10 Delicious After-Dinner Drinks to Keep the Party Going
Cheers to the freakin' weekend.
By Mekita Rivas
You can never underestimate the power of a good dinner—like, an actual real dinner, not one that’s consumed from takeout boxes. I’m talking about a whoooole spread, complete with appetizers, entrees, desserts, and maybe even a couple charcuterie boards tossed in the mix, just for good measure. When you’ve got the fancy matching plates and a chic al fresco dining setup with a patio umbrella and everything, why wouldn’t you want to show off your hosting skills?
But the party doesn’t have to stop once the food is all gone. In fact, that’s usually when the party’s just getting started, if you catch my drift ;) Offering after-dinner drinks to your guests allows 'em to wind down after the meal without feeling rushed to leave right away. Plus, the best party conversation usually happens over a couple post-din cocktails. Or you can break out the ‘90s throwback playlist and a few board games so people can bond over drinks, nostalgia, and a little friendly competition.
Knowing which drinks to serve after dinner is an art form, though. Not everyone’s a beer or wine drinker, but not everyone’s into cocktails, either. And some folks may be abstaining from alcohol altogether. It’s a ~beverage balancing act~, but never fear, because I’ve found the latest and greatest in delish apéritifs to help ya out. Ahead, check out the 10 best after-dinner drink recipes to serve at your next soirée.
Peony Paloma
Directions: Mix together 2 ounces of Dulce Vida Grapefruit Infused Tequila, 1 ounce lime juice, 1 ounce rosemary infused simple syrup, and ½ ounce grapefruit juice. Combine ingredients in a shaker with ice. Shake and strain into a glass with ice. Garnish with a rosemary sprig.
Recipe by Wyn Vida, beverage director of Toshokan and The Cathedral
Ocha Kiwi Highball
Directions: Add 1.5 ounces Wesake, 1 ounce Genmaicha Infused Vodka, 1.5 ounces kiwi shrub, and ½ ounce lime juice to a shaker tin filled with ice. Shake vigorously for 10 seconds. Fine strain into a collins glass filled with ice. Top with 2 ounces club soda. Garnish with fresh kiwi dollar.
Recipe from Wesake
First Love
Directions: Add 1 ounce Cutwater White Rum, 1 ounce rice milk, 1/2 ounce white chocolate sauce, 1/2 ounce macadamia nut liqueur, 1/4 ounce banana liqueur, and 1/2 ounce simple syrup to a cocktail tin with pebble ice. Shake and pour into cocktail glass rimmed with strawberry frosting and colorful sprinkles.
Recipe from Cutwater
Empress 75
Directions: In a cocktail shaker, combine 1 1/2 ounces Empress 1908 gin, 3/4 ounce fresh lemon juice, 1 ⁄ 2 ounce simple syrup, sparkling wine, and a lemon twist. Shake on ice, fine strain into a chilled flute, top with sparkling wine. Garnish with a lemon twist.
Recipe from Empress 1908
Flecha Azul Frozen Watermelon Flecharita
Directions: Add two handfuls of ice and watermelon cubes into a blender and blend until it's a chunky texture (be sure not to over blend). Add 2 ounces tequila, 2 ounces agave syrup, 2 ounces fresh lime juice, 2 dashes of angostura bitters, and 1 to 2 handfuls of watermelon cubes. Give one or two quick blends. Pour into a rocks glass and garnish with a watermelon wedge.
Recipe from Flecha Azul
Rob Roy
Directions: Combine 1 ounce single match scotch, 1/2 ounce sweet vermouth, and 1 dash angostura bitters in a mixing glass with ice. Stir until very cold and strain into a chilled coupe. Garnish with cherry.
Recipe from GlenDronach Distillery
Fireside Delight
Directions: Combine 2 ounces Rosa Regale Red with 1 ounce white crème de cacao and 1 ounce chocolate vodka. Shake over ice; strain into a glass rimmed with chocolate sauce and dipped in cacao nibs. Top with Rosa Regale Red.
Recipe from Rosa Regale
Proper Frozen Banana Iced Coffee
Directions: Combine 1.5 ounces Irish whiskey, 1/2 ounce heavy cream, 1/2 ounce brown sugar syrup, 3 ounces cold brew coffee, 1/2 a ripe banana, and 2 cups of ice in a blender. Blend, then pour into glass and garnish with coffee grounds.
Recipe from Proper No. Twelve
Mekita Rivas is an editor at Cosmopolitan, where she primarily covers fashion, culture, and lifestyle. She writes about everything from the best leather totes and books she can't put down to plants, podcasts, and politics. Prior to joining Cosmopolitan, she was a senior contributing fashion editor at PopSugar and Bustle. Her writing has been published in dozens of publications including The New York Times, Vogue, Harper's BAZAAR, Women's Health, Refinery29, and others. She currently splits her time between New York City and Washington, D.C. Follow Mekita on Instagram, where you'll typically find a mix of her snapshots from fashion week and various editor travels.
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