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Holiday cocktails to celebrate the party season


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January 2, 2018
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THE 8TH DAY Ingredients1 ½ parts HAVANA CLUB Añejo Clásico3 parts Chai Tea1 ¾ parts coconut milk1 part simple syrup or 1 tablespoon white sugar Hot Method1. Prepare Chai Tea.2. While the tea steeps, warm coconut milk over medium heat, do not boil.3. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir.4. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick. Cold Method1. Prepare Chai tea, removing tea bag after steeping, and allow to cool.2. Combine ingredients in a cocktail shaker with crushed ice.3. Shake vigorously.4. Pour ingredients into an empty, chilled rocks glass.5. Garnish with grated cinnamon or toasted coconut shavings.
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MINT MISTLETOE Ingredients1 part Bombay Sapphire¼ part Limoncello2 heaped barspoons of Lemon CurdGarnished with a fresh, Smacked mint leaf Method1. Place ingredients in a shaker filled with ice. 2. Shake vigorously.3. Pour into a chilled martini glass. 4. Garnish with a sprig of fresh mint.
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VEUVE CLICQUOT RICH POM-FIZZ-CLINK Ingredients5-6 large ice cubes¼ cup of pomegranate seedsVeuve Clicquot Rich Champagne Method1. Place 5 ice cubes in a large wine glass.2. Sprinkle in the pomegranate seeds.3. Finish with chilled Veuve Clicquot Rich.
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SCOTH EGG-NOG CLUB Ingredients4 egg yolks2 ¼ cups unsweetened vanilla almond milk1 - 400ml can of full-fat coconut milk1/4 cup sugar (granulated or super fine) 2 teaspoons vanilla extract1/4 teaspoon ground ginger1 teaspoon ground nutmeg1 teaspoon ground cinnamonPinch of allspice1/2 cup Dewar’s 12 Blended Scotch Whisky2 oz. Benedictine Liqueur Method1. Using a bowl and a mixer, beat the egg yolks until they lighten in color.2. Gradually add the 1/4 cup of sugar and continue to beat until it is completely dissolved.3. Add the unsweetened vanilla almond milk, full-fat coconut milk, Dewar’s 12 Blended Scotch whisky, Benedictine liqueur, ginger and allspice and stir to combine.4. Chill and serve with grated nutmeg and cinnamon.
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CLOS DU BOIS HOLIDAY PUNCH Ingredients3 bottles Clos du Bois California Cabernet Sauvignon½ liter St. Germain¼ liter lime juice, freshly squeezed½ liter white cranberry juice Method1. Combine all liquid ingredients into a punch bowl.2. Garnish each cup with edible flowers, like orchid.
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MERRY MILANO Ingredients1 oz. DISARONNO3 oz. Bourbon/Rye3 dashes Angostura BittersOrange peel garnish Method1. Add all ingredients into a mixing glass.2. Stir with ice.3. Strain into a martini glass.4. Garnish with an orange peel.
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GINGERBERRY BACARDÍ RUM PUNCH Ingredients1 part BACARDÍ Superior2 parts Cranberry Juice Cocktail2 parts Ginger Ale ¼ parts Lime Juice¼ parts Lemon Juice10 dashes Orange BittersFresh Lime (garnish)Fresh Cranberries (garnish) Method1. Combine all ingredients in a punch bowl with a large ice block.2. Garnish with lime and cranberries.3. Serve on the rocks.
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THE MOËT DIAMOND Ingredients3 oz Moët Imperial Brut Champagne1/2 oz Grand Marnier2 dashes Cherry Bitters1 Rock Candy Stick Method1. Pour Grand Marnier into Champagne flute.2. Add dash of Cherry bitters.3. Gently pour chilled Champagne.4. Garnish with Rock Candy stick.
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DEWAR’S HOT CHOCOLATE Ingredients2 parts DEWAR’S® 12 Blended Scotch Whisky3-4 parts Hot CocoaWhipped CreamCocoa Powder Method1. In an Irish coffee glass, combine Dewar’s 12 with hot cocoa/hot chocolate.2. Top with whipped cream and a dusting of cocoa powder.
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D’USSE CHRISTMAS CREAM Ingredients2 oz. D’USSE VSOP1 oz. Coconut Crème.75 Demerara.25 New Orleans Bitters Method1. Place ingredients in a shaker filled with ice. 2. Shake then pour into a collins glass. 3. Top with dash of bitters.
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MUMM APRES ROUGE Ingredients3 oz. G.H. Mumm Champagne3/4 simple syrup (1:1 ratio of cane sugar to water)3/4 oz lime juice2 cucumber slices 4 mint leaves1/4 oz ginger juice1 oz pomegranate juiceGarnish- Sprig of mint Method1. Muddle everything except the champagne. 2. After muddling, add G.H. Mumm and ice.3. Hold tight and shake/strain over ice in a champagne glass. 4. Garnish with a sprig of mint.

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