Drinking Through the 12 Days of Christmas

During this holiday season no celebration is complete without a glass of cheer. And for the twelve days of Christmas, there is nothing I want more than new festive cocktail recipes to spice up the wintry nights. So go ahead and indulge in these twelve cocktail recipes, celebrating the most wonderful time of year!

On the Twelfth Day of Christmas

Classic Eggnog


  • 6 large eggs, separated
  • 2 C. whole milk
  • ½ C. bourbon (Maker’s Mark preferable)
  • ¼ C. Cognac
  • ¾ C Superfine Sugar
  • 3 C. heavy cream, plus more for garnish
  • ¼ C. dark rum
  • Freshly grated nutmeg for garnish

Directions: Beat the yolks of 6 eggs until thick and creamy. Slowly beat in the sugar, then whisk in the milk and 2 cups of cream. Mix in all liquor. Cover and refrigerate for up to 1 day. When ready to serve, beat the whites of the eggs (used previously) until stiff peaks form. Stir into eggnog. Whisk the remaining cream until stiff peaks form and add by folding into eggnog. Top with nutmeg and serve.

On the Eleventh Day of Christmas

Cranberry Cocktail


  • 2 C. fresh or thawed frozen cranberries
  • 2 C. dry red wine (Pinot Noir works well)
  • 1 vanilla bean, split, seeds scraped
  • 2 tsp. pink peppercorns, crushed
  • 2 C. seltzer
  • 2/3 C. granulated sugar
  • Pinch of coarse salt
  • Thin strips of zest from ½ lemon
  • ½ C. packed light-brown sugar
  • 1 C. pure maple syrup

Directions: Preheat the oven to 350 degrees. Place the cranberries into a skillet with tall sides. On the stovetop bring the syrup, wine, brown sugar, vanilla beans and seeds, lemon zest, peppercorns, and salt to a boil, whisking occasionally. Cover the cranberries with this mixture, place foil over the skillet and bake for 10 minutes. You want the cranberries to become soft but not to burst. Transfer to bowl without the liquid then cover with 1 C. of cooking liquid and let cool.

Bring the granulated sugar and ½ C. of the cooking liquid to a boil, until the sugar dissolved. Reduce heat to low and simmer to the liquid can cover the back of a spoon. Pour through a sieve into a bowl.

Puree all but 40 cranberries. Take 10 cranberries and put them on 4 skewers. Pour ¼ C. of puree and ¼ C. syrup into each glass and stir to combine. Add skewers to the glasses, fill with ice, and top with seltzer.

On the Tenth Day of Christmas

Kir Royales


  • 3 oz. (6 Tbsp) crème de cassis
  • 1 bottle Champagne or sparkling white wine
  • 6 strips tangerine or orange zest, for garnish
  • Cranberries for garnish

Directions: Pour 1 tablespoon of crème de cassis into each glass and fill with champagne. Garnish with zest and cranberries.

On the Ninth Day of Christmas

Mulled Cranberry Cocktail


  • 1 quart cranberry juice
  • 2 whole cloves
  • ½ C. sugar
  • 1 cinnamon stick
  • ½ C. cranberries
  • ¼ tsp. ground cinnamon

Directions: Bring cranberry juice, cinnamon, and cloves to a boil in a medium saucepan. Reduce the heat and simmer. In another saucepan combine the cranberries, sugar, ground cinnamon, and 2 tbsp. of water on medium-low heat stirring occasionally until the cranberries pop.

Pour the mulled cranberry juice in mugs and garnish with a toothpick with 3-4 cranberries threaded through.

On the Eighth Day of Christmas

Hard Cider Sangria


  • 1 C. water
  • ¼ C. hibiscus flowers
  • 2 Tbsp. sugar
  • 1 cinnamon stick
  • 1 six-pack of hard apple cider
  • 1 thinly sliced pink lady apple
  • 1 thinly sliced orange
  • ¾ C. of Calvados (apple brandy)

Directions: Boil 1 cup of water and stir in the sugar, hibiscus flowers, and cinnamon stick and let mixture sit for about a half hr.

In a punch bowl or large pitcher pour the six-pack of hard apple cider, add the pink lady apple and orange, the Calvados, and the hibiscus mixture. Stir and serve over ice. Garnish with extra orange or apple slices.

On the Seventh Day of Christmas

Jingle Juice


  • 4 c. Cran-Apple Juice
  • 2 bottles red moscato
  • 1 bottle prosecco
  • 1/2 c. vodka
  • 2 c. frozen cranberries
  • 1/3 c. mint leaves
  • 1/2 c. sugar, for rimming glasses
  • 2 limes, sliced into rounds

Directions: Rim your glasses with a lime wedge and dip into sugar for garnish. Combine all of the ingredients in a punch bowl, stir together, and serve!

On the Sixth Day of Christmas

Orange Creamsicle Mimosas


  • Orange slices, for garnish
  • 1/4 c. sugar, for rimming champagne flutes
  • 1 c. orange juice
  • 1 tbsp. heavy cream
  • 1 bottle champagne, prosecco, or cava

Directions: Rim your champagne flutes with an orange slice, dip in sugar and set aside. In a tall glass or pitcher stir the orange juice and heavy cream until combined. Pour into the champagne flutes and top with champagne. Garnish with an orange slice.

On the Fifth Day of Christmas

Pomegranate Moscow Mule


  • 2 oz. vodka
  • 1 oz. pomegranate juice
  • 1 tbsp. pomegranate seeds
  • 1 tbsp. lime juice
  • 1 tsp. honey
  • 1/2 c. ice
  • ginger beer
  • Sprig of Rosemary

Directions: Pour the vodka, pomegranate juice, pomegranate seeds, a tablespoon of lime juice, and honey into a cocktail glass with ice and stir. Top off the glass with ginger beer and garnish with a fresh sprig of rosemary.

On the Fourth Day of Christmas

Salted Caramel Eggnog


  • caramel sauce, warmed
  • 4 oz. eggnog
  • 1 oz. spiced rum
  • kosher salt
  • whipped cream
  • nutmeg, freshly grated

Directions: Warm the caramel sauce and coat the inside of an Irish whiskey glass. Add the eggnog, spiced rum, and a pinch of salt and stir. Garnish with whipped cream, caramel, and a touch of nutmeg.

On the Third Day of Christmas

Jack Frosties


  • 1 c. vodka
  • 1 c. Champagne
  • 1/2 c. Blue Curacao
  • 1/2 c. lemonade
  • 3 c. ice
  • Lemon wedge
  • white sanding sugar

Directions: Blend together the vodka, champagne, blue curacao, lemonade and ice. Rim glasses with a lemon wedge and dip in sugar. Pour frosties into glass and serve!

On the Second Day of Christmas

Spiked Peppermint Hot Cocoa


  • 1/2 c. whole milk
  • 1/2 c. heavy cream
  • 1 candy cane
  • 3 tbsp. sipping chocolate
  • 1/4 tsp. pure vanilla extract
  • 1 1/2 oz. Kahlua
  • whipped cream
  • candy canes

Directions: Warm the milk and heavy cream in a saucepan with heat on low. And a candy cane and stir until melted. Then, add the sipping chocolate and vanilla. Remove from heat, add Kahlua, and serve! Garnish with candy canes and whipped cream.

On the First Day of Christmas

My True Love Gave to Me…

One Peppermint Patty Shot


  • 1/2 oz coffee liqueur
  • 1/2 oz Irish cream liqueur
  • 1/2 oz peppermint schnapps

Directions: Fill a shaker with ice and add ingredients. Shake well and pour into a shot glass to enjoy!

Merry Christmas!