The holidays are here. To save you the time scrolling through recipes for your next virtual happy hour or intimate gift swap, we have created a collection of festive, delicious and simple cocktails to please everyone this year.

From bar cart essentials like CIROC and Johnnie Walker, to holiday staples like Baileys Irish Creme and Tanqueray London Dry Gin, these cocktails are sure to put you in the holiday spirit.

Buchanan’s Whisky Pecan Spice
Created by Julianna McIntosh

Ingredients

For Pecan Spiced Whisky*:

• 1 cup toasted pecans
• 1 teaspoon vanilla extract
• 2 cups Buchanan’s Special Reserve 18 YO Scotch Whisky

*Infuse for 2 days for optimal flavor

For Brown Sugar Simple Syrup

• 1 cup brown sugar
• 1 cup water

For Toasted Pecans

• 1 cup pecans
• 1 tablespoon melted butter
• ¼ teaspoon sea salt
• 2 oz pecan-spiced whisky
• 1 oz Irish cream liqueur
• 3 oz milk
• ½ oz brown sugar simple syrup
• Cinnamon cold foam

Preparation

1. Toasted Pecans: In a bowl, add pecans, butter and sea salt. Mix together to coat evenly. On a parchment-lined baking sheet, spread pecans to a single layer. Bake at 350F for 7-10 minutes, until toasted.
2. Brown Sugar Simple Syrup: Combine water and brown sugar into a saucepan and boil. Reduce heat and simmer for at least 15 minutes.
3. Spiced-Pecan Whisky: Place toasted pecans and vanilla bean in a jar with a lid. Pour Buchanan’s Whisky over pecans. Place on lid and swirl gently to mix. Close with lid and swirly gently to combine. At room temperature, allow Buchanan’s to infuse for at least two days.
4. Pecan Spice Cocktail: In a rocks glass, add whisky, Irish cream, milk, simply syrup and stir. Top with cinnamon cold foam.

CÎROC White Grape 75
Ingredients

• 1.5 oz. CÎROC White Grape Vodka
• 4 oz. Champagne
• 1 Sugar cube (optional)
• 2 Dashes Peychaud or Angostura bitters

Preparation:

1. Combine CÎROC White Grape Vodka, syrup, and lemon juice in a cocktail shaker filled with ice.
2. Shake vigorously and strain into an iced champagne glass.
3. Top up with Champagne.
4. Stir gently.

Cranberry Rosemary Margarita
Ingredients:

• 1.5 oz Tequila Don Julio Blanco
• 0.75 oz fresh lime juice
• 0.5 oz cranberry juice
• -.5 oz rosemary simple syrup
• Fresh Cranberries + Rosemary Sprig

Preparation: Shaken over ice. Bar Ice.

Glass: Rocks Glass

Garnish: Fresh Cranberries + Rosemary Sprig

Baileys Red Velvet Hot Chocolate
Ingredients:

• 1.5 oz Limited-Edition Baileys Red Velvet
• 8 oz Milk
• 1/2 cup Dark Chocolate

Thankful 10 Martini
Created by Mixologist Kat McKenna

Ingredients:

• 1.5 oz Tanqueray No. TEN
• 2 Barspoons Whole Berry Canned Cranberry Sauce
• 0.5oz Pepper/Rosemary Syrup*
• 1 oz Lemon Juice
• 0.5 oz Triple Sec

Glassware: Coupe Glass

Garnish: Cranberries & Rosemary Sprig

Method: shake all ingredients with ice. Fine strain chilled coupe glass. Garnish with skewered whole cranberries and Rosemary sprig

*Pepper/Rosemary Syrup

Simmer 1 cup sugar and 1 cup water until dissolved. Add 2 Rosemary and 1t sp coarse black pepper. Let sit to cool for 20 mins. Fine strain and bottle to chill.

Black Label & Ginger Highball
Ingredients:

• 1.5 oz Johnnie Walker Black Label
• 4.5 oz Fever Tree Ginger Ale

Glassware: Highball

Garnish: Lime

Preparation: Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.

A Harper Carol
Created by Adrian Alvarez

Ingredients:

• 1 oz I.W. Harper Kentucky Straight Whiskey
• 0.5 oz Italian Red Bitters
• 0.75 oz Pineapple Juice
• 0.75 oz Lemon Juice
• 0.25 oz Cinnamon Date-Syrup

Preparation: Combine all ingredients in a shaker tin, shake, double-strain into a coupe.

Glass: Coupe

Garnish: Dehydrated Lemon Wheel, Ground Nutmeg

SCOTCH 75
Created by Mixologist Eric Ribero

 Ingredients:

•   1.25 oz The Singleton of Glendullan 12 Year Old
•   0.5 oz Lemon Juice
•   0.5 oz Simple Syrup
  Sparkling Wine, to top

Glassware: Flute

Garnish: Lemon Twist

Preparation: Add all ingredients except the sparkling wine into a shaker. Add ice and shake until chilled. Strain into a flute glass then top up with the sparkling wine and garnish.

Miami Beach Mambo
Ingredients:

• 1.5 Oz Haig Club Clubman Scotch Whisky
• 1 Oz Key Lime Juice
• 1 Oz Coconut Water
• 0.75 Oz Guava Chai Syrup
• 0.5 Oz Orange Juice

Garnish: Orange Twist

Glassware: Rocks glass

Preparation:

• Chill rocks glass by placing in fridge/freezer, or by filling with ice water and setting aside for 5 minutes.
• Measure and add all ingredients (except garnish) to copper shaker. 3. Fill shaker with ice and shake vigorously for 10 seconds.
• Remove rocks glass from fridge/freezer or if using ice water, empty the glass.
• Add ice to rocks glass.
• Strain shaken cocktail into the glass.
• Garnish with orange twist.