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How to Add Holiday Flavor to Your Cocktail Menu

event-speaker

Nov 29, 2018

Kate Kennedy

Nov 29, 2018

How to Add Holiday Flavor to Your Cocktail Menu

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Restaurants are not all about the kitchen anymore. A thriving bar program can up the ante of any venue and can prove to be just as profitable as food service. Yet, a cocktail menu that feels stagnant to your guests can do the opposite, bringing down your venue’s reputation.

We totally understand that switching up the entire menu is not only time consuming, it also may not be the best move. There are staples on every menu that guests want to see time and time again and those should stay put for the long run. But sprucing up your list with some innovative newbies can be just what the doctor ordered, and what better time to start than the holiday season?

We asked several of our customers who regularly switch up their cocktail menus to give us their favorite holiday season cocktail recipe. Try adding one of these to your menu or use them as inspiration.

Davio’s Mistletoe Martini

Ingredients:

  • 1 1/2 ounces Grey Goose vodka
  • 3/4 ounce cherry brandy
  • Juice of 1 lime

Preparation: Rim a Martini glass with sugar. Fill cocktail shaker halfway with ice and pour in ingredients. Shake until chilled and strain the mixture into the glass. Garnish with a sprig of rosemary and two raspberries.

Eastern Standard’s Anatolia Café

Ingredients:

  • 1 ounce Pierre Ferrand 1840 cognac
  • 1 ounce Luxardo cherry liqueur
  • ¼ ounce cinnamon syrup

Preparation: Add all ingredients to glass. Top with coffee and whipped cream, and sprinkle with powdered cinnamon.

Dutch & Doc’s On the Boulevard

Ingredients:

  • 2 ounces Knob Creek rye whiskey
  • 1 ounce Vermouth
  • Dash Bitters di Torino
  • Cucumber garnish

Description: Boozy, rich, and red, this cocktail brings warmth and cheer to your holiday drinking regimen.

Looking for more tips on holiday event planning?
Check out the latest on Tripleseat features, marketing, trends, and more to get you through the holiday season on our blog.