberry and a sprig of rosemary.