As the end of the year approaches, it’s time to reflect on all the things we have to toast to. However, let’s make the toast as special as you want your upcoming year to be.

Here is a holiday drink guide with a drink for everyone, to help celebrate all that is to come.

The Boulevadier
0.75 parts Campari
0.75 parts 1757 Vermouth di Torino Rosso
1.5 parts Russell’s Reserve 10-Year-Old Bourbon
+   Orange slice, for garnish

Method: Combine Russell’s Reserve 10 Year Old Bourbon, 1757 Vermouth di Torino and Campari in a glass, stir until combined. Pour over large ice cube, garnish with orange slide and enjoy!

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Santa’s Treat

3/4 ounce white crème de menthe, chilled
1 dash chocolate bitters
Sparkling wine, to top (I suggest Black Girl Magic’s Rose)
Garnish: melted chocolate chips , crushed candy cane, whole candy cane

Method: Rim a Champagne flute with melted chocolate chips and a crushed candy cane then add the white créme de menthe and chocolate bitters into the prepared glass. Top with sparkling wine and to finish it off garnish with a whole candy cane.

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Ball Drop

1 ounce berry-flavored vodka
1 1/2 ounces pomegranate juice
3 1/2 ounces Champagne
Garnish: skewered raspberries

Method: Add the chilled vodka and cranberry juice to a Champagne flute ( Pro tip: Also, chill the champagne flute). Top with Champagne (Recommendation: Veuve Clicquot) and garnish with raspberries on a long skewer.

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Blessings Punch

8 cups water
6 ounces sorrel (dried hibiscus flowers)
5 ounces sliced fresh ginger
4 whole cloves
1 cinnamon stick
1 cup Jamaican white rum (Recommendation: Wray & Nephew)
1 to 1 1/2 cups simple syrup
Juice of 1 orange (about 1/2 cup)
1 teaspoon lime juice
Garnish: Orange slices

Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for how ever many hours you have. The more hours you let this steep, the stronger it will become. Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices. Add the rum, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups and enjoy!

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The North Pole

1 1/2 cups dark rum (Recommendation: Bacardi )
2 cinnamon sticks
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (Recommendation: Coco Lopez)
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 tablespoons shredded coconut

In a large pitcher or bowl add dark rum and cinnamon sticks. Let sit for 1 hour. In a blender, puree all the other ingredients. Pour into the pitcher/bowl and shake well to combine. Chill for at least 4 hours and store in airtight container in refrigerator for up a month.. Remember to shake vigorously before pouring. 

(Pro tip garnish the rim with coconut flakes and add an extra shot onto the top for extra warmth)

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