In the midcentury homes of Even the Faithful, Christmas Eve was stitched together from small rituals: punchbowls sweating on lace tablecloths, borrowed folding chairs, a forest of winter coats near the door. The radio might have hummed through Bing Crosby’s “Adeste Fideles,” or someone would have set out a plate of cookies “just in case.”
Holiday drinks, then as now, were less about extravagance and more about the quiet delight of gathering. These family-favorite Christmas cocktails (and their non-alcoholic counterparts) feel like the kind of festive indulgences that might have appeared on a 1950s Dayton sideboard — a little nostalgic, a little celebratory, and easy to make for the crowd you love.
Below are the drinks that return to my own family table year after year, updated with gentle, modern twists for readers who, like me, prefer their glass alcohol-free.
Apricot–Ginger Slush
A holiday gem from my mother’s recipe box — the kind of treat I imagine Lotte Walheim might serve after an afternoon of sledding or Christmas caroling. These slushes disappear quickly and feel wonderfully retro.
Ingredients:
1 c. apricot brandy
6 oz. orange juice concentrate
6 oz. lemonade concentrate
30 oz. water
½ c. sugar
Ginger ale to top
Instructions:
Mix and freeze in a covered container (a rectangular one makes scooping easier). Scoop about ½ cup into a wine glass and top with ginger ale.
Non-alcoholic twist:
Replace apricot brandy with apricot nectar or apricot purée, and use non-alcoholic ginger ale as usual. Note that the slush will freeze harder without an alcohol component, so be sure to thaw slightly before serving.
Zombie
Adapted from the Old Mr. Boston Bartender’s & Party Guide (1972), this one became a running Christmas joke in my family. It’s potent, playful, and best approached with caution.
Ingredients:
1 tsp. simple syrup or superfine sugar
1 oz. lemon juice
1 oz. lime juice
1 oz. pineapple juice
1 oz. passionfruit juice*
1 oz. Jamaican dark rum
1 oz. white rum
Dash Angostura bitters
Optional: 1 oz. 151-proof rum (float)
Shake everything except 151 with ice. Pour into a chilled Collins glass; float the 151 if you dare. Garnish with mint.
If passionfruit juice is scarce, a passionfruit–açaí blend works surprisingly well.
Non-alcoholic twist:
Use non-alcoholic dark and light rum (or substitute pineapple juice + black tea for depth), and omit the 151. Add a drop of rum extract if desired.
Grown-Up Hot Cocoa
A cozy neighborhood classic — the sort of drink served after Midnight Mass, when the night is cold and the house still smells like pine. It’s simple, nostalgic, and endlessly adaptable.
Instructions:
Make hot cocoa with milk for richness. Add 1–2 shots of schnapps (butterscotch or peppermint are common). Top with whipped cream and sprinkles.
Non-alcoholic twist:
Skip the schnapps and replace with:
peppermint syrup,
a dash of vanilla, or
a spoonful of caramel sauce.
It still feels festive and indulgent.
Brandied Eggnog
In Dayton, Hartzler Family Dairy makes a near-perfect holiday eggnog — rich, pasteurized, and comforting. While homemade eggnog is a cherished tradition in many families, I prefer a version that doesn’t rely on raw eggs.
Instructions:
Start with high-quality eggnog. Add brandy to the punchbowl (or to each glass) according to taste. Garnish with a cinnamon stick. Variations include dark rum, Kahlúa, cognac, or bourbon.
Non-alcoholic twist:
Use classic eggnog and add:
non-alcoholic bourbon,
a splash of strong cold-brew coffee, or
a pinch of nutmeg and vanilla for warmth.
My grandmother’s Christmas Eve punch was legendary — not least because one year the cat sampled far too much of it and spent the rest of the night weaving merrily through the party. May your own festivities be joyful, if somewhat more orderly.
Holidays change with time, but the heart of them remains the same — a warm house, familiar voices, and something celebratory in your glass. May these drinks bring a little brightness to the darkest nights of the year.