Sip Through History: Holiday Cocktails That Bring Tradition and Joy to Celebrations

The holiday season brings with it the warmth of gatherings, the joy of festive traditions, and an array of indulgent cocktails that embody the spirit of celebration. As many of us prepare to toast the season, we look back at traditional recipes that not only whet the appetite but also carry stories and history through each sip. From whimsical concoctions to timeless favorites, the variety of holiday cocktails reflects the creativity and resourcefulness of those who came before us. One of the most delightful offerings is the Soyer Au Champagne, historically believed to have been enjoyed by none other than Queen Victoria. This cocktail is a luxurious combination of cognac, orange curaçao, maraschino liqueur, and Champagne—an "adult version of an ice cream float," according to cocktail historian Amanda Schuster. First introduced during the 1851 Soyer's Universal Symposium of All Nations, this cocktail has stood the test of time, proving that indulgence is always in vogue. Meanwhile, over in Germany, the holiday season wouldn’t be the same without feuerzangenbowle, a punch steeped in both flavor and spectacle. Senior Editor Sam O'Brien describes it as "mulled wine's metal cousin," often served in cauldrons and adorned with a flaming sugar cone. This theatrical drink, which gained popularity following its feature in the 1944 film Die Feuerzangenbowle, is a staple at Christmas markets, adding a dramatic flair to holiday festivities. For those looking for a more improvisational cocktail, Moose Milk is a delightful option inspired by Canadian military officers. Senior Audience Development Manager Rachel Rummel emphasizes its spirit of resourcefulness, as recipes can vary widely, often including ingredients like ice cream, Kahlua, and whatever spirits might be on hand. This "high-propulsion" concoction is perfect for warming up both body and soul during chilly winter nights. In the U.S., the tradition of punch has deep roots, with a variant known as tea punch gaining popularity in the 19th century. As Editorial Fellow Andrew Coletti notes, American versions were distinctive for their use of green tea—an ingredient that prevailed until the 1920s. A classic recipe from the legendary Jerry Thomas offers a glimpse into this era, showcasing the enduring appeal of tea-infused beverages. As we consider how to utilize the entirety of the Christmas tree, Julia Georgallis—author of How to Eat Your Christmas Tree—encourages creativity with a Christmas tree cordial. This simple yet fragrant infusion not only minimizes waste but also inspires an array of cocktails that fill the home with the scent of evergreen. Charles Dickens, known for his theatrical flair, favored a punch that embodied warmth, conviviality, and festive cheer. O'Brien reflects on how Dickens viewed punch as more than just a drink; it was a ritual steeped in storytelling and camaraderie, making it a fitting choice for holiday celebrations. Lastly, we can look back to the 17th century, where Aphra Behn, a remarkable figure in literature and espionage, mastered the art of punch-making. Diana Hubbell highlights her remarkable blend of brandy, lemon juice, and dairy, which transforms into a crystal-clear cocktail that serves as an impressive party trick even today. As we gather around with friends and family this holiday season, these cocktail recipes not only enrich our celebrations but also connect us to a tapestry of traditions that have evolved over centuries. Each cocktail tells a story—of indulgence, warmth, and the joy of togetherness, reminding us that the best part of the holidays is often found in shared experiences, one sip at a time.