Raise a glass to the holidays: Charlotte’s best mixologists share merry cocktail recipes
The holidays are here, and let’s be honest: No party is complete without a festive drink in hand. Whether you’re throwing a cozy get-together or just want something special to sip by the tree, a good cocktail is the perfect way to add a little extra holiday magic.
From a granny smith apple and cranberry libation to a mix of peppermint and bourbon, you can count this list to give you some festive sips that are easy to make and impossible to forget.
So are you ready to shake things up? Here are the recipes Charlotte’s best mixologists and bartenders are sharing to help you impress your guests this year:
Peppermint Julep
Bob Peters, beverage director at Built on Hospitality
A Charlotte native and The Ritz-Carlton’s 2015 Global Bartender of the Year, Bob Peters has graced stages like the James Beard House and the coveted Cayman Cookout food festival. This holiday season, he brings his expertise to a classic Southern cocktail, adding some excitement to the typical Mint Julep with a festive peppermint twist.
Ingredients:
2 oz of Southern Star Standard Bourbon
1 oz of peppermint tea syrup
peppermint candy
fresh mint leaves
Method of preparation:
Combine bourbon, peppermint tea syrup and muddled mint leaves with ice and shake. Double strain into a julep cup filled with crushed ice. Garnish with peppermint and a sprig of mint.
Pisco Morada Sour
Chaz Smith, bar manager at Calle Sol
Celebrating South American culture with a concoction of two Peruvian beverages, Chaz Smith is among a group of chefs at Calle Sol who bring along an extensive amount of knowledge from their training in Latin America and Florida.
Ingredients
1.5 oz Caravedo Quebranta Pisco
1.5 oz sour mix
.5oz Chicha Morada corn syrup
1 egg white
Method of preparation
Combine all ingredients, shake and strain into a coupe glass. For a finishing touch, you can add a dot of garnish with aromatic bitters.
Rosemary Pear Bloom
Taylor Redd, lead mixologist at Pour Mixology and founder of Redd Rose Vodka
Mompreneur Taylor Redd, founder of Redd Rose Cocktails, captivated taste buds with her “Rosemary is Her Name” cocktail on QC Kitchen. And she’s keeping it rosy with a new holiday fave: Rosemary Pear Bloom. She says it’s the perfect “balance of flavors and an easy go-to” for those who want to switch it up, all while holding on to those familiar flavors.
“I created this cocktail because I wanted something that felt like fall but wasn’t heavy or overly spiced. I love the way St-Germain adds a light, floral touch — and pairing it with pear and rosemary just made sense. It’s clean, refreshing and still has that hint of earthiness that feels like the season. It’s a great balance of flavors and an easy go-to when I want something that’s a little different but still familiar,” Redd said.
Ingredients:
2 oz St-Germain
1 oz pear juice
0.5 oz fresh lemon juice
1 sprig fresh rosemary (plus extra for garnish)
1 oz club soda or sparkling wine (optional, for fizz)
a thin pear slice for garnish
Method of preparation
Lightly muddle a sprig of fresh rosemary in a shaker to release its aroma, or smoke the rosemary inside the glass.
Add St-Germain, pear juice and lemon juice to the shaker with ice. Shake well and strain into a glass with fresh ice.
Optional: Top with club soda or sparkling wine for a bubbly finish, and garnish with a sprig of rosemary and a thin pear slice.
Son of a Nutcracker
Annie Stevenson, mixologist at Billy Sunday Charlotte
Annie Stevenson, a mixologist with roots at Spindle Bar, takes a “hands-on approach” to every drink on the menu, including her festive holiday creation themed in the spirit of Buddy the Elf: Son of a Nutcracker.
Ingredients
4 dashes mole bitters
.5 oz Cardamaro
.5 oz pecan orgeat
1.5 oz bourbon
Method of preparation
Combine all ingredients in a stirring glass. Add ice and stir for approximately 15 to 30 seconds. Strain over ice into your glass (a rocks glass is recommended), and garnish with a candied pecan.
Woodland Winter Sangria (serves 12)
Savannah Witt, bar and beverage director at Roots Cafe & Roots Catering
Savannah Witt, a Johnson & Wales University graduate, showcases her mixology expertise on Instagram via her account @justcoolcocks, highlighting creations like her strawberry sour and pineapple cynar daiquiri cocktails.
Want to try one of Witt’s creations at home this holiday? Here’s her sangria recipe that will serve a crowd:
Ingredients:
1 granny smith apple, chopped
2 pears, sliced
⅓ cup whole cranberries
½ cup orange juice (freshly squeezed if possible)
2 tangerines, thinly sliced in rounds
½ cup candied ginger, chopped
5 star anise pods
2-3 cinnamon sticks
2 sprigs of fresh rosemary
2 Sprigs of fresh thyme
1 cup cinnamon syrup (See directions below.)
1 cup cognac
1 cup any herbal liqueur (Witt recommends either liqueurs such as Dolin Genepy, Amaro Montenegro or, for a kick, Ancho Reyes Verde.)
2 bottles of deep red wine
Optional: 6 to 8 bottles of sparkling water
Method of preparation
To make the cinnamon syrup, place 4-6 cinnamon sticks in a sauce pot, also adding 2 cups of sugar and 2 cups of water.
Stir and heat to a boil, then reduce to a simmer for 12 minutes. Continue to stir periodically until the cloudy mixture becomes clear.
Once everything has cooled down, you can strain and store in the refrigerator for up to 1 month.
To make the sangria, prepare all chopped or sliced ingredients, such as candied ginger, apple, pears and tangerines, and place in a large container or pitcher. Add whole ingredients including star anise pods, rosemary, thyme, cranberries and cinnamon sticks.
Add in cinnamon syrup, cognac and herbal liqueur and in the red wine and stir to combine.
Cover and place in the refrigerator for anywhere from 24 to 48 hours. The longer it steeps, the more flavor there will be. Witt recommends no longer than approximately 48 hours or the ingredients will start to become bitter.
Once steeped, strain and serve with a singular garnish of your choosing or serve with the steeped fruit.
Optional: When serving, finish with sparkling water of your choice for added effervescence.
