Home Blog Drink Recipes with the Ripple Maker Foam-topped Holiday Cocktails for 2020 [Video + Recipe Book]

Foam-topped Holiday Cocktails for 2020 [Video + Recipe Book]

Rebecca Connors December 14, 2020
recipes for holiday cocktails

We were so pleased to have our longtime friend and collaborator Bob Peters, of Charlotte North Carolina, join Emily for our very first Mixed Drinks Monday Live.

They walked us through three easy, delicious cocktails perfect for the winter season, and gave lots of tips to create a perfect smooth “canvas” for Ripples right on top. Catch the replay here, and be sure to follow @drinkripples on Instagram. See all the recipes in the Mixed Drinks Monday series and never miss another live.

Download the Ripples 2020 Holiday Cocktails Recipe Book for all of the recipes from the cocktail class, the basics for creating foam-topped cocktails (the perfect Ripples print canvas), and three bonus winter cocktail recipes.



Related blog posts

Rebecca Connors • September 14, 2026

Recipe: Frankenstein’s Bloody Brew Cocktail

Built for Halloween parties, bar specials, and themed events, Frankenstein’s Bloody Brew mixes cherry, coffee, spice, and a dramatic red layer for a cocktail that looks as bold as it tastes. A smooth cream foam on top creates the perfect surface for a spooky Frankenstein-inspired design printed with the Ripple Maker cocktail printer. Ingredients Cocktail
Rebecca Connors • September 14, 2026

How Cafés Can Profit From the Home-Espresso Boom

More customers can now make a good espresso without leaving home. That sounds like a challenge for cafés, and for routine coffee purchases, it can be. A customer with an espresso machine, grinder, and favorite beans may no longer need to stop at a café every morning just to get a cappuccino. But home espresso
Rebecca Connors • September 14, 2026

Why Many Cafés Don’t Make It Past the First Five Years & How to Avoid It 

Opening a café is exciting. Keeping one open is much harder. U.S. business survival data shows that only around 59% of accommodation and food-service businesses are still operating after five years. In other words, roughly 4 in 10 close within their first five years. And the problem is not necessarily bad coffee. A café can