Holiday Cocktails: Christmas Drink Recipes and More | PBS Food
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Holiday Cocktails: Seasonal Drinks from Top Mixologists

Jim's Got It

Jim’s Got It

Contributing Bartender: Will Thompson of Drink; Boston, MA

“This is a drink in the vein of Charles Baker’s classic cocktail, the Jimmie Roosevelt, which stands as one of the world’s great holiday tipples. The Jimmie Roosevelt, essentially cognac underneath sparkling wine underneath Chartreuse with a sugar cube coated in bitters stuck dab in the middle, has the admirable quality of getting more delicious as the drinker works his or her way through it and the layers start to blend together. I wanted to make something that would hold true to the holiday spirit(s) of the original while offering something a little bit more modern and a touch less blacky-outey. At the same time, I think simplicity of execution is at the heart of any good holiday beverage, since one has to assume the person compiling the drinks is probably enjoying one or two of them as well.”

“Jim’s Got It” Cocktail

This holiday cocktail, Jim's Got it, was inspired by one of the world's greatest holiday tipples (drinks). Find out what makes this drink taste better as you go and get in touch with the roots of this holiday beverage. Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.



  • 1 ounce vermouth
  • 1 ounce rhubarb aperitif
  • Couple of ounces of sparkling wine
  • 1 barspoon (1/8 of an ounce) of absinthe


  1. Take a tall, thin collins or zombie glass and add the vermouth and the Zucca.
  2. Fill the glass up with crushed ice.
  3. Add a couple of ounces of sparkling wine. At the point, some of the ice will have melted so top the glass back up with crushed ice
  4. Then add more sparkling wine until there's just about a half inch of space left. Gently layer a barspoon (1/8 of an ounce) of St. George absinthe, add a couple of straws and serve.


For vermouth, Will Thompson (the bartender who created this drink) prefers Cocchi Vermouth di Torino and for absinthe, St. George. For rhubarb aperitif, Thompson uses Zucca.

Meet the Bartender

Will Thompson

Will Thompson is the principal bartender at Drink, where he has worked for three years. Before that, he did things like go to school and work in a handful of restaurants and cafe’s, but in hindsight recognized those decisions as largely irresponsible and has promised never to do anything like that again.


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