Holiday-inspired cocktails to try while watching the last UFC cards of 2020
It’s the last two UFC cards of 2020 and it’s time to celebrate, not just some great fights, but the end of what was one of the most difficult years in recent memory. We at FanSided like to have any excuse to try a new cocktail and we’ve wrangled up a few of our favorite holiday-inspired drinks to enjoy over the holidays and the upcoming fights.
Recuerdo Mezcal de Navidad
1.5oz Recuerdo Mezcal Joven
1.5oz Calahua (cream of coconut)
1 small slice of fresh ginger
1oz evaporated milk
Ice to taste
Directions: Add the ice, Recuerdo Mezcal, calahua, ginger, evaporated milk, and grenadine to a blender and mix until the consistency of ice cream.
Serve in an old fashioned glass, garnished with the pomegranate seeds and a sprig of mint.
2 parts Averna
1 part fresh lemon juice
0.5 part simple syrup
Directions: Serve swizzle style with crushed ice; garnish with seasonal herbs (mint, rosemary, or sage). Top with soda water
By Trevor Schneider, Reyka Vodka Ambassador
2 parts Reyka Vodka
1 part cranberry 100 percent juice
¾ part Vanilla spiced syrup (see recipe below)
Directions: Combine all the ingredients into shaker with ice. Shake, strain into martini glass & garnish with skewered cranberries.
Vanilla spiced syrup recipe: Add 1 cup sugar, 1 cup water, ¼ tsp. ground black pepper, 5 tsp. allspice, 1 cinnamon stick (2 ½”). Bring to a boil in a pot. Reduce heat, and simmer 5 minutes. Let cool completely. Fine strain and add ½ oz vanilla extract.
Apple Cider Crisp
3 Parts Spiced Apple Cider
0.5 Parts Lemon Juice
2 Parts SKYY Vodka
Apple slice and ginger stick
Directions: Add ice to glass and pour over all ingredients. Add in sliced ginger. Garnish with a cinnamon stick and apple slice.
Recuerdo Mezcal Christmas Sour
1.5oz Recuerdo Mezcal Joven
2oz Grapefruit Juice
Grapefruit twist (harvest before juicing)
.25oz lime juice
1 egg white
1oz simple syrup
4 basil leaves
3 drops of orange cardamom bitters
Directions: (Preheat the oven to 200 degrees Fahrenheit. Peel 4 large oranges with a vegetable peeler and place them on a baking sheet. Dry them in the oven for approximately an hour, stirring them every 20 minutes or so – when they’re ready they should have lost the majority of their moisture. Add them to an airtight jar with 3 cardamom pods that have been gently crushed alongside 2 cups of vodka. Allow to infuse for 2 weeks in a cool, dark place and shake once daily. Once infused you can strain out the cardamom and orange peels using a coffee filter.)
Dry shake all ingredients except for the bitters. Shake again with ice and serve in an old fashioned glass with ice. Carefully drop the bitters on top, garnish with a sprig of basil and a grapefruit twist.
Created by Josue Romero, The Garnish Guy
2 oz Apothic White
3/4 Ginger Syrup
1/2 Apricot Liqueur
3/4 Lemon Juice
Pinch of Healthy on You’s Here Comes The Yum Spice
1/2 oz Mezcal Float
Directions: Place all the ingredients, except the mezcal, into a cocktail shaker filled with ice. Shake vigorously, and strain into a rocks glass. Using a spoon float the mezcal on top of the cocktail or pour it on a tiny vessel, garnish with fresh mint.
SKYY Holiday Mimosa
0.75 Parts Simple Syrup
0.75 Parts Grapefruit juice
1.5 Parts SKYY Infusions Pineapple
Top with Sparkling Wine
Directions: Add all ingredients to the shaker except sparkling wine. Shake and strain into glass, top with sparkling to desired wash line.
Garnish with grapefruit twist or wheel.
Captain Morgan Cranberry Mule
1.5 oz. Captain Morgan Original Spiced Rum
0.5 oz. Fresh Lime Juice
2 oz. Cranberry Juice
6 oz. Ginger Ale
Rosemary Sprig and Fresh Cranberries
Directions: Combine Rum, lime juice, and cranberry juice in an ice-filled highball glass. Top with ginger ale. Garnish with rosemary and cranberries.
1.5 Patrón Reposado
.75 Rosemary simple
1 oz Pomegranate juice
1 oz Cranberry Juice
2 oz Club Soda
Directions: Combine all ingredients except soda water in a shaker with ice. Shake to chill and combine. Strain into a highball glass filled with ice and garnish with a rosemary sprig.
Sailor Jerry Hot Chocolate
1 Part Sailor Jerry Spiced Rum
1 Part Butterscotch Schnapps
1 ½ Parts Almond Milk
3 Parts Dark Hot Chocolate
Dash of Sea Salt
Directions: Heat milk and dark hot chocolate until combined smooth. Add Sailor Jerry Rum, butterscotch schnapps and sea salt and stir. Serve in a tall mug and garnish with whipped cream and a sprinkle of cinnamon.
NOLET’S Silver Holiday Gin and Soda
1.5 oz. NOLET’S Silver Gin
3 oz. Soda Water
Directions: Pour NOLET’S Silver over ice in a balloon glass then add soda water and garnish.
1 ¼ parts Sailor Jerry Savage Apple
¾ part Lemon Juice
½ part Simple Syrup
2 parts Champagne
Directions: Build all but champagne in tin and shake with ice, strain into champagne flute, top with champagne. Garnish with lemon twist.
50ml Jack Daniels
20 ml Damiana Liqueur
20 ml Pinot Noir
25 ml Cinnamon Syrup
25ml Lemon Juice
20 ml Apple Puree
20 ml Pumpkin Puree
1 Star Anise
3 Cacao Flowers
Pour all ingredients, except for the Pinot Noir, into a shaker and shake everything very well. Add the Pinot Noir. Garnish with a pinch of cinnamon powder, 1 star anise and 3 cacao flowers.
Spiced Hot Chocolate
by Jaime Salas, Milagro Tequila Brand Ambassador
1.5 Parts Milagro Anejo
3 Parts Taza Guajillo Chili Chocolate
1 Pinch Chili Powder
Directions: Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings.
Captain Morgan Hot Toddy
2 oz. Captain Morgan Original Spiced Rum
0.5 oz. Honey
6 oz. Hot Water
1 Lemon Wheel
Directions: Combine Captain Morgan, honey, and hot water in small pot and heat over stove. Pour into mug and garnish with lemon wheel.
Coastal Cranberry Punch
1 cup SKYY Infusions Coastal Cranberry, chilled
1 cup Sake, chilled
6 cups Sparkling Elderflower Water, chilled
2 cups Frozen Whole Cranberries
Rosemary Sprigs, to garnish
Directions: Make cranberry ice cubes: distribute frozen cranberries in ice cube trays and fill with water. Freeze until solid, at least 4 hours.
When ready to serve punch, combine liquid ingredients in a pitcher or punch bowl. Add cranberry ice cubes and rosemary sprigs. Serves 8.
Cafe de Managua
By Sebastien Derbomez, William Grant & Sons Brand Advocacy Manager
2 Parts Flor De Cana 7
1 ½ Parts Espresso
½ Part Salted Caramel Syrup
Top with Barista Edition oat milk (froth the milk)
Directions: Shake & Strain, pour into iced latte glass. Garnish with toasted marshmallow.