6 holiday cocktails to shake and stir at home

If I’m hosting a holiday party, I always try to serve a signature cocktail. It’s a fun way to get creative and doesn’t require nearly as much work as baking dozens of cookies or making an impressive centerpiece. I also like to offer a nonalcoholic option; with the growing selection of alcohol-free spirits, it’s easy to make fun drinks that don’t induce a buzz.

All of these recipes start with a bold-flavored infused syrup. Instead of heating the mixture, pulverize the aromatic ingredient with the syrup in a high-powered blender. This keeps the bright, spicy and herbal flavors of the aromatics at the forefront, even when used in small amounts in the cocktails.

Each alcoholic cocktail is paired with a booze-free drink, making it easy to offer both at your gathering.

RECIPES

These six drinks make a festive collection of cocktails and mocktails for a holiday party. The syrup recipes can be easily doubled and the cocktails can be scaled up to make four at a time. Make a big batch of punch in a pitcher and the toddies in a tea kettle. The sparklers can be scaled up to serve four in a large cocktail shaker.

Star Anise Syrup

This heavily spiced syrup works well in cocktails made with dark spirits or in hot chocolate.

• 3/4 cup granulated sugar
• 5 tablespoons water
• 4 star anise

1. Combine the sugar and water in a small saucepan. Set over medium heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Let cool to room temperature.
2. Combine the cooled syrup and star anise in a blender. Blend on medium- to medium-high speed until the star anise are fully blended into the syrup, about 1 minute. Strain through a fine-mesh strainer into an airtight storage container. Refrigerate for up to 1 month.

Makes about 2/3 cup.

Per 1-teaspoon (1/4-ounce) serving: 30 calories (percent of calories from fat, 2), trace protein, 7 grams carbohydrates, 7 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 1 milligram sodium.

Spiced Apple-Rye Punch. (Prop styling by Morgan Locke, food styling by Kate Williams / Bailey Garrot for The Atlanta Journal-Constitution.)

Spiced Apple-Rye Punch

Rye whiskey plays well with spicy and sweet star anise in this apple cider-heavy drink.

• 4 ounces fresh-pressed apple cider
• 2 ounces rye whiskey
• 1/2 ounce fresh lemon juice
• 1 teaspoon (1/4 ounce) Star Anise Syrup (see recipe)
• 2 dashes orange bitters
• 1 cup ice cubes
• 1/4 cup dry hard apple cider, plus more to top off the glass, if desired
• 1 star anise, for garnish

1. In a cocktail shaker, combine the fresh-pressed apple cider, rye, lemon juice, Star Anise Syrup and orange bitters. Add the ice cubes, cover and shake until the exterior of the shaker is very cold to the touch, 15 to 30 seconds. Strain into a rocks glass or stemless wine glass.
2. Top with the hard apple cider and garnish with the star anise. Serve immediately. Serves 1.

Per serving: 277 calories (percent of calories from fat, 2), trace protein, 23 grams carbohydrates, 19 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 7 milligrams sodium.

Spiced Apple Punch. (Prop styling by Morgan Locke, food styling by Kate Williams / Bailey Garrot for The Atlanta Journal-Constitution.)

Spiced Apple Punch

For a non-alcoholic twist on the spiced punch cocktail, increase the bitters for more complexity and swap in spicy ginger kombucha for the hard cider. Kombucha can be found near the refrigerated juice in the grocery store.

• 3 ounces fresh-pressed apple cider
• 1/2 ounce fresh lemon juice
• 1 teaspoon (1/4 ounce) Star Anise Syrup (see recipe)
• 1/4 teaspoon orange bitters
• 1 cup ice cubes
• 3 ounces ginger kombucha, plus more to top off the glass, if desired
• Star anise, for garnish

1. In a cocktail shaker, combine the fresh pressed apple cider, lemon juice, Star Anise Syrup and orange bitters. Add the ice cubes, cover and shake until the exterior of the shaker is very cold to the touch, 15 to 30 seconds.
2. Strain into a rocks glass or stemless wine glass. Top with the kombucha and garnish with the star anise. Serve immediately.

Serves 1.

Per serving: 93 calories (percent of calories from fat, 2), trace protein, 24 grams carbohydrates, 21 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 8 milligrams sodium.

Ginger-Agave Syrup

Blending raw ginger into agave syrup makes for a potent syrup that is useful in tiki drinks, mules and drizzled into sparkling water for a spicy ginger soda. Dark agave syrup can be found near the maple syrup or alternative sweeteners in the grocery store.

• 1/2 cup chopped unpeeled fresh ginger (about 70 grams)
• 1/2 cup dark agave syrup
• 1/4 cup water

1. Combine the ginger, agave and water in a blender. Blend on medium- to medium-high speed until the ginger is fully blended into the syrup, about 1 minute. Strain through a fine-mesh strainer into an airtight storage container. Refrigerate for up to 1 month.

Makes about 2/3 cup.

Per 1/2-ounce serving: 53 calories (percent of calories from fat, 2), trace protein, 13 grams carbohydrates, trace protein, 11 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 1 milligram sodium.

Mezcal Hot Toddy. (Prop styling by Morgan Locke, food styling by Kate Williams / Bailey Garrot for The Atlanta Journal-Constitution.)

Mezcal Hot Toddy

Smoky mezcal, spicy ginger syrup and fresh lime juice combine for a complex twist on a hot toddy. Feel free to tweak the below proportions to suit your taste (and the size of your mug).

• 2 ounces mezcal
• 1/2 ounce Ginger-Agave Syrup (see recipe)
• 1 cup boiling water
• 1/2 ounce fresh lime juice
• 1 lime wheel, for garnish

1. Combine the mezcal and Ginger-Agave Syrup in a heat-proof mug or hot toddy glass. Add the boiling water and stir until the syrup dissolves. Stir in the lime juice and garnish with the lime wheel. Serve immediately.

Serves 1.

Per serving: 162 calories (percent of calories from fat, 2), trace protein, 8 grams carbohydrates, 6 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 2 milligrams sodium.

Smoked Tea Toddy. (Prop styling by Morgan Locke, food styling by Kate Williams / Bailey Garrot for The Atlanta Journal-Constitution.)

Smoked Tea Toddy

Heavily smoked lapsang souchong tea lends a similar body and flavor to a hot toddy but without the alcohol. Feel free to tweak the below proportions to suit your taste (and the size of your mug).

• 2 teaspoons loose lapsang souchong tea
• 1 cup boiling water
• 1/2 ounce Ginger-Agave Syrup (see recipe)
• 1/2 ounce fresh lime juice
• 1 lime wheel, for garnish

1. Place the tea leaves in a heat-proof liquid measuring cup. Add the boiling water and let steep for 5 minutes. Strain into a mug or hot toddy glass.
2. Stir in the Ginger-Agave Syrup until dissolved, then stir in the lime juice. Garnish with the lime wheel and serve immediately.

Serves 1.

Per serving: 38 calories (percent of calories from fat, 2), trace protein, 9 grams carbohydrates, 6 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 2 milligrams sodium.

Rosemary-Honey Syrup

A floral wildflower honey pairs well with piney fresh rosemary in this bright green syrup. Use it in the cocktails below or in a Tom Collins.

• 1/2 cup fresh rosemary needles (about 20 grams)
• 1/2 cup wildflower honey
• 1/4 cup water

1. Combine the rosemary, honey and water in a blender. Blend on medium- to medium-high speed until the rosemary is fully blended into the syrup, about 1 minute. Strain through a fine-mesh strainer into an airtight storage container. Refrigerate for up to 1 month.

Makes about 2/3 cup.

Per 1/2-ounce serving: 53 calories (percent of calories from fat, 2), trace protein, 14 grams carbohydrates, 14 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 1 milligram sodium.

Charred Lemon and Rosemary Gin Sparkler. (Prop styling by Morgan Locke, food styling by Kate Williams / Bailey Garrot for The Atlanta Journal-Constitution.)

Charred Lemon and Rosemary Gin Sparkler

Charring halved lemons adds sweetness and complexity to their juice. Combined with verdant rosemary syrup, it’s a perfect flavor match to fragrant London dry gin in this festive bubbly cocktail. Don’t skip the salt and pepper — they may be unexpected, but they balance the sweetness of both the syrup and the wine. Straining the cocktail through both the cocktail strainer and a fine-mesh strainer removes any pulp from the lemons as well as foam from the syrup, making a clearer cocktail.

• 1 large lemon, halved
• 2 ounces London dry gin
• 1/2 ounce Rosemary-Honey Syrup (see recipe)
• 3 grinds freshly cracked black pepper
• Scant pinch salt
• 1 cup ice cubes
• 1 to 2 ounces semi-dry sparkling white wine, such as prosecco
• Fresh rosemary sprig, for garnish

1. Place a small dry cast-iron skillet over medium-high heat. When the skillet is hot, add the lemon, cut-side down. Cook until well-charred, 3 to 5 minutes. Remove from the skillet and let cool. Juice 1 ounce of juice from the lemon halves. (Save any remaining juice for another cocktail.)
2. Combine the 1 ounce of lemon juice with the gin, Rosemary-Honey Syrup, pepper and salt in a cocktail shaker. Add the ice cubes, cover and shake until the exterior of the shaker is very cold to the touch, 15 to 30 seconds. Double-strain by pouring the drink through the cocktail strainer and a fine-mesh strainer into a Champagne glass or coupe. Top with the sparkling wine and garnish with the rosemary. Serve immediately.

Serves 1.

Per serving: 181 calories (percent of calories from fat, 1), trace protein, 8 grams carbohydrates, 7 grams total sugars, trace fiber, trace total fat (trace saturated fat), no cholesterol, 14 milligrams sodium.

Charred Lemon and Rosemary Sparkler. (Prop styling by Morgan Locke, food styling by Kate Williams / Bailey Garrot for The Atlanta Journal-Constitution.)

Charred Lemon and Rosemary Sparkler

Making a nonalcoholic twist on a gin cocktail is trickier than you’d think. While there are decent nonalcoholic spirits, they don’t have quite the same body and often taste flat. In this cocktail, swap in a 1-1 ratio mix of Seedlip Garden 108 and coconut water; the Seedlip brings the herbal notes, while the coconut water adds body and its salinity extends the flavor. Don’t skip the pepper, in addition to balancing sweetness, its heat mimics that of alcohol. Straining the cocktail through both the cocktail strainer and a fine-mesh strainer removes any pulp from the lemons as well as foam from the syrup, making a cleaner mocktail.

• 1 large lemon, halved
• 1 ounce Seedlip Garden 108
• 1 ounce coconut water
• 1/2 ounce Rosemary-Honey Syrup (see recipe)
• 3 grinds freshly cracked black pepper
• 1 cup ice cubes
• 1 to 2 ounces club soda
• Fresh rosemary sprig, for garnish

1. Place a small dry cast-iron skillet over medium-high heat. When the skillet is hot, add the lemon, cut-side down. Cook until well-charred, 3 to 5 minutes. Remove from the skillet and let cool. Juice 1 ounce of juice from the lemon halves. (Save any remaining juice for another cocktail.)
2. Combine the 1 ounce of lemon juice with the Seedlip, coconut water, Rosemary-Honey Syrup and pepper in a cocktail shaker. Add the ice cubes, cover and shake until the exterior of the shaker is very cold to the touch, 15 to 30 seconds. Double-strain by pouring the drink through the cocktail strainer and a fine-mesh strainer into a Champagne glass or coupe. Top with the club soda and garnish with the rosemary. Serve immediately.