Nightclub & Bar's 12 Days of Cocktails

It is the most wonderful time of the year and Nightclub & Bar could not be more excited to share the most tasty and festive holiday cocktail and drink recipes to spice up your holiday parties and menus. Here are 12 of our favorite holiday cocktails. 

On the 1st day of Christmas my bartender gave to me:

Pear Falla
Created by Underground Nightclub Chicago

2 oz Grey Goose Pear
.25 oz Punch Fiama Falla
.25 oz Lazzaroni Amaretto
1 oz Honey Syrup (2:1 ratio)
.5 Lemon Juice
2 bar spoons of wild Blueberry Jam
or .5 oz Blueberry Juice
Top with Grapefruit Perrier

Combine all of the ingredients, except the grapefruit Perrier, in a shaker with ice. Shake vigorously, top with Grapefruit Perrier. Strain into a Pilsner glass and garnish with sage leafs and blueberries.


On the 2nd day of Christmas my bartender gave to me:

Hot Buttered Cider
Created by bartender Willy Shine

1 1/2 oz. Appleton Estate Reserve Jamaica Rum
2 to 3 oz. Unfiltered Apple Cider
1 Bar Spoon of Butter
2 Dashes of Dale DeGroff Pimento Aromatic Bitters
Cinnamon Stick and Fresh Grated Nutmeg to Garnish

In a footed tempered glass or mug, combined ingredients and steam until butter dissolves. Garnish with grated nutmeg and cinnamon stick and serve.

Hot Buttered Cider

On the 3rd day of Christmas my bartender shook for me:

Wintery Cosmo
Created by rokz

2 oz. cranberry infused spiced rum
1 oz. triple sec
1 1/2 oz. cranberry juice
1/4 oz. lime juice
Garnish: cocktail sugar rim

Infuse your favorite-spiced rum with rokz cranberry infusion. Rim a chilled glass with rokz sweet heat cocktail sugar. Combine ingredients in a cocktail shaker. Add ice and shake until well chilled, about 20 seconds. Strain over a couple of large ice cubes. This recreates the signature cocktail by adding spicy caramel tones and a touch of chili.

Wintery Cosmo

On the 4th day of Christmas my bartender gave to me:

The Candy Cane
Created by SKYY Spirits

3/4 ounce SKYY Berry Vodka
3/4 ounce peppermint schnapps
3/4 ounce white crème de cacao
1/4 ounce grenadine
Half and half
Soda water

Pour the vodka, peppermint schnapps, white creme de cacao, and grenadine into a cocktail shaker with ice. Shake well. Strain into a cocktail glass rimmed with crushed peppermint candy. Fill with half and half. Top with a splash of soda water.

The Candy Cane

On the 5th day of Christmas my bartender gave to me:

The Alternative Eggnog
Created by Campari America

1 oz. Cabo Diablo
1/2 oz. Cabo Wabo Blanco Tequila
3/4 oz. Half and Half

Combine ingredients and Garnish with a star anise and a sprinkle of nutmeg and cinnamon.

The Alternative Eggnog

On the 6th day of Christmas my bartender gave to me:

The Holly Jolly
Created by Campari America

1 1/2 oz. Midori
1 oz. Fresh Lemon Juice
1/2 oz. White Crème de Cacao

Shake all ingredients. Pour in to coupe glass or martini glass. Garnish with a halved strawberry filled with chocolate syrup.

The Holly Jolly

On the 7th day of Christmas my bartender gave to me:

Seven Layer Cookie

3/4 oz. Godiva® Liqueur
3/4 oz. Coconut rum
1/2 oz. Butterscotch Schnapps
1/2 oz. Partida Anejo Tequila
1/4 oz. Frangelico
1/2 oz. Amarula Cream®
1/2 oz. Amaretto

Garnish rim of a martini glass with crushed cookie crumbs. Shake all ingredients in a shaker with ice and strain into martini glass.

Seven Layer Cookie Cocktail

On the 8th day of Christmas my bartender gave to me:

Kahlúa Root Beer Float
Created by Kahlúa

2 parts Kahlúa
3 parts premium root beer
Vanilla ice cream optional

Build over ice. Stir and serve.

Root Beer Float Cocktail

On the 9th day of Christmas my bartender gave to me:

Chocolate Peppermint Cookie

3/4 oz. Partida Blanco Tequila
1 oz. Peppermint Schnapps
3/4 oz. Godiva® Liqueur
1-1/2 oz. Cream

Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.

Chocolate Peppermint Cookie Cocktail

On the 10th day of Christmas my bartender gave to me:

Amarula Peppermint Splash

½ oz Amarula Cream
½ oz peppermint liqueur
1 oz fresh cream
Peppermint crisp chocolate
Fresh mint

Place all ingredients in cocktail shaker filled with ice, shake and strain in to a Martini glass.

Peppermint Splash

On the 11th day of Christmas my bartender gave to me:

Tequila Mint Hot Chocolate
Created by J. Kenji Lopez-Alt of Serious Eats

1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces tequila
2 ounces peppermint schnapps
Whipped cream and mint leaf garnish

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Add tequila and peppermint schnapps. Divide into serving cups and top with whipped cream and mint.

Tequila Mint Hot Chocolate Cocktail

On the 12th day of Christmas my bartender gave to me:

Toasted Macaroon

1 oz. Coconut Milk
1-1/2 oz. Coconut rum
1/4 oz. Licor 43
1/2 oz. Partida Blanco Tequila
1/2 oz. Frangelico

Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.

Toasted Macaroon Cocktail

Check back! More festive holiday cocktails recipes to come each day!