House made libations mixed and bottled are the thank-you gift your host won’t soon forget.

By Kelly Magyarics, DWS, CSX Editor-in-Chief

What’s the perfect gift to thank someone for inviting you to their holiday party? Flowers are a bit inconsiderate as they require the host to stop prep work and look for a vase. Wine is fine, but it can come off as an afterthought. And forget about chocolates, as there is already a gluttony of sweets around this time of year. The solution? Homemade bottled cocktails with personalized labels and the recipe card attached. They stand out from the crowd—and only require a pop of the top to deliver spirited happiness.

First things first. You’re going to need some bottles and a way to cap them. While you might be tempted to purchase a case of rubber stopper-topped bottles, Matt Allred suggests taking a cue from brewers and soda makers. “Don’t forget the crown capper and some caps when planning this out,” says the beverage director for Zentan in Washington, D.C. “This is a safer guarantee to ensure a more resilient bottled beverage.” You can find these tools on Amazon. As for bottles, he strips off the labels from empty Fever Tree mixers and repurposes them. (In other words, it’s time to drink a few Gin & Tonics or Moscow Mules so you have enough for a batch.)

Now that you have vessels for your creations, what kind of drinks should you mix? “For the holidays, I would actually recommend bottling something more alcohol-forward, that way it will help extend the cocktail’s shelf life,” Allred says. A Manhattan or Sazerac would work fine, but one of his favorite cocktails is the Satan’s Soulpatch. Astute cocktailians will notice that bottled cocktails generally call for water—that will simulate the dilution that you would get from shaking or stirring a drink with ice. If you are inventing your own recipe, a good rule of thumb is for the entire batch to have 25% (filtered) water.

Satan’s Soul Patch
Recipe courtesy of Matt Allred, beverage director, Zentan, Washington, D.C.
Makes 4 servings“If you’re feeling extra ambitious you can go the extra mile and have some fun labels made,” Allred suggests. “Either way I’m certain whomever you gift this to will have a great holiday.”

7 oz. filtered water
5 ¼ oz. Russell’s Reserve 10 Years Old Small Batch Kentucky Straight Bourbon Whiskey
5 ¼ oz. Grand Marnier
5 ¼ oz. sweet vermouth
5 ¼ oz. dry Vermouth
15-20 healthy dashes of orange bitters

Mix all the ingredients into a large measuring cup. Distribute the batch among 4 bottles, then cap and store in the refrigerator until ready to use.

The Martinez
Recipe adapted from Matt Allred, beverage director, Zentan, Washington, D.C.Makes 4 servings“The Martinez is all alcohol, no juice and it’s going to have a round, approachable profile, perfect for sipping during the holidays,” notes Allred.

7 oz. filtered water
9 ½ oz. Fords Gin
9 ½ oz. sweet vermouth
2 oz. Paolo Lazzaroni & Figli Maraschino Liqueur
8 healthy dashes of Angostura bitters

Mix all ingredients, distribute between 4 bottles, cap and refrigerator until ready to serve.

DMK Restaurants beverage manager Scott Koehl creates bottled cocktails at Chicago restaurants Ada Street and Henry’s, including this smoky mezcal sip.

Modern Love
Recipe courtesy of Scott Koehl, beverage manager, DMK Restaurants, Chicago, IL

1 750 ml Del Maguey Vida Mezcal
1 cup lime juice
1 ½ cups simple syrup
2 cups blood orange juice
12 dashes grapefruit bitters
2 cups water

Combine all ingredients, use a funnel to pour into bottles and then cap.

Brooke Arthur, brand ambassador for House Spirits, says to think big when bottling cocktails. “Prep in large batches, and fill multiple bottles at once to save time.” Or make it a convivial affair. “You can also use the same ratios for a punch or larger format cocktail, then line up an assortment of empty bottles so guest can fill their own to take as parting gifts.” For a punch, make an ice block the night before using a jello mold, Tupperware container or mixing bowl so the drink doesn’t dilute too quickly.

Bottled Aviation Negroni
Recipe courtesy of Aviation GinMakes 2 drinksThe rubv-hued Negroni is already a festive-looking drink, so it makes a perfect holiday bottled cocktail.

2 ¾ oz. Aviation American Gin
2 ¼ oz. sweet vermouth
2 ¼ oz. Campari
¾ oz. filtered water

In a mixing glass, combine the spirits and the water. Bottle and cap in 1 or 2 bottles, depending on the size, and refrigerate until use.

Photo courtesy of House Spirits.

It’s Not a Marathon, it’s an Aviation Spritz
Recipe courtesy of Aviation Gin
Makes 2 servings“Remember to strain citrus whenever you’re squeezing your own juice,” advises Arthur. “It’s a simple step that ensures you’ve removed all of the fruit pith, which can add bitterness to your cocktail and stick to the side of the bottle.”

3 oz. Aviation American Gin
2 ¼ oz. Aperol
1 ½ oz. lemon juice
¾ oz. simple syrup
6 pieces peeled cucumber
1 oz. water

In a mixing glass, muddle the cucumber. Add the remaining ingredients, shake and strain to remove cucumber pieces. Pour into a bottle and refrigerate. To serve, pour it over ice, garnish it with a cucumber wheel. (The cocktail can be made up to three days in advance.)

Kelly Magyarics, DWS, is CSX’s editor-in-chief. She can be reached by email at kelly@drinkCSX.com, or on Twitter and Instagram @kmagyarics.