Holiday Party Drinks

 December 5, 2013
Posted by jenn

Are you throwing a Holiday Party? Or attending a Holiday Potluck? Perhaps you would like to share some festive cocktails appropriate for the season! Below we’ve gathered 3 of our favorite recipes for Holiday Cocktails. There’s traditional Eggnog, Mulled Wine to put you in the holiday mood, and Spiced Rum for that special holiday spirit!


Makes 1 quart. Serves 4-6eggnog


  • 4 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 2 whole cloves
  • Pinch of cinnamon
  • 1 cup cream
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
  • *4 egg whites (optional)

1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.


Mulled Wine

Serves 8Mulled-Wine

Prep time: 20 min.


  • 4 cups apple cider
  • 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 1 orange, zested and juiced
  • 4 whole cloves
  • 3 star anise
  • 4 oranges, peeled, for garnish

1. Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan.

2. Bring to a boil and simmer over low heat for 10 minutes.

3. Pour into mugs, add an orange peel to each and serve.


When the Leaves Fall

Makes 1 drink

Adapted from Tommy Quimby of Clock Bar in the Westin St. Francis, San Francisco.When the leaves fall


  • 1 1/2 ounces Montecristo spiced rum
  • 3/4 ounce maple walnut syrup (see Note below)
  • 3/4 ounce fresh-squeezed orange juice
  • 3/4 ounce egg white
  • Orange peel, for garnish

1. Combine all the ingredients, except the orange peel, in a cocktail shaker and shake (without ice) to emulsify the egg white.

2. Add ice and shake again.

3. Fine-strain the drink into a cocktail glass and add the garnish.

Note: To make the Syrup:

1. combine 1 1/2 cups dark corn syrup, 1 cup maple syrup, 1/2 cup water, 1/2 cup sugar and 2 cups crushed walnuts in a sauce pan.

2. Bring to a boil, turn off heat and let cool.

3. Strain out solids through a cheese cloth.

(can be stored in the refrigerator for up to 1 week)