With the holidays around the corner, Stella Artois is collaborating with Olivia Culpo to share inspiration for how to shine as a host this season. Known for hosting standout affairs, Stella Artois tapped the fashion icon and foodie to share personal tips for making any holiday gathering – big or small – one to remember. By teaming up with Olivia to share her inspiration for a stellar holiday gathering, Stella Artois hopes to inspire Americans to elevate their holiday festivities from ordinary to extraordinary this year.

Inspired by the brand’s namesake story and to celebrate the holiday season, Stella Artois and Olivia Culpo will co-host an evening under the stars in New York City on the eve of the sky’s brightest night, the Leonid Meteor Shower on November 17. Together, they will bring to life all the ways consumers can make their gatherings shine this season.

The festive night will bring to life personal touches from both Olivia Culpo and Stella Artois that are essential to holiday hosting. From an elevated comfort food menu that pairs deliciously with the iconic Belgian lager to a repertoire of seasonal Stella Artois Cidre cocktails, the event provides the perfect backdrop for sharing new and unique ways to elevate holiday entertaining.

Get in the holiday spirit with these festive Stella Artois Cidre recipes including Olivia’s very own sparkling seasonal cocktail. Whether it’s a punch bowl recipe to feed a party or a hot toddy for a night in, these cocktails will help you shine as a host all season long.

Olivia Culpo’s Stella Artois Cidre Sparkler

To make homemade syrup:

• 1.5 cup cranberries
• 1.5 cup sugar
• 2 cups water
• 4 rosemary springs

Bring cranberries and water to a boil and cook until cranberries are soft (approx. 8 minutes) and can be crushed with a spoon. Remove from heat, add sugar and rosemary, stir to dissolve sugar. Let steep for at least one hour, strain and press the juice from the berries. Chill.

To build the cocktail:

• .75 oz homemade rosemary cranberry syrup
• .25 oz lime juice
• 1 bottle Stella Artois Cidre

Build cocktail in a tin shaker, add ice and strain into Stella Artois Cidre wine glass. Garnish with rosemary sprig.

Stella Artois Cidre Pomegranate Punch (Serves Six)

Credit: Chef Omar Flores (Dallas, TX)

For the Pomegranate Ginger Syrup:

• 1 1/2 cups Sugar
• 1/2 cup Pomegranate Molasses
• 1/2 cup peeled and chopped Ginger
• 2 cups Water

Simmer all ingredients together in small sauce pot for three minutes. Remove from heat and allow to steep for 20-25 minutes. Strain, cool and reserve.

To garnish:

• 6 sprigs of Mint
• 6 Apple Wedges, thinly sliced
• 6 tsp. Pomegranate Seeds

To make the cocktail:

• 6 bottles of Stella Artois Cidre
• 12 fl. oz. Pomegranate Juice
• Juice of 3 Lemons
• 6 fl. oz. Pomegranate Ginger Syrup

Combine lemon juice, pomegranate juice, pomegranate ginger syrup and Stella Artois Cidre in a punch bowl and stir to mix. To serve, pour over ice into a Collins glass and garnish with sliced apple, pomegranate seeds and fresh mint. Enjoy!

Stella Artois Cidre Spiced Toddy (Single Serving)

Credit: Anna Worgess (Nantucket, MA)

For the Chinese 5-Spice Syrup:

• 2 tbsp. Chinese 5-Spice Powder
• 1 tbsp. Orange Zest
• 1 cup Brown Sugar
• 3 cups Water

Warm three cups of water and one cup of brown sugar over medium-high heat until sugar is completely dissolved.  Add Chinese 5-Spice Power and orange zest; lower heat to prevent boiling.  Bring syrup to a low simmer and immediately remove from heat. (Note: 5-Spice Powder will cause syrup to thicken considerably if boiled — it is best if this can be avoided). Let syrup cool to room temperature.  Strain through a fine mesh sieve lined with a layer of cheesecloth.  Syrup will keep for up to one week in refrigerator. 

To garnish:

• 2 Cloves
• 1 Star Anise

For the cocktail:

• 1 bottle of Stella Artois Cidre (preferably unchilled)
• ¾ oz. Chinese 5-Spice Syrup
• Orange Twist
• 2-3 Dashes of Orange Bitters
• Hot Water

Combine Chinese 5-Spice Syrup and one large orange peel swath in the base of a Stella Artois Cidre glass. Muddle both gently in base of glass to release orange oil.  Top with one bottle of Stella Artois Cidre and add hot water to taste.  Finish with 2-3 dashes of orange bitters and garnish with two cloves and one star anise.

Warm Apple Cidre

Credit: Chef Andre Marrero (Nantucket, MA)

To garnish:

• Whipped Cream
• 1 Cinnamon Stick
• 1 Orange (to zest)

For the cocktail:

• 6 bottles of Stella Artois Cidre
• 10 grams Ginger
• 2 pieces Star Anise
• 1 tsp. Unsalted Butter
• ½ tsp Vanilla Extract

Mix Stella Artois Cidre in sauce pot along with other ingredients, except butter.  Bring to a boil, then lower flame and reduce down to approximately 1 cup.  Strain and discard solids; whisk in butter. Pour hot Stella Artois Cidre mixture into a mug.  Top with whipped cream and vanilla extract.  Garnish with cinnamon stick and orange zest.

Photo Credit: Getty Images for Stella Artois