Exclusive: Five Holiday Cocktails For Decisively Getting Your Merry & Bright On

As the holiday season commenced in 2020, a second wave COVID crisis pretty much put the halt on any reasonable hopes of comfort and/or joy. A year on, and just when we thought things would be so much merrier and brighter, this insidious something called Omicron is threatening to wreak havoc with our plans once again.

Whatever is to come of it, we nevertheless strongly recommend accessing those deepest reserves of jolly, and spending your December getting out and celebrating at each and every one of your most favored tippling destinations – since they need your seasonal patronage more than they ever have before. But do consider saving a few nights for entertaining at home – another cherished mediarati activity that was eviscerated by the pandemic – in order to show off those surely now elevated epicurean skills learned during so many months of restaurant-free lockdowns.

And as our special present to you (btw, we’d be happy to print this story out and stick it in your stocking, if you just ask nicely), we asked our friends at Abasolo Ancestral Corn Whiskey, Teremana Tequila, Coconut Cartel Rum, Absolut Elyx, and the super chic new Superfrico Italian restaurant at Vegas’ Cosmopolitan hotel to let us in on the magic behind the mixology of their most festive-forward cocktails. Hardly surprisingly, they came back with everything from an espresso martini meant to be sipped in place of your morning coffee, and a culturally aware egg nog with a Mexican soul.

The good people at Elyx even winkingly attempt transport us to the Swedish Riviera, at a time when the temperature there is actually about 27 degrees Fahrenheit.

So deck those halls, trim those trees, dust off that bar cart – and help us make some merry in a glass!

Five Cocktails For Your Seasonal Tippling

Ponche de Maíz (pictured above)

Created by Abasolo Ancestral Corn Whisky


15 oz Abasolo Ancestral Corn Whisky

1.5 liters filtered water

2 apples, roughly chopped

2 pears, roughly chopped

10 tejocote stone fruit, roughly chopped

4 guava, roughly chopped

2 mandarins, roughly chopped

2 pieces of tamarind, roughly chopped

1 cup dried hibiscus

2 cinnamon sticks

6 cloves

1 star anise

2 piloncillo brown sugar cones

¼ piece of vanilla bean

Glassware: Punch Bowl 

Method: Roughly chop all fruit and combine dry ingredients in water over medium-low heat for 60 minutes. Cool, strain and pour into a punch bowl. Serve 1.5 oz of Abasolo with 5 oz of punch and don’t forget to stir. 

Not the Buttons

Available at Superfrico, created by Leo Robitschek


1 ½ oz Oloroso Sherry

¾ oz Bourbon

½ oz Lemon juice

½ oz John D. Taylor’s Falernum

2 Dashes of orange bitters (1:1 ratio of Regans and Angostura orange)

¼ oz Spicy ginger syrup (1:1 ratio of fresh ginger juice and Demerara sugar)

½ oz Honey syrup (2:1 ratio of honey to filtered water)

Glassware: Double Rock Glass

Garnish: On serving platter, Gingerbread man, gumdrops and icing bag 

Method: In a cocktail shaker, combine bourbon, sherry, falernum, lemon juice, bitters and both syrups. Shake and strain into a double rocks glass. Serve on a platter with Gingerbread man, gumdrops and an icing bag.

Mana Eggnog

Created by Teremana Tequila


1 oz Teremana Reposado

1 oz Oloroso Sherry

¾  oz Heavy Cream

1 Whole Egg

½ oz Simple Syrup

Pinch of salt/cinnamon/chili powder mixture

Glassware: Coupe or mug

Garnish: Grated nutmeg

Method: Put all ingredients into a shark and shake with ice. Strain into a coupe or mug, and garnish with grated nutmeg.

Cartel Carajillo

Created by Coconut Cartel


1 ½ oz Coconut Cartel

1 cup of Espresso

½ oz Simple Syrup

Glassware: Coupe 

Garnish: Lemon wedge

Method: In a shaker combine espresso, syrup and rum. Shake vigorously for 20-30 seconds. Strain over fresh ice, garnish with a lemon wedge.

Swedish Riviera

Created by Absolut Elyx


1 ½ oz Absolut Elyx

1 ½ oz Coconut Water

¾ oz Lemon juice

¾ oz Honey

1 ½ oz Prosecco

Glass: Copper Balloon Cup

Garnish: Cinnamon and orange slices

Method: Build the ingredients over cubed ice, top with prosecco and stir gently to combine. Garnish with cinnamon and orange slices.



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