Spicing Up Your Holiday Drink List

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When it comes to holiday drinks, there's always the traditional recipes for mulled wine and eggnog. But what about a taste of something new and different?

James Beard Award-winning mixologist Dale DeGroff has some surprising ideas to spice up your drink menu this season. He is widely credited with reviving the art of the cocktail. He's also president and founder of the Museum of the American Cocktail.


  • General Harrison's Eggnog No. 3 (adapted from 'How to Mix Drinks' by Jerry Thomas, 1862)

    General Harrison's Eggnog #3 i

    General Harrison's Eggnog #3 David Kressler hide caption

    toggle caption David Kressler
    General Harrison's Eggnog #3

    General Harrison's Eggnog #3

    David Kressler


    1.5 ounces Bulleit Bourbon

    1 fresh egg

    3.5 ounces fresh cider

    0.5 ounce simple syrup

    Dash of Dale DeGroff's pimento bitters

    Nutmeg berry and grater for garnish

    Preparation: Assemble the ingredients in a cocktail shaker. Shake very well with ice to completely emulsify the egg. Strain into a large goblet and dust with nutmeg.

  • Dale's Holiday Brandy Old-Fashioned

    Dale's Holiday Brandy Old Fashioned i

    Dale's Holiday Brandy Old Fashioned David Kressler hide caption

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    Dale's Holiday Brandy Old Fashioned

    Dale's Holiday Brandy Old Fashioned

    David Kressler


    1.5 ounces Hennessy VSOP cognac

    0.5 ounce Morgan's spiced rum

    2 dashes DeGroff's pimento bitters

    0.5 ounce Peter Heering Cherry Heering

    2 orange slices

    2 pineapple wedges

    Preparation: Muddle one pineapple wedge and one orange slice with the cherry liqueur and bitters in a bar mixing glass. Strain off the muddled fruit into an old-fashioned glass filled with ice cubes. Add the cognac. Stir to combine. Garnish with an orange slice and a pineapple wedge.

  • Glogg (traditional Swedish holiday drink)

    Glogg i

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    Makes 6 servings


    1 bottle of full-bodied red wine

    1/3 cup raisins

    1/3 cup almonds, blanched

    5 cardamoms, crushed

    5 cloves, whole

    1 cinnamon stick

    1 peel of a small orange

    4 ounces vodka**

    sugar (to taste)

    Preparation: Mix together wine, raisins, almonds and spices. Let the mixture stand in a closed container at room temperature for 24 hours. Strain the liquid of the spices and fruit (retain the raisins for garnish). Before serving, heat the mixture and add vodka and sugar. Serve hot with a few raisins and fresh blanched almonds in each cup. **Some recipes substitute cognac in place of vodka.



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