Ballet AZ Blog

Nutcracker Inspired Cocktails & Mocktails

It’s time to get festive with some Nutcracker-inspired cocktails and mocktails to enjoy this holiday season!

Mother Ginger in Ballet Arizona’s production of The Nutcracker. Photo by Alexander Iziliaev.


Ethan Price and Mimi Tompkins as Sugar Plum Fairy and Cavalier in Ib Andersen’s “The Nutcracker.” Photo by Alexander Iziliaev.

Time for sugar plums with a twist! This recipe make two cocktails. Get out a frying pan and put on medium heat…we are going to caramelize some plum slices. Before adding to the pan, sprinkle both sides of the plum slices with sugar. Add slices to the pan and allow them to start browning before removing them. Time to fill a glass with some ice. Add your whiskey or bourbon, followed by pomegranate juice, and cranberry ginger ale. Top it off with your caramelized plums and serve!


  • 1 plum, sliced
  • 2 tbsp sugar, as needed
  • 2 oz pomegranate juice
  • 1 can cranberry ginger ale
  • 3 oz whiskey or bourbon

Recipe via Sugar, Spice, and Glitter

Ballet Arizona dancers in Spanish Chocolate for Ib Andersen’s “The Nutcracker.” Photo by Rosalie O’Connor.

Get all cozy with this spiked hot coco! This recipe makes four delicious cups. To start, you will need a small saucepan on low heat. Whisk together the milk, cocoa powder, brown sugar, cinnamon, and cayenne pepper. Bring the hot chocolate to a gentle boil, stirring throughout. Remove from heat, add your tequila, and whisk some more. Pour into mugs and top with yummy marshmallows!


  • 4 cups milk – type is up to you!
  • 4 tbsp cocoa powder
  • 4 tbsp brown sugar
  • 1/2 tsp cinnamon or add to taste
  • 1 pinch of cayenne pepper or add to taste
  • 2oz tequila

Recipe via Lively Table

The Nutcracker Prince in Ib Andersen’s “The Nutcracker.” Photo by Alexander Iziliaev.

A true holiday classic! This recipe makes two delicious cocktails. Mix together cinnamon, sugar, and nutmeg, and create a rim around the glasses. Add egg nog, amaretto liquor, and white rum in a shaker with ice. For the mocktail, substitute the Amaretto with 2 tsp of almond extract for that same nutty flavor. Strain into your glasses and sprinkle your cinnamon sugar mixture on top!


  • 2.5 cups Egg Nog
  • .5 cup Amaretto Liquor
  • .5 cup White Rum
  • Cinnamon to taste
  • Sugar to taste
  • Nutmeg to taste

Recipe via Maine Spirits

Mother Ginger in Ib Andersen’s “The Nutcracker.” Photo by Alexander Iziliaev.

With Mother Ginger, you know it’s going to be good! This recipe makes 4 marvelous martinis. Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs. For the mocktail, a use a non-alcoholic coffee liqueur and heavy whipping cream instead of Irish cream liqueur.


  • 4 oz Irish cream liqueur
  • 4 oz vodka
  • 2 oz coffee liqueur
  • 2 oz gingerbread syrup
  • 2 scoops vanilla ice cream, softened
  • Whipped cream
  • Crushed gingerbread cookies

Gingerbread Syrup – if you want to get fancy and make it yourself! Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.


  • 1 cup sugar
  • 1 cup water
  • 5 cloves
  • 2 cinnamon sticks
  • 2-inch piece of fresh ginger, cut into rounds

Recipe via Food Network

Jillian Barrell as Dew Drop in Ib Andersen’s “The Nutcracker.” Photo by Rosalie O’Connor.

A fresh floral delight! This recipe makes one cocktail. First, pour the gin, lemon juice, orange juice, simple syrup, and elderflower liquor into one half of a shaker. Crack a fresh egg and separate the white from the yolk. Add the egg white to the shaker. Next, add a sprinkle of kosher salt to the cup. Add a generous handful of ice, close the top and shake until frothy. Using a coupe with a small strainer set on top, strain your drink into the glass. For the mocktail, use Elderflower flavored tonic water. Garnish with edible flowers & enjoy!


  • 2 oz gin
  • 1 oz fresh lemon juice
  • 3/4 oz fresh orange juice
  • 3/4 oz simple syrup
  • 1/2 oz St. Germain Elderflower Liqueur
  • 1 egg white
  • Pinch of kosher salt
  • Edible flowers

Recipe via the feed feed

Juliette Ochoa as Clara in Ib Andersen’s “The Nutcracker.” Photo by Rosalie O’Connor.

We all know Clara loves a good party and what better way to celebrate than with some punch! To start, slice oranges into thin slices and cut the slices in half. Combine orange slices, pomegranate seeds, pomegranate juice, orange juice, cranberry juice, and vanilla together in a punch bowl or pitcher. Mix and refrigerate for 2-3 hours. Before serving add the club soda. For the grown ups add 20 ounces of Prosecco and 6 ounces of vodka!


  • 8 oz pomegranate seeds
  • 2 oranges sliced
  • 1 cup orange juice
  • 16 oz pomegranate juice
  • 16 oz cranberry juice
  • 2 tsp vanilla extract
  • 20 oz club soda or sprite

Recipe via Will Cook for Smiles

Jillian Barrell as Marzipan in Ib Andersen’s “The Nutcracker.” Photo by Rosalie O’Connor.

We’ve been dreaming of a peppermint swirl drink! This recipe makes 3 minty martinis. Pour melted chocolate onto a shallow plate, and place crushed candy canes on another shallow plate. Dip rims of martini glasses first in chocolate, then in candy canes. Pour remaining chocolate into the bottom of glasses and swirl to coat the bottom ⅓ of glasses with chocolate. Place glasses in freezer while you prepare the drink. Combine white chocolate liqueur, vodka, peppermint schnapps, and heavy cream in a cocktail shaker. For a mocktail, substitute peppermint schnapps with 4 tsp peppermint extract and use white chocolate syrup instead of liqueur. Fill to the top with ice and shake until cold. Garnish with a candy cane before serving!


  • 1/2 cup semisweet chocolate chips, melted
  • 1/4 cup crushed candy canes
  • 6 oz white chocolate liqueur
  • 4 oz vodka
  • 2 oz peppermint schnapps
  • 2 tbsp heavy cream

Recipe via Delish

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