Holiday Batched Cocktails

Holiday cheer fills the air this time of year. With that, comes parties and other joyous celebrations! We’ve crafted some batched cocktail recipes to help give your celebration that extra flare this holiday season. Enjoy!


Jeptha Winter Spritz (featured)


2 cups Jeptha Creed Original Vodka

2 cups Cranberry/ Rosemary Simple Syrup (4 cups water, 4 cups sugar, fresh cranberries, and fresh rosemary)

2 cups fresh grapefruit Juice (unsweetened)

Sparkling Rose Brute



Making Simple Syrup

  1. Combine equal parts sugar and water over low heat  and stir until all the sugar dissolves
  2. Add fresh cranberries and rosemary to your simple syrup you want enough to flavor the syrup. 5-6 sprigs of rosemary and 2+ cups of cranberries
  3. Bring the pot up to medium heat and let is simmer WITHOUT BOILING until cranberries are soft.
  4. Tastes your syrup and adjust for flavor. It should be fragrant and bright red
  5. When they syrup is to your liking strain of the fruit and herbs


Making your Cocktail

  1. Combine 2 cups of cranberry simple syrup, 2 cups grapefruit juice, and 2 cups of Jeptha Creed Original Vodka in a pitcher
  2. When serving fill half your champagne flute with the Vodka mixture and top with sparkling rose
  3. garnish your cocktail with a sprig of fresh rosemary and cooked cranberries from your syrup



Jeptha Creed Buttered Cinnamon Moonshine


1 cup unsalted butter (one stick)

1/4 cup maple syrup

3/4 cup packed brown sugar

Juice of half an orange

1 cap Vanilla extract

Pinch Sea salt




3/4 cup Jeptha Creed Cinnamon moonshine

2 cups water



  1. Combine room temperature butter, maple syrup, brown sugar, orange juice, and your spices (to taste), just a pinch of the sea salt. Whip together
  2. for the brown sugar light or dark is fine whatever you have on hand. the dark brown sugar will give you more caramel and sorghum notes in your finished cocktail.
  3. Add Jeptha Creed Cinnamon moonshine stir thoroughly
  4. Bring your water to a boil and then add to your cocktail mixture stir thoroughly
  5. You can now serve your buttered moonshine in coffee mugs or you can pop it in a warmer like a crock pot to serve later
  6. garnish with a cinnamon stick or clove-studded orange slices



Jeptha Peppermint Latte Egg Nog


2 cups Jeptha Creed Coffee Flavored Vodka

4 cups half and half

Peppermint oil

2 cups powdered sugar

10 eggs

Crushed peppermint candies



  1. Separate egg whites from egg yolks and place them in two separate large mixing bowls’
  2. Combine egg yolks with powdered sugar, half and half, and coffee vodka whip until mixture begins to thicken (a blender is suggested but you can whip by hand)
  3. Add peppermint oil to taste (if you are using peppermint essence you will need to add almost 4x as much because the oil has been diluted in alcohol.)
  4. Whip egg whites until stiff peaks form
  5. Transfer vodka/ egg yolk mixture to a serving bowl
  6. Gently fold the egg whites into the Vodka mixture taking care not to knock the air out
  7. Using a rolling pin or mallet crush peppermint candies
  8. Serve you cocktails with a peppermint candy rim and fresh mint sprig!
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