Creole Christmas Cider

A festive sip for the winter season

Orgeat has a long and winding history, beginning as a barley-and-almond syrup in medieval Europe before evolving into the velvety, sweet almond syrup we know today. As the syrup found its way to New Orleans, local culinary traditions reshaped it. The substitution of Georgia pecans added warmth, depth, and a distinctly Southern character. El Guapo Creole Orgeat carries this heritage forward, layering toasted pecan richness with baking spices and bright citrus to create a syrup that shines in cocktails, punches, and holiday drinks of all kinds.

This Creole Christmas Cider is a simple, bright, and lightly spiced seasonal drink that works beautifully served chilled or gently warmed. It’s an easy option for gatherings, batchable, forgiving, and full of holiday cheer.

Creole Christmas Cider Recipe:

Ingredients

2 oz apple cider

1 oz white rum

0.25 oz El Guapo Creole Orgeat

0.5 oz freshly squeezed citrus (orange, lemon, or lime)

Spoonful of mixed macerated fruit

Splash of seltzer (if serving chilled)

Cinnamon stick (if serving warm)

To Serve — Two Ways

Chilled: Combine all ingredients except seltzer. Shake or stir with ice, pour into a small glass, and top with a splash of seltzer.

Warm: Gently heat the cider, rum, orgeat, and citrus. Ladle into a mug and finish with macerated fruit and a cinnamon stick.

Fragrant, easy to mix, and wonderfully adaptable, this cider is perfect for evenings by the tree, holiday brunch, or a quiet December night at home. Enjoy!