Every family seems to have that one dessert that has to be there for the holidays. The one that shows up year after year, because the season wouldn’t quite be complete without it.
Maybe it’s the pecan pie that makes it to the table every Thanksgiving or the gingerbread cookies decorated by the kids in December. Perhaps it’s the pan of cinnamon rolls warm from the oven Christmas morning as everyone opens stockings.
The holidays are often defined not only by the traditions we cherish, but also by the flavors that bring those traditions to life. Pumpkin, cinnamon, toasted nuts, apples, vanilla, peppermint — things we might not give much thought to the rest of the year now take center stage. Somewhere along the way, they’ve simply become part of how the holidays taste.
And when you consider what makes a holiday dessert recognizable, it’s easy to see how those same elements might work in a cocktail.
So, what does it take to make a cocktail taste like a favorite holiday dessert?
Thankfully, not dropping a slice of pie into a blender. Though I’m sure someone, somewhere, has tried that. And who knows…maybe it wasn’t half bad.
But maybe there’s a way to capture the best parts of those desserts without taking things quite so literally.
Start With the Flavor, Not the Dessert
Dessert-inspired drinks have a bit of a reputation. Mention one and it’s easy to picture an oversized martini glass covered in chocolate syrup, whipped cream and enough calories to be an entire meal. And if that’s exactly what you’re looking for, that’s okay, no judgment here.
But a cocktail doesn’t have to actually be dessert to taste like one.
Take pecan pie. What makes it taste like pecan pie? The toasted pecans, of course, but also brown sugar, vanilla, caramel and those slightly darker notes that develop as everything bakes together.
That combination already has plenty in common with bourbon.
Start with a classic — an Old Fashioned — and make a few small changes. Maple syrup adds some of that caramelized sweetness. Black walnut bitters bring in the nuttiness. Bourbon takes care of much of the rest.
You recognize the inspiration without needing
a pie crust balanced on the rim.
Borrow, Don’t Rebuild
Once you begin thinking this way, almost any holiday dessert could inspire a drink.
Pick a recipe you already know and like…an Old Fashioned, a Daiquiri or a Margarita. Keep those measurements roughly the same, then look for places to swap in a flavored syrup, a different spirit, bitters, liqueur or another ingredient that brings in the character of the dessert.
You don’t have to change much. Sometimes one or two swaps are enough to turn a drink you already love into your own holiday version of it.
Not feeling quite that adventurous? No problem. You don’t have to start from scratch. Chances are, someone else has had a similar idea — and already done most of the work for you. A quick search can give you a recipe to try or a starting point for your own experimenting.
Worst case, you had some fun and made yourself a cocktail in the process.
More Than a Recipe
The desserts we come back to every year are about more than just how they taste. They become tied to certain people, traditions and memories along the way.
A certain pie might always remind you of your grandmother at Thanksgiving. Maybe eggnog makes you think of wrapping presents after the kids have gone to bed and sugar cookies take you back to decorating the tree with your family while Christmas music plays in the background.
That’s the funny thing about nostalgia — it doesn’t take much to bring it back. Sometimes one familiar taste is enough to take you back to a favorite holiday tradition or a particular Christmas or Thanksgiving. Maybe that’s what makes capturing some of that in a cocktail so much fun.
And who knows? Maybe you’ll make something worth bringing back next year.
Pumpkin Pie Daiquiri
INGREDIENTS
• 2 ounces white rum
• ½ ounce fresh lime juice
• 1½ tablespoons pumpkin purée
• ½–¾ ounce simple syrup, to taste
• ¼ teaspoon pumpkin pie spice
STEPS
1. Add all ingredients to a cocktail shaker with ice and shake vigorously until well chilled. Doublestrain into a chilled coupe.
2. Garnish with a small dollop of whipped cream and freshly grated nutmeg.
Erin’s Note: Make It a mocktail. For an alcohol free version, swap the rum for 2 ounces of strongly brewed, chilled black tea. The tea adds a little tannin and depth while still letting the pumpkin and warm spices take center stage.
Click here to print this recipe!
Candied Pecan Old Fashioned
INGREDIENTS
• 2 ounces bourbon
• ½ ounce candied pecan syrup or maple syrup
• 2 dashes black walnut bitters
• 1 dash smoked cinnamon bitters
• Orange peel for garnish
STEPS
1. Add the bourbon, candied pecan syrup and bitters to a mixing glass with ice.
2. Stir until chilled, then strain over a large ice cube in a rocks glass. Express an orange peel over the drink and garnish with the peel and, if you’d like, a toasted pecan.
Click here to print this recipe!
Candied Pecan Syrup
INGREDIENTS
• 2 cups toasted pecans
• 1 cup brown sugar
• 1 cup water
• 5 large cinnamon sticks
STEPS
1. Simmer brown sugar, water, cinnamon sticks and pecans for 30 minutes.
2. Let cool then strain.
Peppermint Bark Alexander
INGREDIENTS
• 2 ounces Maison Rouge VSOP Cognac
• 1 ounce crème de cacao
• 1 ounce heavy cream
• 1–2 barspoons crème de menthe
• Finely grated dark chocolate, for garnish
STEPS
1. Add all ingredients to a shaker with ice and shake until well chilled.
2. Strain into a chilled coupe and garnish with finely grated dark chocolate.
Erin’s Note: Start with one bar spoon of crème de menthe and taste before adding more. Peppermint can take over quickly. For an extra-decadent version, substitute two scoops of vanilla ice cream and a few ice cubes for the heavy cream. Add everything to a blender and blend until smooth.
Click here to print the recipe!
By Erin Estill
Photos By Shayli Anne Photography
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