The Christmas holidays are beginning, and if you are hosting a party this year, chances are you need to whip up a signature cocktail. Here are five to try this holiday season.


  • 1

    White Chocolate Eggnog Cocktail

    By: Kimberly Sneed

    8 oz International Delight Classic Eggnog
    1 oz white chocolate liqueur
    1 oz whipped cream vodka (or preferred white vodka)
    Whipped topping (opt)
    Ground cinnamon (opt)

    Add eggnog, vodka and white chocolate liqueur and ice to cocktail shaker.
    Shake until all flavors are cool and combined.
    Pour into brandy glass, and serve immediately, topped with whipped topping and
    cinnamon sprinkle.

  • 2

    SMIRNOFF Cinna-Sugar Hot Chocolate

    By: Kimberly Sneed

    8 oz Hot Chocolate
    1 Cup Whipping Cream
    2 Tbsp SMIRNOFF Cinna-Sugar Twist Vodka
    2 Tbsp Powdered Sugar

    Prepare 8oz of your favorite hot chocolate!
    In a cold bowl, beat one cup of whipping cream until soft peaks form.
    Fold in SMIRNOFF Cinna-Sugar Twist Vodka and powdered sugar.
    Continue to mix until stiff peaks form.

  • 3

    Peppermint Martini

    By: Elizabeth Doodah


    1 1/4 oz vanilla vodka
    1 1/4 oz white creme de cacao
    3/4 oz peppermint schnapps


    shake it up, serve cold and rim with crushed peppermints
    Top hot chocolate with whipped cream as desired.

  • 4

    Poinsettia Punch


    8 (1/4-inch-thick) orange slices, from about 2 oranges, for garnish
    2/3 cup fresh or frozen cranberries, for garnish
    3 cups chilled cranberry juice
    3/4 cup chilled Cointreau
    2 (750-milliliter) bottles chilled brut sparkling wine or champagne


    This punch is not served with ice, so make sure all the ingredients and the punch
    bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl,
    fill it with ice and nestle the punch bowl inside to keep it cold.

    Place the orange slices in a single layer on a baking sheet or dish and freeze until
    solid, about 1 hour.

    Place the fresh cranberries, if using, in a single layer on another baking sheet or dish
    and freeze until solid, about 1 hour. Meanwhile, place a punch bowl in the freezer or
    refrigerator to chill.

    When ready to serve, place the cranberry juice and Cointreau in the punch bowl
    and stir to combine. Add the sparkling wine or champagne. Float the frozen orange
    slices and cranberries in the punch and serve immediately.

  • 5

    Hot Buttered Rum


    2 whole cloves
    2 whole allspice berries
    1 cinnamon stick
    1 teaspoon sugar
    2 ounces dark rum
    1 teaspoon sweet butter
    Freshly grated nutmeg


    Combine the cloves, allspice, cinnamon stick, and sugar in a punch cup or mug, and
    add boiling water to fill. Let stand for 5 minutes; then add the rum and butter, and
    dust with nutmeg.