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.

The best cocktail recipes for your holiday party

Milagro Select Sparkling Grove

• 1 1/2 parts Milagro Select Silver

• 1/2 part Fresh Lime Juice

• 1/2 part Vanilla Bean Simple Syrup

• 2 parts Sparkling Pinot Grigio

• 1 Edible Flower

Method, Pour all ingredients, except the sparkling pinot grigio, into a Boston shaker with ice. Shake vigorously and strain into a chilled cocktail coupe. Top with sparkling pinot grigio. Garnish with an edible flower. The bright agave and vanilla taste of Milagro Select Silver are enlightened in this pairing - so delicious you must try for yourself!

Xmas Espresso martini

Ingredients:

• 1 oz Mezcal

• 1 oz Kailua

• 1 oz nitro cold brew coffee

• Candy Cane Rim

Method: 

Add all ingredients to a shaker and strain into a glass. Garnish the rim with crushed candy canes.

FUJI Sparkling

Ingredients:

• Add coffee and HIRSCH to the mug

• Add sugar and creamer to taste

• Stir and garnish with whip cream

Method:

Pour and serve directly in champagne flute. Garnish with orange peel.

Coffee and HIRSCH

• 2 parts of HIRSCH

• Brown Sugar

• 6 parts of hot coffee

Method:

Add coffee and HIRSCH to the mug. Add sugar and creamer to taste. Stir and garnish with whip cream.

Holiday Punch

• 1 ½ oz GREY GOOSE® Vodka

• ½ oz Pomegranate Juice

• 1 oz Sweetened Black Tea

• 1 oz MARTINI & ROSSI® Prosecco

• + Dehydrated Lemon Wheel

Method:

Combine in a rocks glass over ice and top with prosecco. Garnish with dehydrated lemon wheel

Lava Roasted Manhattan

• 1.5 oz Zacapa No. 23

• .75 oz Spiced Cacao Vermouth*

• .25 oz Mezcal

• 1 Dash Mole Bitters

Method:

Stir all ingredients in a mixing glass. Double strain into a coupe glass. Garnish with a roasted marshmallow on a wooden skewer. 

*SPICED CACAO VERMOUTH

• 2 oz Cacao Nibs

• 12 oz Sweet Vermouth

  *SPICED CACAO VERMOUTH METHOD:

  Combine 8 ounces of Vermouth with 1 tablespoon of cacao nibs in a jar for infusion. Cap and shake the jar. Let it infuse for 1 hour at room temperature, shaking it occasionally. Strain and pour the cacao nib-infused Vermouth into a glass bottle for storage.

MATCHA MADE IN HEAVEN

• 1.5 oz Patrón Silver

• 1 oz coconut water

• .5 oz perfect purée Yuzu Luxe Sour

• .5 oz lychee purée (canned lychee in syrup blended to make a purée) 

• 5 oz ginger syrup (liber & co fiery ginger syrup)

Method:

Combine all ingredients in a shaker with ice and shake to chill and dilute. Strain into a highball glass filled with crushed ice leaving room for the matcha foam to be added on top. The matcha foam is made by whipping 1 tsp of sugar, 1 tsp of salt and 1/2 tsp of matcha together with one egg white and beating on high speed until a foam is formed. 

Campari Red Carpet 

• .75 Parts Campari

• .75 Parts 1757 Extra Dry Vermouth

• .75 Parts Bulldog Gin

• .75 Parts Fresh Lemon

• 1 large Strawberry

• 1 generous pinch of Salt & Granulated Sugar

Method:Campari Red Carpet 

Muddle or crush the strawberries with a pinch of salt and a pinch of granulated sugar. Add Campari, 1757 Extra Dry Vermouth, Bulldog Gin, and Fresh lemon juice to the tin. Add plenty of ice and shake until frosty.  Strain into a chilled cocktail coupe and garnish with a strawberry slice