Santa’s Cup

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Cocktail History

The Santa’s Cup is a Christmas cocktail that was created by food writer and author Jessica Strand and was first published in Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season. Like the original, it starts with Pimm’s No. 1 Liqueur, fresh lemon, and soda water, but this holiday variation adds a seasonal spin by replacing the simple syrup with spiced cranberry syrup. The traditional aromatic bitters are also swapped out for some flavored with cherry and warm baking spices, bringing a cozy, wintry depth to the drink. To complete its holiday flair, it’s then adorned with an assortment of festive garnishes, making the cocktail both a visual and flavorful celebration of the season.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.

Pimm’s No. 1 Liqueur: This is a liqueur made in England with herbs, spices, caramelized oranges, and alcohol.

Lemon Juice: This is the tart, acidic liquid extracted from lemons. I used fresh lemon juice.

Spiced Cranberry Syrup: This is a sweetener made with cranberries, baking spices, white sugar, and water.

Cherry, Clove, & Cinnamon Bitters: This is a food product made with cherry, cloves, cinnamon, botanicals, herbs, and alcohol. I used Crude Bitters & Sodas “Attawanhood” Cherry, Clove, & Cinnamon Bitters.

Tangerine Slice: This is a slice of tangerine that has been cut into a half wheel shape.

Cranberries: This is a small red berry native to North America that’s known for its vibrant color and slightly bitter flavor.

Mint Sprig: This is a sprig of fresh, aromatic leaves from the mint plant.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Tweezers: These are a precision tool that’s used for placing delicate garnishes. I used one from the Stainless Steel Food Tweezers Set.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Gold Stainless Steel Cocktail Pick Set.

Highball Glass: This is a tall, slim glass that’s used for mixed drinks with a larger proportion of non-alcoholic mixers. I used the Riedel Drink Specific Highball Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pink-red color with an ombré effect

• Aroma: Mint and citrus

• Taste: Fizzy water with a slightly spiced, tart cranberry flavor accented with the Pimm’s No. 1 liqueur’s herbal mixture

• Finish: Accenting notes of mulling spices and citrus for balance

Kendall’s Take
“I’ll always have a soft spot for a classic Pimm’s Cup, so finding a holiday-leaning variation felt like a win. The cranberry weaves right into the Pimm’s liqueur beautifully, adding seasonal brightness while still keeping that refreshing, familiar backbone of the original intact. It’s simple, true to the original spirit of the drink, and a great excuse to dust off that bottle during the colder months.”

Recipe

This cocktail recipe was found in the book Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season by Jessica Strand.