10 Latin Holiday Cocktails You Need at Your Fiesta

It’s fiesta season and that means it’s time to put up with your tia’s crazy antics and your abuela asking you when you’re going to get married for the 100th time. What better way to get you through the holidays than with one of these 10 Latin-inspired cocktail recipes? ¡Salud!


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Winter Sangria with citrus & pomegranate



1 pear, washed, seeded and sliced
4 clementines, washed and sliced thinly
1 apple, washed, seeded and sliced
1 cup pomegranate arils
1/4 cup organic raw cane sugar
1 cinnamon stick
1 bottle red wine
3 cups pomegranate juice OR
elderflower cordial (not both)
1 cup orange juice, ideally freshly squeezed
ginger ale or club soda for serving
ice cubes

In the bottom of a large glass pitcher or gallon jar, combine sliced fruit and pomegranate.
Sprinkle with cane sugar and toss in the cinnamon stick. Pour the red wine and the fruit juices over the fruit. Stir well, cover and refrigerate overnight or for at least 6 hours. To serve, remove cinnamon stick, and pour over ice into glasses. Top with ginger ale or club soda to taste. Garnish with more pomegranate arils if desired. (Recipe by Simple Bites)


Espresso Martini

espresso martini


2 shots (about 1.5 ounces each) espresso*
2 ounces vodka
3 ounces Kahlua
coffee beans for garnish

Fill a cocktail shaker with ice and pour in the espresso, vodka and Kahlua. Shake until chilled. Pour into two chilled glasses. Garnish with a few coffee beans. (Recipe by a Beautiful Mess)


Cranberry Margaritas

1 1/2 cups cranberry juice cocktail (*see note below for optional homemade cranberry juice)
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup orange-flavored liqueur, such as Cointreau or Triple Sec
ice cubes

Stir all ingredients together until blended. Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired. (Recipe by Gimme Some Oven)


Boozy Rum Horchata



1.5 cups horchata
1 cup unsweetened almond, coconut or rice milk
2 ounces (4 Tbsp) dark rum or Kahlua
8-10 ice cubes

Either add all ingredients to a shaker to combine, or simply divide horchata, almond milk and rum between two glasses, stir and then add ice cubes. To sweeten, add a drizzle of honey or agave nectar. To thicken, add almond milk. (Recipe by Minimalist Baker)


Chilean Strawberry Pisco Punch



2 cups strawberries, stemmed and sliced
2 to 3 tablespoons sugar
3/4 cup pisco
1 bottle red wine

Combine the strawberries with the sugar and pisco. Cover and refrigerate for an hour. Pour the wine into a pitcher. Pour the pisco mixture on tip. Stir and serve over ice. (Recipe by Muy Bueno Cookbook)


Spiked Apple Cider Drink Recipe with Spiced Rum



½ gallon apple cider
1 cup spiced rum
1 orange, juiced
5 packets Sweet’N Low
1 teaspoon allspice
1 teaspoon cinnamon, plus a sprinkle for garnish
Pinch grated nutmeg
1 Granny Smith apple, peeled, cut into large chunks
½ lemon, juiced

Add apple cider, rum, Sweet’N Low, orange juice and spices to a pitcher and stir until combined. Take chunks of apple and toss in lemon juice. Thread onto a skewer for garnish.
Place ice in tumblers and pour spiked cider over the ice. Add apple garnish and a sprinkle of cinnamon and enjoy! (Recipe by Simmworks Family)


Hibiscus Rum Buck



2 oz white rum
1/2 oz hibiscus syrup
1/2 oz lime juice
2 oz ginger beer
twist of lime for garnish

Hibiscus Syrup:
1/4 cup sugar
1/2 cup water
.3 oz (weight) or about 1/4 cup (volume) dried hibiscus flowers
1/2 inch-piece fresh ginger root

Peel and thinly slice the ginger. In a small saucepan combine the sugar, water, hibiscus flowers, and ginger slices. Stir to combine and cook over medium heat until the sugar dissolves. Remove from heat and let steep for approximately 30 minutes. Strain through a fine mesh strainer to remove the hibiscus and ginger. To make the cocktail, fill a highball glass with ice. Add the lime juice, hibiscus syrup, rum, and ginger beer. Stir to combine. Garnish with a fresh twist of lime. (Recipe by Honestly Yum)


Pumpkin Spice Margarita

pumpkin margarita


The juice of 1/2 a lime, plus a wedge and a wheel for garnish
Kosher salt, for the rim
2 ounces reposado tequila, such as Camarena
2 ounces homemade pumpkin spice syrup
1/2 ounce orange liqueur, such as Cointreau

Rub the lime wedge around the rim of an old-fashioned glass, and dip the rim into a saucer filled with kosher salt. Add the tequila, pumpkin spice syrup, and orange liqueur to an ice-filled cocktail shaker, and shake until chilled. Strain into the salt-rimmed glass and top off with ice; garnish with the lime wheel. (Recipe by Camarena Tequila)


The Mulled Daiquiri



2 oz Dark Rum
1 oz Lime Juice
1 oz Mulling Spice Syrup*

Combine the rum, lime, and syrup with ice and shake well. Strain into a chilled cocktail glass and enjoy.

Mulling Spice Syrup Ingredients:

1 1/2 cup Brown Sugar
1 1/2 cup Water
2-3 Cinnamon Sticks, Broken Up
1 tbsp Nutmeg, Crushed
1 tbsp Allspice
1 tbsp Black Peppercorns
1 tbsp Cloves

Break up the cinnamon sticks and crush the nutmeg with a mallet. Combine the sugar and water over low heat until the sugar is melted, then add in the spices. Simmer for about twenty minutes, stirring frequently so the sugar doesn’t burn. Remove from the heat and let it sit, covered, for an hour. Strain out the spices, bottle the syrup, and refrigerate. (Recipe by Oh So Beautiful Paper)

The Ruby Cigar Cocktail


1 fl. oz. (2 Tbs.) white tequila
1/2 fl. oz. (1 Tbs.) mezcal
1/2 fl. oz. (1 Tbs.) cranberry liqueur
Dash of aromatic bitters
1 whole star anise, for garnish

Combine the tequila, mezcal, cranberry liqueur, and bitters in a cocktail shaker. Fill with ice and stir until chilled. Strain into a rocks glass over a single large square ice cube, filling the glass half to three-quarters full. Garnish with star anise. (Recipe by Nick Roberts from Moveable Feast with Fine Cooking)

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