Holiday time is the best time. Nothing beats getting together and being surrounded by all your loved ones. This holiday season mix it up with these trending holiday cocktails that are easy to make and are certain to be a hit with guests. Say goodbye to the Dirty Martini and welcome festive options such as the Gingerbread Snap, Fireball Hot Toddies and Santa’s Milk Punch! Read below on how to make #UnscriptedDurham signature holiday cocktails! 

Gingerbread Snap
1/2 tsp. cinnamon for rimming glasses
2 tsp. sugar for rimming glasses
4 oz. eggnog
4 oz. vodka
4 oz. Kahlua
3 tsp. 3 teaspoons molasses
1/8 tsp. ginger
Whipped cream for topping
Molasses drizzle for topping

DIRECTIONS: Mix cinnamon and sugar, then pour onto a plate. Wet rims of each glass and dip them in the cinnamon-sugar mixture. In a cocktail shaker filled with ice, pour eggnog, vodka, Kahlua, molasses, and ginger. Shake to combine. Pour into glasses and top with whipped cream, then add a light drizzle of molasses.

Santa’s Milk Punch
2 oz Bourbon
½ cup Vanilla ice cream
1 oz Simple syrup
2 dashes vanilla extract
Whip cream
Caramel sauce drizzle

DIRECTIONS: Add all ingredients to blender Blend all ingredients together, top with whip cream (optional) and caramel drizzle

Fireball Hot Toddies
1oz. boiling water
1/4 c. warm caramel
2 tsp. honey
Juice of 1/2 lemon
1 ¼ oz. Fireball
2 cinnamon sticks

DIRECTIONS: Bring water to a boil and dip glasses in caramel. Add honey to each glass and squeeze lemon juice. Pour over Fireball and boiling water and stir until honey is dissolved.
Top with cinnamon stick.

Pomegranate Mule
2 oz. vodka
1 oz. pomegranate juice
1 tbsp. pomegranate seeds
1 tbsp. lime juice
1 tsp. honey
1/2 c. ice
ginger beer
Sprig of Rosemary

DIRECTIONS: In a cocktail glass stir together vodka, pomegranate juice, pomegranate seeds, tbsp. lime juice, honey, and ice. Top off with ginger beer and garnish with a sprig of fresh rosemary.

Unscripted Eggnog
3 eggs, lightly beaten
1/3 c. sugar
1/8 tsp. salt
2 2/3 c. milk
1 tsp. vanilla extract
1 c. Cool Whip or Whipped Cream
1/2 c. spiced rum
1/3 c. bourbon
1/4 tsp. ground nutmeg

DIRECTIONS: In a large saucepan, combine eggs, sugar, salt and milk over medium heat, stirring continuously for 10-12 minutes, or until the mixture can coat the back of a spoon. Remove from heat and stir in vanilla extract.
Fill a larger bowl halfway with ice water. Lower the bottom of the saucepan into the ice water dish to cool the egg mixture for about 5 minutes. Place egg mixture in the refrigerator to chill, about 20 minutes. Once chilled, add whipped cream, rum and bourbon to egg mixture, stirring to combine. Pour into cups and sprinkle with nutmeg. Serve.