Party on with these 5 last-minute cocktail recipes from our archives

Be a New Year’s Eve mixologist with these fun drinks, from an NA dirty martini and a flavorful Negroni to punch for a crowd.

The Minnesota Star Tribune
December 31, 2025 at 12:00PM
Winter Wonderland cocktail, from JOHNNY MATHIS, MERRY CHRISTMAS (1958).Excerpted from A BOOZE & VINYL CHRISTMAS: Merry Music-and-Drink Pairings to Celebrate the Season by André Darlington. (Running Press, 2023). Photo credit: Jason Varney.
Winter Wonderland cocktail from "Vinyl Christmas: Merry Music-and-Drink Pairings to Celebrate the Season" by André Darlington. (Running Press, 2023). (Jason Varney/Provided by Running Press)

Winter Wonderland

Makes 1.

The clever “A Booze & Vinyl Christmas” by André Darlington (Running Press, 2023) crafts cocktails to pair with generations of holiday music, from Mariah and Mathis to the Muppets, with trivia and entertaining tips sprinkled throughout.

  • Lime, for rimming the glass
    • Shredded coconut, for garnish
      • 1 ½ oz. (3 tbsp.) vanilla vodka
        • 1 oz. (2 tbsp.) white chocolate liqueur
          • 1 oz. (2 tbsp.) cream

            Directions

            Slightly wet the rim of a martini glass with lime juice (rub with a cut wedge) and turn in shredded coconut to coat. Shake vodka, chocolate liqueur and cream with ice and strain into the prepared glass.

            Tropical Storm punch from “Hot Little Suppers” is a crowd-pleasing option for New Year’s Eve. (Angie Mosier/Provided by Harper Horizon)

            Tropical Storm

            Serves 20.

            “It’s no secret that hurricane season is a busy time in the South,” writes author Carrie Morey in “Hot Little Suppers” (Harper Horizon, 2021). “Thankfully, we rarely experience a devastating Category 5 storm like Hugo. Usually, it’s a few small hurricanes that turn into tropical storms before they hit.” Hence the name of this batch cocktail recipe from Morey’s husband, John.

            • 1 (1-liter) bottle dark rum
              • 1 (1-liter) bottle light rum
                • 1 ½ c. fresh lime juice
                  • 1 c. freshly squeezed orange juice
                    • 1 c. mango juice
                      • 1 c. pineapple juice
                        • ½ c. passion fruit juice
                          • ¼ c. grenadine
                            • ½ c. simple syrup (see below)
                              • Soda water
                                • Orange slices for garnish

                                  Directions

                                  In a large pitcher, combine the dark rum, light rum, lime juice, orange juice, mango juice, pineapple juice, passion fruit juice, grenadine and simple syrup.

                                  Fill a glass with ice. Pour the cocktail so the glass is ¾ full. Top with soda water.

                                  Stir and garnish with an orange slice.

                                  To make simple syrup: In a small saucepan over medium heat, combine 1 cup of sugar and 1 cup water. Bring the mixture to a low boil and stir until the sugar dissolves. Turn off the heat and let it cool completely. Store leftover syrup in a glass jar in the refrigerator for up to 3 weeks.

                                  A Pomegranate Negroni from "A Very Vegan Christmas" by Sam Dixon (Hamlyn, 2023). Photography by Charlotte Nott-Macaire
                                  A Pomegranate Negroni from "A Very Vegan Christmas" by Sam Dixon (Hamlyn, 2023). Photography by Charlotte Nott-Macaire (Charlotte Nott-Macaire/Provided by Hamlyn)

                                  Pomegranate Negroni

                                  Serves 6.

                                  An easy cocktail to whip up for groups, this is a lot more vibrant in color than the classic version. Using double the quantity of pomegranate juice to vermouth makes it slightly sweeter, too. From “A Very Vegan Christmas” by Sam Dixon (Hamlyn, 2023).

                                  • 5 oz. (⅔ c.) gin
                                    • 5 oz. (⅔ c.) Campari
                                      • 3 ½ oz. (7 tbsp.) pomegranate juice
                                        • 2 oz. (4 tbsp.) sweet vermouth
                                          • Ice
                                            • 3 ½ oz. (7 tbsp.) pomegranate seeds, to garnish

                                              Directions

                                              In a large pitcher, combine gin, Campari, pomegranate juice, vermouth and some ice. Stir until well combined.

                                              Fill 6 tumblers with lots of ice or add one giant cube to each. Divide the cocktail among the glasses, garnish
with the pomegranate seeds and serve immediately.

                                              Make a classic dirty martini, but without the alcohol. Recipe by Beth Dooley, photo by Ashley Moyna Schwickert, For the Minnesota Star Tribune (Ashley Moyna Schwickert/For the Minnesota Star Tribune)

                                              NA Dirty Martini

                                              Makes 2 drinks.

                                              The key to this elegant nonalcoholic martini is preserved lemon. Muddled with fresh lemon and sugar, the mash of sweet, bitter and mildly acidic is balanced and bright. Garnish with a few olives, a classy touch. This drink can be made in batches and is best served icy cold. Find preserved lemons in well-stocked grocery stores. From Beth Dooley.

                                              • 1 tbsp. finely chopped preserved lemon
                                                • 2 tsp. sugar
                                                  • 1 c. (8 oz.) tonic
                                                    • 2 slices fresh lemon wheels
                                                      • 8 to 10 green olives, for garnish

                                                        Directions

                                                        Distribute equal amounts of preserved lemon and sugar to 2 sturdy glasses and lightly muddle them together. Add equal amounts of tonic to each glass, then drop a lemon slice into each glass. Refrigerate the drinks until icy cold. Serve garnished with olives.

                                                        Berry Apple Fizz

                                                        Serves 1.

                                                        Note: This attractive mocktail combines a cinnamon-spiced red berry syrup with apple juice or cider and is served over crushed ice. A nice option to serve those who prefer a low-octane celebration. From “Winter Drinks” (Ryland Peters & Paul, 2020).

                                                        For red berry and cinnamon syrup:

                                                        • 12 oz. mixed frozen berries
                                                          • ¾ c. sugar
                                                            • 2 cinnamon sticks

                                                              For the cocktail:

                                                              • Crushed ice
                                                                • ½ oz. red berry and cinnamon syrup
                                                                  • 2 ½ oz. unsweetened cloudy apple juice or cider
                                                                    • Chilled soda water, for topping
                                                                      • Fresh raspberries, for garnish
                                                                        • Green apple, sliced, for garnish

                                                                          Directions

                                                                          To prepare the syrup: Combine the frozen berries and sugar and a heavy-bottomed saucepan and add a splash of water and drop in the cinnamon sticks. Set over medium heat and bring to a boil. Reduce heat to a simmer and cook until the berries have softened and the juice is syrupy. Force through a small strainer into a glass jar with a lid. Discard pulp and cinnamon sticks. Store syrup in the refrigerator for up to a week.

                                                                          To prepare the drink: Fill a rocks glass half full with crushed ice. Add a red berry and cinnamon syrup and the apple juice. Top with a splash of chilled soda. Garnish with raspberries and an apple slice and serve immediately.

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                                                                          For the ultimate palate pleaser, go with a hearty sausage bake, decadent French toast and egg pitas.

                                                                          Winter Wonderland cocktail, from JOHNNY MATHIS, MERRY CHRISTMAS (1958).Excerpted from A BOOZE & VINYL CHRISTMAS: Merry Music-and-Drink Pairings to Celebrate the Season by André Darlington. (Running Press, 2023). Photo credit: Jason Varney.
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