The holidays will be here before you know it, so it’s time to stuff the stockings, trim the tree, and pour the hot cocoa! Leave the last-minute gift wrapping frenzy to the kids, while you sit back and enjoy these holiday-themed cocktails. If there are any doubts about your place on the Nice List, you might want to leave one for Santa too!



Reindeer Red

Inspired by Rudolph.

1 oz. Ungava Gin

1 oz. Campari

3 oz. lemon seltzer

1 oz. sparkling wine

Peeled orange slice for garnish


Combine  Ungava Gin, Campari, and lemon seltzer in an ice-filled glass. Stir gently to combine. Top off with your favorite sparkling wine. Garnish with a peeled orange slice and serve.


Jingle Bell on the Rocks

This cocktail will have you rockin’ out.

1½ oz. Sobieski Raspberry Vodka

½ oz. Crème de menthe

2 oz. Cranberry juice

Lime twist and lime-flavored salt for garnish

Moisten rim of chilled martini glass with crème de menthe; dip into lime-flavored salt to rim, add fresh ice, and set aside.  Pour all liquid ingredients into an ice-filled shaker. Shake and strain into garnished martini glass.  Garnish with a lime twist and serve.


Sobieski Sleigh

This is our kind of white Christmas!

2 oz. Sobieski Vanilia Vodka

½ oz. Kerrygold Irish Cream

Splash of pomegranate juice

Cinnamon stick for garnish
Combine Sobieski Vanilia Vodka and Kerrygold Irish Cream into a glass with ice.  Top with a splash of pomegranate juice.  Garnish with a cinnamon stick and serve.


CAMUS Milk Punch

 May we suggest leaving this for Santa with cookies?

1 ½ oz. CAMUS VSOP Elegance Cognac

½ oz. simple syrup

½ oz. vanilla extract

3 drops Herbsaint half and half

Nutmeg for garnish

Pour all ingredients into a glass filled with ice. Fill the glass with half and half. Toss mixture between your glass and a metal bar shaker 3 or 4 times. Do not shake! Pour contents back into glass and garnish with freshly grated nutmeg.

Created by Paul Gusting from Broussard’s Restaurant in New Orleans, LA.


Santa’s Little Helper

How else could he make it around the world in one night?

For the cocktail:

1 ¼ oz. CAMUS VSOP Cognac

1 oz. raspberry shrub

Soda water

In a cocktail shaker with ice, add CAMUS VSOP Cognac and raspberry shrub.  Shake and strain into a rocks glass and top with soda water.  Stir and serve.

For the raspberry shrub:

1 oz. fresh raspberries

1 oz. sugar

1 oz. water

½ oz. white vinegar


In a saucepan, combine the sugar and water, stirring until the sugar dissolves. Add in the raspberries and simmer until the raspberries’ juice blends into the sugar syrup. Let mixture cool and strain to remove the seeds and solids. Add vinegar to the remaining syrup. Store in fridge.


Created by Paul Gusting from Broussard’s Restaurant in New Orleans, LA.


The Grinch

The only thing mean about this cocktail is when it’s done.

1 ½ oz. Lucid Absinthe

½ oz. ginger liqueur

6-8 mint leaves

Soda water

Muddle mint in bottom of glass and fill with ice. In a cocktail shaker, add ice, Lucid Absinthe and ginger liqueur. Shake vigorously and strain into glass. Top with a splash of soda water.  Garnish with mint leaves and serve.