Elevate Your Holiday Parties with These Toast-Worthy Cocktail Recipes from The Pros

Whether you’re hosting a holiday get-together this season or just want to cozy up on the couch in front of a roaring fireplace sipping on something tasty, today’s Home Entertaining Guide shares toast-worthy cocktail recipes from the pros (including celebrity chefs, famed mixologists, restaurateurs, and bartending experts).

From a Gingerbread Coquito to a Holiday Blanco Sangria, discover outstanding cocktail recipes that are bursting with flavor, yet surprisingly simple to whip up. Plus, learn hosting tips to help elevate your holiday parties, while keeping stress at bay.

Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine, celebrated as a chef, restaurateur, entrepreneur, television personality, cookbook author, brand ambassador, and philanthropist. As the visionary leader behind Richard Sandoval Hospitality, he’s known for his innovative approach that fuses Latin ingredients with modern techniques, Sandoval has crafted award-winning flavors across 60 locations on four continents. A Culinary Institute of America graduate, his accolades include Mexico’s “National Toque d’Oro,” Bon Appetit’s “Restaurateur of the Year,” Cordon d’Or’s “Restaurateur of the Year,” and recognition as one of Inc. Magazine’s 10 Most Inspiring Business Leaders. He is also a James Beard Semi-Finalist for “Outstanding Restaurateur” and holds an Honorary Doctorate for Culinary Arts from Johnson & Wales University. Credited with elevating Latin American dining worldwide and introducing Latin cuisine to markets like the UAE, Qatar, and Serbia, Sandoval’s work regularly features in outlets such as The New York Times and People. To help you savor the flavors of the season, here’s his recipe for Holiday Blanco Sangria.

Holiday Blanco Sangria by Chef Richard Sandoval

Ingredients:

• 1 bottle (25 oz) white wine
• 1 bottle (25 oz) of sparkling white grape juice or sparkling
• Apple cider 3/4 cup cranberries, whole
• 1/3 cup cranberries, halved
• 1/2 cup seedless green grapes, halved
• 2 Granny Smith apples, cored and chopped
• 2-3 rosemary sprigs
• Club soda, to top off drinks
• Garnish: Toasted Coconut, Frozen Grapes, Cranberries, Rosemary

Instructions:

1. Add all ingredients to a large pitcher and stir to combine.
2. Cover and refrigerate 4 hours or more.
3. Top with club soda & garnish.
4. Serve in wine glass.

As a master mixologist, Tiffanie Barriere is considered to be the “bartender’s bartender”, an influencer, and a spirits educator with a passion for hospitality. She has been awarded some of the beverage industry’s highest honors, however, you probably recognize her from Netflix’s “Drink Masters” and “High on the Hog”. The Bar Smarts and Bar 5 graduate is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South – the “Best Airport Bar in the World.” She is a member of the Tales of the Cocktail Visionary Award Winner, Philanthropy & Development Board member, Food and Wine Game Changer 2024, and a member of the Atlanta chapter of Les Dames d’Escoffier. Known as “The Drinking Coach”, Tiffanie has graced the demonstration stages of prestigious food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Berlin BCB, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie’s cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Road Soda by Kara Newman, and Jubilee, by Toni Tipton Martin. Tiffanie also helped modernize the cocktails in Juke Joints, Jazz Clubs and Juice, by Toni Tipton Martin as well.

She says, “I associate the holidays with traditional music and drinks and my creamy punch, inspired by the Coquito, allows any day to feel like a holiday due to the spiciness and balance.”

Tis’ the Reason Coquito by Tiffanie Barriere

Ingredients: 

• 12 Large Eggs
• 1 lb Sugar
• 1 tsp Fresh Nutmeg
• ¼ tsp Salt
• 14 oz Coconut Cream (try my homemade)
• 14 oz Condensed Milk
• 8 oz Don Q Oak Barrel Spiced Rum
• 8 oz Don Q Gold Rum
• 2 oz Green Chartreuse
• 2 oz Rich Vanilla Syrup

Instructions: 

1. Crack eggs inside of the bowl and add sugar. Beat eggs with sugar until sugar dissolves.
2. Pour crème slowly while whisking to prevent curdling. Add rum and chartreuse and stir until the liquid turns light brown.
3. Do not cover the bowl and chill in the refrigerator for no less than 3 hours.
4. In a separate bowl whisk 2 egg whites until whipped into a meringue and set aside and chilled for service.
5. Serve in your favorite glass using a ladle.
6. Garnish with 1 bar spoon of merengue and nutmeg.

Chef Tolu Eros, affectionately known as “The Billionaire Chef,” is a culinary innovator and ambassador for modern West African cuisine. As the founder of ILÉ, a Nigerian fine dining pop-up in Los Angeles, he has redefined the dining experience by blending storytelling, culture, and artistry into his menus. Tolu has been featured on CHASE Sapphire’s “Taste of Africa” commercial alongside Michael B Jordan, won the Trailblazer award, been seen in PBS’s “Rebel Kitchen” and is Infatuations’ Top Dishes of 2023. Most recently he took his West African concept on the road with his “Taste of Culture” culinary tour, where he brought the vibrant flavors and traditions of his homeland to cities across the U.S., captivating diners with his immersive approach while collaborating with top chefs across the U.S. His work has been featured in prominent media outlets, such as Forbes, Los Angeles Times, Eater, Essence, Entrepreneur, and more.

To inspire you to infuse vibrant colors, textures, and flavors into your holiday gatherings, he says, “For a festive touch, create a small keepsake for your guests. So they leave with something memorable. Sometimes I will fill reusable tea bags with dried hibiscus, ginger, and lemongrass, offering them as a take-home tea set inspired by the dining experience. This gives them a piece of the dining experience or holiday event to take home with them! I love to use a festive table runner, decorative napkin rings, and personalized name tags. You can dress up the table as much as you want. I also try and set the mood with Christmas lights and candles for a warm, cozy ambiance. And don’t forget the music! A holiday playlist featuring Mariah Carey and other Christmas classics will elevate the atmosphere immediately.

Zobo Mimosa by Chef Tolu Eros

Ingredients:
For the Zobo Concentrate:

• 2 cups dried hibiscus flowers (zobo leaves)
• 6 cups water
• 1-inch piece of ginger, peeled and sliced
• 1 cinnamon stick
• 2 cloves
• 1 star anise (optional)
• 1 orange, peeled (use the peel and juice separately)
• 1 cup pineapple juice (optional for added sweetness)
• Honey, agave syrup, or sugar (to taste)

For the Mimosa:

• 1 bottle of Prosecco, Champagne, or sparkling wine (chilled)
• Fresh orange juice (optional for balance)
• Orange slices, mint leaves, or edible flowers (for garnish)

Instructions:
Make the Zobo Concentrate:

1. Rinse the hibiscus leaves thoroughly.
2. In a large pot, combine the hibiscus, water, ginger, cinnamon, cloves, star anise, and orange peel.
3. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
4. Add pineapple juice (optional) and sweetener to taste. Simmer for another 5 minutes.
5. Strain the mixture through a fine mesh sieve and let it cool completely.

Assemble the Mimosa:

1. Fill a champagne flute halfway with chilled zobo concentrate.
2. Top with sparkling wine or Champagne.
3. If desired, add a splash of fresh orange juice for balance.

Garnish & Serve:

1. Garnish with a thin orange slice, a sprig of mint, or an edible flower for a festive touch.

Pro Tip: You can make the zobo concentrate a few days ahead and keep it refrigerated. This makes entertaining seamless and keeps the flavors even more concentrated.