While the holidays certainly look different this year, our desire to have some fun and celebrate with those we love most remains the same. So how can we maintain that party feeling without actually being all together?
With everyone finding more creative ways to be together without actually being together, you could all virtually stream live events such as an online rave, DJ performance, or concert, watch the Times Square Ball Drop, or simply plan an online games and cocktails event – all from your own homes!
Whatever you choose, you will need some signature drinks to ring in 2021 – and what better way to decide than by using our trusty astrological signs to make sure everyone feels fabulous?
If you don’t already know, ask everyone, “What’s your zodiac sign?” Then send them one of these specially tailored holiday drink recipes to perfectly capture their character. How many people get a drink designed exclusively for them? These are sure to be a hit. Our handy cocktail guide lists the ingredients everyone will need and give you recipes for these delicious beverages.
If you’re not able to mix these festive cocktails for your friends and family in person, why not plan a little ahead this year and still make a toast for 2021 together? Share these recipes with your pals and plan to virtually clink those glasses at midnight!
1 1/4 oz. cognac5 oz. hot black coffeecinnamon stick1/2 lemonSugar
Directions:
Rim a coffee mug by rubbing lemon juice over the rim, then stamp and twist it down in a saucer of sugar.Simmer the coffee with the zest from half a lemon, the cinnamon stick and sugar to taste in a saucepan.Pour the cognac into a soup ladle and ignite it, then add it to the coffee and put out the flame.Strain the mix into a cup and serve.
3 cups lemonade10 tsp. unflavored gelatin2 tbsp. sweetened condensed milk1 cup whipped cream-flavored vodkaGreen food coloring9×9-inch square panEdible glitter (optional)Directions:
Pour lemonade into a medium-sized saucepan. Sprinkle gelatin on top, let sit for a minute to bloom, then whisk to combine.Place a saucepan on medium to high heat and bring lemonade to a simmer (do not boil).Remove from heat and add condensed milk, then whisk to combine.Add vodka. Separate lemonade and vodka gelatin evenly into 3 cups (about 1-1/4 cup each).Starting with the lightest color green, add a small drop of green food coloring into one bowl.Add two or more drops to the next bowl, making it a slightly darker shade green.Add 3-4 drops of green food coloring to the last bowl, making it the darkest color green.Spray your pan, then wipe clean, leaving only a slight residue.Add lightest green gelatin mixture, put in fridge 15 mins or until slightly sticky but not totally firm.Repeat the last step with 1/2 cup of the medium shade of green gelatin.Repeat the last step with 1/2 cup of the darkest shade of green gelatin.Repeat these steps until there’s no more gelatin mixture. Put back in the fridge for 2 hours or until completely set and firm.When completely firm, run a butter knife along the edges of the pan, then run hot water carefully along the bottom of the pan with your hand to secure the gelatin.When you feel it release, flip it over onto a cutting board and slice it into squares. Top with whipped cream and edible glitter. Refrigerate until serving.
For the BBQ Water:
1 (19 oz.) bottle barbecue sauce (Jack Daniel’s Honey Smokehouse)19 oz. hot water (about 2 1/3 cups)For the Cocktail:
1 1/2 oz. bourbon whiskey1 oz. honey whiskey liqueur (Evan Williams Honey Reserve)1 oz. BBQ water1/4 whole orange (juiced)Garnish: 1 (12-ounce) bottle hefeweizen beer (Shiner)Directions:
Make the BBQ Water:
In a mixing bowl, combine barbecue sauce with an equal part of steaming hot water.Whisk until fully incorporated.Let sit to cool, or refrigerate.Make the Cocktail:
One of the most surprising parts of this cocktail is how the beer is treated. Unlike most beer mixed drinks, we are only using the foam as a garnish to top off the drink. In a cocktail shaker filled with ice, pour the liquors and BBQ Water. Squeeze the orange juice into the shaker as well.
Shake vigorously (be sure to do it in the shaker and not the bottle).Strain into a cocktail glass.Pour a quarter of a bottle of beer into a cocktail shaker.Shake until foamy.Spoon the beer foam on top of the cocktail to garnish.
Place cranberries, agave, and clementines into a large pitcher.Pour white wine and mix well.Place in the fridge for at least 4 hours (preferably overnight).When ready to serve, pour in glasses and top off with some club soda.Garnish with fruit and rosemary.
1.5 oz. rye whiskey1/2 oz. rosemary simple syrup (1 cup sugar, 1 cup water)1/2 oz. lemon juiceSparkling apple sodabittersA sprig of rosemary and slice of apple for garnishDirections:
First, make the Rosemary Simple Syrup.Add sugar and water to a saucepan and bring to a boil.Once sugar is dissolved, remove from the heat and add 3 sprigs of fresh rosemary.Once it has cooled, strain the simple syrup and place it in a lid tight container.Keep any extra refrigerated.In a cocktail glass, stir together whiskey, simple syrup, and lemon juice.Add a scoop of ice. Top with sparkling apple soda, then dash with bitters.Garnish with rosemary and apple slice.
1 cup granulated sugar1 1/2 cups water4 cups orange juice1 (46 oz.) can pineapple juice1 (10 oz.) jar maraschino cherries and the juice2-liter bottle ginger aleDirections:
Place sugar and water in a saucepan. Bring to a boil, stirring very frequently, to dissolve sugar. Set this sugar syrup aside to cool.In a large pitcher or bowl, combine cooled sugar syrup, orange juice, pineapple juice, cherries, and cherry juiceStir until well mixed, refrigerate until ready to serveWhen ready to serve, add ginger ale to the juice mixture to taste
3/4 oz. kiwifruit juice (no pulp)1 slice of kiwifruit1/4 lime10 mint leaves1/4 oz. lime juice1/2 oz. agave or simple syrup1/2 oz. creme de menthe1 1/2 oz. butterfly pea infused vodkaCrushed ice and crushed magic iceDirections:
Add the kiwifruit juice, mint leaves, kiwi fruit, lime quarter, and sugar syrup in a julep cup. Muddle until the mint leaves are crushed.Add creme de menthe and crushed ice to fill the glass. Pour the lime juice over the ice, followed by the butterfly pea infused vodka.Top with crushed color-changing magic ice and serve. Let your guests stir the drink to see the color change.
1 oz. crème de menthe1 oz. white crème de cacao2 oz. heavy creamIceSpecial equipment: Cocktail shaker, Coupe glassDirections:
Shake: Place the ingredients into a cocktail shaker filled with ice and shake well for about 10 seconds.Strain: Strain the cocktail into a chilled coupe or martini glass. Serve immediately.
1 1/5 oz. vodka3/4 oz. lavender honey syrup2 oz. sparkling water2 drops Butterfly Pea Tea Extract3/4 oz. fresh lemon juiceDirections:
In a highball glass, add vodka, syrup, sparkling water, and Butterfly Pea Tea Extract.Slowly add fresh lemon juice and watch the color change!
1 marshmallow1 tbsp. graham cracker crumbs1 oz. vodka2 oz. 2% milk1 tbsp. chocolate syrupice2 oz. Bailey’sDirections:
Place your marshmallow in a small pan over medium heat, and toast until browned (1-2 min).Rim a lowball glass w/chocolate sauce, dip immediately in graham cracker crumbs.Fill your cocktail shaker with ice, toss in the vodka, and Bailey’s and shake vigorously (the longer the better. It should be FREEZING cold and well agitated).Place 2-3 ice cubes in your glass, pour liquor mixture overtop, fill the rest of the glass with milk, top with toasted marshmallow and enjoy!
1 oz. vodka1 oz. rum1 oz. blue curacao1/2 oz. ChambordDirections:
Pour the vodka, rum, and blue curacao into a cocktail shaker filled with ice.Strain into a highball glass filled with fresh ice.Slowly pour the Chambord over the back of a bar spoon, so it floats on top.
1/2 oz. Fresh lime juice1/2 oz. orange juiceDon’s Gardenia mix (see below)Demerara rum1 1/2 oz. gold Cuban or Puerto Rican rumDash of Angostura bitters4 oz. crushed iceDon’s Gardenia Mix: Using a spatula or an electric kitchen mixer, cream 1 oz. of honey with 1 oz. of softened, unsalted butter; add 1 tsp. of cinnamon syrup, 1/2 tsp. of vanilla syrup and 1/2 tsp. of allspice liqueur. Refrigerate the remainder for up to 1 week.Directions:
Add all ingredients to an electric blenderBlend for 20 secondsStrain through a fine-mesh wire sieve into a Pearl Diver glass, pressing gently on solids to express all liquid (discard solids)Add ice to fill. Garnish with a geranium leaf
We hope you’re inspired by these carefully curated choices for your next holiday event! What is your favorite holiday drink? Which one of these holiday drink recipes do you want to try first? Share your pictures and stories with the community on our Facebook and Instagram pages!
This article was originally published November 13th, 2018, and has been updated for astrological accuracy.