Vintage Hotels’ Holiday Cocktail Recipes

Bring a splash of cheer to your holiday celebrations with our festive cocktail recipes. Vintage Hotels’ talented mixologists know how to turn every sip into a memorable moment. Try crafting these seasonal sips at home, or visit us to enjoy them in our cozy lounges. Raise a glass to the season — cheers!

Recipes compliments of Tiara Restaurant at Queen’s Landing, Cannery Restaurant at Pillar & Post, and Noble Restaurant at Prince of Wales.

Naughty or Nice Mimosa

Celebrate Christmas in style with the Naughty or Nice Mimosa – the perfect blend of sparkle and holiday spirit. Mix one up and let the festivities begin!

Compliments of Food & Beverage Manager Stephen McGaw from Cannery Restaurant at Pillar & Post. 

Ingredients:

2 oz Ginger beer
2oz Cranberry juice
Château des Charmes Éclat Sparkling Wine to top
Lemon twist for garnish

Method:

1. Place a Champagne flute in the fridge or freezer for a few minutes to ensure it’s cold.
2. Pour the cranberry juice into the flute, followed by the ginger beer.
3. Slowly top the drink with chilled Éclat sparkling wine to avoid excessive fizz.
4. Twist a strip of lemon peel over the drink to release its oils, then drop it in or hang it on the rim.

Nutcracker Noir

Make your holiday celebrations unforgettable with the Nutcracker Noir—a luxurious mix of rum, chai, and chocolate that tastes like Christmas in a glass.

Compliments of Food & Beverage Manager Jonathan Ingrao from Tiara Restaurant at Queen’s Landing. 

Ingredients:

1 oz Appleton rum
½ oz Chai-infused Galliano
½ oz Crème de Cacao
1.5 oz Spiced walnut purée
5 dashes Aztec chocolate bitters
Star anise and chocolate glazed walnuts to garnish

Method:

1. Place all ingredients into a shaker with ice.
2. Shake vigorously for about 10 seconds to ensure proper dilution and chilling.
3. Double strain using a fine mesh strainer, pour the mixture into a Nick & Nora glass to achieve a smooth texture.
4. Top with chocolate-glazed walnuts and place a single star anise for aroma and presentation.

Hazelnut Espresso Martini

Add a dash of cheer to your holiday season with this indulgent Hazelnut Espresso Martini—ideal for festive parties.

Compliments of Food & Beverage Manager Jeremy Harb from Noble Restaurant at Prince of Wales.

Ingredients:

1 oz Frangelico
1 oz Kahlua
Freshly brewed Nespresso
Pinch of fine sea salt
3 Espresso beans for garnish

Method:

1. Brew a fresh shot of Nespresso and let it cool for 30 – 60 seconds so it doesn’t melt the ice too quickly.
2. Place all ingredients into a shaker with ice.
3. Shake hard for 10 – 15 seconds to create a frothy texture and chill the drink.
4. Double strain into a chilled coupe or martini glass.
5. Place 3 espresso beans on top for a classic finish.