20 Holiday Mixed Drinks for the Grown Ups

This lineup of holiday mixed drinks starts with a bright, family-friendly sparkling cranberry-orange punch that anyone at the party can enjoy, from kids to designated drivers. Every variation below builds on that same easy base with a simple swap or addition, so you can serve a whole drinks table without juggling twenty different recipes. Each one is ready in under 15 minutes, uses ingredients you can find in any supermarket in December, and looks genuinely festive in a glass. For anyone who wants a bit more kick, we've included a clearly-labelled 21+ boozy option later in the post.

Pour 120 ml (1/2 cup) chilled cranberry juice and 60 ml (1/4 cup) orange juice over a full glass of ice, then top with 120 ml (1/2 cup) chilled ginger ale for the fizz. Add a thin orange wheel and a few whole cranberries so they float to the top and look like little ornaments. This is the coldest, most refreshing pour in the lineup, so it's the one to serve first while other drinks are still warming up. Swap the ginger ale for sparkling water if you want it less sweet.

Simmer 1 litre (4 cups) apple cider with 2 cinnamon sticks, 4 whole cloves, and 1 sliced orange in a saucepan over low heat for 15 minutes, never letting it boil. Ladle into heatproof mugs and finish each with a fresh cinnamon stick stirrer. This is the drink to have going on the stove all afternoon, since the kitchen smells incredible and guests can help themselves straight from the pot. For a deeper flavour, add a star anise pod along with the cloves.

Steam 240 ml (1 cup) whole milk until frothy, then stir in 30 ml (2 tbsp) chocolate syrup and 15 ml (1 tbsp) peppermint syrup along with 30 ml (1 shot) of hot espresso or strong coffee. Top with whipped cream and a light dusting of crushed candy cane for that coffeehouse look without the coffeehouse price. The peppermint-chocolate combination is the most requested flavour of the whole roundup, so make a double batch if you're hosting a crowd. Use decaf espresso for an evening-friendly version.

Warm 180 ml (3/4 cup) shop-bought or homemade eggnog (use pasteurised eggs if making your own) gently on the stove or in the microwave until steaming but not boiling, then whisk in 30 ml (1 shot) hot espresso for a coffeehouse-style eggnog latte. A pinch of ground nutmeg and cinnamon on top finishes it off. This one is naturally rich and creamy, so keep the pour small, around 180-200 ml, or it becomes too heavy to finish. If eggnog isn't available, oat milk with 1/4 tsp vanilla extract makes a close substitute.

Combine 90 ml (1/3 cup) pomegranate juice with 15 ml (1 tbsp) fresh lime juice over ice, then top with 120 ml (1/2 cup) ginger beer for a spicy, tart fizz that cuts through richer party food. Garnish with pomegranate seeds and a lime wheel for jewel-toned colour against the ice. This is the drink to reach for between heavier bites, since the ginger and lime reset the palate. Ginger beer has more bite than ginger ale, so use ginger ale instead if you prefer a milder fizz.

Heat 240 ml (1 cup) apple juice with 15 ml (1 tbsp) honey, a squeeze of lemon juice, and a cinnamon stick until steaming, then pour into a warmed mug. It has the same comforting, spiced profile as a classic hot toddy without the whiskey, making it the go-to for anyone driving home or turning in early. A thin lemon wheel studded with a clove floats nicely on top and looks lovely in photos. Stir in a splash of ginger juice if you want more warmth on cold nights.

Whisk 30 g (1/4 cup) cocoa powder and 50 g (1/4 cup) sugar into 480 ml (2 cups) warm whole milk over medium-low heat until fully dissolved and steaming, about 5 minutes. Crush one candy cane and stir half into the cocoa, saving the rest to rim the mugs before pouring. It's the sweetest drink on this list, so serve it in smaller 180 ml mugs rather than a full-size cup. Marshmallows melt into it beautifully if you want extra richness.

Blend 240 ml (1 cup) frozen cranberry juice concentrate, 240 ml (1 cup) lemon-lime soda, and 300 g (2 cups) ice until smooth and slushy, about 30 seconds on high. Pour into chilled glasses and add a straw and a lime wedge. This is the one kids gravitate toward at parties, and it holds its texture well in a punch bowl set over ice for up to an hour. If it's too thick to pour, pulse in another 60 ml (1/4 cup) soda to loosen it.

Stir together 1 litre (4 cups) cranberry juice, 1 litre (4 cups) chilled lemon-lime soda, and 500 ml (2 cups) pineapple juice in a large punch bowl right before guests arrive. Float a ring of frozen cranberries or a decorative ice ring in the centre to keep it cold without watering it down. This is the fastest recipe in the whole roundup, at under 5 minutes with zero cooking, and it scales up easily for a crowd by doubling every ingredient. Keep the soda separate and add it last so the punch stays fizzy longer.

Blend 240 ml (1 cup) cold brew coffee, 120 ml (1/2 cup) milk, 30 ml (2 tbsp) molasses, 1/2 tsp ground ginger, and 250 g (2 cups) ice until thick and smooth, about 45 seconds. Pour into a tall glass and top with whipped cream and a light dusting of cinnamon. The molasses and ginger combination gives it a genuine gingerbread flavour rather than just a spiced-syrup taste, so don't skip the molasses. Skip the coffee and use extra milk for a caffeine-free version the kids can share.

Steep 1 strong chai tea bag in 120 ml (1/2 cup) hot water for 4 minutes, then stir in 120 ml (1/2 cup) eggnog and warm gently until combined and steaming. The black tea's spice notes and the eggnog's custardy sweetness balance each other so neither one overwhelms the drink. Serve in a small glass mug so the layered colour is visible before stirring. Make It Boozy (21+): stir in 30 ml (1 oz) spiced rum once the drink is off the heat, and serve responsibly to guests 21 and over only.

Layer 60 ml (1/4 cup) pomegranate juice at the bottom of a wine glass, add ice, then top with 150 ml (2/3 cup) chilled sparkling white grape juice for a drink that looks and pours like a proper party spritz. Garnish with a rosemary sprig, which perfumes the drink every time you take a sip. It's the most elegant-looking option here, so it's a good choice for a formal dinner table setting. Use sparkling cider instead of grape juice for a slightly drier, less sweet finish.

Pour 90 ml (1/3 cup) orange juice into a glass over ice first, then slowly pour 90 ml (1/3 cup) cranberry juice down the side of the glass so it sinks and creates a sunset-style layered effect. Let it sit for a minute before serving so the layers stay distinct for photos. Pouring slowly over the back of a spoon helps keep the two juices from mixing too soon. Top with a splash of soda water just before drinking to add a bit of fizz without disturbing the layers.

Shake 60 ml (2 oz) chilled espresso, 30 ml (1 oz) peppermint simple syrup, and 60 ml (2 oz) milk with ice for 15 seconds, then strain into a rocks glass over fresh ice. It's noticeably stronger and less sweet than the earlier peppermint mocha, aimed at guests who want the coffee flavour to lead. A candy cane stirrer doubles as a garnish and a sweetener guests can control themselves. Make It Boozy (21+): add 30 ml (1 oz) coffee liqueur to the shaker along with the espresso for a grown-up nightcap.

Whisk 240 ml (1 cup) eggnog with 1/2 tsp vanilla bean paste and a pinch of salt, then pour over ice or serve warm, whichever the room prefers. The vanilla bean paste gives visible flecks and a rounder, less eggy flavour than plain eggnog straight from the carton. Serve it in small glasses since eggnog is rich and a full 240 ml pour can feel like too much on its own. A light grating of fresh nutmeg over the top is worth the extra 20 seconds.

Muddle 3 rosemary needles gently in the bottom of a glass, then fill with ice and add 90 ml (1/3 cup) orange juice, 30 ml (2 tbsp) lemon juice, and 120 ml (1/2 cup) soda water. Stir once to combine and garnish with an extra rosemary sprig standing tall in the glass. Muddling lightly, rather than crushing hard, keeps the herb from turning bitter. This is the driest, least sweet drink in the lineup and works well as a palate cleanser between richer creamy drinks.

Simmer 1 litre (4 cups) apple cider, 240 ml (1 cup) orange juice, 120 ml (1/2 cup) pineapple juice, 3 cinnamon sticks, and 6 whole cloves in a large pot over low heat for 20 minutes to let the spices infuse fully. Keep it warm in a slow cooker on the low setting so guests can ladle their own throughout the evening. Wassail is traditionally the centrepiece drink of a British Christmas gathering, and the citrus mix gives it more depth than a simple mulled cider. Float thin orange wheels on top for the classic presentation.

Combine 90 ml (1/3 cup) cranberry juice, 15 ml (1 tbsp) cinnamon simple syrup, and a pinch of ground cloves over ice, then top with 150 ml (2/3 cup) chilled sparkling water or club soda. This recreates the spiced cranberry sparklers sold at seasonal coffee chains for a fraction of the cost and lets you control the sweetness completely. Rim the glass with sugar and a little cinnamon for the full café presentation. Make the cinnamon syrup ahead by simmering equal parts sugar and water with a cinnamon stick for 5 minutes, then cooling.

Blend 240 ml (1 cup) coconut milk, 120 ml (1/2 cup) sweetened condensed milk, 60 ml (1/4 cup) evaporated milk, and 1/2 tsp ground cinnamon until fully smooth, then chill for at least 2 hours before serving. This is a non-alcoholic take on coquito, the Puerto Rican holiday classic, and it's just as creamy and festive without the rum. Serve in small glasses, since it's dessert-level rich, and dust the top with cinnamon just before pouring. Make It Boozy (21+): stir in 45 ml (1.5 oz) white rum per serving once chilled, and always serve to guests 21 and over responsibly.

Muddle 4 cucumber slices and 6 mint leaves in the bottom of a glass, add ice, then top with 90 ml (1/3 cup) white grape juice and 90 ml (1/3 cup) soda water. It's the palate-cleansing option for a table full of sweet, spiced drinks, with a clean, garden-fresh finish. Garnish with a cucumber ribbon and a mint sprig for a spa-like presentation that photographs beautifully. Swap the grape juice for pear juice if you want a slightly sweeter, rounder flavour.

Chill your juices and sodas ahead of time rather than relying on ice alone, since melting ice waters down flavour fast in a punch bowl. Make simple syrups and spiced syrups the day before so their flavour has time to deepen, and store them in the fridge for up to two weeks. Make It Boozy (21+): most of these drinks take well to a 30-45 ml (1-1.5 oz) pour of spiced rum, bourbon, or coffee liqueur stirred in per serving; keep a bottle on the side so each guest can opt in individually, and always drink responsibly, only if you are 21 or older, and never drink and drive. Taste every batch before serving a crowd, since juice sweetness varies noticeably between brands and seasons.

Freeze cranberries, mint leaves, or edible flowers into an ice ring the day before so your punch bowl looks intentional and stays cold longer without diluting quickly. Sugar or spiced-sugar rims work on both hot and cold drinks and take under a minute to set up: run a citrus wedge around the rim, then dip in sugar mixed with cinnamon or crushed candy cane. Citrus wheels, cinnamon stick stirrers, and rosemary sprigs are inexpensive garnishes that make every drink in this roundup look considerably more festive with almost no extra effort. Label each drink with a small card noting which are non-alcoholic so guests can choose confidently.

Juice-based punches like the cranberry-orange sparkler and the easy party punch can be mixed up to 2 days ahead, but hold back the soda or sparkling water until just before serving so the fizz doesn't go flat. Spiced syrups and mulled cider bases keep in the fridge for up to a week and reheat gently on the stove or in short microwave bursts. Cocoa and lattes are best made fresh in batches of 4-6 servings right before guests arrive, since dairy-based drinks separate and lose their frothy texture if they sit too long. If batching a boozy variation ahead, mix and label it clearly, store it separately from the non-alcoholic pitchers, and keep it out of reach of anyone under 21.