The holiday season brings more than just festive décor and hearty meals—it ushers in a surge of creative drinks, elevated pours, and expertly crafted cocktails. In kitchens, bars, and tasting rooms across the country, sommeliers and bartenders are reaching for standout bottles that spark conversation, evoke warmth, and deliver layered seasonal flavour. At Blackwell’s Wines & Spirits, we’ve collected a curated list of the bottles making waves this holiday season plus five cocktail recipes and five food‑pairing ideas that perfectly align with the mood of the moment.
Standout Bottles for the Season
Here are some of the key bottles you’ll see behind the bar and at the dinner table this year:
- Alma Tepec Licor de Chile Pasilla Mixe Liqueur – A smoky‑chile liqueur that adds warmth, depth and a uniquely Mexican twist to cocktails.
- Caffo Vecchio Amaro del Capo – An Italian amaro with herbal complexity, ideal for a digestif or layered in a winter aperitif.
- Disaronno 500th Anniversary Amaretto Liqueur – A rich almond‑forward liqueur that riffs on dessert‑style drinks and seasonal sweetness.
- Dom Pérignon 2015 Murakami Limited Edition Brut Champagne – A collector’s sparked pour with celebratory elegance, perfect for holiday toasts.
- Veuve Clicquot 2015 La Grande Dame Brut Champagne – Prestige bubbles that serve as both statement and pairing piece through the festivities.
- Ampersand Optimus 15 Year Old Bourbon Finished in Tokaji Casks – American bourbon with a nod to Hungarian dessert‐wine casks, delivering unique nuance bartenders love.
- Bardstown Bourbon Company Origin Series Wheated 106 Proof Bourbon – High proof, wheated bourbon making waves for its mix‑friendly potency and flavour depth.
- Aberlour Casg Annamh Batch 1 Highland Single Malt Scotch – A rich Highland malt with intricate layers, ideal for sipping slowly or delivering bold single‑malt cocktails.
- Lindores Abbey Lowland Single Malt Scotch Whisky – A refined Lowland whisky that adds elegance and approachability, ideal at the start of the evening.
- Scapa “The Orcadian” 21‑Year‑Old Cask Strength Scotch (Limited Edition) – From the Orkney Islands, this bold, deep dram captures the adventurous side of the holiday season.
5 Cocktail Recipes That Sommeliers & Bartenders Recommend
Here are five seasonal cocktails to try—each using one of the standout bottles above and designed with festive flair.
1. Smoky Pasilla Old Fashioned
- 2 oz Alma Tepec Licor de Chile Pasilla
- 0.5 oz Bardstown Wheated 106 Proof Bourbon
- 2 dashes orange bitters
- Orange peel twist garnish
Instructions: In a mixing glass, combine the liqueur, bourbon and bitters with ice. Stir until chilled. Strain into a rocks glass with a large ice cube. Express an orange twist over the drink and drop it in. The smoky pasilla chile and wheated bourbon make a complex winter sipper with spice and sweetness.
2. Amaretto Sparkle Royale
- 1 oz Disaronno 500th Anniversary Amaretto
- 4 oz Veuve Clicquot 2015 La Grande Dame Brut Champagne
- Maraschino cherry garnish
Instructions: Pour the amaretto into a chilled flute, top carefully with bubbles, and garnish. The interplay of almond sweetness and refined Champagne dryness is a favourite among bartenders looking to elevate an aperitif.
3. Tokaji Finish Manhattan
- 2 oz Ampersand Optimus 15 Year Bourbon Finished in Tokaji Casks
- 0.75 oz sweet vermouth
- 2 dashes aromatic bitters
- Luxardo cherry garnish
Instructions: Stir bourbon, vermouth and bitters with ice until well‑chilled. Strain into a coupe. Garnish with a cherry. The Hungarian cask influences provide dried apricot and honey notes that pair beautifully with the vermouth’s richness.
4. Highland Spice & Citrus Scotch Dry
- 1.5 oz Aberlour Casg Annamh Batch 1 Single Malt
- 0.5 oz Caffo Vecchio Amaro del Capo
- 0.25 oz fresh lemon juice
- Lemon twist garnish
Instructions: In a mixing glass, combine scotch, amaro and lemon with ice; stir and strain into a chilled Nick & Nora glass. The rich Highland malt merges with the amaro’s herbal complexity—ideal for pre‑dinner or late‑night sipping.
5. Island Celebration Spritz
- 1 oz Scapa “The Orcadian” 21‑Year‑Old Cask Strength Scotch
- 0.5 oz Alma Tepec Licor de Chile Pasilla
- Top with chilled sparkling water (2‑3 oz)
- Orange slice and toasted coconut rim (optional)
Instructions: Pour the scotch and liqueur over ice in a highball, top with sparkling water, garnish. The Orkney‑island malt’s coastal brine and richness meet the pasilla chile’s smoky sweetness—an unexpected festive pour with flair.
5 Food Pairing Ideas for the Holidays
Beyond cocktails, we asked sommeliers and bartenders which pairings they’re recommending this holiday. Here are five of their favourite food + drink combinations.
1. Herb‑Roasted Turkey & Lindores Abbey Lowland Single Malt
For the turkey centrepiece, the elegant and grassy profile of Lindores Abbey Lowland Single Malt Scotch brings subtle citrus and malt sweetness, complementing fresh herbs, buttered crust skin and rustic sides.
2. Maple‑Glazed Ham & Bardstown Wheated 106 Proof Bourbon
The rich sweetness of maple‑glazed ham meets the caramel, vanilla and grain‑forward notes of Bardstown Wheated 106 Proof Bourbon. The wheat mashbill keeps it smooth, the higher proof helps it stand even alongside sweet and smoky ham.
3. Spiced Butternut Squash Soup & Alma Tepec Pasilla Liqueur
Start the meal with a warm soup like spiced butternut squash. Match it with Alma Tepec Licor de Chile Pasilla served neat or over ice. The chile heat and smokiness enhance the squash’s sweetness, bridging appetizer and drink beautifully.
4. Dark Chocolate Tart & Dom Pérignon 2015 Murakami Edition
Luxury deserves luxury. Pair a dark chocolate tart with Dom Pérignon 2015 Murakami Limited Edition Brut Champagne. The fine bubbles, subtle brioche & stone fruit notes of the Champagne cut through the weight of rich chocolate—elevating dessert to a statement.
5. After‑Dinner Cheese Board & Disaronno 500th Amiretto
Round off your gathering with a cheese board—aged Gouda, blue cheese, candied nuts—and pour Disaronno 500th Anniversary Amaretto Liqueur. The almond sweetness, slight spice and lengthy finish pair beautifully with cheese and fruit chutneys.
Why These Trends Are Trending
Sommeliers and bartenders we spoke with all cited similar themes for this holiday season’s drinks: warmth, texture, and narrative. Guests want drinks that feel festive but also refined. As the world grows more sophisticated in spirit tastes, these professionals are moving beyond basic whisky or wine‑only offerings into diverse categories like liqueurs, premium bourbon finishes, and single malts from interesting regions.
Key takeaways:
- Finish innovation: The finish matters (see bourbon finished in Tokaji casks, Chile‑liqueur infusions).
- Pairing‑forward thinking: Drinks are designed with the plate in mind, not just the pour.
- Elevated sipping: What was once a simple glass of wine is now a carefully chosen edition, such as limited‑run Champagne or a special bourbon.
Tips for Hosting Like a Pro
If you’re looking to bring these trends into your own holiday gathering, here are a few bartender‑approved tips:
- Start with a statement bottle. Let one premium bottle show up in the lineup and build around it.
- Offer variation. Provide one bubbly, one spirit, one liqueur/cocktail option so guests can choose mood and strength.
- Match drink to dish. As many chefs now say, your beverage pairing needs as much attention as seasoning the turkey.
- Use proper glassware & garnish. Even a simple drink feels elevated when served with intentional garnish or proper glass shape.
Final Pour
This holiday season, let your drink selection do more than fill a glass—let it tell a story. Whether you’re behind the bar or at your own gathering, the bottles above offer narrative, sophistication and a pathway into what sommeliers and bartenders are choosing behind the scenes. From smoky Chile‑liqueur cocktails to rare single‑malt splurges and prestige Champagne to finish the night, these drinks reflect flavour, craft and mood.
Browse the full collection at Blackwell’s Wines & Spirits and make this holiday gathering one to remember—one toast, sip and bite at a time.
