9 Holiday Cocktail Recipes


Most of these cocktail recipes are champagne or prosecco inspired cocktails, because you know I love the bubbly. Please let me know if you make any of these!!! Leave a comment, send me a DM on Instagram, a text, anything! I want to hear how it turned out!

COCKTAILS I'VE MADE + LOVE:

THE HUGO

ice

1 part elderflower liquor (i used st. germain)

4 parts prosecco

topped with sparkling water

fresh mint (pro tip: clap it to release the flavor)

lemon or lime wedge

Add mint leaves to wine glass. squeeze lemon or lime. Add elderflower liquor + prosecco. Top with sparkling water. Garnish with mint + lemon.

CHRISTMAS SANGRIA

2 bottles of pinot grigio

3/4 cup sparkling apple cider

1/4 cup sugar (i'm not a fan of overly sweet drinks so i didn't add sugar)

1/4 cup cranberries, halved

3/4 cup cranberries, whole

1 green apple, chopped

3 rosemary sprigs

Combine all ingredients into a large pitcher + stir. Refrigerate or 4 hours. Serve chilled or over ice.

ROSEMARY PEAR SPARKLER

1/2 cup water

1/2 cup honey

1 sprig rosemary

2 pears pureed

champagne or prosecco

gold sprinkles

Bring water and honey to a boil. Remove from heat + add rosemary sprig. Let seep for 2 hours. Remove rosemary sprig and chill in refrigerator. Coat rim of champagne glass with honey and then dip into a dish with gold sprinkles. Add 1 oz of syrup + 1 oz of pear puree to champagne glass. Top off with champagne or prosecco + garnish with a rosemary sprig.

THE BLACKBERRY OMBRE SPARKLER

1 cup fresh blackberries

1 cup sugar

1 cup water

4 sprigs rosemary

1 bottle of champagne or prosecco

In small saucepan boil blackberries, sugar + water. Reduce heat to a simmer + let cook for 12-15 minutes. Take off heat and drain blackberries, keeping the syrup in a separate bowl. Set both aside + let cool. Once cooled, spoon 4 tbsp of syrup into the bottom of each champagne flute. Top with champagne and garnish with fresh or cooked blackberries and a sprig of rosemary.

COCKTAILS I WANT TO MAKE:

(all found on pinterest)

BLOOD ORANGE CHAMPAGNE MULE

juice of 1 medium blood orange

juice of 1/2 lime

1 oz vodka

8 mint leaves

2 oz ginger beer

chilled champagne

Combine blood orange juice, lime juice and vodka into a glass. Add ginger beer + top with champagne. Garnish with blood orange slices + fresh mint.

CINNAMON PEAR MIMOSA

1 bottle of prosecco

16 oz pear juice, no sugar added

2 cinnamon sticks

ground cinnamon + this slices of pear for garnish

In small saucepan heat pear juice until it comes to a boil. Turn off heat + add cinnamon sticks then cover with lid. Let seep for 30 minutes then pour into container, cover + refrigerate. Fill champagne flutes half full of cinnamon pear juice then top with prosecco. Garnish with a pinch of cinnamon + pear slice.

HOLLY JOLLY PUNCH

1 part triple sec liquor (orange)

2 parts vodka

3 parts cranberry juice

6 parts ginger ale

2 parts orange juice

1 tsp cinnamon allspice

1 tsp nutmeg

Add ingredients to punch bowl, slowly stir in orange juice, add spices + garnish with orange slices.

CRANBERRY APPLE SPARKLER

2 oz cranberry juice

1 oz apple cider

1 oz orange juice

Mix ingredients, add ice, garnish with apple slices and frozen cranberries.

ORANGE CRANBERRY PROSECCO

4 oz 100% cranberry juice

1 tbsp sugar

1 oz orange flavor liquor

1 bottle of prosecco

In a small saucepan, heat cranberry juice + sugar over medium high heat until it forms a syrup, chill completely. When ready to serve, add orange liquor to syrup then add to the prosecco.


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