3 Holiday Drink Recipes That Are Better with Healthy Water

Mix, stir, pour, repeat

On top of all the rushing around and gift-buying during the holiday season, there are also endless parties to attend. Most of them offer a whole host of delicious foods and beverages. Between the office party, the kiddos’ school get-togethers, and all the festivities with friends, we do a lot of drinking before even getting to the main event of a family dinner. So, this year, why not encourage healthier imbibing?

No, we’re not talking about foisting non-alcoholic beverages on everyone (unless they want them!) or tsk-tsking them about eggnog’s fat content; we’re talking about making those yuletide bevvies with some filtered water. How exactly does water (or ice) quality affect your cocktails? Trace chemicals in our tap water, like chlorine and sediments from erosion, can alter the taste of our drinks, which is actually why many pro bartenders and cocktail experts prefer filtered water. As the online publication, Punch explains, some bartenders even create giant ice blocks to get the perfect ice cube. That’s how much cocktail experts care about their water quality.

But you don’t need to go as far as becoming an ice sculptor to get great tasting beverages. Here are a few holiday drink recipes to add a little pizzazz to your holiday cheer, both of which can be made with water from an Aquasana filter.

But you don’t need to go as far as becoming an ice sculptor to get great tasting beverages. Here are a few holiday drink recipes to add a little pizzazz to your holiday cheer, both of which can be made with water from an Aquasana filter.

Play “Silver Bells” With This Silver Mint Gimlet

From Nolet’s Dry Gin, by way of Cosmopolitan, we have a Silver Mint Gimlet.

You’ll need:

  • 2 oz. Nolet’s Silver Gin
  • .25 oz. Mint Simple Syrup
  • 1 oz lime juice

Simple Syrup:

  • 1 cup filtered water
  • 1.5 cups sugar
  • Fresh mint leaves

Instructions: Gently muddle a couple mint leaves in a shaker. Add ice, gin, lime juice, and .25 oz mint simple syrup. Shake vigorously, and strain into an ice-filled glass. Garnish with a mint leaf.

To make the simple syrup, place the mint leaves and stems in a glass jar and set aside. Make the simple syrup by boiling one cup filtered water with 1.5 cups sugar and stir until completely dissolved. Remove from heat and pour the mixture into the glass jar. Let cool, then remove the mint and refrigerate.

Add a Little Pine to Your Hot Toddy

From the bartenders at Houston’s Tasting Room at Yellow Rose Distilling by way of the Houston Chronicle, we have the Sagebrush and Pine Toddy so you can feel a bit of winter no matter what the weather’s doing in your part of the world.

Sagebrush and Pine Toddy

  • 2 oz. Yellow Rose Blended whiskey
  • 1 oz. Zirbenz Pine liqueur
  • .5 oz. lemon juice
  • 1.5 oz. hot filtered water
  • 1 oz. sage-peppercorn simple syrup (recipe below)
  • Fresh rosemary and peppercorns for garnish

Instructions: Add all ingredients to toddy mug and stir briefly. Garnish with rosemary sprig and fresh peppercorns.

Sage-peppercorn simple syrup:

  • 2 cups filtered water
  • 2 cups cane sugar
  • 1 tablespoon whole black peppercorns
  • 6 medium-sized sage leaves

Instructions: Bring the filtered water to a boil in a medium saucepan. Stir sugar and reduce to medium heat. Add black peppercorns and sage leaves. Immediately remove from heat. Let syrup sit for five minutes and then strain into a clean glass jar.

Put a Twist on ItHolidayDrinks-ImageTemplatebody

Last, we have this twist on an old-fashioned from food writer Ashley Blom at Forking Up. While we don’t usually think “margarita” at the holidays, Blom calls this Tequila Old-Fashioned a “New-Fashioned,” because it’s made with a simple syrup akin to the whiskey version:

Stirrings’ New Fashioned

  • 1.5 oz tequila
  • 1 oz Stirrings 5 Calorie Margarita Mix
  • 1/2 oz chile simple syrup (see recipe below)
  • 1 slice mango (+1 for garnish)
  • 2 shakes bitters
  • lime sparkling water, to fill

Chile simple syrup:

  • 1 cup filtered water
  • 1 cup brown sugar
  • 1 tsp chile powder
  • 1/4 tsp cayenne pepper

For the syrup: in a saucepan over medium heat, warm the ingredients until sugar is dissolved. Take off heat and chill until ready to use.

In a cocktail glass, muddle together the mango, bitters, and simple syrup. Add the tequila, and fill the glass with ice. Pour sparkling water on top and mix until well blended. Serve with a mango slice garnish.


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