Festive Holiday Adult Drinks

Festive Holiday Adult Drinks

From a citrusy gin cocktail to spiked creamy eggnog, here are some festive holiday drink recipes to keep the party going on your boat this holiday season.

Gin Fizz Multihulls Magazine

Grapefruit Cardamom Gin Fizz

The warm flavors of cardamom infused gin, the tartness of freshly squeezed grapefruit, the subtle earthiness of rosemary syrup and the sweet bubbles of Prosecco join forces to create magic in a glass.


2 oz Rosemary syrup (recipe below)

3 oz Cardamom infused gin (recipe below)

1/2 cup Grapefruit juice

Splash of Prosecco, chilled

Rosemary sprigs

Grapefruit peel, for garnish


Cardamom Infused Gin and Rosemary Syrup:

1 cup Gin

6 Cardamom pods

1 cup Sugar

1 cup Water

2 Rosemary sprigs



To make Cardamom Infused Gin:

  • In a small jar with an airtight lid, add gin and cardamom pods.
  • Seal and store for 24 hours.


To make the Rosemary Simple Syrup:

  • Bring sugar, water and two rosemary sprigs to a simmer in a small saucepan until sugar is dissolved.
  • Remove from heat and allow to cool completely.
  • Remove the rosemary and use right away, or store in an airtight container in the refrigerator for up to a week.


To make the cocktail:

  • Pour rosemary syrup, infused gin and grapefruit juice over ice in a cocktail mixer and shake to combine.
  • Using a strainer, divide the mixture in two glasses filled with fresh ice.
  • Top with prosecco and garnish with a sprig of rosemary and a grapefruit peel. Cheers!



Mulled Wine Multihulls Magazine

Mulled Wine

Mulled wine is one of the easiest Christmas drink recipes. A big pot of it makes any party or cozy evening in the cabin just a bit merrier.


With just six ingredients, mulled wine is a heavenly medley of wine and spices with a hint of fruit, steeped over the stove until bursting with flavor.

A pot of mulled wine simmering on the stove is an invitation—to yourself as much as to your family and friends—to pause for a moment with a generous mug of garnet-colored goodness, put your feet up, and soak in the glow of holidays.


A few things to keep in mind:

Use whole spices – not ground. Not only do whole spices look pretty in the pot, they allow the flavors of the clove, cinnamon and anise to infuse the wine with their warmth without changing the consistency of the wine, as ground spices might.

Make sure your spices are fresh. Whole spices typically last longer than ground. Whole spices are usually good for 3-4 years after purchase.

The longer you let this simmer, the more spiced your mulled wine will become. This is a good thing…until it’s not. Once you’ve hit 30 minutes, cover the mulled wine to keep it warm, but turn the heat off.


What Wine is Best for Mulled Wine?

Because mulled wine is simmered for about half an hour, you will lose a bit of alcohol, so use red wines that are naturally a bit higher in alcohol. You don’t need to use an expensive wine, but do use something that tastes good to you on its own—you can’t make delicious mulled wine with a not-at-all delicious wine. Here are a few varietals that we think make the best mulled wine:

Zinfandel: often bursting with fruit and jammy flavors, wine made from the Zinfandel grape are a great fit for mulled wine.

Cabernet Sauvignon: a big, juicy, high (for wine) alcohol wine, Cab is another winning choice.

Syrah: a favorite red wine for mulled wine just might be Syrah. Silky, rich and just a bit tannic, with dark fruit-and-spice notes, it makes for some serious mulled wine magic.



1 Bottle red wine

2 Oranges

3 Cinnamon sticks

5 Star anise

10 Whole cloves

3/4 cup Brown sugar



  • Place all ingredients, except the oranges, into a medium sized pot.
  • Using a sharp knife or peeler, peel half of one orange. Avoid peeling as much pith (white part) as possible, as it has a bitter taste.
  • Juice the oranges and add to the pot along with the orange peel.
  • Over medium heat, warm the mixture until just steaming. Reduce the heat to a low simmer. Heat for 30 minutes to let the spices infuse.
  • Strain the wine and serve into heat-proof cups.


Holiday Punch Multihulls Magazine

Holiday Punch

This punch is bursting with flavor thanks to bright, wintery pomegranates, oranges and cranberries. Make an alcohol-free version for the kids and add some sparkling wine to a second batch for the grown ups.


Whether you’re planning a big holiday party on shore or an intimate family dinner on deck, this Holiday Punch will be a hit with everyone.


This is a perfect drink to serve for Thanksgiving and Christmas dinners. It’s easy to double the recipe and serve it at a big holiday party. Since it only takes about 5 minutes to prepare and tastes amazing, it’s a perfect refreshment for the season.


It is recommend making the punch in advance and keeping it in the refrigerator to give the juices a change to infuse with fresh fruit for best flavor.

Add sparkling soda, like 7Up, right before serving so it won’t go flat. Make sure the soda is cold so it does not change the temperature of the punch.


This punch is easily made into a holiday cocktail just by adding some rum or vodka and substituting soda for sparkling wine.

You can substitute half or all of soda with sparkling wine. Use Prosecco over Champagne because it’s sweeter.

Add 6 oz of rum (or vodka) to the punch as well.



8 oz pomegranate seeds

2 oranges

1 cup orange juice fresh squeezed if possible

16 oz pomegranate juice

16 oz 100% cranberry juice

2 tsp vanilla extract

20 oz 7Up or similar soda


Alcohol that can be added (optional):

20 oz Prosecco sparkling wine INSTEAD of 7Up

6 oz rum or vodka



  • Slice oranges into thin slices and cut the slices in half.
  • Combine orange slices, pomegranate seeds, pomegranate juice, orange juice, cranberry juice, and vanilla together in a punch bowl or pitcher.
  • Mix and refrigerate for 2-3 hours.
  • Before serving, add soda and gently stir just enough to mix.


Christmas Punch with Alcohol:

  • Add rum (or vodka) at the same time as fruit and juices.
  • Add Prosecco right before servings.


Wassail Multihulls Magazine

Easy Was“sail”

(For Your Instant Pot & Slow Cooker)

Classic Wassail, also known as spiced cider, is made with simple ingredients to produce a fragrant mixture of orange and apple juice spiced with cinnamon, clove, allspice, and nutmeg. The name comes from an ancient tradition of the Anglo-Saxon phrase ‘waes hael’, which means ‘good health’. It was served from huge bowls that could hold many gallons of liquid. These were served at large gathering and were a way of wishing well. Nowadays, wassail, or spiced cider as it if often called are enjoyed in the fall or winter months.

You can also add a kick to this recipe by adding either vodka, bourbon or rum.



1 gallon Apple Juice or Apple Cider

1/2 cup Brown Sugar

1/2 cup Frozen orange juice concentrate

1 Orange, sliced

2 tsp Whole cloves

2 tsp Whole allspice

3 sticks Cinnamon

2 Whole nutmeg

optional 2 cups Vodka, Bourbon or Rum



Stove Top:

  • Tie spices into a large piece of cheesecloth. Alternately, you can pour liquid through a fine mesh strainer after steeping.
  • Mix apple juice, orange juice concentrate and sugar in a large pot.
  • Add orange slices and spices, stir to combine.
  • Heat just to boiling, then reduce to low and steep 1 hour.
  • Refrigerate any leftovers.


Instant Pot:

  • Tie Spices into a large piece of cheesecloth. Alternately, you can pour liquid thru a fine mesh strainer after steeping.
  • Mix apple juice, orange juice concentrate and sugar into a 6qt or larger electric pressure cooker.
  • Add orange slices and spices, stir to combine.
  • Cook on high pressure for 10 minutes. Allow a 10 minute natural release before quick releasing the rest of the steam.
  • Serve immediately.


Slow Cooker:

Tie Spices into a large piece of cheesecloth. Alternately, you can pour liquid thru a fine mesh strainer after steeping.

Mix apple juice, orange juice concentrate and sugar into a 5qt or larger slow cooker.

Add orange slices and spices, stir to combine.

Cook on high for 3-4 hours, or on low for 6-8 hours.


Hot Chocolate Multihulls Magazine

Adult Hot Chocolate

Spiked with bourbon, Frangelico, and Irish cream liqueur, this boozy hot chocolate is just the thing for a chilly night on the water. Adult hot chocolate will quickly become one of your favorite Christmas alcoholic drinks ever!


There’s something so cozy about this time of year. Whether it’s the glow of the lights on the Christmas tree, a belly full of comfort food or simply reliving the magic of the season through the eyes of our littles, the holiday season makes us feel oh-so fuzzy and warm. Or, perhaps it’s just the boozy hot chocolate we’ve been sipping?


With a little bit of prep and you’ll be ready to make this alcoholic hot chocolate recipe all winter long. Here’s how to make boozy hot chocolate:



4 cups Whole milk

2 tbsp Sugar

1/2 Vanilla bean or 1 tsp vanilla

6 oz Dark chocolate (60%)

1 tsp Sea salt

4 oz Bourbon

2 oz Frangelico

2 oz Irish cream (store-bought, or see recipe below)




  • In a small saucepan heat milk, sugar, salt and vanilla over medium-low heat until sugar and salt are completely dissolved. Make sure the milk does not come to a boil. • Add the chocolate in pieces, whisking until completely incorporated.
  • Remove from heat.
  • Once removed from heat, stir in bourbon, Frangelico and Irish cream. Serve immediately with marshmallows.


Irish Cream Multihulls Magazine

Irish Cream Liqueur

Luxuriously rich and creamy, this whiskey-spiked homemade Irish cream is perfect for gifting, and for warming your loved ones from the inside out.


You want your Irish cream to sing with the flavors of fiery whiskey and indulgent cream, complimented by gently sweet hints of coffee and cocoa.


A few tips:

Make your homemade Irish cream with an Irish whiskey that tastes good on its own. You don’t have to spend a lot, but if you use whiskey that doesn’t have a good flavor, your Irish cream won’t have a great flavor either. You’ll want to pick something with a bit of flavorful, boozy heat to cut through the creamy sweetness of the other ingredients. Jameson is a good suggestion because it’s delicious and widely available, but feel free to use your favorite brand of Irish whiskey.

What is cream of coconut? It’s just what it sounds like—the cream layer of coconut milk. You can buy it at a liquor store (usually the Coco Lopez brand) or you can simply skim the solid layer of coconut cream from the top of a can of full-fat coconut milk and use that.

If you don’t have chocolate syrup on hand, you can use 1 teaspoon cocoa powder instead. Just whisk a bit of the heavy cream into the cocoa powder to make a paste before adding it to the blender to make sure the Irish cream is silky, not grainy.


This recipe makes about 32 ounces of Irish cream, or 1 quart, making it the perfect fit for your favorite brand of canning jars. Ball, Kerr and Weck all have great options in a 32-ounce size. (Note: Weck jars are measured in metric, but 1 liter is nearly equivalent to 1 quart.)

Be sure to keep your homemade Irish cream refrigerated. It will be good for about six weeks.



14 oz Sweetened condensed milk

1 cup Irish whiskey

1 tbsp Chocolate syrup

1 tbsp Vanilla extract

1 tsp Instant coffee granules

1 cup Heavy cream

1 tbsp Coconut cream



  • In a blender combine sweetened condensed milk, whiskey, chocolate syrup, vanilla and coffee for one minute.
  • After the mixture is smooth, add cream and cream of coconut and pulse until combined.
  • Shake before serving.


Spiked Eggnig Multihulls Magazine

Spiked Eggnog

A warming blend of bourbon and dark rum gives this classic Christmas cocktail an extra kick.



4 large eggs, separated

1/3 cup (plus 1 tablespoon) sugar

1 pint whole milk

1 cup heavy cream

1 1/4 fluid ounces bourbon

1 1/4 fluid ounces dark rum

1 teaspoon freshly grated nutmeg



  • In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved.
  • Add the milk, cream, bourbon, rum, and nutmeg and stir to combine.
  • Move mixture to a medium mixing bowl and set aside.
  • Place the egg whites in the bowl of the stand mixer and beat to soft peaks.
  • With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form.
  • Gently fold the egg whites into the mixture.
  • Chill and serve.


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