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Whether it’s an over-the-top winter warmer or some fancy fizz served up in a flute, great drinks are an important part of any family feast or holiday cocktail party.

You don’t need a master’s in mixology to serve up show-stopping cocktails. With a few key ingredients and these handy tips, it’s actually pretty easy to whip up impressive and indulgent libations for every occasion. Whether you’re hosting a big crowd or a more intimate celebration, stir up some fun and start some new traditions with the help of these fresh takes on festive cocktails.

Mistletoe Martini

Martini glasses filled with frosty Panache Mistletoe Wish Ice Cream, vodka and milk, plus grated chocolate on top.

This updated grasshopper is even tastier than the original, thanks to the addition of a cool new ice cream flavour.

To make 1 serving: In a blender on high speed, blend together ¼ cup (60 mL) Panache Mistletoe Wish Ice Cream, 1½ oz (45 mL) vodka, 1 oz (30 mL) 2% milk and 3 ice cubes until smooth. Pour into a chilled martini glass; using a microplane grater, grate chocolate shavings on top, then garnish with a big sprig of fresh mint.

Zero-proof it: Turn this drink into a non-alcoholic treat by swapping out the vodka for chilled mint tea instead.

French 57

Sparkling martini in gold-rimmed glasses, with a cherry and rosemary garnish in the glass.

This drink has all the elegance of a classic champagne cocktail but with slightly less alcohol, thanks to the use of delicious fizzy Italian soda instead of sparkling wine.

To make 1 serving: Chill a champagne flute and all liquid ingredients in the fridge for several hours before making the drink. When you’re ready to make the cocktail, pour 1½ oz (45 mL) gin and ¾ oz (22 mL) lime juice into the flute. Top with 4 oz (120 mL) Panache Sicilian Lemonade and 1 oz (30 mL) Panache Ginger Beer. Drop a dark cherry into the flute and garnish with a sprig of rosemary.

Zero-proof it: Skip the gin and use 2½ oz (75 mL) ginger beer instead for a “mocktail.”

The Ro-cocoa

A glass mug filled with spiked hot chocolate with dark rum and salted caramel, topped with whipped cream.

This over-the-top spiked hot chocolate combines rich dark rum with salted caramel chocolate to achieve new levels of decadence.

To make 1 drink: To make whipped cream, whisk together 4 oz (120 mL) whipping cream, 1 tsp (5 mL) granulated sugar and ¼ tsp (1 mL) vanilla until frothy and thick but not stiff; set aside. Make 5 oz (150 mL) Compliments Salted Caramel Hot Chocolate according to package instructions and add to glass mug. Stir in 1½ oz (45 mL) dark rum; spoon whipped cream on top. Garnish with pinch freshly grated nutmeg.

Zero-proof it: Use chai tea in place of dark rum for an alcohol-free version.

Stay safe. Please respect and follow all public health guidelines when celebrating the season.

For more holiday inspiration