30 Holiday Whiskey Cocktails To Make Merry With

As we count down the final days until Christmas here at The Whiskey Wash and get ready to enjoy a few days off, we wish all of our readers a wonderful and festive holiday season. We know you’ll be enjoying whiskey, whisky and bourbon in many ways as we head into 2016, so we present to you some holiday whiskey cocktail recipes with our favorite brown spirit as a ingredient for your consideration, with the ideas drawn from our writing staff and also some external contributors from the whiskey industry (special thanks to Tullamore D.E.W., Clyde May’s, Wyoming Whiskey and the Beam Suntory whiskey brands, among others).

We will be back next week on an abbreviated publishing schedule, returning to full steam the first week of January.

THE WHISKEY WASH COCKTAIL IDEAS:

• Steve Coomes, The Whiskey Wash Bourbon Country Editor

Champagne and bourbon

No simpler than that, right? Elegant, too. Pour into a champagne flute 4 ounces champagne or sparkling wine and 1 ounce of 90-proof bourbon. Garnish with a lemon twist or orange twist and serve. Other versions of this I’ve seen call for a bar spoon of vanilla simple syrup, but to me that that addition subdues the drink’s dry finish.

The Seelbach

Step up to the legendary Seelbach cocktail, named after the famed Louisville, Kentucky, hotel from which F. Scott Fitzgerald got the ol’ heave-ho for drunken behavior. This cocktail is both simple and classy. The recipe below is set up as an evening drink, but you can back off to 1 ounce of bourbon, or less, for a morning brunch sipper if you like.

• 5 ounces of bourbon
• ½ ounce Cointreau or Dry Curacao (my preference)
• 4-6 dashes bitters
• Champagne or dry sparkling wine to fill glass
• Orange peel garnish

To a mixing glass add ice, bourbon, Cointreau and bitters, and stir to chill. Strain mixture into a champagne flute or coupe, fill with champagne and garnish with orange peel twist.

• Joshua St. John, The Whiskey Wash Whiskey Reviewer

My absolute favorite holiday cocktail is Lagavulin 16 year and a glass. 

• Lance Mayhew, The Whiskey Wash Advisory Board Member

The Stone Fence Cocktail

• 2 oz IW Harper or Bulleit bourbon
• 2 dashes Angostura bitters
• 4 oz good quality non-alcoholic apple cider

In a double rocks glass (also called a bucket) add first two ingredients. Fill glass with ice. Add cider to top. Stir briefly to incorporate flavors. Serve.

Easy Bourbon Eggnog

• 4 large eggs
• 6 ounces granulated sugar
• 1 teaspoon freshly grated nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon clove
• 1/2 teaspoon cinnamon
• 2 ounces Hennessy VSOP Cognac
• 2 ounces Grand Marnier (a vanilla liqueur can be substituted here as well)
• 4 ounces  Bulleit Bourbon
• 12 ounces  whole milk
• 8 ounces  heavy cream

This recipe is best when made a day ahead because this allows the flavors to combine completely. Blend the eggs for 1 minute in either a mixer fitted with a whip attachment or a blender. Add sugar and spices and blend for an additional 30 seconds to incorporate. Slowly add the liquors, blend another 30 seconds. Add the milk and cream and blend 1 minute more. Cover and refrigerate before serving.

WHISKEY INDUSTRY COCKTAIL IDEAS:

• Dale DeGroff (King Cocktail) for Lavazza

Lavazza Harvest Moon Eggnog

• 1 oz Lavazza Santa Marta Blend (brewed)
• 1.5 oz Apple Cider
• 1 ½ oz. Dickel Tennessee Whiskey
• 1 oz Simple Syrup
• 1 Small Egg
  Dash Dale DeGroff’s Pimento Bitters

Add all ingredients into a shaker filled with ice. Shake vigorously and strain into an appropriate egg nog cup. Dust with nutmeg.

• Here are 3 recipes from the Beam Suntory Basil Hayden bourbon and Connemara Irish whiskey brands and associated mixologists:

The Smoked Blossom – Created by Dudley Delhagen, 2015 DeKuyper Cocktail Master

• 1 part John DeKuyper & Sons Fleur Elderflower Liqueur
• 2 parts Connemara Irish Whiskey
• 1/2 part Fresh Lemon Juice
• 1/2 part Simple Syrup
• 2 dashes Orange Bitters

Combine ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.

Basil Hayden’s Spiced Christmas Punch (Serves 16) – Created by Joaquín Simó (New York, NY)

• 1 bottle Basil Hayden’s Bourbon
• 6 parts Sweet Vermouth
• 6 parts Black Tea
• 12 parts Fresh Apple Juice or Apple Cider
• 8 parts Fresh Lemon Juice
• 4 parts Demerara Simple Syrup
• ½ part Angostura Bitters
• 24 parts Club Soda
• 6 Ice Blocks* (see recipe below)
• 1 Cinnamon Stick (for garnish)
• 12 Apple Slices (for garnish)
• 1 piece of Nutmeg (for garnish)

Add Basil Hayden’s Bourbon, sweet vermouth, black tea, apple juice, lemon juice, Demerara syrup and Angostura Bitters in punch bowl and stir. Top with club soda. Carefully place the 6 pre-made ice blocks into the punch bowl and garnish with apple slices and freshly-grated cinnamon and nutmeg.

Ice Blocks*
24 parts Water
12 Apple Slices
6 Cinnamon Sticks

Method:
1. Prepare ice blocks by filling 6, 4-ounce square plastic containers with water, two apple slices and one cinnamon stick each, and place in the freezer.

Basil Hayden’s Shining Light Spice – Created by Kathryn Weatherup (Austin, TX)

• 1 parts Basil Hayden’s Bourbon
• 1 part Amaro Montenegro
• ½ part Licor 43
• ½ part Fresh Lemon Juice
• ½ part Fresh Grapefruit Juice
• 1 Lemon Twist (for garnish)

Add all ingredients to a cocktail shaker with ice. Shake vigorously and strain into a chilled coupe. Garnish with a fresh twist of lemon.

• Here are 12 recipes from whiskey brand Clyde May’s and some associated mixologists:

Clyde’s Winter Fizz by Almond NYC

• 1.5 oz Clyde May’s
• .5 oz Cynar
• 1 oz Cardamom syrup
• .75 oz Lime Juice
• .5 oz Egg White

Combine all ingredients. Shake and serve in a tall glass with no ice. Garnish with freshly grated nutmeg and a brandied cherry on a skewer.

Alabama Whiskey Cider

• 1.5 oz Clyde May’s
• 3 oz Apple Cider
• 1 orange, sliced
• Allspice, cinnamon, nutmeg to taste

Combine apple cider, sliced orange, and the spices in a medium pot. Gently simmer over medium-low heat for 10 minutes. Pour into mugs and add in Clyde May’s Whiskey. Stir well and serve warm. 

  Clyde Mays Hot Toddy by The General

• 2 oz clyde Mays
• 1 oz Gingerbread shrub
• 1 earl grey tea bag
• Hot water

Add all ingredients into mug. Add hot water and steep 2 mins. Take out tea bag and discard. Squeeze one lemon wedge and garnish with cinnamon stick. 

Alabama Buck by Huckleberry Bar 

• 1.5oz Clyde May’s
• .50oz Sweet Vermouth
• 2oz Fresh Pressed Apple Juice
• Dashes of Cinnamon
• Splash of Ginger Beer

Stir all ingredients except ginger beer. Strain over ice and top with ginger beer. Garnish with a cinnamon stick and orange coin.

Alabama Burton Flip by NAHA

• 2oz. Clyde May’s Whiskey
• .5oz. grade A quality maple syrup
• .5oz. apple cider syrup
• .25oz. lemon juice
• 1 whole egg

Combine all ingredients except whiskey for dry shake until all ingredients are fully incorporated and egg has begun to froth. Add ice and whiskey, shake vigorously ten seconds. Double strain into old fashioned glass. Garnish with freshly ground nutmeg.

Apple of Clyde’s Eye by Buffalo Club

• 2oz Clyde May’s
• 1 Puréed Granny Smith Apples
• 1/4oz Cinnamon Simple Syrup

Combine all ingredients.  Stir and serve in an Old Fashioned glass with an apple slice garnish.

Maygic: The Gathering by Southpaw 

• 1 oz Clyde May’s
• 1 oz Comsier Rouge
• 1 oz Rhuby Rhubarb Cherry Liqueur

Combine all ingredients.  Stir and strain into an Old Fashioned glass with an orange twist. 

Far East Trilogy by Pistola

• 2 oz Clyde May’s Whiskey
• .5 oz Coconut Masala Chai tea
• .5 oz infused bonded apple brandy
• Dash of toasted pecan bitters
• Dash of Angostura bitters
• 1 bar spoon of Grade A maple syrup

Combine all ingredients in a mixing glass, gently stir and pour over ice. Garnish with dried apple and brandied cherry.

For Bonnie, Love Clyde by Thirsty Crow

• 1.5 oz Clyde May’s Whiskey
• .75 oz St. Germain
• 1 sugar cube
• 1 pear
• 1 lemon
• Splash of soda water

Muddle 1 pear slice, 1 large lemon wedge, and 1 sugar cube. Add a splash of soda water to dissolve the sugar. Add St. Germain and Clyde May’s. Shake with ice and strain into a chilled old fashioned glass. Lemon twist, then discard. Garnish with submerged pear wheel and sage leaf.

Orchard Old Fashioned by Sportsman’s Club

• 2 oz. Clyde May’s Whiskey
• .25 oz. Coffee Demerara
• 1/8 oz. Apricot Liqueur
• .5 oz. Oloroso sherry
• Dash Angostura Bitters

Add all ingredients to a double old fashioned glass with ice and stir to combine. Top with fresh ice and garnish with an orange peel.

Shady Lane by Huckleberry Bar

• 1oz Clyde May’s
• 1oz el Buho Mezcal
• .5oz gran Classico
• .5oz fernet vallet
• .5oz IPA cumin reduction
• 2 dashes orange bitters
• Dropped BBQ bitters

Combine all ingredients. Stir and serve in a Nick and Nora glass. Garnish with a lemon twist.

Clyde’s Mule Kick by L&W Oyster

• 1.5oz Clyde May’s
• .50oz Chipotle Infused Averna
• .75oz Lemon Juice
• .75oz Espresso Syrup

Combine all ingredients. Shake and serve over ice in a tall Collins glass. Top with a splash of ginger beer and garnish with an orange wedge.

• Here are 7 recipes from whiskey brand Wyoming Whiskey and some associated mixologists (WW in the ingredients below):

Brittany Fells, The Rose —”Haleakala” 

• 2 oz. WW
• .75 oz cinzano sweet vermouth
• .5 oz vanilla syrup
• 1.5 oz. fresh pineapple juice
• .5 oz lemon juice

Shake and pour over ice into a hollowed out pineapple 

Jennifer Drew, Front St. Tavern — “The Bootlegger’s Blush”

• 1 3/4 oz. WW
• 1/4 oz. fresh squeezed lemon
• 1/2 oz. Campari
• 1 1/2 oz. Cointreau
• 4 dash Orange bitters

Garnish with orange peel and mint leaf

Sam Miller, The Q Roadhouse & Brewing Co.—”The Sundance Kid”

• 2 oz. WW
• .5 oz. Yarrow Simple Syrup
• .5 oz. water
• 2 dash Fee Brothers Old Fashion Bitters
• 1 sage leaf

Muddle sage, bitters and a lemon twist, pour over ice, garnish with orange twist and WW soaked cherries 

Laura Keeler, The Rose—”Little Horse thief” 

• 1 1/5 oz. WW
• Barspoon Maple Syrup
• 1/2 oz. Drambuie
• 1/4 oz. float Laphroaig
• 15 mint leaves for garnish

Muddle mint leaves and maple syrup lightly, add all ingredients and crushed ice and swizzle until frost forms on the julep tin, place mint and float the Laphroaig on top of the ice 

Michele Prevost, Juniper Bar + Market + Bistro—”The Pronghorn” 

• 1.75 oz. WW
• .5 oz. Benedictine
• .5 oz. Amaretto di Sabrossa
• .25 oz. Orange Juice
• .25 oz. Bon Mamman Apricot Preserves

Shake and double strain all ingredients, serve in a coupe glass, garnish with orange peel 

Meagan Schmoll, The Rose—”Long Kiss Goodnight” 

• 1.5 oz. WW
• .5 oz. Yellow Chartreuse
• .25 oz. Kummel
• .25 oz. Galliano Ristretto
• 2 dash Bitter Cranberry

Stir, strain into a Cognac glass and Garnish with Rosemary sprig with Galliano Ristretto soaked cranberry on stem

Griffin Murphy, Front St. Tavern—”Jim Bridger”

• 2 oz. WW,
• .5 oz. Dolm Rouge Sweet Vermouth
• 3 dash Peychaud Bitters
• splash of Pine infused simple syrup, cedar smoke

Pine infused simple syrup equal parts chopped douglas fir needles, brown sugar and water. Fill a large jar with wood smoke, pour all ingredients into a shaker with ice, strain ingredients into smoke jar , swirl in jar and then pour into rocks glass over a whiskey sphere 

• Here are 2 recipes from whiskey brand Tullamore D.E.W. and its West Coast brand ambassador Jane Maher:

Tullamore DEW Apple & Cinnamon Punch

When you’ve got lots of thirsty relatives on their way this is a delicious and easy punch that can be put together ahead of time.  It makes for an excellent welcome cocktail or can pair with your favorite apple, pumpkin or spiced dessert.  “Warms the heart & soothes the soul!”

• 1 part Tullamore D.E.W. Original
• 2.5 parts cloudy apple juice
• 2 dashes of bitters
• 2-4 cinnamon sticks

Build ingredients in large punch bowl. Add 2-4 cinnamon sticks to taste, depending on the size of the punch bowl. Stir & allow ingredients to blend. Serve in glass, over ice with an apple slice garnish & cinnamon stick (optional).

The O’Sherry

This is a beautiful yet simple cocktail which will pair wonderfully with a Pecan Pie dessert over the thanksgiving.  Personally, I am thankful for Tullamore DEW’s nod to sherry here as it always reminds me of my late Grandmother who would indulge in a single tipple of sherry on special occasions. She was a wise woman, attributing the odd drink to maintaining her health, her sanity & her wicked sense of humor!

• 5 parts Tullamore DEW Original
• 1 part Sweet Vermouth
• ¾ part Pedro Ximénez Sherry
• 2 dashes of chocolate bitters

Add all ingredients to a mixing glass, fill with ice & stir until chilled.  Strain into a coupe glass, express lemon oils & add garnish.