One of the best parts of the holidays are the Instagram worthy drinks to sip and help get you through the holidays. With so much to focus on for your holiday party, it's easy to lose focus on your drinks. From martini's to drinks with gingerbread houses we've got you covered. See below 9 of the best holiday cocktails to try this holiday season.

Le Fizz

• 1.5 parts Grey Goose Vodka

• 1 parts St-Germain Elderflower Liqueur

• 0.75 part Freshly Squeezed Lime Juice

• 2 parts Soda Water

 Build all ingredients apart from soda water in a Boston glass. Top with cubed ice and shake. Fine strain into a chilled flute. Top with chilled soda water.

Do It For The Graham (Trademark Taste + Grind)

• 1.5 oz Aged Cachaça

• 0.5 oz Marie Brizard Dark Chocolate liqueur

• 1.5 oz Coconut Milk

• 5 Dashes Angostura Bitters

• Dash of Vanilla (Vodka or Extract)

Method: Shake and garnish with Golden Grahams and marshmallows.

Hot Toddy

Recipe by Jaime Salas, National Milagro Ambassador

Ingredients:

• 1 ½ Parts Milagro Añejo

• 1 Part Agave Nectar

• 4 Each Cloves

• 1 Each Cinnamon Stick

• 1 Each Whole Anise Star

• 4 Parts Boiling Water

• 1 Each Lemon Wheel

Method:

Combine agave nectar, spice and tequila in a heat-resistant snifter or mug. Add the boiling water. Squeeze the lemon, drop it in, and stir until agave nectar has melted.

Espresso Martini

• 1.5 oz Volcan de mi Tierra Cristalino

• 1 oz Mr. Black Coffee liquor

• .5 oz Ancho Reyes Roja liquor

• .25 Vanilla Bean syrup

• 1 oz cold brew

Glass: Coupe

Method: Shake ingredients together Garnish: Toasted marshmallow

Cocktail Bling

Created by Pam Wiznitzer, Creative Director of Seamstress (NYC)

• 3/4 oz Campari

• 1.5 oz SKYY Vodka

• 1 oz Lemon-infused Cinzano Bianco*

Method: Stir ingredients in mixing glass with ice and strain into a coupe glass over crushed ice. Garnish with edible gold flake and, if desired, Campari on the Rocks candy ring from Sweet Saba

* Lemon-infused Cinzano Bianco: Slice four lemons and let them steep in one bottle’s worth of vermouth overnight. Strain back into bottle and keep refrigerated.

The Mistletoe

Created by: Stephen Mazzuca (owner/GM of Mister French) and Sebastian Dean (Head Bartender of Mister French)

• 1 3/4 oz Rosemary Infused Nolet's Silver Dry Gin

• 1/4 oz Amontillado Sherry

• 1/2 oz House-made Organic Pear and Saffron Reduction

• 1/2 oz Fresh Pressed Lemon Juice 

• 3 drops of Cranberry bitters

• 17 fresh muddled cranberries

• 1/2 fresh muddled Clementine (with skin)

Served in a wine glass over crushed ice

Garnished with: Half Sphere/Ice Crown Sculpture, House-Made Candied Almonds, Rosemary Pierced Cranberry. 

Home for the Holidays

Created by Pete Canny, The Wayland and The Lost Lady

• 2 oz. Patrón Silver

• .75 oz. Lemon Juice

• .75 oz. Allspice Syrup

• .5 oz. Cocchi Americano

• 1 Egg White

• Silver Luster Dust

Method:

Add Patrón, Lemon Juice, Allspice Syrup and Cocchi Americano to shaker and shake with ice. Strain into a glass mug over ice. In separate shaker, dry shake egg white. Add Silver Luster Dust to mug and stir. Top with egg white foam, and garnish with a miniature gingerbread house.

Winter White 75

Created by Natalie Migliarini, @BeautifulBooze

• 1.5 oz. NOLET’S Silver Gin

• .5 oz. Lemon Juice

• .5 oz. Simple Sugar

• 1 oz. White Cranberry Juice

• Champagne to top

• Garnish: Rosemary and Cranberry sprig dusted with powdered sugar

Method:

• Fill shaker with NOLET’S, lemon juice, simple syrup, white cranberry juice and 1 cup of ice

• Shake hard to chill and combine ingredients

• Fine strain into coupe or flute

• Top with champagne

• Garnish with rosemary cranberry sprig

Tropic in Wonderland

Created by: Timothee Gallet (Assistant beverage manager at The Peninsula)

Available at: Salon de Ning & Chalet de Ning @ The Peninsula in NYC

Recipe:

• 2 oz. Patrón Silver

• 0.5 oz. Pineapple Juice

• 0.5 oz. Cinnamon Infused Simple Syrup

• 0.5 oz Crème de Peche

• Greek Yogurt

• Chocolate Bitters

Method: Build all ingredients into cocktail shaker over ice, shake and strain over fresh ice, garnish with dehydrated pineapple and strawberry. Garnish: Dehydrated Pineapple, Strawberry

Domaine Ste. Michelle Apple Cider Mimosa *serves 5

• ½ flute of Domaine Ste. Michelle Extra Dry Brut

• Splash of Apple Cider

• Sugared rim:

• ¼ cup of granulated sugar

• 1 tablespoon cinnamon or pumpkin spice

Method: Season rim with sugar and spice. Pour ½ of each glass with extra dry sparkling wine and fill the rest with your choice of apple cider. Top with an apple rose garnish by rolling thinly sliced apples together and pinning with a toothpick. Garnish and enjoy!