19 Christmas Cocktails and Mocktails for the Holidays

A fruity red wine, orange juice, a little brandy, green apple, berries and cinnamon sticks, all in one big pitcher. Use a decent wine, not the cheapest one, or it just tastes like sugar.

An amaretto sour made with a non-alcoholic amaretto, cranberry juice, lemon and simple syrup, shaken with a dash of foamer. For the guests who don’t drink and deserve better than a boring glass of juice.

Store-bought eggnog, dark rum and sparkling water, topped with whipped cream. No cooking at all, just pour it over ice and serve. Dark rum rather than white, since it has the body to stand up to the eggnog.

Cider, a bitter liqueur, a splash of apple juice and sparkling water, garnished with an apple slice and star anise. Pour everything over ice, stir and you’re done. Fruity, spiced and light, perfect before dinner.

A negroni sour built with non-alcoholic gin, vermouth and bitter, lemon, maple syrup and a dash of foamer. Garnished with a dehydrated lemon slice. All the bitterness of a negroni, without the alcohol.

Sugar, bitters, a little water and bourbon, stirred until the outside of the glass turns cold. You stir, never shake, and keep a single big ice cube. Make it the day before in a small container, no special mold needed.

A gin sour sweetened with maple mead, with lemon and an egg white for the foam, served in a coupe rimmed with maple sugar. Shake it hard and for a good while, since that’s what builds the silky texture.

A fresh orange syrup made of zest, juice and sugar that you top with sparkling water. Rub the zest into the sugar with your fingertips to release the oils. Choose organic oranges, since you’re using the peel.

A festive negroni with bitter liqueur, gin, red vermouth and grenadine syrup, stirred over ice. Garnished with a wedge of pomegranate. The Italian classic without straying too far, for the holiday table.

Muddled mint, lime and white rum, shaken and topped with apple cider, garnished with an apple slice. A mojito that keeps its freshness and picks up an apple note. Great for happy hour.

A real cooked eggnog: milk, cream, cinnamon, vanilla and nutmeg, an egg yolk custard, whipped whites for the foam and dark rum. Keep the heat as low as it goes and don’t walk away, or the yolks turn lumpy.

A non-alcoholic margarita with an agave alternative, lime, maple syrup and chipotle hot sauce, in a glass rimmed with chili-lime spice. It bites, it wakes you up, and nobody misses the alcohol.

A maple sour made with maple spirit, lemon and rosemary syrup, topped with a thin layer of Québec red wine poured gently over a spoon. The wine floats on top. A cocktail that’s proudly local for toasting.

The classic cosmopolitan in its dry, tart version: lemon vodka, orange liqueur, lime and a little cranberry juice. It’s served without ice, so the glass goes in the freezer first. A non-alcoholic version is included too.

A Tom Collins with gin, elderflower liqueur, simple syrup and blood orange juice, topped with sparkling water. Choose a floral or lightly spiced gin. A pretty, light cocktail that’s easy to serve to a group.

A negroni with gin, red bitter liqueur, red vermouth, a touch of cardamom and a little fresh orange juice. Squeeze an orange peel over the glass to release its oils, then add one big ice cube.

A dirty martini in white: vodka, dry white vermouth and blue cheese olive brine, with a small piece of blue cheese. Garnished with an olive and white edible glitter. For people who like it salty.

A mimosa that’s a little different: orange juice, lychee liqueur, a touch of rose water and rosé sparkling wine, in a glass rimmed with dried rose petals. Pretty on the holiday table, and easy to make for brunch.