Toasting by an Open Fire: Cocktails to Make For Your Next Holiday Party

1 scoop vanilla ice cream
2 oz. Jim Beam Bourbon Whiskey
1 oz. DeKuyper Pucker Sour Apple Schnapps Liqueur
4 oz. apple cider
1 dash ground cinnamon

Add ice cream to a double rocks glass. Combine whiskey, liqueur, apple cider and cinnamon in an ice-filled shaker. Shake and strain into prepared glass.

1 1/2 oz. Basil Hayden’s Bourbon Whiskey
3/4 oz. lemon juice
1/2 oz. blackberry liqueur
5 basil leaves

Combine whiskey, lemon juice, liqueur and four basil leaves in a cocktail shaker filled with ice. Shake and strain into coupe glass. Garnish with basil leaf.

1 1/2 oz. Bird Dog Black Cherry Flavored Whiskey
4 oz. cola
1 maraschino cherry

Add whiskey to a double rocks glass filled with ice. Top with cola and garnish with cherry.

3 oz. Somrus Chai Cream Liqueur
1 oz. sweet tea vodka
1 cinnamon stick
1 dash ground cinnamon

Add liqueur and vodka to an ice-filled shaker. Shake and strain into a martini glass. Garnish with cinnamon stick and sprinkle of cinnamon.

1 tbsp. powdered sugar
1 1/2 oz. Grey Goose Vodka
3/4 oz. Patrón Citrónge Orange Liqueur
1 1/2 oz. pomegranate juice
1 rosemary sprig

Rim a coupette glass with powdered sugar. Add Grey Goose Vodka, Patrón Citrónge Orange Liqueur, and pomegranate juice to a cocktail shaker filled with ice. Shake and strain into coupette glass. Garnish with rosemary.

1 oz. DeKuyper Peachtree Schnapps Liqueur
2 oz. Jim Beam Bourbon Whiskey
2 oz. orange juice
1 maraschino cherry
1 orange slice

Combine liqueur, whiskey and juice in a highball glass with ice and stir. Garnish with a cherry and orange slice.