6 Cocktail Recipes You Need This Holiday Season

The holiday season means your schedule is about to be packed with parties — and if you’re throwing one yourself (or have been peer pressured into helping your friend throw one), chances are you’ll need to think about booze. This year, instead of going for the requisite wine and beer, why not get creative and make a speciality cocktail that will really get everyone in the spirit?

The best news is, we did the hard work for you and created six delicious drink recipes inspired by your favorite holiday foods — from sweet-potato casserole to rugelach accompanied by Dacor’s perfectly made Cocktail Ice™. Yes, we even made honey-glazed ham work as a cocktail. Happy drinking!

Please drink responsibly.

Designed by Tristan Offit.
Honey-Glazed Ham

Ingredients
For the infused rum...
4 oz pancetta
8 oz rum

For the syrup...
3/4 cup water
1 cup honey
1 tbsp cloves

For the final cocktail...
1 1/2 oz pineapple juice
1/2 oz lemon syrup
1/2 oz orgeat
2 dashes bitters
Pineapple leaf
Pan-fried prosciutto

Instructions
For the infused rum...
1. Add pancetta to a pan and cook over low heat until you can collect 2 tablespoons of fat from the pan.
2. Add fat to 8 ounces of rum in a Mason jar and allow to reach room temperature.
3. Seal the jar and store in a cool, dry place for 6–8 hours.
4. Place the jar in the freezer for several hours until the fat separates completely from the liquid.
5. Double strain out the fat through a cheesecloth; store the rum in the fridge.

For the syrup...
1. Add water to a saucepan and bring to a boil.
2. Reduce heat to medium, gradually begin adding honey, and stir until the honey is completely incorporated.
3. Add cloves, stir, and reduce to a simmer.
4. Allow to simmer for 10-15 minutes, stirring occasionally.
5. Remove from heat, and strain out the cloves.
6. Allow liquid to cool to room temperature before using.
7. Store the remaining syrup in a glass container; use within 5–7 days.

For the final cocktail...
1. Add 1 1/2 oz infused rum, 1/2 oz infused syrup, pineapple juice, lemon syrup, orgeat, and bitters to a cocktail shaker 3/4 full of ice.
2. Shake for 15–25 seconds, then strain over crushed ice into a cocktail glass.
3. Garnish with pineapple leaf and prosciutto.
Designed by Tristan Offit.
Gingerbread

Ingredients
2 oz bourbon
1/2 oz molasses syrup
1/2 oz ginger liqueur
Gingerbread

Instructions
1. Add bourbon, molasses syrup, and ginger liqueur to a mixing glass 1/2 full of ice and stir for 15 seconds.
2. Pack a cup full of finely cracked ice, and pour the bourbon over it.
3. Stir the bourbon and ice in the cup, and wait for a frost to form.
4. Garnish with a piece of gingerbread.
Designed by Tristan Offit.
Rugelach

Ingredients
For the infused bourbon...
8 oz bourbon
5 cinnamon sticks

For the syrup...
1 cup water
1 1/2 cups loosely packed brown sugar
1 cup raisins

For the final cocktail...
2 dashes of black walnut bitters
Dacor Cocktail Ice™
Rugelach

Instructions
For the infused bourbon...
1. Add bourbon and cinnamon sticks to an airtight glass jar; seal and store in a cool, dark place for 3–5 hours.
2. Strain out the cinnamon, and continue to store the infused bourbon in an airtight container.

For the syrup...
1. Add water to a saucepan and bring to a boil.
2. Reduce heat to medium and gradually begin adding brown sugar. Stir until the sugar is completely incorporated.
3. Add raisins, stir, and reduce to a simmer.
4. Allow to simmer for 15–20 minutes, stirring occasionally.
5. Remove from heat and strain out the raisins.
6. Allow liquid to cool to room temperature before using.
7. Store the remaining syrup in a glass container; use within 5–7 days.

For final cocktail...
1. Add 2 1/2 oz infused bourbon, 3/4 oz infused syrup, and bitters to a mixing glass 3/4 full of Dacor Cocktail Ice™.
2. Stir 25–35 times and strain over ice.
3. Garnish with a piece of rugelach.
Designed by Tristan Offit.
Celery Stuffing

Ingredients
For the syrup...
1 cup water
1 cup sugar
1 bunch sage
1 bunch marjoram

For the final cocktail...
2 oz vodka
4 oz celery juice
1 tsp pickle juice
1 tsp Worcestershire sauce
1/2 tsp onion juice
1/2 tsp lemon juice
3 pinches celery salt, divided
1 pinch black pepper
Green hot sauce
Lemon slice
Mini-toast
Celery stalk

Instructions
For the syrup...
1. Add water to a saucepan and bring to a boil.
2. Reduce heat to medium and gradually begin adding sugar. Stir until the sugar is completely incorporated.
3. Reduce heat to low and then add in the sage and marjoram. Stir, keeping the heat to a low simmer.
4. Continue letting it simmer for 10 minutes, stirring occasionally.
5. Remove from heat and strain out the herbs.
6. Allow liquid to cool to room temperature before using.
7. Store the remaining syrup in a glass container; use within 5–7 days.

For the final cocktail...
1. Add 1 1/2 tsp infused syrup, celery juice, pickle juice, Worcestershire sauce, onion juice, lemon juice, 2 pinches of celery salt, black pepper, and hot sauce to a mixing glass 3/4 full of ice, and stir 25–45 times.
2. Slide a lemon slice around the rim of a tall glass and then dip the coated rim in the remaining pinch of celery salt.
3. Fill the glass with ice and pour in the previously mixed drink.
4. Garnish with toast and a celery stalk.
Designed by Tristan Offit.
Chestnuts

Ingredients
For the infused cognac...
8 boiled chestnuts
1 1/2 cups cognac

For the final cocktail...
1 oz white crème de cacao
1 oz heavy cream
Nutmeg

Instructions
For the infused cognac...
1. Add boiled chestnuts and cognac to a glass jar and store in a cool, dark place for 2–4 days.
2. Strain twice with a cheesecloth before using the cognac.
3. Store in the refrigerator; use within 2–4 days.

For the final cocktail...
1. Combine 1 oz infused cognac, crème de cacao, and cream in a cocktail shaker with ice, and shake for 15–20 seconds.
2. Strain into a cocktail glass and grate nutmeg over the top.
Designed by Tristan Offit.
Sweet-Potato Casserole

Ingredients
For the syrup...
3/4 cup water
1 cup honey
1 tbsp cloves

For the final cocktail...
1 1/2 oz sweet-potato liqueur
3/4 oz fresh squeezed and strained lemon juice
1/2 oz ginger liqueur
Egg white
Bitters
Toasted marshmallow

Instructions
For the syrup...
1. Add water to a saucepan and bring to a boil.
2. Reduce heat to medium and gradually begin adding honey. Stir until the honey is completely incorporated.
3. Add cloves, stir, and reduce to a simmer.
4. Allow to simmer for 10–15 minutes, stirring occasionally.
5. Remove from heat and strain out the cloves.
6. Allow liquid to cool to room temperature before using.
7. Store the remaining syrup in a glass container; use within 5–7 days.

For the final cocktail...
1. Add sweet-potato liqueur, 1 oz infused syrup, lemon juice, ginger liqueur, and egg white to a cocktail shaker and shake vigorously for 20–30 seconds.
2. Add ice to the shaker, then continue to shake for another 15 seconds.
3. Strain liquid into a cocktail glass and decorate the egg white foam with drops of bitters.
4. Garnish with toasted marshmallow.