This post may contain affiliate links. Please read our disclosure policy.
Sweet, tart, and perfectly spiced with fresh ginger and rosemary—this holiday cocktail will steal the show.
If you’re looking for a holiday drink that feels both festive and sophisticated, look no further than this Christmas Cocktail! With its crisp cranberry juice, fragrant rosemary-ginger syrup, and a touch of orange bitters, this drink will have everyone at the party asking for the recipe. It’s easy to make, with a gorgeous flavor balance that’s both cozy and refreshing. Perfect for winter gatherings, it’s just the right amount of sweetness and spice to keep everyone coming back for another round!
For more festive cocktail inspiration, check out my Christmas Sangria, Cranberry Margarita, Cranberry Apple Bourbon Cocktail, and my Apple Pie Moonshine—they’re all crowd-pleasers for your holiday celebration.
So grab your prettiest pitcher, turn on the Christmas music, and let this merry little cocktail take one thing off your holiday to-do list. 🎄✨
✨ Before You Begin
✨ Gather your ingredients: Make sure you have everything on hand, including the fresh ginger and rosemary for the syrup.
✨ Chill the syrup: The rosemary-ginger syrup needs a little time to cool, so make sure to set it in the fridge for 20–30 minutes before using.
✨ Cocktail shaker: You’ll need a cocktail shaker for the best texture and chill. If you don’t have one, a mason jar works in a pinch!
✨ Garnish it right: Fresh or frozen cranberries both work beautifully, so go with whichever you have on hand
Christmas Cocktail Ingredients + Key Notes
For the Rosemary Ginger Simple Syrup:
-
½ cup sugar
-
½ cup water
-
2 large sprigs of rosemary
-
4–6 thin slices fresh ginger (about 1–2 tablespoons)
-
1 teaspoon vanilla extract
To Assemble the Cocktail:
-
3 dashes orange bitters
-
2 ounces vodka
-
1 ounce triple sec
-
1 ounce rosemary-ginger syrup (see above)
-
2½ ounces unsweetened cranberry juice
-
Garnish: cranberries (fresh or frozen), orange wheel, and rosemary sprig
- Optional: Make our Sugared Cranberries for garnish.
🔬 The Science Behind the Cocktail
The rosemary and ginger syrup brings complex flavors to this cocktail. Rosemary is rich in rosmarinic acid, which gives it a peppery, pine-like taste, while ginger adds a touch of spice and warmth. The combination of vodka, triple sec, and cranberry juice provides a smooth balance between the herbal syrup, citrusy notes, and the tartness of the cranberry. The orange bitters add aromatic complexity and a bit of dryness, making the drink feel more sophisticated.
Pro Tips
⭐ Make the syrup ahead for easy entertaining:
The rosemary-ginger syrup is where all the magic happens, and it actually tastes even better after it’s had time to rest in the fridge. Make a batch a day or two before your party, tuck it into a jar, and you’ll be just a quick shake away from beautiful holiday cocktails all night long.
⭐ Adjust the sweetness to your crowd:
Using unsweetened cranberry juice keeps this cocktail nicely balanced, but everyone’s sweet tooth is a little different. If you’re serving guests who like things on the sweeter side, add an extra splash of syrup or use a mix of unsweetened and sweetened cranberry juice until it tastes just right.
⭐ Let the garnish do some of the work:
Don’t skip the rosemary sprig, cranberries, and orange slice—they add aroma, color, and a little “wow” factor with almost no effort. Frozen cranberries are especially handy here; they look gorgeous, help keep the drink chilled, and don’t water it down like extra ice.
How to Make Christmas Cocktail
Start by making the rosemary-ginger syrup: simmer sugar, water, rosemary, ginger, and vanilla for about 5 minutes. Let it steep off the heat for 10–15 minutes, then strain and chill.
Once the syrup is cool, add ice to a cocktail shaker. Pour in the bitters, vodka, triple sec, syrup, and cranberry juice. Shake for about 10–15 seconds until well chilled.
Strain into a rocks glass filled with ice and garnish with cranberries, a rosemary sprig, and an orange wheel. Serve and enjoy!
What To Serve With This Christmas Cocktail
Hot Dips
- Hissy Fit Dip – Warm, ultra-creamy, and loaded with sausage, cheese, and savory seasonings, this Southern favorite is the kind of dip people hover around. Serve it with crackers or pita chips and watch guests throw a little hissy fit when the bowl starts to run low.
-
Knorr Spinach Dip – Rich, cheesy, and bubbly from the oven, this classic dip is perfect for scooping with toasted baguette slices or sturdy crackers alongside a festive cocktail.
-
Rotel Dip – A hearty, crowd-pleasing dip loaded with sausage, tomatoes, and plenty of cheese—perfect for game days and holiday parties.
-
Hot Crab Dip – Creamy, savory, and a little indulgent, this one feels extra special for Christmas or New Year’s gatherings.
Finger Foods
-
Bisquick Sausage Balls – A reader favorite for parties and holiday buffets; they’re easy to make ahead and always disappear first from the platter.
-
Bacon Wrapped Smokies – Sweet, smoky, and salty little bites that pair beautifully with a crisp, tart cocktail like this one.
-
Ham and Cheese Pinwheels – Buttery, golden, and filled with melty ham and cheese, these bite-sized pinwheels are simple to serve and perfect for grazing between sips.
Classic Appetizers
-
Southern Deviled Eggs – These creamy, slightly tangy deviled eggs have that classic Southern touch of sweetness and a sprinkle of paprika on top.
-
Deviled Eggs – Creamy, tangy, and nostalgic, they bring a familiar comfort to your appetizer spread.
-
Bacon Ranch Cheese Ball – A fun, retro-style appetizer loaded with smoky bacon, sharp cheese, and cool ranch flavor, perfect for serving with crackers, pretzels, and fresh veggies.
How to Make a Big Batch Christmas Cocktail (Pitcher Version)
Makes about 10-12 servings.
Rosemary Ginger Syrup (makes about 2 cups):
- 2½ cups sugar
- 2½ cups water
- 6–8 sprigs rosemary
- ¼ cup fresh ginger slices (about 4 tablespoons)
- 4 teaspoons vanilla extract
Instructions: Follow the same method as above but scale up the ingredients. Let the syrup chill completely before use.
To assemble (for a pitcher of 10–12 drinks):
- 1½ cups vodka
- ½ cup triple sec
- ½ cup rosemary-ginger syrup
- 3 cups unsweetened cranberry juice
- 12 dashes orange bitters
Combine all ingredients in a pitcher, stir well, and chill in the fridge. When ready to serve, pour into glasses filled with ice and garnish as directed.
Frequently Asked Questions
✦ Can I make the rosemary-ginger syrup ahead of time?
Yes, and it’s actually the best way to do it. You can make the syrup up to 2 weeks in advance and store it in an airtight jar in the refrigerator. Give it a quick stir before using, and you’re ready to shake up cocktails anytime guests drop by.
✦ How long does the rosemary-ginger syrup last?
Stored in a clean, airtight container in the fridge, the syrup will keep for about 10–14 days. If it ever looks cloudy, develops an off smell, or you see any mold, it’s time to discard it and make a fresh batch.
✦ My cocktail tastes too sweet. How can I fix it?
If the drink feels too sweet, you have a few options:
-
Use less syrup (start with ½–¾ ounce instead of a full ounce).
-
Make sure you’re using unsweetened cranberry juice, not cranberry cocktail.
-
Add a small squeeze (about ¼ ounce) of fresh lemon juice to brighten and balance the sweetness.
✦ My cocktail tastes too strong. What should I adjust?
If it’s a bit boozy for your taste, you can:
-
Reduce the vodka to 1½ ounces.
-
Add a splash more cranberry juice to lengthen the drink.
-
Shake it well with plenty of ice so it gets nicely diluted and smooth.
✦ I can’t taste much rosemary or ginger. How do I boost the flavor?
For a stronger herbal or spicy kick, let the syrup steep longer (up to 20–25 minutes) before straining, or add a couple of extra slices of ginger and another small sprig of rosemary next time. Just remember that steeping too long can make the rosemary slightly bitter, so taste as you go.
✦ Can I use sweetened cranberry juice instead of unsweetened?
You can, but the drink will be noticeably sweeter. If you’re using sweetened cranberry juice or cranberry cocktail, I recommend reducing the syrup to ½ ounce and then adjusting to taste.
✦ Can I turn this into a mocktail?
Yes! For a non-alcoholic version, skip the vodka and triple sec and replace them with sparkling water, club soda, or a splash of orange juice plus extra cranberry juice. You’ll still use the rosemary-ginger syrup and orange bitters (or an alcohol-free bitters), then top with bubbles and garnish as directed.
✦ Can I still make a big batch if I don’t have a cocktail shaker?
Absolutely. For a pitcher, just combine the chilled ingredients in a large pitcher or jug, stir well, and keep it in the fridge until serving time. Pour over ice in individual glasses and let the cold ice do the rest of the chilling.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
More Delicious Cocktails
Tried This Recipe?
💌 While you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!
📸 And if you Gram… don’t forget to share your photo on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Christmas Cocktail
Ingredients
For the ginger rosemary simple syrup
- 1/2 cup sugar
- 1/2 cup water
- 2 large sprigs rosemary
- 1 tablespoon fresh ginger, very thinnly sliced
- 1 teaspoon vanilla extract
To assemble:
- 3 dashes orange bitters
- 2 ounces vodka
- 1 ounce triple sec
- 1 ounce rosemary syrup
- 2 1/2 ounces cranberry juice
- Garnish: cranberries orange wheels, and rosemary
Instructions
- In a small pot over medium heat, combine the sugar, water, rosemary, and sliced ginger. Stir occasionally for about 5 minutes or until all the sugar is dissolved and the mixture is slightly reduced.
- Remove from the heat, stir in the vanilla. Transfer to a small bowl, and place in the refrigerator to chill.
- Once the syrup has chilled (about 20-30 minutes), discard the rosemary and sliced ginger. Fill a rocks glass with ice.
- To the glass, add the bitters, vodka, triple sec, rosemary syrup, and cranberry juice and stir.
- Garnish with cranberries, an orange wheel, and a rosemary sprig and serve immediately.
Fans Also Made:
Notes
- Make the syrup ahead for easy entertaining:
The rosemary-ginger syrup is where all the magic happens, and it actually tastes even better after it’s had time to rest in the fridge. Make a batch a day or two before your party, tuck it into a jar, and you’ll be just a quick shake away from beautiful holiday cocktails all night long. - Adjust the sweetness to your crowd:
Using unsweetened cranberry juice keeps this cocktail nicely balanced, but everyone’s sweet tooth is a little different. If you’re serving guests who like things on the sweeter side, add an extra splash of syrup or use a mix of unsweetened and sweetened cranberry juice until it tastes just right. - Let the garnish do some of the work:
Don’t skip the rosemary sprig, cranberries, and orange slice—they add aroma, color, and a little “wow” factor with almost no effort. Frozen cranberries are especially handy here; they look gorgeous, help keep the drink chilled, and don’t water it down like extra ice.
Nutrition
Leave a Reply