As the holiday season unfolds, Butte County is showcasing a delightful array of festive cocktails in local bars, offering a perfect escape from the usual shopping chaos. Over the course of a two-day exploration, several bars in Oroville and Chico revealed their unique holiday drink offerings, providing warmth and cheer to patrons looking for a break.
One of the highlights of this journey began in Oroville’s historic downtown at Provisions, a gourmet pub known for its artisan cocktails. Here, manager Gracie Stewart introduced three specialty drinks: the poinsettia, fireside churro, and mistletoe margarita. The poinsettia, described by Stewart as “a funner way to drink champagne,” combines Champagne, Cointreau, and cranberry juice, creating a refreshing holiday beverage that stands out. The mistletoe margarita, made with top-shelf tequila, pomegranate liqueur, and lime juice, is a festive twist on the classic cocktail, served over ice.
Moving on, the fireside churro offers a cozy experience with its warm, creamy mixture of RumChata, cinnamon syrup, vanilla, tequila, and half-and-half, garnished with a churro that adds a delightful touch.
Just a short walk away is VillaVino, an upscale wine bar on Myers Street. Here, owner Candy Knauth served up a peppermint mudslide slushy, a new addition this year. This chilled drink, featuring lower-alcohol vodka, chocolate, and coffee, topped with peppermint sprinkles, perfectly encapsulates the festive spirit.
Next, the exploration continued at Union, a California-style restaurant that emphasizes fresh, seasonal ingredients. Bartender Sam Wright and co-owner Louisa Louie showcased three enticing cocktails. The icicle, a sweet blend of tequila, blue Curaçao, triple sec, lime, and agave, caters to those with a sweet tooth. The mistletoe mule reimagines the classic mule with vodka, cranberry, allspice liqueur, lime, and ginger beer, garnished with mint and cranberries. A hot drink, the persimmon pines hot toddy, made from in-house persimmon syrup, Captain Morgan Rum, lemon, and hot water, is smooth and comforting, perfect for the winter season.
At Cheers Chico, head mixologist Isaias Castro presented an impressive lineup of holiday cocktails. The season’s greetings cocktail is a whiskey sour infused with cranberry and cinnamon, served in a coupe glass. The Krampus margarita, featuring a blend of tequila, triple sec, and Heering cherry liqueur, is served on the rocks with a spicy Tabasco salt rim. Castro’s made-to-order eggnog combines bourbon and Amaretto, creating a velvety drink that could easily become a holiday tradition.
A visit to Argus revealed the only Pimm’s cocktail of the trip, a refreshing mix of the gin-based liqueur with lemon juice and applejack brandy, aptly named Christmas in a cup. Co-owner Scott Baldwin also served a classic hot toddy, featuring bourbon, citrus, honey, and cinnamon, making for a warming end to the tasting adventure.
The final stop was at the Golden Beaver Distillery’s Park Avenue Still House in Chico, where head bartender Bella Fredericks showcased several drinks made with the distillery’s own handcrafted liquors. The key lime pie cocktail, featuring the distillery’s Biba California Rice Spirit, lime juice, and vanilla syrup, truly tastes like the dessert it’s named after. The spiced apple cider cobbler, made with Apple Pie Moonshine, Granny Smith apple juice, and spices, also lives up to its dessert counterpart. Finally, the nocino old fashioned combined the distillery’s Honey Run Whiskey with cherry juice and spices, offering a unique twist on the classic cocktail.
While each establishment offers a unique take on holiday cocktails, patrons are encouraged to explore these local gems responsibly. As the festive season continues, Butte County’s bars are ready to provide a warm, inviting atmosphere filled with delightful drinks.
