6 Unique Cocktails Perfect for the Holidays

Bring ½ cup each honey and water to a simmer, whisking to dissolve the honey. Let cool completely. For each cocktail, combine 2 ounces gin, ¾ ounce fresh lemon juice and ¾ ounce of the honey syrup in an ice-filled shaker. Shake and strain into a glass; garnish with a strip of lemon peel.

4 drinks

3 white tea bags

cup sugar

cup packed lemon

thyme sprigs

large ripe peach

chopped tablespoons fresh lemon juice, plus slices for garnish cup chilled gin

1. Bring 6 cups water to a boil in a large saucepan. Remove from the heat, add the tea bags and let steep 8 minutes. Discard the tea bags. Pour the tea into a small pitcher and refrigerate at least 1 hour. 2. Meanwhile, bring ⅔ cup water, the sugar and lemon thyme to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour.3. Pure the peach in a blender with the tea, lemon thyme syrup and lemon juice until very smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher and stir in the gin. Refrigerate until ready to serve. Stir and divide among mason jars filled with ice. Garnish with lemon slices.

1 drink (plus extra simple syrup)½

½cup sugar chunks pineapple

large sage leaves

ounces reposado tequila

ounce fresh lemon juice

1. Make the simple syrup: Bring ½ cup water and the sugar to a simmer in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool.(You should have about ⅔ cup syrup, enough for10 cocktails.)2. For each drink: Muddle the pineapple, sage and½ ounce of the simple syrup in a shaker with the handle of a wooden spoon. Add the tequila and lemon juice, fill with ice and shake well. Strain into a chilled coupe glass.

1 drink (plus extra blackberry base)1⅓

¼3cup blackberries, plus more for garnish cup chopped fresh mint

cup sugar

ounces Amontillado sherry

1. Make the blackberry base: Mash the blackberries, mint and sugar in a medium bowl with a fork to make a chunky sauce. Let stand until very juicy, about 30 minutes.(You should have about 1 cup blackberry base, enough for 4 cocktails.)2. For each drink: Combine ¾ cup of the blackberry base and the sherry in a shaker filled with ice and shake well. Strain into a tall glass filled with crushed ice. Garnish with blackberries.

1 drink (plus extra basil syrup) 1/2

1 cup sugar

teaspoon black peppercorns

½ teaspoon allspice berries

cup packed fresh basil

plus 2 leaves

½small lime, cut into wedges, plus 1 wedge for garnish

1½ ounces light rum

⅓ cup chilled non alcoholic ginger beer

½ ounce dark rum

1. Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)2. For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with ¾ ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

1 drink

¼cup

2 tablespoons torn fresh cilantro

3tablespoons sugar

½ounce fresh lime juice, plus

1 wedge for the glass

1½ ounces vodka ounce Aperol

½ounce cranberry juice

1. Pulse 2 tablespoons cilantro and the sugar in a mini food processor until very finely chopped; transfer to a small plate. Rub the rim of a chilled martini glass with the lime wedge, then dip in the cilantro sugar to coat.2. Muddle the remaining ¼ cup cilantro and the lime juice in a shaker with the handle of a wooden spoon. Add the vodka, Aperol and cranberry juice, fill with ice and shake well. Strain into the prepared glass.