Southern Culinary Professionals Reveal Their Preferred Home-Made Holiday Drinks by Mixologists and Chefs
Southern Culinary Professionals Reveal Their Preferred Home-Made Holiday Drinks by Mixologists and Chefs
During the festive seasons of Christmas and New Year, there's a preference for bubbly drinks like sparkling punches flavored with pomegranate or cranberry, but the truth is, any beverage can be transformed into a holiday cocktail with seasonal ingredients and decorations. It's all about your preferred flavor and liquor. Hardcore or sweet and fruity? Shaken or stirred?
To enhance my home bartending skills, I reached out to southern chefs and mixologists for their favorite holiday-inspired concoctions. The outcome is a list of 19 beverages, each ready to be mixed, featuring twists on classic libations as well as simple classics. While some may require a few additional steps, all can be prepared at home with ease. Cheers!
New York Sour
Chef and owner of Elvie's and The Mayflower Cafe, Hunter Evans, prefers a whiskey sour with a holiday twist. “My wife, Mary Kathryn, and I enjoy feeling fancy by topping it with some red wine and transforming it into a New York Sour. We fondly remember Lambrusco from my days in New York so we love floating it over the drink. It adds a delightful fizz and looks attractive,” says Evans.
Evans suggests this New York Sour is perfect for holiday gatherings. “It's simple, yet looks elaborate,” he adds. You can even prepare the whiskey sour base in advance and just shake before serving. For your New York Sour, use 1 part lemon juice, 1 part simple syrup, and 2 parts whiskey. Add the ingredients to a shaker with ice and shake well before straining into a glass with a large ice cube. Finish with a little Lambrusco.
Poinsettia Cocktail
Logan Griffin, director of food and beverage at Blackberry Mountain, adores the Poinsettia Cocktail around Christmas time. “This cocktail does a wonderful job capturing the holiday feel and seasonality,” Griffin shares.
The drink mixes your preferred sparkling wine, orange liqueur such as Cointreau or Grand Marnier, and cranberry juice. To ensure a splash of color, garnish with a sprig of rosemary and bobbing cranberries. “Sparkling wine is essential during this time, and if you're feeling bold, you can saber the bottle before making the drink for added festive flair,” Griffin advises.
Eggnog
Chef and owner of Helen in Birmingham, Alabama, Rob McDaniel, chooses the traditional eggnog for Christmas. “For me, eggnog symbolizes Christmas and brings back memories of my grandfather,” McDaniel expresses. He suggests creating the eggnog a week in advance to give the flavors time to meld and become more intricate.
Negroni
Chef and owner of Potchke, Laurence Faber, is a proponent of cocktails during the holidays. “Since I eat an excessive amount of food during this season, I find cocktails are essential – they permit me to balance out the food consumption with a smarter pacing,” Faber expresses. Faber's go-to cocktail during the holiday season is a classic Negroni.
Faber suggests enjoying a Negroni after the present opening and before dinner as the perfect aperitif. “It has a lower alcohol content to help you pace yourself, yet it's warm enough to make you feel cozy,” the East Tennessee chef says. Faber and his wife, Emily, often use the Faccia Brutto Aperitivo to create their version of a Negroni, which they call the Williams Negroni. The Faccia Brutto Aperitivo imparts the ideal bitterness and not as much sweetness as traditional Campari.
To craft Faber's Negroni, mix 1 part Faccia Brutto Aperitivo, 1/2 part gin, 1/2 part red vermouth, and a splash of grapefruit juice. Faber suggests it's just as tasty without gin if you're looking to cut back on the alcohol and tastes just bitter and sweet enough to pair with dry champagne or bubbles.
Holiday Spritz
Beverage director of Ranger Station and Tiger Sun, McKenzie Nelson, loves a seasonal take on an Aperol spritz. “During the holiday season, it's essential to have a chill, festive cocktail like sparkling!” Nelson says. To create a holiday spritz, substitute Aperol with Campari, and add a homemade spiced cranberry syrup to your cocktail.
"The concoction is quite revitalizing, especially when high-quality components are employed. This standard drink at college bars transforms into a harmoniously blended beverage when this technique is used," she shares. "During the festive season, I enjoy adding a hint of clementine juice to it."
For a straightforward drink that can be easily prepared in bulk, Dabney stresses the significance of creating your own sour mix and using the finest quality liquors within your financial means. After that, simply add the soda to each glass individually.
Coquito
"Coquito has long been a staple during the holiday season in my household," says Carla Irene, a bartender at Armour House in Birmingham, who highlights the popular cocktail composed of cream of coconut, rum, cinnamon, and nutmeg, often referred to as 'Puerto Rican Eggnog'. "Being born and raised in Puerto Rico, my family would maintain the island's traditions even after relocating to Florida."
Though similar to traditional eggnog, Irene notes the coconut adds an additional layer of tropical flair to the beverage. "Coquito is a crowd favorite during the holidays due to its rich, creamy texture and gentle sweetness," she explains. "You can customize the amount of rum added to enhance the coziness brought about by the baking spices."
Bypassing the difficulty of the mixer and stove, simply combine a can of cream of coconut, a can of evaporated milk, and a can of condensed milk in a blender. Then add rum (Irene prefers a golden Puerto Rican rum like Bacardi Gold), cinnamon, and nutmeg to taste before chilling before serving.
"Each family has a unique recipe," shares Irene. "Coquito is a simple beverage to prepare at home, and I usually indulge in a glass after dinner as a dessert cocktail. You'll often find it served in smaller snifters or wine glasses, sometimes even in chocolate shot glasses."
Another tip? Irene notes Coquito is an excellent substitute for Bailey's when added to hot coffee or hot chocolate.
Old Fashioned
"My preferred holiday cocktail for the winter is undoubtedly an Old Fashioned," says Scott Franqueza, executive chef & culinary director at High Hampton in Cashiers, North Carolina. "I adore the bitters, citrus, and boozy cherry. The ingredients blend beautifully for the season, and it's pleasant to sip on a glass of bourbon or rye while admiring the Christmas tree lights."
Mulled Wine
For McKenzie Nelson, Mulled Wine is another favorite. "This is perfect for large gatherings due to its large-format presentation or for preparing in advance and reheating for smaller servings," she explains. "It's an excellent cocktail for the holiday and winter season as it's served warm."
Angie Sok, beverage director of North of Bourbon in Louisville, Kentucky, takes a distinct approach to the traditional warm drink by creating a rum cocktail with a spiced mulled red wine syrup. "It's the ideal warm beverage with a slight kick, perfect for chilly Christmas mornings. All the flavors you associate with Christmas," she says.
To create the syrup, Sok begins by toasting traditional mulling spices (such as nutmeg, cinnamon, cardamom, vanilla, and star anise) in a pot to enhance their aromas, then pouring in a bottle of red wine, adding 2 cups of sugar, and bringing the mixture to a boil before simmering for approximately 45 minutes.
"This should be enough for the family to savor while enjoying Christmas Eve dinner," she notes. "Add 1.5 oz of your freshly made mulled wine syrup, 1.5 oz of your preferred dark rum (I like Heart of Gold), and top your mug with hot water."
Carajillo
"For New Year's Eve, my favorite cocktail is a straightforward yet essential beverage called a Carajillo," says Blackberry Mountain's Logan Griffin. "It's a coffee cocktail that's simpler to create at home than an espresso martini, and it tastes better."
Griffin points out that he rarely stays up until midnight on New Year's Eve, so this boozy coffee drink is "the boost I usually need to make it." To prepare, combine equal parts espresso and Licor 43. "I like 2 oz of each," he explains. "Simply pour the espresso over ice, add the Licor 43, shake until chilled, and serve in a rocks glass."
Manhattan
For Colin Williams, bar manager at Saffron in N Orleans, Louisiana, his preferred drink during the holiday season is a Manhattan. "It feels luxurious and celebratory, as any beverage consumed during the season should," he says. "Additionally, you only need a premium rye, a good bottle of sweet vermouth, and a few bitters on hand to create an outstanding drink."
Williams prefers a 2:1 ratio of rye to sweet vermouth, with a few dashes of angostura and orange bitters. "Stirred and garnished with an orange peel, the Manhattan always reminds me of the holidays," he adds. "Ensure your vermouth remains chilled in the fridge to preserve its exquisite taste well into the New Year!"
You'll find Rob McDaniel opting for a traditional Manhattan on New Year's Eve, choosing a classic Manhattan. He expresses, "There's no better way to welcome the New Year," and mentions that it can even be prepared ahead of time. If you're feeling daring, you could even age the Manhattan for months by barrel-aging it.
Old Fashioned
For New Year's, John Doe, manager of The Art Distillery in Chamblee, Georgia, prefers a drink with a little zing, so he'll be having an Old Fashioned. It's a classic for a reason! It's smooth, robust, and makes any celebration feel more special, especially New Year's.
Eggnog Flip
Mike Johnson, chef at Three Moons Bar & Kitchen in Hoover, Alabama, goes for a flip cocktail during the holiday season. A flip is just a spirit and sweetener mixed with an egg. (Similar to eggnog, but without the dairy.)
The key to a successful flip is dry shaking it first, without ice. "When making it at home, shake the flip well without ice and make sure to hold the shaker tightly together," suggests Johnson. "Shake again with ice, this will aerate the cocktail, chill it, and dilute it."
Johnson's ratio is 1.5 oz of a spirit, 0.5 - 0.75 oz of sweetener, and one egg. "We served one at the restaurant last year with cognac and a demerara syrup made with lapsang souchong tea (a smoked Chinese tea)," he says. "The end result is rich but also light, with a smoky background that's perfect for the festive season."
Gin Fizz
Charlie Brown, owner and chef of Close Proximity in Chapel Hill, North Carolina, loves a classic gin fizz during the holidays at home.
"It's delicious and has simple ingredients, but it has a medium-high degree of difficulty. It’s quite the gesture to make for family and friends," he says of the shaken cocktail made with gin, lemon juice, simple syrup, and an egg white. "They will be impressed and refreshed. And it's perfectly acceptable for breakfast and brunch!"
Mulled Wine
"The holidays are the time of year where we often find ourselves gathering with family and friends," says Linda Smith, beverage director at Blackberry Farm. "My go-to for holiday events is to bring a batched cocktail that’s easy to pre-make, easy to love, and can be served self-service during the party."
Her favorite holiday cocktail is the spiced wine, found on the property's seasonal cocktail menu. "I know what you're thinking—mulled wine doesn’t seem very ‘seasonal’ for the holidays, but I’m here to say everyone will love this holiday rendition that capitalizes on the flavors of fruit and spice," she says. "Don’t be scared, it doesn’t taste too overpowering, but the spices do add a beautiful warmth to this holiday wine."
And if mulled wine isn't your cup of tea, try the holiday-inspired cranberry sangria punch. Regardless of your wine flavor profile, the beverage pro recommends saving fresh garnishes for each individual serving rather than putting all the fruit and herbs directly into the pitcher. "That way each serving gets the perfect amount of garnishes and looks beautiful," she says. "I usually set up the cocktail as a self-serve station with fresh cut fruit and fresh herb sprigs that guests can add themselves."
Hot Toddies
"For Christmas time, I like a drink that is warming and comforting," says John Doe. "While mulled wine is always great this time of year, around Christmas particularly, I do like something a bit more festive. In my mind, there is nothing more festive than Hot Toddies."
The batch cocktail is traditionally made with a base of apple cider and orange juice, then layered with spices including cinnamon, cloves, nutmeg, and allspice, and spiked with whiskey.
Frenchman
Nick Miller, bartender at The Citizen in Alys Beach, Florida, likes a boozy drink named the Frenchman, which can be found on the restaurant’s cocktail menu. "It's perfect for cozying up by the fire after a holiday feast," he says of the blend of bourbon, rye, dry vermouth, campari, and bitters. "It's like a cross between a Manhattan and a Sazerac, with the complexity of a Negroni, it's a real festive treat!"
"I'm all about the spicy flavor from rye and mixed aromas when the weather turns chillier. And with the holiday madness already being enough, this cocktail is an ideal pick for pre-making and chilling in the freezer, ready for guests.
To concoct the Frenchman, combine 9 oz. bourbon (Faust prefers Four Roses), 9 oz. rye (Faust suggests Rittenhouse), 6 oz. Dolin dry vermouth, 3 oz. campari, 3 oz. simple syrup, 1.25 oz. Peychaud's bitters, and 6 oz. water in a pitcher or bottle, then pop it in the freezer for a minimum of 3 hours. Faust enjoys rinsing a chilled rocks glass with green chartreuse before pouring around 2.5 oz of the mix without ice and adding a twist of lemon as a garnish.
Warm and Spirited Cocoa
Mina Boules, the head honcho and beverage expert at Strangers in Paradise in Atlanta, opts for spiced up hot cocoa mix and boozy merlot or cabernet wine.
"This big batch cocktail is also a fantastic choice for preparing ahead and reheating for smaller servings," says Boules. "For me, this cocktail is a match made in heaven for the holiday and winter season as it's served hot in a crockpot."
To make Boules’ Spiced Hot Cocoa, blend 5 cups of semi-sweet chocolate chips, 1/2 cup of hot cocoa mix, 1 cup sugar in the raw, 3 quarts whole milk, and 2 bottles of red wine in a large crock pot on low heat for an hour, stirring occasionally. Keep warm in a crock pot or on the stove with a ladle. Serve in mugs and garnish with marshmallows or whipped cream and chocolate shavings.
Festive Whiskey Cosmo
Replace vodka with bourbon and cranberry juice with cranberry syrup, and you've got Angel Teta’s (global ambassador for Angel's Envy in Louisville, Kentucky) go-to holiday beverage.
"The Holly Jolly Cosmo is a resounding hit this time of year," she says. "It's a twist on the classic Cosmopolitan and is joyful, refreshing, and suitable for any holiday celebration. This one strikes a balance between sweet and tart, looks glamorous in a coupe, and allows for customization with various 'finishes' (like fresh rosemary, champagne, edible glitter) to suit your taste or guests' preferences."
To make, mix 1.5 oz. bourbon, 0.25 oz. orange liqueur, 0.75 oz. cranberry syrup, and 0.75 oz. lime juice in a shaker with ice. Shake well to chill and dilute, then pour into a coupe and garnish as desired."
- During the holiday seasons, Chef Hunter Evans from Elvie's and The Mayflower Cafe likes to transform a whiskey sour into a New York Sour by topping it with red wine and Lambrusco for added festive flair.
- Director of food and beverage at Blackberry Mountain, Logan Griffin, enjoys the Poinsettia Cocktail around Christmas time, mixing sparkling wine, orange liqueur, and cranberry juice.
- Southern Living featured 19 holiday-inspired beverages from chefs and mixologists, including Chef Rob McDaniel's traditional choice of eggnog for Christmas.
- Beverage director McKenzie Nelson suggests a seasonal twist on an Aperol spritz, known as a Holiday Spritz, by substituting Aperol with Campari and adding a homemade spiced cranberry syrup and clementine juice.