Liven up your holiday celebration with fun and festive cocktails from Tommy Bahama. The Coconut Eggnog Martini and Happy Huladays Cocktail are a great way to celebrate the season. Simply follow the recipe here or stop by any Tommy Bahama Restaurant, Bar & Store or Tommy Bahama Marlin Bar and enjoy!

The Coconut Eggnog Martini is a rich creamy cocktail that packs a nice kick with equal parts Jim Beam® and Cruzan® Coconut rum. For added flavor, coconut milk is combined with heavy cream, vanilla and nutmeg for an out-of-this-world eggnog full of flavor.

Coconut Eggnog Martini Recipe:

1 part Jim Beam®, 1 part Cruzan® Coconut Rum, 2 ½ parts coconut eggnog (recipe below). Shake all ingredients well with ice, strain into a martini glass and sprinkle with nutmeg.

Coconut eggnog: 5 egg yolks, ¾ cup sugar, 1 cup heavy cream, 2 cups coconut milk Pinch of salt, 1 tsp vanilla, ½ tsp nutmeg, Whisk egg yolks with sugar until creamy and the sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla, salt and nutmeg. Chill well

The Happy Huladays cocktail offers a refreshing combination of seasonal flavors to tingle your taste buds. A mixture of Mount Gay Black Barrel Rum, cranberry ginger syrup, and lemon juice, finished with a dash of Prosecco for a sparkling touch will have you feeling the holiday spirit, one sip at a time.

Happy Huladays Cocktail Recipe:

1.5 parts Mount Gay Black Barrel Rum, 1 part cranberry ginger Syrup, .5 part lemon juice; 1 part Prosecco. In a mixing glass, add rum, cranberry ginger syrup, and lemon juice. Shake, with ice. Add Prosecco and gently strain into glass. Garnish with cranberry and mint sprig and enjoy!

Cranberry Ginger Syrup: Cook 10oz cranberries with 8oz of water, 8oz sugar and 5 thumb size pieces of peeled ginger (about 1” pieces). Cook about 10 minutes. Leave 1 piece of ginger in mix and blend thoroughly. Do not strain.