Holiday Drinks from Around the World
As we toast to the holidays, Global Health Marketing & Communications partners from around the globe share some of their favorite traditional holiday drinks. Try out some of the delicious recipes below!
The Singapore Sling is a gin-based sling cocktail. This drink was developed sometime before 1915 by bartender Ngiam Tong Boon, who was working at the Long Bar in Raffles Hotel, Singapore. It is a tourist must-try.
- 2 cups of ice
- 4 oz. pineapple juice
- 1.5 oz. of gin
- .5 oz of cherry-flavored brandy
- .5 oz of lime juice
- .5 oz of grenadine
- .25 oz of triple sec
- .25 oz of Benedictine syrup
- 1 slice of fresh pineapple
- 1 maraschino cherry
- Fill a Collins glass with 1 cup ice and place in the freezer.
- Combine pineapple juice, gin, cherry-flavored brandy, lime juice, grenadine, triple sec, and Bénédictine in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled. Strain into the prepared Collins glass.
- Garnish with pineapple slice and cherry.
There are many myths and mysteries surrounding the ritual of making queimada, the “fire drink” of Galicia, which is thought to have originated in ancient times when Celts established villages and settled in the region of Galicia, though historians dispute if this timeline is possible. Although this drink is made with orujo, a strong liqueur similar to grappa, much of the alcohol is burned off in the flames. This is the perfect specialty drink for an outdoor Halloween or winter party, as it’s traditionally served at family gatherings. It’s also popular on “Witches Night,” also known as St. Jon’s Night, which is celebrated annually on the night of June 23.
- 1-liter orujo
- 2/3 cup granulated sugar
- 1/8 cup fresh lemon peel strips, from 1 medium lemon
- Scant 1/4 cup whole coffee beans
- Gather the ingredients.
- Place the clay pot or bowl on a fireproof table of atop a cold BBQ grill. Be sure to have a large lid handy to put out the flames.
- Pour approximately 4 tablespoons orujo and 1 tablespoon sugar into a small glass and stir to dissolve sugar, then set aside.
- Pour the rest of the orujo and remaining sugar into the clay bowl and stir. Add the lemon peel and coffee beans and stir again.
- Pour the orujo and sugar mixture from the glass into a ladle and light it on fire. Carefully move the ladle very close to the clay pot until the orujo mixture in the pot catches fire. Stir frequently until the flames turn blue. Slide the lid over the pot to put out the flames. Serve hot.
Often described as an Italian sunset in a glass, the Aperol Spritz originated in the city of Padua and has become one of the most famous cocktails from Italy. The Aperol liqueur became a beloved apéritif in Padua and out of its rising popularity the Aperol Spritz was born during the chic 1950s in Northern Italy.
- Plenty of ice
- Prosecco (Italian sparkling wine)
- 1 orange to slice
- Fill a large wine glass with ice
- Add 3 parts Prosecco (75ml), then 2 parts Aperol (50ml)
- Add a dash of soda (25ml) and stir briefly
- Garnish with an orange slice
“Lemon Champ” (either as a dessert or a drink) is present in many Argentine tables during Holidays. Nevertheless, it is not a local creation but just a rename of the ancient Italian drink “Sgroppino”, originated in Venice in the 16th century as digestif. The receipt of the Sgroppino later evolved with new ingredients that differ from our traditional Lemmon Champ. In Italian “Sgroppino” means “little knot” and refers to the characteristic sensation that invades the body after eating a lot.
- Sparkling wine 750 ml. (1 bottle, preferably extra brut sparkling wine)
- Lemon ice cream 250 grams
- Simply place the ice cream and the sparkling into a blender and mix until both ingredients are incorporated.
- Serve in cool glasses and drink at the moment!
Maple Whiskey Sour
Of all the Canadian stereotypes – our unwavering love of maple syrup is by far the sweetest. And, if we’re being honest, ‘Canada’ and ‘Maple Syrup’ are basically synonymous at this point! With that in mind – wondering what to do when the Canadians in your life inevitably gift you yet another bottle of Maple Syrup? Try putting it to new use with the Great White North’s very own take on a classic drink. Perfect for the Holiday’s, the Canadian Maple Whiskey Sour is festive, delicious, and easy to make!
- 2oz. whiskey
- 1 egg white (optional)
- 1oz. freshly squeezed lemon juice (or citrus juice of your choosing)
- 3/4oz. Canadian maple syrup
- 2-3 shakes Angostura bitters
- Add whiskey and egg white to a cocktail shaker and vigorously shake for about 20 seconds to froth the egg white
- Pour in lemon juice, maple syrup, bitters, and ice
- Give it a few more shakes to combine the ingredients and chill the drink.
- Strain, serve, and enjoy, Eh!
Eggnog is an American classic, first mentioned in writing in Philadelphia in 1796. With its indulgent, almost custardy flavor mixed with warm, seasonal spices, few holiday drinks can compare to eggnog when it comes to taste or tradition. American cookbooks have featured recipes for eggnog with alcohol, sugar, cream, and eggs since 1839, and by the early 19th Century, eggnog had become the traditional drink for Christmas and New Years’ revelers. In fact, its tie to the holidays was immortalized in the Christmas Eggnog Riot of 1826 when eggnog and a prickly argument over a trigonometry problem led to a wholesale brawl at West Point. This (true!) debacle led to court-martials for 20 students, and lesser punishments for 70 more. So please — drink your eggnog responsibly.
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon, for topping
- If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
It is a drink based on egg and aguardiente, with a sweet and creamy flavor. The Colombian drink by nature is aguardiente, an alcoholic beverage made from sugar cane. Many people drink it directly, other people, such as mothers, grandmothers, prefer to soften it with this type of recipe.
- 6 cups of whole milk
- 1/2 cup of sugar
- 1 tablespoon of vanilla extract
- 6 egg yolks
- 2 tablespoons of corn starch or cornstarch
- 1 can of condensed milk
- Rum to taste
- Ground cinnamon.
- Mix 5 cups of milk with the sugar and vanilla in a saucepan
- Bring to a boil, lower the heat and wait about 20 minutes while stirring constantly.
- Then add the rest of the milk, the egg yolks, the starch and the condensed milk in the blender so that they are well integrated
- Cook over low heat stirring frequently until it thickens.
- Finally, remove from heat and let cool. Pour into a pitcher to serve.
Cola de Mono (Monkey Tail)
Translating to “monkey’s tail,” this creamy and smooth libation is rumored to have you “swinging like a money” (hence the name) thanks to a potent dose of heady aguardiente. With a taste and texture similar to a White Russian cocktail, cola de mono is also a great substitute for eggnog lovers, as eggnog isn’t readily available in Chile. Most households have their own unique, stylized recipe which they make for Christmas and New Years, and it pairs nicely with Chile’s quintessential seasonal treat, pan de pascua (fruitcake).
- One liter of milk
- One cup of Pisco (Chilean/Peruvian spirit 40°)
- One cup of sugar
- Four cloves
- One spoon of vanilla
- One orange rind
- Four cups of coffee
- Heat the milk in a pot (mid-fire) for 15-20 minutes, adding sugar, cinnamon, clove, orange
- Boil for 3-5 minutes
- In a separate cup mix prepare the coffee with the vanilla (ad only half of the cup of milk)
- Mix the coffee with the milk. Close the pot and wait until de mix reaches room temperature
- When it’s ok, strain the milk
- Add the pisco and put it in the fridge
- Serve it cold (could add ice) with cinnamon on top
Ginjinha, or simply ginja, is a liqueur obtained from the maceration of the sour cherry fruit, similar to the cherry, very popular in Portugal, especially in Lisbon, Óbidos, Alcobaça and in the Algarve. It is customary to serve it with a tanned fruit at the bottom of the glass, popularly said “with them”, or, when pure, “without them”.
- 1 kg fresh sour cherries
- 1 lt good quality brandy
- 1 kg brown or brown white sugar
- 4 cinnamon sticks
- Wash the sour cherries well to remove the dust and place them on absorbent paper or a cloth to absorb excess moisture and remove the stems.
- Place the sour cherries in the chosen container to store your Ginjinha (opt for a large, wide-mouthed jar). The amount of sour cherry should not exceed 1/3 of the capacity of the container.
- In a pan, pour the brandy, cinnamon sticks, sugar and bring to the minimum heat. Stirring constantly, do not let the temperature exceed 35º, the aim is to let the sugar dissolve.
- Pour the mixture into the jar over the sour cherries.
- Close the bottle tightly and shake the mixture well.
- Preferably store in a dark and cool place, and at least once a day, shake the bottle so that the sugar deposited at the bottom dissolves.
- When the sugar is completely dissolved (it should take about a week), store the jar in a cool, dark place for about 6 months.
- After this period it is ready to consume.
Lassi is a cool, creamy, frothy, yoghurt-based drink savored all across India. Known to be originating in the lands of Punjab and Multan around 1000 BC, it is referred to as an “Ancient Smoothie”. It looks like a modern milkshake and comes in variations of sweet, salt and is sometimes, cannabis-infused. This fermented food is also a great immunity booster. It’s rich in calcium, vitamin B12 and phosphorus. Having curd during winter days boosts your overall health, though people with respiratory issues should minimise consumption
- 2 cups Curd – cold and fresh (yoghurt)
- 1 cup water or milk – cold or at room temperature
- 4 to 5 tablespoons sugar or add as per taste
- 1 teaspoon of cardamom powder or 1 tablespoon of rose water
- 10 to 12 saffron strands
- 1 to 2 tablespoons chopped nuts – cashews, almonds, pistachios
- 6 to 8 ice cubes (optional)
- Add curd, water or milk, sugar, cardamom powder, and saffron strands into the blender. Blend until the mixture is smooth and frothy.
- Pour the mixture into a glass or a traditional clay cup (known as Kulhad)
- Add 2-3 pinches of cardamom powder, saffron strands, and 1-2 tablespoons of chopped nuts and your Lassi is ready to serve!
The Brits love a mulled wine during the run-up to Christmas. Mulled wine originated in the 2nd century. It was created by the Romans who would heat wine to defend their bodies against the cold winter. As the Romans conquered much of Europe throughout the next century, their love for mulled wine spread across their empire and the regions they traded with.
- 750ml bottle red wine – an unoaked tempranillo is ideal
- 1 large cinnamon stick, or 2 small ones
- 2 star anise
- 4 cloves
- 2 strips lemon zest, pared using a vegetable peeler
- 4 tbsp caster sugar
- 1 orange to slice
- Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
- Remove from the heat and cool, leaving to infuse for about 30 mins.
- To serve, heat without boiling, stir in the sloe gin and pour into mugs or heatproof glasses, and add slices of orange for decoration.