New Year’s Eve Sips

Horse & Carriage

New York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks; in winter with citrus slices and pomegranate; and in spring with edible flowers.

Pendennis Cocktail

Pendennis Cocktail

White Wine Punch

This fuss-free white wine punch recipe can be made year-round using seasonal fruit. In the fall, swap the stone fruit for pears, apples, and quince. Get the recipe for White Wine Punch »
New York bartender Jackie Summers introduced us to a homemade version of this traditional Jamaican white rum punch made with dried hibiscus flowers and an array of citrus and spices Get the recipe

Punschgluhbowle (Flaming Punch)

The citrusy flavors of bitter orange in this light-bodied German red wine punch are lifted by the smokiness and aromatic power of arrack liquor. Get the recipe for Flaming Punch »
Bottles for everyone on your gift list, from daiquiri devoté to negroni nut.

Hugh Acheson’s Eggnog

In this Southern spin on the boozy Yuletide favorite, a mix of bourbon and rum takes the place of brandy.

Arbor Blush

Pisco, the South American brandy made from grapes, adds a floral, citrusy kick to this sparkling cocktail made with Lillet Rosé and champagne.

Blooming Champagne Cocktail

Blooming Champagne Cocktail

Los Gintonic

Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »

Scandinavian Bellini

Aquavit infused with peaches and anise pairs wonderfully with peach purée for a Swedish twist on a bellini from Manhattan’s Restaurant Aquavit.
Oleo saccharum sweetens this riff on the classic whisky cocktail, amplifying the citrus punch without clouding the drink with unnecessary juice.