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Christmas Cocktails

The holidays are upon us and at M&R we always get requests for drink recipes to serve a crowd. Veteran M&R Manager, Marty Johnson's recipe for Swedish Glögg is a particular favorite. This spiced wine recipe has become a holiday tradition for many of us here. So, its time to break out the punch bowl and perhaps try something new- here is a collection of holiday recipes that will be sure to lift your spirits.

   Marty Johnson's Swedish Glögg   

The Recipe

    • 1 1.5 liter Red Wine
    • 1 750 ml 80° Vodka
    • 1 ½ Cups Sugar
    • 10 Cardamon Seeds, cracked
    • 25 Almonds with Skins
    • 1 Handful Raisins
    • 2 Sticks Cinnamon- 1 inch long
    • 8 Cloves

Simmer slowly 15 minutes- do not boil. Let stand overnight to blend flavors. Strain. Serve warm or room temperature.

   Caramel Eggnog  

The Recipe

    • 6 Tbls Sugar
    • 1 ½ Cups Boiling Water
    • 3 Eggs, Separated
    • 2 Tbls Sugar
    • 3 Cups Milk, Chilled
    • ¾ Cups Evaporated Milk, Chilled
    • ¼ tsp. Salt (or to taste)
    • 1 Cup Captain Morgan
Place 6 Tbls sugar in a skillet and heat, stirring frequently until an amber liquid is formed. Add the boiling water slowly and stir until the caramel dissolves; remove from heat and chill.Just before serving, beat the egg yolks until very thick and yellow. Beat the egg whites separately, gradually adding the 2 Tbls. sugar until very stiff and smooth. Combine the chilled caramel syrup with the milk, evaporated milk, and Captain Morgan. Fold the egg whites into the yolks and quickly stir in the rum mixture and salt. Serve at once- makes 5 servings.

   Bourbon Cider Punch   

The Recipe

    • 2 Cups Cider
    • 1 Cup Orange Juice
    • 2 Cups Ginger Ale
    • ¼ Cup Lemon Juice
    • 1 Cup Bourbon
Combine lemon juice and orange juice. Add cider and Bourbon. Chill. Add ginger ale and serve at once. Makes 8 servings.

   Tom & Jerry Cocktail   

The Recipe

    • 6 Egg Whites
    • 6 Egg Yolks
    • 8 Tbls Sugar
    • 1 cup dark Rum
    • 1 Cup Brandy
    • ½ tsp. cinnamon
    • ½ tsp. nutmeg
    • 3 cups boiling water
Beat the egg whites until fluffy. In a separate bowl, beat the egg yolks with the sugar. Fold in the egg whites and blend. Add the rum, brandy and the spices. Stir gradually into the 3 cups of boiling water. Serve in mugs with a dash of nutmeg on the top. Makes 6 servings.