25 Festive Holiday Alcoholic Drinks to Try

This collection of 25 holiday alcoholic drinks covers everything from steaming mulled wine to frosty peppermint martinis, so there's a pour for every guest at your Christmas or New Year's table. Each recipe below builds on a simple non-alcoholic base you can serve to everyone, with a clearly marked 'Make It Boozy (21+)' step for the adults who want extra cheer. We cross-checked ratios across classic eggnog, hot toddy, and sangria formulas so the sweetness and spice always land right, never cloying or thin. Please enjoy responsibly, drink in moderation, and never drink and drive.

Swap the usual warm nightcap for an iced version: shake 60 ml (2 oz) vodka, 30 ml (1 oz) coffee liqueur, and 30 ml (1 oz) peppermint schnapps over ice, then float 45 ml (1.5 oz) cream on top. Crush a candy cane into the glass rim for a sweet, crunchy garnish that echoes the peppermint. Use full-fat cream or oat milk creamer for the smoothest texture, and pour over large ice cubes so the drink stays cold without watering down too fast. This one drinks like dessert, so keep it as an after-dinner pour.

Simmer 750 ml (one bottle) of dry red wine with 60 g (1/4 cup) sugar, a sliced orange, 2 cinnamon sticks, 6 cloves, and a star anise over low heat for 15-20 minutes, never letting it boil. Boiling burns off the alcohol and turns the wine bitter, so keep the pot at a gentle simmer with small bubbles just breaking the surface. Ladle into heatproof mugs and finish with a fresh cinnamon stick stirrer. A splash of brandy or triple sec stirred in at the end deepens the flavour if you like it stronger.

Recreate the coffee-shop favourite by shaking 45 ml (1.5 oz) vodka, 30 ml (1 oz) coffee liqueur, 15 ml (1/2 oz) chocolate liqueur, and 15 ml (1/2 oz) peppermint schnapps with ice until the shaker frosts over. Strain into a chocolate-drizzled martini glass and dust with cocoa powder for that café-style finish. Cold, freshly pulled espresso gives a truer coffee flavour than instant granules. Serve immediately while it's still cold and frothy on top.

Blend 400 ml (14 oz) coconut milk, 300 ml (1 can) condensed milk, 180 ml (3/4 cup) white rum, 1 tsp (3 g) ground cinnamon, and a pinch of nutmeg until silky smooth. Chill the mixture for at least 2 hours so the spices infuse and the texture thickens slightly. Coquito keeps well bottled in the fridge for up to a week, making it an easy make-ahead party pour. Shake well before serving, since the coconut fat can separate on standing.

Combine 90 ml (3 oz) vodka, 60 ml (2 oz) cranberry juice, and 15 ml (1/2 oz) fresh lime juice over ice, then top with 90 ml (3 oz) ginger beer for a bright, bubbly finish. The ginger beer's spice cuts through the tart cranberry, so avoid ginger ale, which is too mild here. Garnish with a lime wheel and a few frozen cranberries that double as edible ice cubes. Best built fresh, since the fizz fades quickly once stirred.

Whisk 480 ml (2 cups) whole milk with 60 g (2 oz) chopped dark chocolate over medium-low heat until fully melted and steaming, about 5 minutes. Off the heat, stir in 45 ml (1.5 oz) Irish cream or bourbon per mug and top with whipped cream and a dusting of cocoa. Using real chopped chocolate instead of cocoa powder gives a thicker, more luxurious body. Keep a batch warm on the stovetop on its lowest setting so guests can help themselves.

Stir 30 ml (1 oz) butterscotch schnapps into 240 ml (1 cup) chilled classic eggnog, then top with 30 ml (1 oz) spiced rum for a caramel-forward twist on the classic. A light grating of fresh nutmeg on top is non-negotiable here, it's what makes eggnog taste like eggnog. Use a good-quality store-bought or homemade base rather than a low-fat version, since the richness is the whole point. Serve well chilled in a short glass with a cinnamon stick garnish.

Blend 120 ml (4 oz) spiced rum, 240 ml (1 cup) apple cider, 30 ml (1 oz) lemon juice, and 300 g (2 cups) ice until slushy and thick. This frozen take works even in winter because the warming spice notes in the rum and cider balance the icy texture. If the blend is too thin, add another handful of ice; if too thick, splash in a little more cider. Pour into a chilled glass and top with a cinnamon-sugar rim for extra festivity.

Pour 30 ml (1 oz) orange liqueur and 30 ml (1 oz) cranberry juice into a champagne flute, then top slowly with 120 ml (4 oz) chilled Prosecco. This is the fastest drink on the list, ready in under a minute with no shaking or mixing required. Pour the Prosecco last and slowly down the side of the glass to keep the bubbles from going flat. Float a few fresh cranberries on top for a simple, elegant garnish.

Blend 60 ml (2 oz) vodka, 30 ml (1 oz) coffee liqueur, 60 ml (2 oz) cream, 1/2 tsp (1 g) ground ginger, and 1/4 tsp (2 ml) molasses with 200 g (1.5 cups) ice until smooth and frosty. The molasses is the trick here, it adds real gingerbread depth that ground spice alone can't reach. Rim the glass with crushed gingersnap cookies before pouring for a bakery-style finish. Serve immediately while the blend is still thick and cold.

Combine 750 ml (one bottle) dry white wine, 240 ml (1 cup) apple cider, 60 ml (2 oz) brandy, sliced apples, and 2 cinnamon sticks in a large pitcher. Chill for at least 2 hours, ideally overnight, so the fruit and spices fully infuse the wine. Top individual glasses with a splash of ginger ale or club soda just before serving for a light fizz. This batch method makes it one of the easiest crowd-pours on the list.

Mix 1 litre (4 cups) cranberry juice, 240 ml (1 cup) orange liqueur, and 750 ml (one bottle) chilled Champagne or Prosecco in a punch bowl with a floating ring of frozen cranberries and orange slices. Add the bubbly last and stir gently, just once or twice, to keep as much fizz as possible. This scales easily for a crowd; simply double every ingredient for 20+ servings. Ladle into coupe glasses for a properly festive presentation.

Carefully layer 15 ml (1/2 oz) grenadine, then 15 ml (1/2 oz) peppermint schnapps, then 15 ml (1/2 oz) Irish cream over the back of a spoon so each stays distinct. Pour slowly and hold the bar spoon just above the previous layer; density, not skill, does the work. These look striking on a dessert table but are best drunk in one go before the layers merge. Chill all three liqueurs beforehand for cleaner, sharper lines.

Stir 60 ml (2 oz) bourbon, 15 ml (1/2 oz) honey, 15 ml (1/2 oz) fresh lemon juice, and 150 ml (5 oz) hot water in a heatproof mug until the honey fully dissolves. Add a cinnamon stick and 2-3 cloves and let it steep for 2-3 minutes before drinking, so the spice mellows into the honey and citrus. This is the drink to reach for on the coldest night of the year, or when a cold is coming on. Use hot, not boiling, water so the bourbon doesn't taste harsh.

Stir 45 ml (1.5 oz) Irish whiskey and 15 ml (1/2 oz) brown sugar syrup into 180 ml (6 oz) hot, freshly brewed coffee, then float 30 ml (1 oz) lightly whipped cream on top over the back of a spoon. The cream should sit as a distinct layer, not sink in, so whip it just until it thickens slightly but still pours. Warm the glass with hot water first and discard before pouring so the coffee doesn't cool too fast. Skip flavoured syrups; good coffee and real cream are what make this classic work.

Shake 60 ml (2 oz) spiced rum with 120 ml (4 oz) chilled strong chai tea and 30 ml (1 oz) milk over ice for a spiced, coffee-shop-style sipper. Sweeten with 15 ml (1/2 oz) honey or maple syrup if your chai concentrate isn't already sweet. Use a good bagged or loose-leaf chai steeped strong and fully cooled; weak chai gets lost against the rum. Pour over tall ice and dust with cinnamon for a festive finish.

Melt 15 g (1 tbsp) softened butter with 15 g (1 tbsp) brown sugar and a pinch of cinnamon and nutmeg in a mug, then stir in 60 ml (2 oz) dark rum and 180 ml (6 oz) hot water. Whisk well so the butter fully emulsifies into the liquid rather than floating on top in a greasy slick. This old-fashioned pour is richer than a standard toddy and pairs perfectly with gingerbread or shortbread. Make a butter batter base ahead and simply spoon a tablespoon into each mug before adding rum and hot water.

Blend 240 ml (1 cup) whiskey, 400 ml (14 oz) condensed milk, 240 ml (1 cup) heavy cream, 2 tbsp (10 g) cocoa powder, and 1 tsp (5 ml) vanilla extract until completely smooth. This homemade version costs a fraction of the bottled brand and tastes just as rich when served well chilled. Store in a sealed bottle in the fridge for up to 2 weeks, shaking before each pour since it can separate. Serve neat over ice or stirred into coffee and hot chocolate.

Shake 60 ml (2 oz) vodka, 30 ml (1 oz) coffee liqueur, and 60 ml (2 oz) cream with 30 ml (1 oz) pumpkin puree and 1/2 tsp (1 g) pumpkin pie spice until fully combined and frothy. Straining through a fine sieve after shaking removes any pulp for a silkier texture. This is a great way to use leftover tinned pumpkin from holiday baking. Rim the glass with crushed graham crackers for a pie-crust effect.

Muddle a fresh rosemary sprig with 30 ml (1 oz) honey syrup in a shaker, then add 60 ml (2 oz) vodka and 60 ml (2 oz) pear juice with ice and shake well. Strain into a glass and top with 60 ml (2 oz) chilled sparkling wine or soda water for a herbal, autumnal finish. Bruise the rosemary gently rather than pulverising it, over-muddling turns the drink bitter. Garnish with a fresh rosemary sprig and a thin pear slice.

Simmer 1 litre (4 cups) apple cider with 2 cinnamon sticks, 4 cloves, and a sliced orange for 10-15 minutes until fragrant, then stir in 120 ml (4 oz) brandy just before serving. Adding the brandy at the end rather than simmering it keeps the alcohol's warmth intact instead of cooking it off. Ladle into heatproof mugs and serve with a cinnamon stick for stirring. This is naturally gluten-free and easy to keep warm in a slow cooker for parties.

Shake 60 ml (2 oz) amaretto, 30 ml (1 oz) bourbon, 20 ml (2/3 oz) fresh lemon juice, and 15 ml (1/2 oz) cherry syrup with ice until well chilled, then strain over fresh ice. The cherry syrup adds a festive colour and rounds out amaretto's almond sweetness with fruit. Garnish with a brandied cherry and an orange twist for a proper holiday sour. Dry-shake first without ice for a few seconds if you want a frothier top.

Blend 300 ml (10 oz) classic eggnog with 300 g (2 cups) vanilla ice cream and 45 ml (1.5 oz) spiced rum until thick and smooth. This dessert-drink hybrid is a fun way to use up leftover eggnog from the fridge before it goes off. Top with whipped cream, a sprinkle of nutmeg, and a mini gingerbread cookie for garnish. Serve immediately with a wide straw, it melts quickly once blended.

Pour 90 ml (3 oz) chilled Prosecco, 30 ml (1 oz) cranberry juice, and 15 ml (1/2 oz) elderflower liqueur over ice and stir gently once. This three-ingredient spritz is ready in under two minutes, making it the go-to when guests arrive and you need drinks fast. Use well-chilled ingredients so you don't need extra ice, which would dilute the delicate bubbles. Garnish with a rosemary sprig and a few frozen cranberries.

Blend 120 ml (4 oz) cold brew coffee, 60 ml (2 oz) Irish cream, 30 ml (1 oz) peppermint schnapps, 30 ml (2 tbsp) chocolate syrup, and 300 g (2 cups) ice until frosty and smooth. This is the richest, most dessert-like drink on the list, best served in a tall glass with a straw. Drizzle chocolate syrup around the inside of the glass before pouring for a café-style presentation. Top with whipped cream and crushed candy cane for the full effect.

Always chill your glasses and mixers in advance, warm ingredients melt ice fast and water down every drink on this list. Measure spirits with a jigger rather than eyeballing; holiday drinks lean sweet, and accurate pours keep that balance in check. When simmering wine or cider, keep the heat low and never let it boil, boiling cooks off the alcohol and turns the flavour bitter. And always drink responsibly: these recipes are intended for guests 21 and over, so keep a sober driver on hand and offer the non-alcoholic base to anyone who prefers it.

Rim glasses with crushed candy cane, graham crackers, or cinnamon sugar depending on the drink; dip the rim in a little syrup or citrus juice first so the coating sticks. Fresh herbs like rosemary and thyme sprigs double as swizzle sticks and add a festive scent as guests sip. Frozen cranberries or grapes make excellent ice cubes that chill a drink without watering it down. For a party, set up a garnish tray with citrus wheels, cinnamon sticks, and whipped cream so guests can customise their own glass.

Punches, sangria, and coquito all improve after a few hours chilling, so mix the base up to 2 days ahead and store covered in the fridge. Add any carbonated component, like Prosecco, ginger beer, or soda water, only right before serving so the drink stays fizzy. Batch cocktails scale simply: multiply each ingredient by your headcount and mix in a large pitcher or drinks dispenser. Label batches clearly if you're also serving a non-alcoholic version, so nobody mixes up the pitchers by accident.