12 Days of Cocktails

December 2025

BY TANYA MARKOFF

ILLUSTRATED BY ALEXANDRINE BOUAULT

The holidays are about traditions: the tastes, smells, sights, sounds, and activities that remind us of holidays past (and that are often passed down from generation to generation). There’s a certain magic in revisiting the past by recreating these moments in the present with our own personal twist: building on them, making them our own, and sharing them anew with our friends and family. 

Traditions are the reason I always come back to classic cocktails at the holidays—tested and approved by thousands of bartenders and their guests around the world for a century or more.  So, for this holiday season, I’ve taken twelve classics and given them a special holiday twist, via homemade infused syrups and liqueurs (really easy, I promise!), select ingredient substitutions, and a tailored selection of spirits and liqueurs to bring out our favorite holiday flavors.

We’ll ski through a snow-laden Alpine forest with a Sapinette gimlet, stir a roasted, nutty Old Fashioned that Tchaikovsky, himself, would be proud of, and shake up a festive martini inspired by a famous pre-war French piano prodigy-turned-theater actress and movie star. A sensory delight, a trip back in time, and a colorful, cross-cultural excursion, I hope you’ll find the perfect drink for every occasion, from sipping in a leather armchair listening to a crackling fireplace to hosting a swanky dinner party with friends and family, and all the festive moments in between.

Cheers!

1. Christmas on the Boulevard 

The Boulevardier, the namesake cocktail of this magazine, is itself originally a riff on a Negroni, using bourbon in place of gin. Here, we’re giving it a subtle holiday twist by infusing the Campari with cocoa nibs, and using Punt et Mes vermouth, whose notes of orange, herbs, caramel, and sweet baking spices provide more of a Christmas-y feel than standard sweet vermouth. 

What are cocoa nibs you say? Crushed pieces of cacao beans that have gone through the fermenting, drying and roasting process, intensifying their cocoa flavor. To infuse the Campari, just drop a tablespoon of cocoa nibs in about 250 ml of Campari and let them sit for 2 to 3 hours, then strain them off.

Diverging a bit from the original equal parts recipe, I prefer this 2-1-1 version, as it balances the bitterness of the Campari and the sweetness of the vermouth. Feel free to sub rye whisky for the bourbon to up the spice another notch and further cut the sweetness.

Ingredients:

  • 1.5 oz Bourbon (or rye)

  • ¾ oz cocoa nib infused Campari 

  • ¾ oz Punt e Mes vermouth

  • Orange peel for garnish

Instructions:

Mix all ingredients in a mixing glass with ice, about 15 to 20 seconds.

Strain into a short glass over a large ice cube.

Cut a piece of orange peel, express oils over the drink, then use as garnish. 

2. Vieux Carré

The Vieux Carré (Old Square in French) is, of course, a classic cocktail in its own right, invented in New Orleans in the late 1930’s, but it could also be considered a riff on the classic Manhattan cocktail. Instead of all whisky, the Vieux Carré uses a split “base,” integrating the aromatic dried fruit and vanilla notes of Cognac, complemented by a touch of herbal, honey, and sweet spice complexity thanks to the addition of Benedictine (a little goes a long way!) To the original Angostura Bitters we add 2 dashes of Peychaud’s Aromatic Bitters, and voilà, a Vieux Carré: perfection in a glass and the ideal, spirit-forward yet elegant sipper to enjoy while nibbling on that charcuterie board or some blue cheese toasts while waiting for your holiday roast to come out of the oven. 

Ingredients:

  • 1 oz Rye 

  • 1 oz Cognac

  • 1 oz Sweet Vermouth 

  • ½ oz Benedictine

  • 2 dashes Angostura Bitters

  • 2 dashes Peychaud’s Aromatic Bitters

  • Lemon peel and/or sour cherry for garnish

Instructions:

Chill a Nick & Nora glass (or coupe) by placing it in the freezer or filling it with ice.

Mix all ingredients in a mixing glass with ice for about 15 – 20 seconds, then strain into chilled glass (dumping the ice first if you were using that to chill the glass).

Express lemon peel over drink & rim of glass, then use as garnish, or garnish with a sour cherry (or both!).

3. Scotsman in Normandy 

If you love a good whisky sour, this one's for you! The smokiness of the peated scotch is oh-so-cozy by the fireplace with the honey, spice, candied citrus notes from the Benedictine, a brandy-based liqueur inspired by a 16th century elixir of 27 herbs and spices created by Benedictine monks in Normandy. The creamy frothiness of the egg white and the grated nutmeg on top are a nod to eggnog, but balanced by the fresh lemon juice. This is still a “sour” after all. Indulgent yet refreshing, enjoy as an apéritif with some roasted almonds.

Ingredients:

  • 1 oz peated scotch whisky 

  • 1 oz blended scotch whisky 

  • ¾ oz Benedictine 

  • ¾ oz fresh lemon juice

  • ½ oz egg white (about half an egg white)

  • Fresh nutmeg for garnish

Instructions: 

Chill a coupe in the freezer or fill with ice.

Mix all ingredients except the nutmeg in a shaker.

Shake for a few seconds without ice, then add ice and shake for another 10 seconds.

Double strain (shaker strainer poured through a small, fine mesh strainer) into empty chilled glass.

Grate fresh nutmeg over top.

4. Deauville Sidecar Royale

Based on the classic Sidecar cocktail, made popular at Harry’s Bar during World War I, with the name said to come from the motorcycle sidecar the army captain used to arrive at the bar to imbibe his favorite drink, this version adds Calvados, an apple brandy from Normandy, to the Cognac. Rather than triple sec or Cointreau, we’ve used a cognac-based dry Curaçao from Maison Ferrand, but Grand Marnier works beautifully too, either option adding additional richness and oaky vanilla notes from the Cognac base. In place of simple syrup, we’re using a homemade cinnamon-infused syrup.

Ingredients:

  • 1 ¼ oz Cognac 

  • ¾ oz Calvados 

  • 1 oz dry Curaçao (Maison Ferrand or Grand Marnier)

  • ½ oz fresh lemon juice

  • ½ oz semi-rich cinnamon infused simple syrup 

    Homemade cinnamon syrup: dissolve ¾ cup raw sugar with ½ cup water. Add 4 cinnamon sticks, cover and simmer over low heat for 5 minutes. Remove the pan from the heat. Keep covered, and allow the syrup to cool and steep for at least 1 hour. For more flavor, let it stand for up to 6 hours.

  • Apple slices for garnish

Instructions: 

Chill a coupe in the freezer or fill with ice.

Mix all ingredients in a shaker. Shake for 10 to 15 seconds with ice.

Double strain (shaker strainer poured through a small, fine mesh strainer) into empty chilled glass.

Garnish with an apple slice fan.

5. Yuletide in California

Margaritas are a year-round staple in southern California where we have more agaves than pine trees. This cranberry-ginger version of the classic cocktail is an ode to my hometown of San Diego! While a typical margarita uses an unaged blanco tequila, here we’re using a reposado tequila (aged between 2 months and one year in oak barrels), lending subtle woody and vanilla notes. The curaçao (orange liqueur) is less sweet than traditional triple sec or Cointreau, and brings additional complexity and a richer mouthfeel with hints of vanilla from the cognac . The addition of fresh, tart cranberry juice (a good quality one, not a from-concentrate juice “cocktail”) and the ginger syrup adds a punchy holiday twist.

Ingredients:

  • 1 ¾ oz Tequila reposado 

  • ½ oz dry Curaçao (Maison Ferrand or Grand Marnier)

  • ½ oz cranberry juice 

  • ⅓ oz fresh lime juice 

  • ⅓ oz ginger syrup 

    Peel a roughly 4-inch piece of fresh ginger and cut into small slices. In a small pot over medium heat, combine 1 cup sugar and ¾ cup water, stirring until fully dissolved, then add ginger, bringing the syrup to a light boil. Cover, reduce heat, and simmer over low heat for about 15 minutes. Remove from heat and allow to cool and steep for an hour or two. Strain ginger and use a funnel to store in a small bottle. 

  • Candied ginger and fresh cranberries for garnish

Instructions: 

Mix all ingredients in a shaker. Shake for 10 to 15 seconds with ice.

Double strain (shaker strainer poured through a small, fine mesh strainer) into a short (rocks) glass.

Garnish with candied ginger and two cranberries on a skewer.

6. Noble Fir

This riff on a gimlet showcases Sapinette, a fir tree liqueur produced in the French Alps. It’s that magical, fresh pine smell, reminiscent of trips to the Christmas tree lot or an inspiring afternoon walk in the forest. Our favorite is bottled by the brother-sister duo, Romain and Sarah Gauthier at La Distillerie des Aravis, where they skillfully carry on family tradition. Made by macerating buds and young fir tree shoots in a neutral spirit and then lightly sweetening, Sapinette has a naturally amber-green hue and a fragrant, woody nose. Combined with the botanical and citrus notes of your favorite London dry gin, fresh lime juice, and a touch of rich demerara syrup, this winter wonderland in a glass is excellent as both an aperitif or a palate cleanser at the end of a meal.

Ingredients:

  • 2 oz London Dry Gin 

  • ¾ oz Sapinette 

  • ¾ oz fresh lime juice

  • ½ oz rich demerara syrup (2 parts raw sugar to 1 part water)

  • Slice of lime and sprig of rosemary for garnish

Instructions: 

Mix all ingredients in a shaker. Shake for 10 to 15 seconds with ice.

Double strain (shaker strainer poured through a small, fine mesh strainer) into a Nick & Nora glass (or a coupe if you don’t have one).

Garnish with a slice of lime and sprig of rosemary.

7. Arnaud Martini

There’s something quintessentially Christmas about Crème de Cassis, a deeply fragrant blackcurrant liqueur from the Burgundy region of France, better known for its role in the Kir. Crème de Cassis is the star of our next cocktail: the Arnaud Martini, also known as "Parisian Nights". Named after a multi-hyphenate French star from the early 1900s, this wintery twist on the classic Martini brings the drama of the theater straight to your evening. Crème de Cassis de Dijon is a protected appellation of Crème de Cassis (mustard is not the only star student from Dijon!) with strict rules for the type of berry used, maceration concentration, and terroir. My favorite is Maison Briottet, a family-run operation for six generations. 

This richer take on the martini uses Dolin white vermouth, a delicately sweetened cousin to the dry vermouth used in the classic recipe, with notes of chamomile, citrus peel, Alpine herbs, and a touch of vanilla. The intense dark fruit of the cassis and earthy botanicals of the gin and vermouth are brightened by the lemon peel oils and garnish, making this three-ingredient, perfectly balanced gem a velvety, elegant option for your festive fêtes.

Ingredients:

  • 1 ½ oz London Dry Gin 

  • ¾ oz Dolin Blanc Vermouth

  • ¾ oz Crème de Cassis de Dijon

  • Lemon peel for oils & garnish

Instructions: 

Chill a Nick & Nora glass (or coupe) by placing it in the freezer or filling it with ice.

Mix all ingredients in a mixing glass with ice for about 15 to 20 seconds, then strain into chilled glass (dumping ice first if you were using that to chill the glass).

Cut and express lemon peel over drink & rim of glass, then trim into a parallelogram, fold , and pierce with a pick and use as garnish.

8. Caribbean Caroler

This Caribbean take on a classic daiquiri (no, we’re not talking about the blended, syrupy strawberry concoctions your parents ordered at your local Mexican restaurant) will transport you to an 18th century island at the center of the colonial spice trade. For this holiday version of the Royal Bermuda Yacht Club Daiquiri, we use an aged Jamaican rum, famous for its bold character, instead of a typical light rum. Simple syrup is replaced by two spice liqueurs: Falernum and Allspice Dram (also known as Pimento Dram). Falernum, a rum-based liqueur from the island of Barbados, with its lime peel, almond, ginger, and brown sugar undertones, combines beautifully with Allspice Dram, a Jamaican rum-based liqueur with brining warm baking spices—cinnamon, nutmeg, and cloves.

A touch of Maison Ferrand Dry Curaçao or Grand Marnier softens the spices and the brightness of lime juice keeps this version well rooted in its classic, daiquiri roots. 

Ingredients:

  • 2 oz Jamaican rum 

  • ½ oz Falernum 

  • ½ oz Allspice Dram

  • ⅓ oz Dry Curaçao 

  • ¾ fresh lime juice 

  • Dehydrated lime and cinnamon stick for garnish

Instructions: 

Mix all ingredients in a shaker. Shake for 10 to 15 seconds with ice.

Double strain (shaker strainer poured through a small, fine mesh strainer) into a rocks glass over ice.

Garnish with a dehydrated lime wheel and cinnamon stick.

9. Noël 75

Said to be first invented Harry MacElhone at Harry’s Bar in Paris around 1922, the early form of the French 75 cocktail included not only gin, but also Calvados, absinthe, and grenadine, and was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.

The now-classic version dating to 1927 is a much easier drinking recipe with just the gin, champagne, lemon juice, and simple syrup. Though the sparkling classic is fairly festive as-is, this holiday twist uses a homemade rosemary infused simple syrup in place of a basic simple syrup. The rosemary sprig and cranberry garnish give it a distinctively wintery look to get your guests in a very merry mood!

Ingredients:

  • 2 oz well chilled, dry Champagne or sparkling wine (Crémant de Bourgogne)

  • 1 oz Gin

  • ½ oz fresh lemon juice

  • ½ oz rosemary infused semi-rich simple syrup

    Homemade rosemary syrup: in a small pot over medium heat, combine ¾ cup raw sugar and ½ cup water, stirring until fully dissolved, then add the rosemary from 1 or two sprigs (removed from stem). Cover and simmer over low heat for about 10 minutes. Remove from heat and allow to cool and steep for 6 hours or overnight. Strain rosemary and use a funnel to store in a small bottle. 

  • Fresh cranberries & rosemary sprig for garnish

Instructions:

Shake gin, lemon, and rosemary syrup in a shaker with ice.

Pour champagne flute halfway full with Champagne or brut sparkling wine.

Then, carefully pour other ingredients into the flutes with the champagne.

Garnish with a rosemary sprig and a cranberry.

10. Old Nutcracker

Part of the beauty of classic cocktails is their adaptability and you would be hard pressed to find a classic cocktail with more variations than the Old Fashioned. In the cocktail’s original form, it’s a magnificently simple combination of rye or bourbon with a sugar cube, a dash of water, and angostura bitters. 

Around the holidays in my house growing up, there was always a basket of fresh nuts sitting on the kitchen counter. For my chéri, it was a box of gold foil-wrapped Ferrero Rochers. Nuts are a fall crop, after all, so it’s easy to understand why nutcrackers became popular Christmas gifts in 18th and 19th century Europe, and the likes of Nat King Cole, Bing Crosby, and Frank Sinatra sing to us about roasting chestnuts over an open fire. To channel all the nuttiness of the holidays, we’ve swapped the sugar for hazelnut liqueur, as well as a touch of coffee liqueur for depth and balance. The aromatic angostura bitters, which would overpower the delicate hazelnut flavors, are replaced with walnut bitters. 

For the hazelnut liqueur, Frangelico, a toasted hazelnut liqueur from the Italian Alps with its roasty brightness and subtle hints of cocoa and vanilla, is widely available and does the job quite well. For the coffee liqueur, we’ve used FAIR Café Liqueur, a local French liqueur produced in the Cognac region. It’s based on a neutral quinoa spirit, giving it a naturally nutty backbone with a bold, authentic coffee flavor (thanks to a three-week infusion with 100% arabica beans) and is much, much less sweet than syrupy Kahlua.

Ingredients:

• 2 oz Bourbon (90 – 100 proof, such as Eagle Rare)

• ¾ oz Hazelnut Liqueur (Frangelico or other)

• ⅓ oz FAIR Café Liqueur

• 3 dashes Walnut Bitters

• Ferrero Rocher for garnish, if desired

Instructions:

Mix all ingredients in a mixing glass with ice for about 10 seconds, then strain into a rocks glass over a large ice cube. 

If feeling indulgent, garnish with an unwrapped Ferrero Rocher on a cocktail pick.

11. Grandma Got Runover by a Reindeer

When you think “classic cocktail,” eggnog is probably not the first thing that comes to mind, but eggnog is not only a rich drink, it also has a rich history. The Modern Bartender’s Guide in 1878 already listed many variants and more primitive versions of it based on beer and eggs date back to the 13th century. In Europe, beer was eventually replaced by sherry (fortified wine from Spain). By the time the drink reached America, colonists replaced sherry with what they had on hand: rum, whiskey, and brandy.

For this complex, globetrotter holiday version, we’ve gone all out with both a Jamaican and Demerara (Guyanese) rum for their earthy, baking spice character, an Oloroso sherry that brings notes of roasted nuts and dried figs and raisins, Allspice Dram, for those warm cinnamon, nutmeg, and clove flavors that add another layer of complexity to the sweetness of the demerara syrup.

Ingredients (serves 2 or 3):

• 2 oz aged Jamaican Rum

• 1 oz Demerara Rum

• 1.5 oz Oloroso Sherry

• ¾ oz Allspice Dram

• ½ oz Demerara Syrup (or cinnamon syrup if you prefer)

• 2 oz light whipping cream, or 1 oz heavy cream + 1 oz milk

• 1 whole egg

• Nutmeg and cinnamon stick for garnish

Instructions:

Shake all ingredients (except nutmeg) in a shaker for 10 seconds, then add ice.

Shake for another 10 – 12 seconds.

Double strain into 2 or 3 glasses and top with nutmeg (freshly grated if possible) and a cinnamon stick if you have one handy.

Enjoy with a gingersnap cookie and watch out for stray reindeer… this one is indulgent but deceiving!

12. Café Champs-Elysées

One might think the Irish have the monopoly on spiked caffeinated beverages based on the popularity of Irish coffees on drink menus worldwide, but at least in December, this festive French version will get you in the holiday mood, combining the dried fruit and vanilla notes of Cognac with the bitter orange notes of Grand Marnier (or Maison Ferrand Dry Curaçao) and the bitter chocolate sweetness of Crème de Cacao. Set out one of these for Père Noël along with your Christmas cookies to help him finish his rounds of gift-dropping on Christmas eve…he won’t be disappointed!

Ingredients (serves 2 or 3):

• ¾ oz Cognac

• 1 oz Grand Marnier or Maison Ferrand Dry Curaçao

• ½ oz Crème de Cacao

• 2–3 oz hot espresso coffee

• Lightly whipped heavy cream

• Garnish with grated chocolate and/or nutmeg

Instructions:

Shake cream in a shaker (no ice).

Pour Cognac, Grand Marnier, and Crème de Cacao into a glass. Add coffee. Top with cream to fill the glass.

Top with grated dark chocolate and/or grated nutmeg.

P.S. To revive the Battle of Puebla, try replacing the Cognac with Anejo Tequila and the nutmeg with cinnamon!

Alcohol abuse is dangerous for health, consume in moderation.

L'abus d'alcool est dangereux pour la santé, à consommer avec modération.