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Celebrate the holidays with festive drink recipes including cocktails, warm winter beverages, and party favourites perfect for hosting at home.
From sparkling cocktails and coffee-forward creations to soothing hot chocolates and spiced toddies, these recipes are designed to suit every kind of celebration
The holiday season is the perfect time to slow down, gather loved ones, and celebrate over thoughtfully crafted drinks and comforting warm serves. Whether you’re hosting a cosy evening at home or planning a lively get-together, festive beverages play a key role in setting the mood.
From sparkling cocktails and coffee-forward creations to soothing hot chocolates and spiced toddies, these recipes are designed to suit every kind of celebration. Expect balanced flavours, seasonal ingredients, and simple techniques that make entertaining effortless yet memorable.
Some drinks add drama with elegant garnishes, while others focus on warmth and familiarity, ideal for winter nights. Together, these recipes offer versatility, indulgence, and creativity, making them perfect companions for holiday conversations, midnight toasts, and moments that linger long after the glass is empty.
Berry Blues By Nishant K Gaurav, Mixologist, Guppy
Ingredients
Orange juice – 30 ml
Cranberry juice – 30 ml
Sparkling wine – 120 ml
Method
Chill a flute glass well.
Pour orange juice into the glass, followed by cranberry juice.
Slowly top with sparkling wine to preserve carbonation.
Garnish with edible glitter and serve immediately.
Yuletide Carol By Harish Chhimwal, lead mixologist, The Grammar Room
Ingredients
Gin – 40 ml
Elderflower liqueur – 10 ml
Fresh lime juice – 27 ml
Lemongrass sugar syrup – 20 ml
Lavender tincture – 2 dashes
Egg white or vegan foam (optional)
Lemongrass Sugar Syrup
Ingredients
Sugar – 110 g
Water – 110 g
Lemongrass stalk – 10 g
Method
Heat sugar and water until dissolved.
Remove outer layer of lemongrass, chop, blend with syrup, then simmer gently.
Strain and cool. Refrigerate up to 1 week.
Lavender Tincture
Ingredients
Lavender tea – 6 g
Vodka – 80 ml
Method
Macerate in an airtight container for 3 weeks, shaking daily.
Store in a cool, dark place.
Cocktail Method
Reverse shake
Strain into a nude coupe glass
Garnish: Micro green leaf
God of Mischief By the lead mixologist at The Grammar Room
Ingredients
Peanut butter–infused rum – 45 ml
Coffee liqueur – 15 ml
Merlot wine – 15 ml
Maple syrup – 12 ml
Angostura bitters – 2 dashes
Peanut Butter Rum
Ingredients
Peanut butter – 100 g
Aged rum – 750 ml
Butter – 160 g
Method
Melt butter on low heat, add peanut butter and mix until smooth.
Add mixture to rum; rest at room temperature for 1 hour.
Freeze for 2 hours until fat solidifies.
Fine-strain to clarify.
Cocktail Method
Throwing technique
Glassware: Tiffin-style cocktail glass
Garnish: White chocolate shavings
Cold Brew Elixir By Rasika Tulaskar, Coffee Expert & Head of Coffee Education & Training, Something’s Brewing
Ingredients
Gin – 30 ml
Campari – 30 ml
Cold brew coffee (well chilled) – 40 ml
Red wine – 15 ml
Ice cubes
Method
Fill a mixing glass with ice.
Add all ingredients and stir gently until chilled.
Strain into a rocks glass over fresh ice.
Garnish: Rosemary sprig or orange peel twist
Creamy Pistachio Hot Chocolate By Chef Neha Deepak Shah, On behalf of American Pistachio Growers
Ingredients
Blanched pistachios – ½ cup
Milk – ½ cup
Oats – 2 tbsp
Matcha powder – 1 tsp
Sugar-free white chocolate – 30 g
Vanilla essence – ½ tsp
Whipped cream – for garnish
Dried rose petals and slivered pistachios – for garnish
Method
Blend pistachios, oats, a little milk, and matcha into a smooth paste.
Strain into a saucepan and add remaining milk.
Heat gently; add white chocolate and vanilla, stirring until smooth.
Bring to a gentle boil and remove from heat.
Serve hot with whipped cream and garnishes.
Cherry Lemon Tea By Chef Meghna Kamdar on Behalf of Chilean Cherries
Ingredients
Cherries, pitted – 200 g
Water (for blending) – ¼ cup
Water – 2 cups
Mild tea bags – 2
Cinnamon stick – 1
Rosemary stem – 1
Lemon juice – from 1 lemon
Honey or sugar – to taste
Chopped cherries – for serving
Ice cubes (optional)
Method
Blend cherries with water into a smooth pulp.
Steep tea bags in hot water until light amber; remove bags.
Add cinnamon and rosemary, bring to a gentle boil, then cool slightly.
Stir in cherry pulp, lemon juice, and sweetener.
Serve warm or chilled over ice, garnished with chopped cherries, cinnamon, and rosemary.
White Christmas Margarita By Noah Luis Barnes
Ingredients
Tequila – 45 ml
Orange liqueur – 15 ml
Coconut milk slush – 25 ml
Fresh lime juice – 15 ml
Berry compote – 1 tsp
Method
Blend all ingredients with 7–8 ice cubes until smooth.
Pour into a lowball glass or coupe.
Garnish: Rosemary sprig and festive sprinkles
Coco Nog By Harish Chhimwal
Ingredients
Bourbon – 45 ml
Coconut cream – 60 ml
Milk – 60 ml
Cashew syrup – 20 ml
Angostura bitters – 5 ml
Cinnamon stick – 1
Vanilla pod – ½
Method
Simmer all ingredients except bourbon with cinnamon and vanilla.
Remove from heat and stir in bourbon.
Garnish: Charred marshmallow
Apple Cider Hot Toddy By Nitin
Ingredients
Apple cider – 180 ml
Whiskey or bourbon – 60 ml
Honey – 1 tbsp
Fresh lemon juice – 1–2 tsp
Cinnamon stick – 1
Cloves – 2–3
Apple or lemon slice – for garnish
Method
Heat apple cider until hot but not boiling.
Pour into a heatproof mug and add whiskey, honey, and lemon juice.
Stir until honey dissolves.
Add cinnamon and cloves. Garnish and serve hot.
December 28, 2025, 14:50 IST