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Tipsy Santa

The Tipsy Santa cocktail is a delightful holiday drink that combines the warmth of whiskey with the festive flavors of cranberry and orange. Garnished with rosemary, cranberries, and a vibrant orange wheel, this drink will add holiday cheer to any gathering. Inspired by brittsbevs.

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Tipsy Santa

Tipsy Santa

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Christmas, Christmas cocktails, christmas whiskey cocktails, Cranberry Juice, santa cocktails, whiskey cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Fill a cocktail shaker with ice.
  • Add whiskey, cranberry juice, orange juice, simple syrup, and a rosemary sprig to the shaker.
  • Shake vigorously until well-chilled, about 10–15 seconds.
  • Strain the mixture into a glass filled with fresh ice.
  • Garnish with an orange wheel, a fresh rosemary sprig, and a few cranberries. Serve immediately and enjoy!

Notes

Pro Tips

  • Gently bruise the rosemary sprig before shaking to release its aromatic oils for an enhanced herbal flavor.
  • For an extra festive presentation, lightly dust the rosemary garnish with powdered sugar to mimic snow.
  • If you prefer a slightly sweeter drink, increase the simple syrup to 0.75 oz.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Tipsy Santa is a well-balanced cocktail with the sweetness of cranberry and orange juices harmonizing beautifully with the whiskey’s depth. A hint of rosemary adds a festive, earthy aroma, making this cocktail a perfect winter indulgence.

See also  Pear Cider Aperol Spritz
Tipsy Santa
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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