Hotel & Resort Cocktails

Adult Gingerbread Spice Shake at The Phoenician

A grown-up twist on a nostalgic holiday favorite, this frozen cocktail captures the warmth and sweetness of freshly baked gingerbread cookies in every sip. Creamy, indulgent, and festive, it’s perfect for cozy winter nights or holiday celebrations. 

Combine vanilla ice cream, vanilla vodka, spiced rum, and gingerbread syrup in a blender. Blend until smooth and creamy. Pour into an old-fashioned milkshake glass. Top with whipped cream and garnish with a gingerbread man. The whipped cream and gingerbread garnish make it look as delightful as it tastes. Tip: Serve immediately while chilled and creamy for the perfect indulgent treat.  

1 cup House-churned Vanilla Ice Cream

1.5 oz. Van Gogh Vanilla Vodka

1 oz. Captain Morgan Spiced Rum

1 oz. Gingerbread Syrup

Whipped Cream & 1 Gingerbread man cookie – For a festive and playful finishing touch

Spiked Holiday Hot Chocolate at The Phoenician

Warm, cozy, and a little indulgent—this rich hot chocolate gets a grown-up twist with a splash of spirit, a whipped cream crown, and a sparkling sugar rim. 

Rim your mug with sugar by dipping it in water or simple syrup, then into granulated sugar. Prepare hot chocolate, stir in 1.5 oz Baileys (and 0.5 oz coffee liqueur if using). Pour into the prepared mug. Top generously with whipped cream and finish with optional garnishes. The sparkling sugar rim and whipped cream make it as Instagram-worthy as it is cozy. Tip: Serve immediately while hot for the ultimate indulgent experience. 

6 oz. hot chocolate 

1.5 oz. Baileys Irish Cream 

.5 oz. coffee liqueur (optional) 

Whipped cream, for topping 

2 tbsp. granulated sugar, for the rim 

Optional garnish: Cocoa powder, chocolate shavings, or a mini candy cane 

White Christmas Martini at The Phoenician

Inspired by the cozy glow of holiday lights and the nostalgic sweetness of seasonal treats, this indulgent cocktail brings the magic of a snowy Christmas night to your glass. 

Fill a cocktail shaker with ice. Add RumChata, vanilla vodka, and sweetened condensed milk. Shake vigorously for 10–12 seconds until well-chilled and frothy. Strain into a chilled martini glass. Rim the glass with, coconut flakes, or a sprinkle sugar blend for extra holiday flair. 

2 oz. RumChata

1 oz. Vanilla vodka

1 oz. sweetened condensed milk

Gingerbread Bourbon at The Phoenician 

Warm, spiced, and utterly festive, this cocktail evokes the comforting aroma of gingerbread baking in the oven, paired with the rich depth of bourbon—perfect for cozy winter evenings or holiday gatherings. 

In a mixing glass filled with ice, combine bourbon, gingerbread syrup, and Angostura bitters. Stir gently for 15–20 seconds until well-chilled. Strain into an old-fashioned glass over a large ice cube. Garnish with a slice of fresh orange and a star anise pod for visual and aromatic appeal. A cinnamon stick can be added for stirring and extra fragrance. Optional Twist: Lightly torch the orange peel before adding for a subtle caramelized aroma. 

2 oz. Bourbon

1 oz. Gingerbread Syrup

3 dashes Angostura Bitters

1 slice Fresh Orange 

Star Anise – For a festive, aromatic garnish

Snow Day Spritz at The Phoenician

Sparkling, playful, and perfectly festive, the Snow Day Spritz captures the whimsy of a snowy winter morning in a glass. With a shimmering touch of edible glitter, it’s as magical as the season itself. 

In a shaker, combine white cranberry juice, orange liqueur, and edible glitter with ice. Shake gently for 8–10 seconds until chilled and glitter is evenly distributed. Strain into a chilled glass (flute or coupe works beautifully). Top with prosecco for a sparkling finish. A twist of orange peel or a few fresh cranberries makes it extra festive. The glitter creates a magical “snowfall” effect as the bubbles rise—perfect for holiday gatherings.  

3 oz. White Cranberry Juice

2 oz. Orange Liqueur

2 dashes Edible Glitter

Prosecco – To top, adding effervescence and celebration

Fireside Comfort Espresso Martini at Embassy Suites Phoenix Biltmore 

Fill a shaker: Add ice cubes to a cocktail shaker until it's about halfway full to properly chill the drink. Combine ingredients: Pour 2 oz of Reposado Tequila, 1 oz espresso, and 0.75 oz Kamora into the shaker. Shake: Seal the shaker and shake vigorously for 15–20 seconds until the mixture is well chilled and slightly frothy. Strain and serve: Double strain the cocktail into a chilled martini rimmed in raw sugar. Garnish: Sprinkle lightly with ground cinnamon. 

2 oz. Reposado Tequila 

1 oz. Cooled Espresso 

.75 oz. Kamora Liqueur 

Ice cubes 

Light dusting of cinnamon 

Royal S’more at the Westin Kierland Resort and Spa

In partnership with Diageo, the Westin Kierland is offering a pair of holiday cocktails for the month of December. One of those cocktails, Royal S’more, is a decadent cocktail consisting of the most addicting flavors from the Diageo Portfolio. 

1 oz. Crown Royal Chocolate Whisky 

1 oz. Bailey’s Chocolate Irish Cream Liqueur 

1 oz. Bubba’s Marshmallow Chocolate Liqueur 

1 oz. heavy cream

The Chai and Mighty at Barrel & Bushel at Hyatt Regency Phoenix

A bold blend of chai spice and rye warmth – mighty indeed. Shake, double strain, coupe glass. Dust with cinnamon. 

2 oz. High West Double Rye 

.75 oz. Fresh Squeezed Lemon 

.75 oz. Maple Syrup 

.5 oz. Chai Simple Bitters 

2 dashes Angostura Bitters 

The Gingerbread Man at Jacy & Dakota’s at Westin Phoenix Downtown

Using a coupe glass, garnish with cinnamon around half the rim.

1 oz. Smirnoff 

1 oz.Bailey’s 

1 oz. Milk 

.5 oz. Kahlua 

.5 oz. Gingerbread Syrup 

Deck the Halls at Yellowbell at The Camby

This interactive holiday cocktail features vodka, elderflower, cranberry, and lemon, beautifully balanced and served inside a festive ornament. Guests pour it over ice with fresh rosemary and cranberries—creating a bright, seasonal sip with aromatic winter warmth. 

Shake all ingredients, then strain into the ornament. Layer a Collins glass with ice and fresh cranberries, then add a rosemary sprig. Set the ornament on top for service.  

2 oz. Titos Vodka 

.5 oz. St. Germain 

.5 oz. Simple Syrup 

.75 oz. Cranberry Juice 

.5 oz. lemon juice 

Winter Fizz Spritzer at Mii Amo

Garnish a 90z Rocks glass with canyon rosemary and cranberry.

2 oz. Pomegranate juice 

.3 oz. Elderflower 

Filled with Rose Mionetto Prosecco 

The Merry Mint-tini at Tempe Mission Palms

Rim your martini glass with crushed candy canes. Put all cocktail ingredients in a shaker with ice. Shake vigorously. Strain ingredients into chilled and candy cane rimmed martini glass. Garnish with a mini candy cane.  

2 oz. Vanilla vodka 

2 oz. Green Crème de Menthe 

2 oz. heavy cream 

Desert Ember Irish Coffee at Carcara at Sheraton Phoenix Downtown 

Warm a heatproof glass or mug. Add Demerara syrup and hot coffee. Stir gently to combine. Pour in Jameson Irish Whiskey. Top generously with whipped cream. Optional garnish: a light dusting of grated nutmeg or espresso powder.  

.5 oz. Demerara syrup 

3 oz. freshly brewed hot coffee 

2 oz. Jameson Irish Whiskey 

House-made whipped cream (lightly sweetened) 

Sonoran Snowfall Eggnog at Carcara at Sheraton Phoenix Downtown 

Shake all ingredients with ice until well chilled. Strain into a chilled coupe or rocks glass. Garnish with freshly grated nutmeg and a cinnamon stick or whipped cream.  

1.5 oz. bourbon or spiced rum 

1 oz. house-made eggnog base (egg yolks, sugar, milk, cream, nutmeg) 

.5 oz. vanilla liqueur 

Dash of cinnamon 

Fresh grated nutmeg (for garnish) 

Optional: whipped cream or cinnamon stick garnish 

Copper Canyon Old Fashioned at Carcara at Sheraton Phoenix Downtown 

Add all ingredients to a mixing glass with ice. Stir until well chilled and properly diluted. Strain into a rocks glass over a large ice cube. Express the oils from an orange peel over the drink and garnish with the peel.  

2 oz. Buffalo Trace Bourbon 

.5 oz. Amaro Nonino 

.25 oz. house-made orange syrup 

Orange peel (for garnish) 

Peppermint Sugar Cookie Martini at Adobe Bar & Grille at Arizona Biltmore Golf Club

Shake vanilla vodka, amaretto, Baileys and cream in a shaker with ice. Wet rim of a martini glass and dip in crushed peppermints. Pour cocktail into your glass and enjoy!  

1.5 oz. vanilla vodka 

.5 oz. amaretto 

.5 oz. baileys 

.5 oz. cream 

Peppermint rim 

Restaurant Cocktails

Caramel Apple Rumchata Swizzle at The Pemberton

Combine Ingredients into 12oz Collins highball glass. Fill with pebble ice and swizzle until minority diluted. Top off with pebble ice and garnish with cinnamon apple chip. Drizzle top of cocktail with caramel.  

1.5 oz. Spiced Rum 

1 oz. Caramel Apple Cider Syrup 

3 oz. Rich Horchata 

Candy Cane Grasshopper at The Pemberton

Combine all ingredients into cocktail shaker and fill with 1x1 ice. Shake vigorously until chilled and aerated. Dirty dump into 18oz Fishbowl style wine stemless wineglass. Top with pebble ice and approx. 2.0oz Peppermint Vodka Whipped Cream. Garnish with mint bouquet and mini candy cane.  

1.5 oz. Low ABV White Creme de Menth 

1.5 oz. Low ABV White Creme de Cacao 

1 oz. Vanilla Vodka 

2 oz. Almond & Coconut Milk Blend 

Yule Log Mule at The Pemberton

Combine Bourbon, Fig Purée, and lemon juice into cocktail shaker and fill with 1x1 ice. Give a quick shake to incorporate ingredients and dirty dump into 12oz Collins highball glass. Add Sparkling Cranberry juice and Ginger Beer. Garnish with Rosemary sprig (spank that Rosemary) and lemon wheel.  

1.5 oz. Kentucky Bourbon 

1 oz. Fig Purée 

.5 oz. Lemon Juice 

2 oz. Sparkling Cranberry Juice 

2 oz. Ginger Beer 

Nut Cracker at The Pemberton 

Combine all ingredients in cocktail shaker and add 1x1 ice. Shake vigorously until chilled, diluted, and aerated (fluffy). Strain into Martini style coup glass and garnish with Cracker Jack popcorn skewer and grated cinnamon.  

1.5 oz. Polish Vodka 

.5 oz. Espresso Liqueur 

.5 oz. Salted Brown Sugar Syrup 

.5 oz. Hazelnut Orgeat 

1.5 oz. Cold Brew Concentrate 

2 dashes Black Walnut Bitters 

Abuelita’s Carajillo at The Mexicano (Chandler) 

Build the tequila, espresso, liqueur, and syrup in a shaker tin and add fresh ice. Shake vigorously, and strain into a rocks glass with fresh ice. Top with a dollop of Abuelita’a chocolate whip, and grate fresh cinnamon over the top.  

1.5 oz. Gran Centenario Reposado 

1.5 oz. Espresso  

.75 oz. Licor 43  

.75 oz. Cajeta Syrup  

1 oz. Abuelita’s Chocolate Whip  

Grated cinnamon 

Abuelita’s Chocolate Whip at The Mexicano (Chandler) 

Whisk together the Abuelita’s hot chocolate tablet with hot water until fully dissolved. Add in the chocolate syrup and heavy cream, and whisk together well. Pour into an ISI Whipping Siphon, and attach a cartridge to charge. Keep chilled.  

1 Abuelita’s Chocolate Tablet 

4 oz. hot water 

4 oz. dark chocolate syrup 

24 oz. heavy cream 

The Great Pumpkin Freeze at Arizona Wilderness Brewing Co. DTPHX 

Use about 1 cup of ice and blend. 

1.5 oz. Vodka 

.75 oz. Demerara Syrup 

.75 oz. Coffee Liqueur 

1.5 oz. Oat Milk 

1.5 oz. Pumpkin Puree  

1.5 oz. Cinnamon Tea  

Non-Alcoholic Beverages

Holiday Hot Chocolate at The Phoenician

Rich, creamy, and full of festive cheer—this indulgent hot chocolate is topped with whipped cream and a sparkling sugar rim, perfect for warming up on chilly winter nights. 

Rim your mug by dipping the edge in water or simple syrup, then into granulated sugar. Prepare 6–8 oz of hot chocolate and pour into the sugared mug. Top generously with whipped cream and finish with optional garnishes. The sparkling sugar rim and whipped cream make it as delightful to look at as it is to sip. Tip: Serve immediately while hot for the ultimate indulgent experience. 

6–8 oz. hot chocolate (your preferred mix or house-made) 

Whipped cream, for topping 

2 tbsp. granulated sugar, for the rim 

Water or simple syrup, for rimming 

Optional garnish: 

1 tsp. cocoa powder 

1 tsp. chocolate shavings 

1 mini candy cane 

Phoestivus from Iconic Cocktail 

Combine all in a tall glass with ice and stir to combine. 

6 oz. Sparkling Water 

1 oz. Iconic Cranberry Thyme 

.5 oz. Lemon Juice 

Jolly Holly from Iconic Cocktail 

Combine all in a shaker with ice and shake to combine. Strain over fresh ice in a short glass and garnish with sugar-coated cranberries. 

2 oz. Green Tea  

1 oz. Iconic Cranberry Thyme  

.5 oz. Iconic Lime Leaf Tonic  

.5 oz. lime juice 

Mistletoe Shrub from Iconic Cocktail 

Combine all in a glass with ice and stir gently to combine. Garnish with a sprig of thyme. 

2 oz. Iconic Cranberry Thyme  

.25 oz. Apple Cider Vinegar  

2 oz. sparkling water 

Grinchmas Mimosa Mocktail from Visit Phoenix

Pour orange juice and blue curaçao syrup in green or red sugar rimmed champagne flute. Stir to mix. Top with club soda or Sprite. Garnish with a candy cane.

3 oz. Orange Juice

.5 oz. Finest Call Blue Curacao Syrup

A splash of club soda or Sprite