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Delicious cocktail recipes to get the holiday party started

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Tis the season to be merry and what better way to get everyone into the holiday spirit than to serve up some of these delicious cocktail concoctions by DFW area mixologists.

The Cedars Social's Ball and Chain
Serves one

1 strawberry
1 oz. lemon juice
1¼ oz. pineapple syrup (recipe below)
1½ oz. Ketel One vodka
1 bar spoon allspice dram
1 pineapple spear

1. Lightly muddle strawberry in a mixing glass.
2. Add juice and syrup to the glass, followed by the vodka and allspice dram.
3. Add ice; shake vigorously.
4. Strain over ice into a highball glass.
5. Garnish with a pineapple spear and strawberry quarter.

For the pineapple syrup
1 large pineapple
Simple syrup

1. Cut pineapple into small pieces and place in a bowl.
2. Lightly crush the fruit and top with simple syrup (if homemade, one-to-one ratio of water and sugar) until covered.
3. Cover the bowl with plastic and let rest for 24 hours.
4. Strain the syrup to remove chunks.


Charlie Papaceno's Windmill’s Nuevo Anos
Serves one

1.5 oz. Ron Zacapa rum
1.5 oz. heavy cream
1 egg white
2 tbsp. apple butter
1 tsp. honey syrup
Freshly grated nutmeg, for garnish

Dry shake all the ingredients to emulsify. Add ice, then shake heavily and pour into a tall flute. Garnish with freshly grated nutmeg.


Chef Time Love's Orange Cosmo
Serves one

2 oz. Stoli Orange Vodka
1 oz. Cointreau
1 oz. Cranberry juice

Combine ingredients in shaker with ice.
Shake well and strain into martini glass.


Jim Meehan's Centurion Lounge Texas Toast
Serves one

4 oz. Champagne
1.5 oz. Texas Batch

Texas Batch
1 part Balcones True Blue
1 part Palo Cortado Sherry
½ part Grade B Maple Syrup
12 drops Miracle Mile Toasted Pecan Bitters

Stir with ice and strain into a chilled champagne glass. Garnish with a lemon twist.

Source: The Centurion Lounge

Maggiano’s Raspberry Sparkler
Serves one

1 ½ oz. Pomegranate juice
1 oz. Raspberry Vodka
3 ½ oz. Champagne
5 Raspberries

Combine pomegranate juice and raspberry vodka in chilled champagne flute and top with champagne.
Garnish with raspberries.


Ryan Valentine's Tom and Jerry Recipe
Serves one

1 heaping teaspoon of homemade Tom and Jerry Batter (see below
2 ounces Mount Gay Eclipse Rum
Hot milk

1. Build all ingredients in a coffee mug.
2. Fill with hot milk and stir.
3. Garnish with freshly-grated nutmeg and serve.

Tom and Jerry Batter
6 large eggs, separated
1/2 pound unsalted butter
1 ½ pounds powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg

1. Beat egg whites to stiff peaks, set aside in the refrigerator.
2. Beat egg yolks to bright yellow; add in vanilla, allspice and nutmeg. Set aside in the refrigerator.
3. Cream room temperature butter, then slowly add in powdered sugar.
4. Add egg yolk mixture into creamed butter and sugar mixture, beat together well, scraping the bowl as necessary.
5. Fold in part of the egg whites, then beat in the rest of the egg whites until fluffy.


Anthony Polo's Colombian Necktie
Serves one

1.5 oz. banana-infused Jameson (see recipe)
1 oz. salted toffee caramel syrup (see recipe)
Cinnamon, freshly grated
Medium roast coffee

Combine ingredients in a coffee cup in the following order: banana-infused Jameson, salted caramel toffee syrup, medium roast coffee. Top with Kahlua-cacao whipped cream (see recipe) and garnish with freshly grated cinnamon. Allow cream to mix naturally or stir into cocktail.

Banana-infused Jameson
1 bottle Jameson Irish whiskey 6 year
5 ripe bananas
2 oz. of freshly grated nutmeg

Slice bananas. Combine with nutmeg and Jameson and put into a glass container. Let it sit for a minimum of 72 hours.

Salted toffee caramel syrup
1 vanilla bean
1 cup brown sugar
1/2 cup half and half
4 tbsp. butter
1 pinch of salt

Mix brown sugar, half and half, butter and salt in saucepan over medium-low heat. Whisking gently, cook for 5 to 7 minutes until it starts to thicken. Add vanilla and cook another minute. Turn off heat, cool slightly and pour into bowl or jar. Refrigerate until cold.

Kahlua-Cacao whipped cream
1 liter heavy whipping cream
1 cup confectioners' sugar
1/4 cup Kahlua liqueur
1/4 cup Tempus Fugit cacao

Combine ingredients in a mixer and whip to proper consistency. Keep refrigerated. Or, combine ingredients in bowl and lightly whip. Pour mix into Isi Whip canister and charge. Keep canister refrigerated. (The latter is far more pleasing to the eye and ultimately is the best way to store the whipped cream.)




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