Friday, June 9, 2023

Christmas holiday cocktails to warm the soul

In a previous article, I shared various Christmas party punch recipes that can either be spiked for adults only or they can be kept kid-friendly and have the alcohol out of them. Well, that got me thinking about cocktails that are widely enjoyed this time of year by adults everywhere! Here is what I found!


#4 Most popular: Hot Buttered Rum

(thanks to

I have never tried this particular holiday beverage but I wouldn’t rule it out if someone offered me one. I may even make it myself with the recipe below!

  • 2/3 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch salt
  • 3/4 cup spiced rum
  • 2 cups boiling water
  • 4 sticks cinnamon, for garnish
  1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with cinnamon sticks and serve.

#3 Most Popular: Mulled Wine

 (thanks to

I have not tried mulled wine but I am a wine lover! I definitely plan to try this recipe during my next holiday gathering!

  • 1 (750 ml) bottle of dry red wine
  • 1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink)
  • 8 whole cloves
  • 2 cinnamon sticks
  • 2-star anise
  • 2–4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)
  • optional add-in: 1/4 cup brandy (or your favorite liqueur)
  • optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise
  1. Combine ingredients.  Add wine, orange slices, cloves, cinnamon, star anise, 2 tablespoons sweetener, and brandy to a large saucepan.  Stir briefly to combine.
  2. Simmer.  Cook the mulled wine on medium-high heat until it just barely reaches a simmer.  (Avoid letting it bubble — you don’t want to boil off the alcohol.)  Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
  3. Strain.  Using a fine-mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise.  Give the mulled wine a taste, and stir in extra sweetener if needed.
  4. Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.

#2 Most Popular: The Classic Old Fashioned

(thanks to

I have tried a version of an old fashioned in the past and I can say that it isn’t my cup of tea. However, I know a lot of people (including my husband) who would love it!

  • 2 teaspoons simple syrup
  • 1 teaspoon water
  • 2 dashes bitters
  • 1 cup ice cubes
  • 1 (1.5 fluid ounce) jigger bourbon whiskey
  • 1 slice orange
  • 1 maraschino cherry
  1. Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.

#1 Most Popular: The Ultimate Eggnog Recipe

(thanks to

I have never been a fan of eggnog, spiked or not. This recipe caught my attention because it tells you how to make your own eggnog and not simply buy a carton of eggnog and a bottle of rum. This is yet another recipe that I will likely be making for my husband or guests but you’ll find me with the mulled wine!

  • 1 Grated nutmeg
  • 6 Eggs, separated
  • 3⁄4 cup sugar, divided
  • 32 oz Whole milk
  • 16 oz Heavy cream
  • 8 oz Bourbon
  • 4 oz Spiced rum
  1. In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color.
  2. Stir in the milk, heavy cream, bourbon, and rum.
  3. In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.
  4. Fold about a third of the egg whites into the yolk mixture.
  5. Serve in punch or teacups topped with freshly grated nutmeg, folding in more of the egg whites as desired.

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Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!


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