Three Creative Holiday Cocktail Recipes from Nick's New Haven-Style Pizzeria

The holidays aren't all sugar plum and fairies -- at least not for us poor grown-ups.

But while you might tell yourself that hiding from your loved ones in the spare bedroom with a bottle of Bailey's because Bailey's is totally classy, we both know it's just kind of sad.

This time of year, social lubricant should come in the same flavors as your favorite lattes and they should be sipped from chic martini glasses.

Here's a few recipes, courtesy of the creative bartenders at Nick's New Haven-Style Pizzeria, to get you started. (And maybe leave one out for Santa Claus, too.)

Candy Cane Martini

  • 1 1/4 ounces vanilla vodka
  • 1 1/4 ounces white crème de cacao
  • 3/4th ounce peppermint schnapps
  • Garnish: peppermint candy

Directions: Combine vanilla vodka, white crème de cacao, and peppermint schnapps in an ice-filled cocktail shaker. Shake vigorously, and strain into a cocktail glass. Garnish the rim with crushed peppermint candy.

Eggnog Martini

  • 1 oz. eggnog
  • 1 oz. vodka
  • 1 oz. amaretto

Directions: Combine vodka, amaretto and eggnog in a shaker with ice. Shake vigorously for ten seconds, then strain into glass. Garnish with a dash of cinnamon on top and crushed Graham cracker crumbs around the rim.

Pumpkin Martini

Directions: Combine into a shaker with ice. Shake for ten seconds. Strain into glass. Wet the rim with a hint of vanilla extract and bourbon, then apply cinnamon sugar to the rim.

If all that sounds like too much work -- or you simply prefer to be waited on (we salute your honesty) -- just pay a visit to Nick's. The cocktails are $12 each. You could probably use a little pizza to soak all that up, anyways.

Nick's New Haven Style Pizzeria is located at 2444 N. University Drive, Coral Springs. Call 954-800-7603, or visit The Boca Raton location is located at 2240 NW 19th St., Boca Raton. Call 561-368-9200. Nick's is open from 11:30 a.m. to 10:30 p.m. Monday through Friday; from 11:30 a.m. to midnight Fridays and Saturdays; and from noon to 10 p.m. Sundays.

You can contact Rebecca McBane, Arts & Culture Editor/Food Editor at

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