Liven Up Your Holiday Party With 3 Unique Cocktails

Well, Santa’s big day is fast approaching, so that means we’re deep into Holiday Party Season. You might have already had yours. Or perhaps its coming up this weekend. Heck, maybe you’re waiting until next weekend to cover the “in between Christmas and New Years” dead zone that threatens to actually leave you spending a Saturday night that isn’t filled with candy canes and nog of some kind.

A nog free Saturday in December? Oh the horrors!

Anyhow, at KegWorks we’re all about making Holiday Party Season as nog-filled and delightful as possible. To that end, here are three cocktail suggestions to make things as festive and fun as the North Pole itself.

1. Santa’s Hat (via Jeanne Benedict at

Santa's Hat


3 tablespoons powdered sugar
1 Teaspoon water
1/4 Cup sweetened, flaked coconut
3 ounces red cranberry juice
1 ounce Malibu Rum
1/2 ounces grenadine
1 candy cane


1. Mix together powdered sugar and water until smooth.
2. Fold a paper towel into a 4-inch square and lay it on a saucer.
3. Spread the powdered sugar mixture on top of the towel on the saucer.
4. Spread coconut in a shallow layer on another saucer.
5. Dip the rim of a Martini glass in the sugar mixture on the towel until the rim is coated.
6. Dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
7. Add the cranberry juice, Malibu rum and grenadine into a cocktail shaker with ice.
8. Shake and strain into a prepared Martini glass and serve.
9. Garnish with a candy cane. Break off the top hook of the candy cane if desired.

2. Martha Stewart’s Eggnog (via



12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg


1. In a very large bowl, beat egg yolks until thick and pale yellow.
2. Gradually add sugar to yolks.
3. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
4. Just before serving, beat egg whites until stiff. Fold into mixture.
5. Whip remaining 1/2 quart heavy cream until stiff, and fold in.
6. Sprinkle with nutmeg.

3. Gingerbread Martini (via

Gingerbread Martini


Ginger liqueur
Crushed gingersnaps
2 tablespoons ginger liqueur
2 tablespoons vanilla-citrus liqueur
1 1/2 tablespoons coffee-flavored rum
1 tablespoon honey
2 teaspoons whipping cream
1 cup ice cubes
Garnish: partially split vanilla bean brushed with liqueur and rolled in sugar (optional)


1. Store glasses in freezer up to 2 days.
2. Dip glass rims in ginger liqueur and crushed gingersnaps.
3. Stir together 2 Tbsp. ginger liqueur, vanilla-citrus liqueur, coffee-flavored rum, honey, and whipping cream in a cocktail shaker.
4. Add ice cubes; cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).
5. Strain into a chilled martini glass.
6. Garnish, if desired.

No Comments

Be the first to leave a comment.

Leave a Reply

Your name is required.
Comment field is required.