Hosting parties during the holidays is hectic enough, so let your drinks be the easy part.
These five batch cocktails (plus one festive mocktail) deliver big seasonal flavor without keeping you stuck behind the bar. From freezer-ready martinis bourbon-forward crowd-pleasers, each recipe can be mixed ahead and poured on demand, leaving you free to actually enjoy your gathering. Prep, chill, and serve. Stress-free hosting: unlocked!
Several of these recipes spotlight brands included in our Holiday Gift Guide, where The Botanist Islay Dry Gin, Mount Gay Rum, Crown Royal Whisky and El Luchador Tequila are highlighted for the season. Mix, pour, and explore more picks from the guide for even more holiday hosting inspiration!
Mount Gay Holiday Coquito
Ingredients
- 8 oz. Mount Gay Black Barrel Rum
- 11 oz. Condensed Coconut Milk
- 13 oz. Cream of Coconut
- 13 oz. Canned Coconut Milk
- 4.5 oz. Almond Milk
- ½ tsp Vanilla Extract
- 2T Instant Espresso Powder
Preparation
- Add Espresso powder and vanilla extract to almond milk, and blend with a hand blender or whisk to dissolve.
- Add remaining ingredients and blend thoroughly.
- Chill Coquito in the refrigerator for at least an hour before serving.
- Serve 7 oz. pours in chilled glasses.
- Garnish with a dust of espresso powder or sugar in the raw.
Additional Notes
Swaps: Condensed Milk, Evaporated Milk, Whole Milk. Instead of Espresso Powder, chocolate powder, or powdered Matcha can be subbed in.
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Crown Pecan Pie
Ingredients
- 8 oz. Crown Royal Fine De Luxe
- 12 oz. Pecan Praline Liqueur
- 4 oz. Vodka
Preparation
- Add all ingredients to a large pitcher or container.
- Stir well to combine.
- Keep chilled until serving.
- To serve, pour over ice and stir.
- Garnish each drink with whipped cream and a whole pecan.
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Preparation
- Combine all ingredients in a spouted glass measuring cup or glass pitcher.
- Cover and let sit for 6-8 hours at room temperature to infuse flavors, gently agitating a few times to mix flavors.
- Once infused, strain out cranberries and rosemary.
- Pour liquid into an empty 750-ml bottle (using a funnel if needed) and place in the freezer.
- Freeze for a minimum of two hours before serving.
- When ready to serve, remove from freezer and pour into chilled cocktail glasses.
- Garnish each cocktail with a cranberry and a sprig of rosemary.
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The Mighty Luchador
Ingredients
- 20 oz. El Luchador Overproof Tequila
- 10 oz. Pineapple Juice
- 5 oz. Simple Syrup
- 5 oz. Lime Juice
- Salt or Tajín, for rim
- Garnish: Lime wheel
Preparation
- Keep cold; shake each serving over ice before pouring.
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Pistachio Praline Bourbon Sour
Ingredients
- 32 oz. Premium Bourbon
- 11 oz. Monin Pistachio Syrup
- 11 oz. Monin Praline Syrup
- 43 oz. Fresh Sour Mix
- 31 oz. Water
- Glass: Beverage Dispenser
- Glass Size: 1 oz.
- Garnish: Lemon wheel, Pistachio nuts (chopped)
Preparation
- Fill serving glass full of ice.
- Pour ingredients into mixing glass with 2/3 ice in order listed.
- Cap, shake and strain into serving glass with ice.
- Add garnish and serve.
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Fall Guy (Mocktail)
Ingredients
- 12 oz. Monin Cinnamon Syrup
- 32 oz. Fresh Brewed Black Tea
- 24 oz. Pineapple Juice
- 16 oz. Fresh Lemon Juice
- 44 oz. Water
- Glass: Double Old Fashioned
- Glass Size: 1 oz.
- Garnish: Pineapple Leaves
Preparation
- Pour ingredients into suitable mixing container in order listed.
- Whisk well to mix.
- Portion into appropriate storage container(s).
- Cover, label, day dot, and store refrigerated.
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Source: Mixology News