Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Holiday Gin Cocktail Recipes

Millers Gin party punchFor your guests who love gin, here are some fun, holiday cocktails from our pals at Martin Miller’s Gin, makers of artisan gin that’s made with Icelandic spring water and distilled the old fashioned way in a copper still. They’ve teamed up with recipe developer Kathy Casey of Liquid Kitchen® to create these recipes that include some make-aheads so you can enjoy the party too.

These recipes call for Martin Miller Gin, but, of course, you can substitute any good quality gin.

Recipes created by Kathy Casey, Liquid Kitchen, and courtesy of Martin Miller Gin

Martin Miller’s Gin Party Punch

Punches are great to serve for a large crowd. Make ahead and chill up to 3 – 4 days before your party. Present in a punch bowl over an ice mold studded with sliced mandarins and pomegranate seeds. Or serve up over Bitter Ice Balls (method follows) in pretty glasses. Check gourmet stores and online for fun and unique ice molds.

Makes about 16-20 servings

3 cups water

3 Orange Pekoe Tea bags

1 1/2 cups sugar

1/4 teaspoon ground nutmeg


1 bottle (750 ml) Martin Miller’s Gin

1 cup pomegranate juice

3/4 cups fresh orange juice

3/4 cups pineapple juice

1 cup fresh lemon juice

2 tsp. Angostura or Peychaud’s bitters

Garnish: Sliced mandarin or oranges and/or lemons

Bring water and tea bags to a boil. Add the sugar, stirring to dissolve. Remove from heat, let steep 10 minutes, then strain and cool.

To the tea, add Martin Miller’s Gin, pomegranate, orange, pineapple and lemon juices, and bitters. Stir together and chill until ready to serve. Add sliced mandarins or oranges and pomegranate seeds to punch before serving if desired. Serve in ice-filled glasses grated with fresh nutmeg.

For Bitter Ice Balls:

Makes about 20 Ice Balls

10 cups water

2 Tbsp. Angostora or Paychaud’s bitters

In a pitcher, measure out water and stir in bitters. Place water evenly in ice ball molds. (This will have to be done in batches depending on the size of your ice mold containers.) Put ice molds to freezer. Check in 12 – 24 hours. Remove ice from molds, and transfer to a container. Keep frozen until ready to use.


Miller Gin Snowdrift cocktailSnow Drift

Housemade Cranberry Ginger Syrup adds holiday flair to this festive and frothy cocktail. You can also mix the syrup with sparkling water and a squeeze of fresh lemon for the holiday party designated driver.


This recipe easily doubles or you can pre-batch large amounts of this cocktail by changing ounces to cups. Then blend 4 ounces (1/2 cup) of the pre-mix with 1/2 cup of the ice.

Makes 4 cocktails

4 ounces (1/2 cup) Martin Miller’s Gin (or other high-quality gin)

1 1/2 ounces (3 Tbsp.) fresh lemon juice

1 1/2 ounces (3 Tbsp.) Cranberry Ginger Syrup (recipe follows)

1 1/2 ounces (3 Tbsp.) pasteurized or organic egg white

1 cup ice

Garnish: candied ginger and cranberry on a pick (optional)


Measure cocktail ingredients in a blender with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coup glasses. Garnish with candied ginger and cranberry on a pick if desired.


For Cranberry Ginger Syrup:

Makes about 20 ounces (enough for 12 cocktails)

1 cup fresh or frozen cranberries

4 tsp. finely grated orange zest

4 tsp. finely minced fresh ginger

2 cups water

2 cups sugar


Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer-pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.


Miller gin citrus sparkleCitrus Sparkle

Who wants to be tied to the bar during their party? Making a pre-mix for your signature cocktail saves precious time so all you have to do is squeeze in a little clementine, shake and top with bubbly.

Makes 1 drink.

1/4 of a clementine, tangerine or mandarin

3 ounces (about 1/3 cup) Citrus Gin Pre-Mix (recipe follows)

For Citrus Gin Pre-Mix:

1 1/2 ounces (3 Tbsp.) brut champagne or sparkling wine, chilled

Garnish: small rosemary sprig or orange twist


Squeeze and drop the clementine into a cocktail shaker. Measure in the Citrus Gin Pre-Mix, fill with ice, cap, and then shake vigorously. Strain into a champagne flute. Top with champagne and garnish with a small sprig of rosemary or orange twist.


For Citrus Gin Pre-Mix:

Makes enough for 10-12 cocktails

2 cups Martin Miller’s Gin

1/2 cup Cointreau

1/2 cup simple syrup*

2/3 cup fresh lemon juice


Combine the pre-mix ingredients. Funnel into a pretty bottle. Store refrigerated, for up to 7 days.


*Purchase simple syrup at well stocked liquor stores or in the bar section of the grocery store or make it at home by combining 2 cups water with 2 cups sugar together in a small saucepan and bring to a boil over medium-high heat immediately remove from the heat and cool. Store refrigerated for up to 1 month.


Martin Miller Hone Gin Thyme FizzHoney Gin Thyme Fizz

Fresh thyme in the elixir adds an herbalicious dry note to this cocktail and compliments the botanicals of the gin. Using local honey incorporates sustainable regional flavor.

The make-ahead elixir will keep up to five days refrigerated, so you have plenty of time to make it before your next party.

Makes 1 cocktail

1 1/2 ounces (3 Tbsp.) Martin Miller’s Gin

2 ounces (1/4 cup) Honey-Thyme Grapefruit Elixir (recipe follows)


For the Honey-Thyme Grapefruit Elixir:

1 – 2 ounces (2 – 4 Tbsp.) soda or sparkling water

Garnish: fresh thyme sprig and thin slices of grapefruit


Fill a Collins or tall glass with ice. Measure in Martin Miller’s Gin and the elixir. Top with a splash of soda. Stir drink with a bar spoon. Garnish with thyme and grapefruit.


Honey-Thyme Grapefruit Elixir

Makes about 20 ounces – enough for 10 cocktails.

1/2 cup local honey

1/3 cup warm water

1 1/2 cups fresh squeezed grapefruit ruby or pink grapefruit juice

6 Tbsp. fresh lemon juice

6 sprigs fresh thyme


Combine the honey and water in a bowl or pitcher. Whisk to combine. Then stir in the grapefruit and lemon juices. Funnel mixture into a pretty bottle and add in the thyme sprigs. Let thyme mingle for at least 8 hours before serving and store refrigerated up to 5 days.


Ruby Spiced martini Martin GinRuby Spiced Martini

A sassy holiday gin-play on the Manhattan crafted with Martin Miller’s Gin, pomegranate liqueur, an easy to make spiced sweet vermouth, and a dash of bitters. For some fun bling, dust the cherries with edible gold Luster Dust available online.

Makes 1 cocktail

2 ounces (1/4 cup) Martin Miller’s Gin

1/2 ounce (2 Tbsp.) pomegranate liqueur (they use PAMA brand)

1/2 ounce (2 Tbsp.) Spiced Vermouth (recipe follows)

1 dash Angostura or your favorite bitters

Garnish: orange zest twist and an Amarena cherry

Measure the gin, liqueur and Spiced Vermouth into a mixing glass. Fill three-quarters full with ice and add bitters. Stir with a bar spoon until well chilled. Serve strained up in a chilled martini glass. Garnish with an orange twist and cherry.


For Spiced Vermouth, check out Kathy Casey’s video on how to make this,

The longer you let this sit, the more the flavors marry. This is also delicious in a Martin Miller’s Gin Negroni or Martinez cocktail.


Makes 16 ounces

2 cups sweet, red vermouth

1/4 cup spiced rum

6 strips orange peel

8 pieces clove

4 pieces allspice

2 slices fresh ginger

1/3 cup fresh OR frozen cranberries


Combine all ingredients in a pretty bottle. Let infuse at least 24 hours. Keep refrigerated until ready to use. Store refrigerated for up to one month.



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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

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