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The 12 drinks of Christmas: Delicious libations for boozy holiday entertaining

I love the traditions of the holidays. The decadent treats, spending time with family around the Christmas tree, sitting on Santa’s lap, and sometimes even Christmas carols.

But not all Christmas carols. The indomitable repetition of that seemingly endless cumulative carol “The 12 Days of Christmas” is as maddening as it is catchy. It may draw on your nostalgic heartstrings, convincing you to sing along the first time you hear it each season, but after that …

Back in 1982, the Canadian comedy couple Bob and Doug McKenzie created a fantastic parody of the "12 Days of Christmas" that gleefully declares, “On the first day of Christmas my true love gave to me, beer.” To honor that sentiment, here are 12 festive drinks to have at home or a party to help you start new holiday traditions.

1. Beer is the right thing to have on the first day of Christmas in a nod to Bob and Doug. A good choice is Rahr & Sons Winter Warmer, a dark English-style ale with dried fruit and chocolate flavors. These guys in Fort Worth know how to make a solid brew. It’s great on its own and pairs incredibly well with gingerbread.

2. The second day calls for a delicious holiday twist on a classic cocktail, a perfect way to prep your appetite for a big holiday meal. The boozy Cynar Manhattan made with double-proof Cynar 70 is one of the best tasting versions of a Manhattan you’ll ever have. The newly introduced big brother of Cynar has the same balance of bitter and sweet flavors with festive hints of spice and herbs.

2 ounces rye whiskey or bourbon with high rye content
1 ounce Cynar 70
2 dashes Angostura bitters

Stir the ingredients with ice and strain into a coupe or martini glass. Garnish with maraschino cherries.

3. The third day deserves a classic wine to celebrate the holidays: a stout cabernet sauvignon. Cabernet is a bear skin rug in front of the fire. To really wow your holiday guests, grab the 2012 Rodney Strong Alexander’s Crown cabernet sauvignon single vineyard, a Sonoma County beauty bursting with the lovely smell of plum and chocolate and powerful blackberry, black cherry, licorice, and dark chocolate flavors with a bit of cedar lingering on the finish. Whether you serve this with a sumptuous beef Wellington or on its own, it’s sure to dazzle for $75. Another choice is the 2012 Experience Napa Valley cabernet with viscous flavors of spiced black currant, jammy plum, and dried strawberry. It’s great with rib roast for $27.

The third day calls for a third wine. An easygoing and unpretentious choice for the neighborhood party is 2013 Sterling Vintner's Collection cabernet sauvignon. This Central Coast cab packs in a load of blackberry, ripe blueberry, dark chocolate, and vanilla flavors with a sprinkle of baking spice. Pick it up for $15.

4. The fourth day warrants a lush wine. Merlot is the Snuggie of the wine world: soft, cuddly, and oh so comforting. An incredibly elegant merlot for the holidays is the 2012 Matanzas Creek Winery Jackson Park Vineyard merlot. This Sonoma County vineyard is planted with the same grapes as one of the most famous Bordeaux wineries, Petrus. It’s velvety smooth with plum, blueberry, and boysenberry jam flavors and a bitter-sweet chocolate finish. The Matanzas Creek merlot goes incredibly well with roasted duck and sells for $60.

5. The fifth day asks for a slightly more rustic wine. Syrah is a walk through the woods to find just the right Christmas tree. The 2012 Qupé Santa Barbara County syrah ($30), made with biodynamic or organically grown grapes from the cool climates of the Santa Maria Valley and the Edna Valley in California, is as wild, funky, and brambly as any French Rhone wine. This little number is bounding with blackberry, cranberry tarts, and spiced with herbs and pepper. Serve it with a festive grilled lamb for the holidays.

6. The sixth day requires a playful wine. Petite sirah is a kiss under the mistletoe. For one big, bold kiss go with the 2013 Parducci True Grit Reserve petite sirah from Mendocino County, California. It has dusty raspberry scents, tart raspberry, Luden’s cherry cough drops, and blueberry pie with a healthy dollop of tannin. It is a great wine with steak and sells for $30.

7. The seventh day is a good time for portable wine. Grab a can of Underwood rosé from the Union Wine Company of Oregon to sip while you look at holiday light displays. The half-bottle size can be enjoyed in a crowd, and the fresh watermelon, strawberry, and tart lemon flavors pair resplendently with funnel cake. Pick up a four-pack for $24.

8. The eighth day is all about cuddly comfort. Pinot noir is the purr of a snuggly kitten, velvet furred and wispy tongued. A classic from the Eola-Amity Hills in Oregon, the 2013 Willamette Valley Vineyards Estate pinot noir gleams like Dorothy’s ruby slippers with aromas of wet leaves, Bing cherries, and mocha. It has bright black cherry, raspberry, and chocolate flavors that give way to an earthiness characteristic of Oregon pinot noir. It is great with salmon and sells for $30.

9. The ninth day is a little naughty. Cinsaut is a tryst at the office Christmas party. Emblematic of a night of debauchery is the 2014 Bonny Doon cinsaut counoise from vineyards in California's Paso Robles, Mendocino, and Lodi. Its looks are deceiving. The light ruby color of this wine is as delicate as the newest Beaujolais Nouveau, but its taste is anything but subtle. Wild strawberry, raspberry, and cranberry scents endorse the red berry, satiny chocolate, and herbal flavors. It pairs exceedingly well with quail and sells for $35.

10. The 10th day is sophisticated. There is nothing as erudite as a snifter of brandy. A Spanish delight, Lepanto Brandy de Jerez Solera Gran Reserva is made from Palomino grapes and aged for 15 years in the same intricate fashion that sherry is made. The century-old oak casks used in the aging give it vanilla and honey flavors that envelop a bourbon-esque core like a velvet smoking jacket. Serve it at room temperature to savor the unmistakable imprint of sherry with its telltale oxidized sea-breeze taste. It goes for $46.

11. The 11th day wakes up early for a cup of coffee. Coffee with a dose of cheer, of course. Coffee with liquor is the next best thing to snuggling with a ski bunny. Pour a couple ounces of Frangelico into your cup. The sweet hazelnut and vanilla flavors will perk up any morning. Pouring from the distinct bottle with the rope belt is a lot of fun too. Be careful not to overdo it because even in coffee it can get you drunk as a monk. Grab a bottle for $25.

12. By the 12th day you are bound to be in need of a tummy soothing digestif. Amaro Averna soothes the flames of holiday indulgence with a luxurious blend of honey and bitter-sweet chocolate flavors. Sip a small glass neat or with an ice cube and let the sweet, thick herbs and citrus do their trick. It’s a lovely way to wind down the holidays for $30/bottle.

If you must sing a Christmas carol while enjoying any of these drinks, please make it “Fairytale of New York” by The Pogues and Kirsty MacColl. Cheers to a happy holiday!

Frangelico's sweet hazelnut and vanilla taste combined with coffee will perk up any morning.

Photo by Matt McGinnis

Frangelico's sweet hazelnut and vanilla taste combined with coffee will perk up any morning.

cocktails coffee wine craft-beer

Trend News

Hottest foodie trend in U.S. is going bananas in Dallas

Photo by Vinn Koonyosying on Unsplash

Banana dessert and latte

After centuries of being taken for granted, the everyday banana is having its moment. This tropical fruit, long prized for its rugged built-in packaging, has emerged on the foodie front as the viral It Flavor, surfacing in some unexpected food and drink, and acquiring the sacred ranking of "buzzy."

In the past two years, banana has risen from lunchbox staple to starring role in upscale desserts, cocktails, and even coffee drinks. That ascent just officially peaked with its debut as a Starbucks flavor for fall '26, appearing in two beverages inspired by freshly baked banana bread: Iced Banana Bread Latte and Iced Banana Bread Chai, available through the fall season and beyond.

When you've scored a flavor designation from Starbucks, you have arrived — and will be embraced by every other coffee chain, from banana bread cold brew at 7 Brew to banana cold foam at PJ's Coffee of New Orleans to banana cold foam at Dunkin'.

According to menu research company Technomic, banana-flavored specials have surged by 70 percent in 2026. Banana bread is being hailed as an “extra hot” trend; after steadily rising since 2024, the flavor has surpassed pumpkin spice over the last two years in online searches.

Old school banana
Banana is hardly new to the dessert world, ruling in classics like bananas Foster, banana bread, banana pancakes, and banana pudding — a dessert that's been championed by Texas Monthly barbecue editor Daniel Vaughn, whose passion for the pudding has helped get it on the menu of pretty much every barbecue restaurant across Texas.

"I love banana pudding because of the payoff it provides for such a simple recipe," Vaughn says. "Banana pudding requires just three basic elements: The pudding, fresh banana slices, and some sort of cookie, most popularly Nilla wafers. Layer them in the right order, and you'll get layers of textural variation and different intensities of sweetness from each layer."

Vaughn acknowledges that most barbecue joints have added banana pudding.

"Yes, the popularity of banana pudding has grown a bit, but more importantly the banana pudding gets greater attention from barbecue fans and the pitmasters who make it," he says. "The artificial flavors of boxed banana-flavored pudding are nearly extinct, thankfully, so the flavor comes from real bananas."

Using "better" banana is a big factor in its newfound popularity, says chef Casey La Rue, co-founder of La Rue Doughnuts in Dallas and Frisco. La Rue, who worked in top fine-dining restaurants for years, has witnessed the evolution of banana from not hot to ultra hot first-hand.

“Banana used to be a difficult flavor because people associated it with artificial candy, overly sweet syrups, and that fake-banana taste," La Rue says. "Now chefs and coffee shops are using real banana, roasted banana, and more balanced combinations with coffee, caramel, chocolate, and spice."

"It still feels nostalgic and familiar, but the flavor is finally being treated with more restraint and sophistication," he says. "People didn’t suddenly start liking banana — they started getting better versions of it.”

Terrible Love Trrble Latter Terrible Love's Trrble Latte adds banana and chocolate syrups, whipped cream, and crumbled Nilla Wafers. Photo courtesy of Terrible Love

Banana in coffee
Another major influence behind the boffo banana comes from the growing popularity in the U.S. of Asian cuisine — tied specifically to banana-flavored milk, an iconic drink introduced by Korean food & beverage company Binggrae in 1974. Sold in a cute little bottle, it's a childhood staple for generations of Koreans, who were the first to add banana as a flavor to coffee drinks — inspiring Starbucks as well as Coffee Mate and Califa Farms, who both just came out with banana-flavored coffee creamers.

Banana in coffee is now everywhere. Every coffee shop across Texas has a banana latte of some kind: Cafe Duro in Dallas, Smoking Tiger Korean bakery in Carrollton, Bruvana Coffee House in Flower Mound. Cafe Carola, new in Houston, serves a banana bread latte with their own house-made banana purée. Bright Coffee in San Antonio does a popular banana milk latte with espresso and banana sauce they make in house. Terrible Love in Austin features banana in its signature Trrbl Latte, with banana & chocolate syrups, whipped cream, and Nilla wafer crumbles. Matcha shops like Kissa Matcha in Grand Prairie are on the bandwagon, adding banana to their matcha lattes.

banana sundae hai hospitality hai for her Banana sundae from Uchi and Uchiko. Photo by Hai Hospitality

Banana manana
The banana latte trend has spawned a banana rebound in other food groups, like the new banana bread pudding M&Ms and the banana-Nutella bundtlet from Nothing Bundt Cakes. Sonic is all in with a banana pudding shake, banana-pudding soft-serve (blended with vanilla wafer crumbles), and banana pudding cream slush, combining vanilla soft serve with banana flavor and ice.

Habaneros Fresh Mex Cantina in Fort Worth just added banana pudding soft serve; owner Lawrence Caldwell says it's already a smash hit. Austin plant-based restaurant Fabrik recently featured banana creatively in its summer menu with a banana miso mousse with roasted banana compote. Hai Hospitality — whose restaurants Uchi and Uchiko have always been "fruit-forward" — recently whipped up a banana sundae for a charity event in Houston combining banana sorbet with coconut, caramel, plantains, and brûléed banana.

La Rue Doughnuts has had banana on the menu for three months in a row; their September menu features a chocolate-banana-almond croissant, and in August, they did a banana cream pie doughnut.

"My whole life, guests have said they hated banana desserts," La Rue says. "If guests saw a menu prior to dinner and it had banana, they'd request a different dessert. Now, the No. 1 selling items at our shops are all banana."

banana flavor coffee trends