Holiday cocktails to celebrate the party season

1/11

THE 8TH DAY Ingredients 1 ½ parts HAVANA CLUB Añejo Clásico 3 parts Chai Tea 1 ¾ parts coconut milk 1 part simple syrup or 1 tablespoon white sugar Hot Method 1. 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 Method 1. 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.

2/11

MINT MISTLETOE Ingredients 1 part Bombay Sapphire ¼ part Limoncello 2 heaped barspoons of Lemon Curd Garnished with a fresh, Smacked mint leaf Method 1. 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.

3/11

VEUVE CLICQUOT RICH POM-FIZZ-CLINK Ingredients 5-6 large ice cubes ¼ cup of pomegranate seeds Veuve Clicquot Rich Champagne Method 1. Place 5 ice cubes in a large wine glass. 2. Sprinkle in the pomegranate seeds. 3. Finish with chilled Veuve Clicquot Rich.

4/11

SCOTH EGG-NOG CLUB Ingredients 4 egg yolks 2 ¼ cups unsweetened vanilla almond milk 1 - 400ml can of full-fat coconut milk 1/4 cup sugar (granulated or super fine) 2 teaspoons vanilla extract 1/4 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon Pinch of allspice 1/2 cup Dewar’s 12 Blended Scotch Whisky 2 oz. Benedictine Liqueur Method 1. 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.

5/11

CLOS DU BOIS HOLIDAY PUNCH Ingredients 3 bottles Clos du Bois California Cabernet Sauvignon ½ liter St. Germain ¼ liter lime juice, freshly squeezed ½ liter white cranberry juice Method 1. Combine all liquid ingredients into a punch bowl. 2. Garnish each cup with edible flowers, like orchid.

6/11

MERRY MILANO Ingredients 1 oz. DISARONNO 3 oz. Bourbon/Rye 3 dashes Angostura Bitters Orange peel garnish Method 1. Add all ingredients into a mixing glass. 2. Stir with ice. 3. Strain into a martini glass. 4. Garnish with an orange peel.

7/11

GINGERBERRY BACARDÍ RUM PUNCH Ingredients 1 part BACARDÍ Superior 2 parts Cranberry Juice Cocktail 2 parts Ginger Ale ¼ parts Lime Juice ¼ parts Lemon Juice 10 dashes Orange Bitters Fresh Lime (garnish) Fresh Cranberries (garnish) Method 1. Combine all ingredients in a punch bowl with a large ice block. 2. Garnish with lime and cranberries. 3. Serve on the rocks.

8/11

THE MOËT DIAMOND Ingredients 3 oz Moët Imperial Brut Champagne 1/2 oz Grand Marnier 2 dashes Cherry Bitters 1 Rock Candy Stick Method 1. Pour Grand Marnier into Champagne flute. 2. Add dash of Cherry bitters. 3. Gently pour chilled Champagne. 4. Garnish with Rock Candy stick.

9/11

DEWAR’S HOT CHOCOLATE Ingredients 2 parts DEWAR’S® 12 Blended Scotch Whisky 3-4 parts Hot Cocoa Whipped Cream Cocoa Powder Method 1. 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.

10/11

D’USSE CHRISTMAS CREAM Ingredients 2 oz. D’USSE VSOP 1 oz. Coconut Crème .75 Demerara .25 New Orleans Bitters Method 1. Place ingredients in a shaker filled with ice. 2. Shake then pour into a collins glass. 3. Top with dash of bitters.

11/11

MUMM APRES ROUGE Ingredients 3 oz. G.H. Mumm Champagne 3/4 simple syrup (1:1 ratio of cane sugar to water) 3/4 oz lime juice 2 cucumber slices 4 mint leaves 1/4 oz ginger juice 1 oz pomegranate juice Garnish- Sprig of mint Method 1. 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.