4 Must Mix Holiday Cocktails from 1800 Tequila and Three Olives!

“Sleigh” at your holiday party this year with these festive and fun cocktails from 1800 Tequila and Three Olives! Whether you’re a vodka lover or a tequila lover (or both!), we’ve got something for you.

Full recipes below!

Tequila

Spiced Cranberry Highball

Ingredients

  • 1.5 oz. 1800 Cristalino
  • 1 oz. Spiced Simple Syrup
  • 1 oz. Fresh Cranberry Reduction
  • Soda Water

Preparation

  1. In a mixing tin, combine 1800 Cristalino, spiced simple syrup & fresh cranberry reduction.
  2. Add ice and shake.
  3. Double Strain into collins glass and fill with ice.
  4. Top with soda water and a spoonful of the cranberries.
  5. Give a quick stir.
  6. Garnish by inserting 3 cloves into the flesh of a lemon wheel and place on top.
  7. Add a stalk of rosemary and torch until smoking.
Sherry, Tequila, Vermouth

Cristalini

Ingredients

  • 2 oz. 1800 Cristalino
  • .5 oz. Manzanilla Sherry
  • .5 oz. Blanc Vermouth
  • 2 dashes Orange Bitters

Preparation

  1. In a mixing glass, combine 1800 Cristalino, sherry, blanc vermouth and bitters.
  2. Add ice and stir.
  3. Strain into a chilled Nick & Nora Glass (or coupe).
  4. Garnish with a manicured lemon peel and a tasting spoon of caviar (Mother of Pearl or plastic spoon).
Hard Cider, Vodka

Original Sparkling Holiday Punch

Ingredients

  • 2 oz. Three Olives Vodka
  • 2 oz. Cranberry
  • 4 oz. Sparkling Apple Cider

Preparation

  1. Add all ingredients in the order given to a glass with ice and gently stir.
  2. Garnish with a rosemary sprig, orange slice, and three fresh cranberries.
Vodka

Espresso Spiked Hot Chocolate

Ingredients

  • 2 oz. Three Olives Espresso Vodka
  • 5 oz. Hot Chocolate
  • Chocolate Syrup

Preparation

  1. Line inside of a mug with chocolate syrup.
  2. Add Three Olives Espresso Vodka and hot chocolate, gently stir.
  3. Garnish with whipped cream, grated cinnamon, and three chocolate chips.

The post 4 Must Mix Holiday Cocktails from 1800 Tequila and Three Olives! appeared first on Chilled Magazine.



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