The holidays can be tough and while therapy helps, a good drink does too. While drinking alone is still fine by us, we’ve compiled fun cocktails that will make you look like the pro bartender you were born to be.

Spiked White Hot Chocolate with Woodbridge by Robert Mondavi Cabernet Sauvignon Caramel Sauce

Cabernet Caramel Ingredients:

• 1 bottle Woodbridge by Robert Mondavi Cabernet Sauvignon

• 1 cup sugar

• 2 Tbsp. water

 White-Hot Chocolate Ingredients:

• 5 cups whole milk

• 1 tsp. vanilla

• 1 ½ cups good quality white chocolate chips

• 6-8 Tbsp. dark rum

• 1 cup whipped cream, unsweetened

Method:

Reduce the red wine: In a medium pot, reduce the Woodbridge Cabernet Sauvignon over medium heat until there is ¾ cup total liquid, 15-20 minutes. Keep warm.

Make the Cabernet caramel: In a medium saucepan, combine the sugar and water and cook over medium heat for 6-8 minutes or until an amber-colored caramel forms. Remove the pan from the heat and carefully stir in the reduced wine. Return to the stove and simmer 3-5 additional minutes to allow the flavors to meld together. Keep warm.

Make the hot chocolate:  In a large, heavy-bottomed pot, heat about 2 cups of the milk and the vanilla over low heat. Place the chocolate chips in a heatproof bowl that fits on top of the pot to create a makeshift double boiler. Gently melt the chocolate in the bowl above the milk, stirring with a rubber spatula. When melted, remove from the heat and heat the remaining milk in the pot until it simmers. Gently whisk the warm, melted chocolate into the milk.  Add the rum to taste, if using…

Serve the drink: Spoon some Cabernet caramel into the bottom of four large mugs or 6 smaller cups. Pour in the hot white chocolate mix. Top with whipped cream and drizzle with additional Cabernet caramel. Have kids at the party? Simply omit the rum and the caramel and dust with a little cinnamon instead!

Cocoa Caliente (Serves 4)

Created by Cecelia Steffensen and Pamela Wiznitzer and available at the Henry at the Life Hotel in NYC

Ingredients

• 4.5 oz Patrón Silver (use the 2018 Limited Edition Patrón Silver Tequila 1 Liter bottle)

• 500 grams Heavy Cream (about 17 ounces*)

• 500 grams Whole Milk

• 2 Cinnamon Sticks

• 2 whole pieces Allspice

• 0.5 grams Cardamom

• 5 grams Cornstarch

• ·200 grams Chocolate Nyangbo (about 7 ounces*)

*Note - for easy proportioning, you can use equal parts cream and milk, and use 40% as much chocolate in the recipe*

Method: Toast all the spices in a pot, then add to the milk and heavy cream and let it rest overnight. The next day, put everything in a pot add the cornstarch, bring it to a boil while continually whisking. Strain + pour the mix over the chocolate. Pour Patrón Silver in mug and top with spiced chocolate mix. Top with Patrón-infused marshmallow.

NOLET’S Silver Pink Peppercorn Rosé Spritz

Ingredients

• 12 oz. NOLET’S Silver Gin

• 24 oz. Rosé 12 oz.

• White Grape Juice 4 oz.

• Cranberry or Cherry Liqueur 3 oz.

• Pink Peppercorn Syrup*

• Club Soda to Top Off

• Sugared Fresh Cranberries

• Cranberry with Rosemary Ice Cubes

PINK PEPPERCORN SYRUP

• 1/2 c. Sugar

• 1/2 c. Water

• 2 Tbsp. Pink Peppercorns

Method: Simmer all ingredients, stirring occasionally until sugar dissolves and peppercorns begin to break down. Cool and strain into a storage container.

Method: For the cocktail, combine all ingredients except the club soda. Stir in a pitcher, then pour over ice and top with club soda. Garnish with sugared cranberries.

Speyside Cowboy by Glenfiddich

Created by Glenfiddich brand Ambassador Allan Roth

Ingredients

• 2 parts Glenfiddich 14 Year Old Bourbon Barrel Reserve

• ½ part Drambuie

• ¼ part coffee liqueur

• ¼ part demerara syrup

• 1 barspoon China China

• Egg white or chickpea water

• Coffee beans, to garnish

Method: Combine all ingredients except for the coffee beans in a shaker and shake to incorporate the egg white. Add ice and shake again. Pour into a coupe. Garnish with coffee beans.

Siberian Select Boulevardier

Created by Rael Petit of The Williamsburg Hotel

Ingredients

• 1.5 oz Russell’s Reserve 10 Year Old

• 1 oz Campari

• 1 oz Cinzano 1757 Sweet Vermouth

• Absinthe

• Siberian Select caviar

• Orange peel

• Mini toast

Method: Rinse a rocks glass with absinthe and burn. In a mixing glass, pour Russell’s Reserve, Campari and Cinzano 1757. Stir until chilled and strain into rocks glass over a large ice cube. Express the orange peel over the cocktail and discard. Garnish with a mini toast topped with caviar.

Rekorderlig’s Cosy Spiced Pear Cocktail a.k.a “The Cosy”

Ingredients:

• 30ml spiced rum

• 1.5 tsp of pear puree

• 150 ml of Rekorderlig Spiced Apple Cider

• Dash of bitters

• 1 egg white

Method: Mix all of the ingredients except the cider together. Gently heat the cider and pour into the mixed ingredients. Gently stir and pour into an insulated glass. Garnish with a slice of pear.

Winter Caipirinha at bartaco Port Chester

Ingredients:

• Cachaca

• Fresh Pomegranate

• Fresh Lime Juice

• Fresh Lime

• Sugar Cubes

The Cooper & Thief Hot Toddy

Created by Elliott Clark, @apartment_bartender

Ingredients:

• ½ cup Cooper & Thief Red Wine Blend

• 1-2 cinnamon sticks

• 1-2 star anise

• Granulated Sugar

• 8-12 oz hot water

• 6 oz High West American Pairie Bourbon

• 2 oz lemon juice

Method:

For Cooper & Thief Red Wine Blend Spiced Syrup: In a sauce pan, lightly simmer wine, broken cinnamon sticks, and star anise until warm.  Add equal parts sugar and stir until dissolved.  Remove from heat and strain.

For Hot Toddy: Combine bourbon, lemon juice, and spiced syrup in a mug.  Top with hot water and stir.  Garnish with a smoke cinnamon stick and lemon wedge.

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