cócteles para las fiestas

The best bars in the world propose their cocktails for the holidays

The following bars are among the best in the world with renowned bartenders, proposing their best cocktails for the holidays.

Via Robb Report

These bars from around the world have recipes to propose the best cocktails for the holidays. From England to Singapore, find in this list the cocktails you can recreate at home to please everyone this season.

Photos: The Connaught / Giada Paoloni / Don Q. Rum


5 cocktails for the holidays

Negroni Code

Bar: Connaught Bar, England

Bartenders: Agostin Perrone and Giorgio Bargiani


20 ml Connaught Bar Gin (or other gin)

20 ml of bitters

20 ml sweet vermouth

20 ml of aromatic water*.

1 drop of balsamic vinegar

Orange peel for garnish

Stir all ingredients with ice; pour into a rocks glass over a large ice cube (preferably). Garnish with an orange peel.

*For the aromatic water: Add 1.25 teaspoons (5 g) cocoa nibs, 1.5 tablespoons (20 g) orange peel and 2 tablespoons (25 g) raisins to 2 c. (500 ml) hot water. (500 ml) of hot water. Let it infuse for one hour and then strain into a bottle. Keep refrigerated.


Santa’s Rum Nog

Bar: Atlas Bar, Singapore


15 ml Vedrenne Sirop d’Orgeat

30 ml cream

10 ml of Pedro Ximénez sherry

15 ml Cointreau

45 ml of Diplomático Reserva (or other dark rum)

1 dash of Angostura bitters

1 dash of Montenegro bitters

Egg white


Pour all ingredients into a cocktail shaker with ice; shake vigorously. Strain into a rocks glass over a large ice cube (preferred). Top with freshly grated nutmeg.


Cidre d’Orange

Bar: Little Red Door, Paris


750 ml Pommeau de Normandie (30&40 Double Jus brand recommended)

Zest and juice of four mandarin oranges

250 ml nut milk (preferably hazelnut)

250 ml of vodka

Peel the mandarins and squeeze out the pulp. Gently heat the nut milk. Add all the ingredients, making sure the milk is still warm, to a 2-liter container. Seal and leave in a cool place for 24-72 hours. Strain through a cheesecloth or coffee filter before serving.

Note: Once bottled, the punch will keep for at least 1 month refrigerated.


Tiramisu Eggnog

Bar: Dante, New York


100 ml Seven Tails XO brandy

25 ml of amaretto

25 ml vin santo

75 ml of espresso

90 ml mascarpone

100 ml spice syrup

1.5 whole eggs

1 egg yolk

Valrhona chocolate for decoration

Add all ingredients to a tin and shake vigorously. Pour into a festive glass and garnish with freshly grated Valrhona chocolate.


All Spruced Up

Bar: Thunderbolt, Los Angeles


60 ml Wild Turkey 101 Bourbon

15 ml spruce tip syrup*.

2 dashes Angostura bitters

1 grapefruit zest

Add bourbon, syrup and bitters to a glass filled with ice. Gently add ice to the glass, filling it 3/4 full. Stir the drink for about 15 seconds. Place a large grapefruit peel over the drink, pith side up, and squeeze it so the oils drip into the drink. Discard the peel.

* For the spruce tip syrup: Add 1 c. water, 1 c. granulated sugar and 0.25 c. fresh or frozen spruce tips to a saucepan and bring to a simmer. Remove from the heat as soon as it comes to a simmer, stir to incorporate the sugar and let cool for 20 minutes. Strain out the solids and bottle; store in the refrigerator.



Bar: La Factoria, Puerto Rico


180 ml Don Q Cristal

120 ml Don Q Reserva 7 Años

420 ml sweetened condensed milk

360 ml evaporated milk

250 ml coconut cream

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1.5 tsp. ground nutmeg

Mix all the ingredients well (it is suggested to use a blender). Pour into an empty bottle and refrigerate for at least two hours before serving. Shake well and serve chilled in a small glass. Sprinkle with ground cinnamon.


Ready to enjoy these delicious holiday cocktails?

Don’t drink and drive. Enjoy responsibly.


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