Christmas is a time of indulgence, creativity, and, let’s face it, that annual quest to figure out what to do with those dusty bottles of liqueur lurking in your bar. Whether it’s a half-forgotten bottle of advocaat, that overly sweet cherry brandy, or the mysterious herbal concoction someone gifted you last year, this guide will help you turn neglected spirits into festive cheer.
From inventive cocktails to amusing anecdotes about vintage drinks, let’s make sure no drop goes to waste.
The Backstory of Christmas-Only Cocktails
In hospitality, there’s always that handful of drinks which only seem to rear their heads during the festive season. Consider the humble Snowball—a blend of advocaat, lemonade, and a splash of lime. It’s creamy, retro, and for many, an acquired taste. But during Christmas? It’s a classic.
Then there’s the infamous Brandy Alexander, an indulgent cocktail that harkens back to the 1920s, featuring brandy, crème de cacao, and cream. These are the drinks that feel perfectly at home in December but strangely misplaced in July.
The trick? Embrace the kitsch and have fun experimenting with these overlooked spirits.
Tips for Using Up the Unloved Bottles
- Turn Them into Infused Spirits
Transform an uninspiring liquor into a flavourful infusion.
- Cherry Brandy: Infuse it with cinnamon sticks, cloves, and orange peel for a spiced Christmas twist.
- Advocaat: Mix it with vanilla beans and nutmeg to create a dessert-like after-dinner drink.
Infusions add depth and make your offerings feel more bespoke.
- Host a “Throwback Cocktail Night”
Create a nostalgic menu featuring old-school cocktails that incorporate these niche liquors.
- Snowballs: Serve them with a modern twist—top with prosecco instead of lemonade for added fizz.
- Grasshopper: That bottle of crème de menthe can become a trendy mint-chocolate dessert cocktail.
Engage your customers with fun stories about the history of each drink. People love sipping on nostalgia, especially during the holidays.
- Create a DIY “Cocktail Lab”
Let your guests get creative. Offer mini cocktail-making kits at their table with small bottles of unused spirits, mixers, and garnishes.
For example:
- Advocaat & Amaretto: Encourage guests to shake them with cream and crushed biscuits for a Christmas dessert shooter.
- Herbal Liqueurs: Pair with tonic or soda, fresh rosemary, and citrus for an easy, aromatic spritz.
This interactive element can turn unused stock into an experience.
- Bake, Flambé, or Drizzle
Liquors aren’t just for sipping!
- Use Baileys, advocaat, or amaretto in cake batters or frostings.
- Flambé Christmas puddings with brandy or Grand Marnier.
- Make a simple syrup with leftover triple sec or limoncello to drizzle over desserts.
These small touches elevate your menu and make use of otherwise wasted bottles.
- Offer Seasonal Shots
Everyone loves a festive shot. Create a Christmas shot menu using forgotten spirits:
- Gingerbread Delight: Advocaat, butterscotch schnapps, and a dusting of cinnamon.
- Choco-Mint Kiss: Crème de menthe and a splash of Baileys.
Shots are perfect for high-energy, party-like atmospheres.
Some Cocktails from the Vaults You’d Only Drink at Christmas
The “Eggnog Martini”
This bizarrely rich concoction blends advocaat, vanilla vodka, and cream. It’s not for everyone, but it’s undeniably festive.
The “Stinger”
A surprising mix of brandy and crème de menthe that tastes like Christmas in a glass. It’s odd, it’s vintage, but it works!
The “Hot Buttered Rum”
A mix of rum, butter, and sugar that sounds like a heart attack but is oddly comforting when it’s cold outside.
These quirky cocktails are perfect for themed nights or cheeky additions to your menu.
Engage Your Team and Customers
Encourage your bartenders to get creative with the forgotten bottles. Offer a prize for the best new cocktail they come up with. Better yet, invite regulars to submit ideas and host a taste-testing event. Not only does this get everyone involved, but it adds a sense of community to your venue.
- It’s All About Perception
Sometimes, the issue isn’t the drink but how it’s perceived. Instead of “Cherry Brandy on Ice,” market it as a “Festive Berry Spritz.” Rename your dusty advocaat to “Golden Velvet.” Customers respond to clever branding as much as taste.
Some Final Words from our MD and Hospitality Sector Aficionado, Marcus Jones:
“Christmas is all about creating memorable experiences for your guests. Sometimes, the smallest touch, like reinventing a forgotten spirit, can spark joy and make your venue the talk of the town. My advice? Don’t be afraid to get playful. Let your staff experiment, lean into the nostalgia, and most importantly, have fun with it. After all, the festive season is a chance to spread warmth and cheer – and maybe, just maybe, finally use up that bottle of crème de menthe gathering dust at the back of the bar!”
Cheers to a season full of creativity and success, from all of us at Capcon! 🥂
