WHISKEY

RED NOSE PUNCH
28oz cranberry juice
8oz bourbon
4oz fresh lime juice
3oz cinnamon simple syrup
48oz lager beer (4-12oz cans, I used Fosters)
2 cups fresh cranberries
3 sliced limes

Place cranberries in a bundt pan and pour over 4 cups hot water; freeze until set (the hot water will freeze clear). Overnight is best.
Combine juices, bourbon, and syrup in a large punch bowl; stir to combine. Unmold frozen ice ring and float in punch; top with beer and sliced limes.     
MAKES ~3 QUARTS

Gingerbread Man Old Fashioned (recipe from Eureka!)
2 oz Old Overholt Rye Whiskey
1/2 oz Gingerbread Syrup
1/2 oz BroVo Spirits Douglas Fir Liqueur
1 dash Fee Brothers Aztec Chocolate Bitters
1 dash Sun Liquor Herbal Bitters

Combine all ingredients in a mixing glass, add ice and stir for 15 seconds. Strain over a large cube into a rocks glass. Garnish with a piece of candied ginger on a bamboo pick.

PEPPERDIER CHRISTMAS PUNCH (by Masahiro Urushido)
6 oz. Auchentoshan American Oak Single Malt Scotch Whisky (infused with raisins)
8 oz. Scottish Breakfast Tea
6 oz. Fresh Lemon Juice
4 oz. Dubonnet Rouge Aperitif
2 oz. Rothman & Winter Orchard Apricot Liqueur
1 oz. Lejay Creme de Cassis
3 Tbsp Oleo Saccharum
Sparkling Wine

Mix all ingredients except sparkling wine in a punch bowl. Garnish with rosemary, cranberries, orange slices and bay leaves. Top with sparkling wine.

Hot Apple (created by JimBeam.com)
1 part Jim Beam^® Apple
Hot Cider
Whipped Cream

Build all ingredients in a heat proof mug and warm.  Top with whipped cream.

 

RUM

HOT BUTTERED RUM (recipe from Holy Grail Pub in Plano)
1 gallon unfiltered apple cider (I really love the cider at Trader Joe’s)
2 Gala apples, cored & sliced 1/16” thick
2 Bartlett pears, cored & sliced 1/16” thick
3 oz fresh ginger root, peeled & sliced thin
4 cinnamon sticks
1 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup brown sugar
3 cups Sailor Jerry spiced rum
1/2 cup butter

Mix all ingredients in a HUGE saucepan.  Bring to a boil, then reduce heat to simmer.  Simmer for at least 30 minutes.  Serve warm and garnish with an apple or pear slice and cinnamon stick.
(Makes a whole lot.)

MUM’S APPLE PIE
1 ½ oz Caña Brava Rum
1 oz apple cider
¾ oz lemon Juice
½ oz demerera sugar syrup
1 pinch cinnamon, for garnish

Pour all ingredients into a cocktail shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with cinnamon.

WILLIAMSBURG PUNCH
750 ml Caña Brava Rum
6 oz lemon juice
12 oz chai tea syrup
12 oz fresh unfiltered apple cider
24 oz very cold water
750 ml Brooklyn Sorachi Ace
3 lemons sliced thin
fresh nutmeg, for garnish
1 large block of ice
12 quart punch bowl

Pour all ingredients except Brooklyn Sorachi Ace into the punch bowl and stir. Add ice carefully and just be fore serving, pour Sorachi Ace slowly and stir gently. Garnish with lemons and nutmeg

GENERAL HARRISON’S EGG NOG 
1 ½ oz Caña Brava Rum
4 oz fresh apple cider
1 whole egg
1 ½ tsp. sugar
fresh grated nutmeg, for garnish
fresh grated cinnamon, for garnish

Combine all ingredients in a cocktail shaker. Add ice and shake vigorously. Strain into a chilled cocktail coupe. Garnish with nutmeg and cinnamon.

VODKA

DELANCEY
2 oz Aylesbury Duck Vodka
1 teaspoon rich simple syrup
2 dashes Angostura Bitters
1 lemon twist, for garnish

Combine in old-fashioned glass. Add 2 ice cubes, cracked, and 2 uncracked, stir. Twist a swatch of thin-cut lemon peel over the top to garnish.

DUCK-DUCK-MULE
1¾ oz Aylesbury Duck Vodka
¾ oz red tea syrup
¾ oz fresh lemon juice
2 oz ginger beer
1 mint sprig, for garnish
1 lemon wheel, for garnish

Combine all ingredients except ginger beer in a collins glass (or mule mug). Add ice and shake briefly. Top off with ginger beer. Garnish with lemon & mint sprig.

Berry Royale 
1 oz Reyka Vodka
1/2 oz Fresh Lemon Juice
1/2 oz Simple Syrup
Top with champagne

Shake together vodka, fresh lemon juice and simple syrup. Pour into a flute glass. Top with champagne and garnish with cranberries. 

CRANBERRY-GINGER SMASH
1 ½ oz Fords Gin
1 ½ oz Berentzen Apple Liqueur
¾ oz lemon juice
1 ½ tsp. sugar
10 whole fresh cranberries
2 thin slices of fresh ginger

Muddle ginger, cranberries and sugar in the bottom of a cocktail shaker. Pour remaining ingredients. Add ice and shake vigorously. Pour unstrained into a rocks glass.

NERINA
1¼ oz Fords Gin
1¼ oz Meletti Amaro
1¼ oz Punt e Mes Sweet Vermouth
1 orange twist

Pour all ingredients into a mixing glass. Add large cold ice and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with orange twist.

GIN

BOXING DAY PICK-UP 
1 ¾ oz Fords Gin
¾ oz black tea syrup
¾ oz lemon juice
1 oz hard apple cider
1 lemon twist, for garnish
3 slices apple, for garnish

Combine all ingredients in a cocktail shaker. Add ice and shake vigorously. Strain into a chilled coup and top off with cider.  Garnish with lemon twist and apples.

 

SPARKLING WINE

Poinsettia Cocktail
1/2 oz. Orange liqueur
3 oz. Cranberry juice
4-5 oz. Freixenet Carta Nevada Brut

In a highball glass or sparkling wine flute, squeeze orange wedge, mix liqueur and cranberry juice. Add sparkling wine and stir gently. Garnish with a lime twist.

Pomegranate Cava Martini
1 Lemon, juiced
Twists from lemon peel
1 cup pomegranate juice
1/3 cup pomegranate seeds
1 cup orange liqueur
2 cups Freixenet Cordon Negro Brut Cava

Mix ingredients. Garnish with rosemary sprigs.

 

MOONSHINE

STILLHOUSE’S WINTER DREAM (Recipe by Mixologist Josh Curtis)
2 oz juniper-infused Stillhouse Original Moonshine
1 oz pasteurized organic egg white
2 oz Fresh squeezed orange
¾ oz fresh lime juice
¾ oz rosemary simple syrup

Brush the Fresh Rosemary sprig across the side of the glass briskly to activate aromatics. Shake & strain into a coupe.

STILLHOUSE HOLIDAY LOVE (Recipe by Mixologist Josh Curtis)
2 ½ oz STILLHOUSE Original Moonshine
½ oz Luxardo Maraschino
Garnish: 2 red grapes

Stirred, served straight up in a coupe.

STILLHOUSE’S HOLIDAY BLISS (Recipe by Mixologist Josh Curtis)
2 oz STILLHOUSE Original Moonshine
¾ oz Lime Juice
¾  oz Homemade Grenadine (POM Mixed with Granulated Sugar to Proper Consistency)
1 oz Champagne
Garnish: Blackberries and Mint

Build over ice, top with Champagne.

STILLHOUSE DOUBLE MOON PUNCH (Recipe by Mixologist Josh Curtis)
½ oz STILLHOUSE Original Moonshine
1 ¼  oz Organic Apple Cider
2 oz Blue Moon Pumpkin Ale
¼ oz Honey Syrup
¼  oz Lemon Juice
Garnish: Freshly Grated Nutmeg

Mix ingredients, shake and strain into a rocks glass and top with Blue Moon Pumpkin Ale. 

TEQUILA

Nosotros Cocoa Winter Shots (Digestif)
6 oz Nosotros Reposado
10 oz Coconut Milk
1 ½ oz Agave Nectar
1 ½ oz Amaretto
3 oz Cocoa Powder of preference (works best with dark chocolate)
1 ½ oz Kahlua

Slowly whisk all ingredients together. Pour into 2 oz shot glasses rimmed with cinnamon. Serves 12.

PALOMA FRESCA 
1 ½ oz Tequila Cabeza
¾ oz grapefruit juice
¾ oz agave syrup
½ oz lime juice 1 pinch of salt
1 oz soda
¼ oz absinthe
1 grapefruit wheel, for garnish

Combine all ingredients except for soda in a cocktail shaker. Add ice and shake vigorously. Pour all contents into a tall glass. Fill with ice and top off with soda. Garnish with grapefruit wheel.

Strawberry Sparkler
1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Strawberry Liqueur
½ part (chilled) rose champagne
½ part limeade
3 strawberries
1 tbsp. sugar
1 wedged lime

Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place a frozen strawberry at the bottom of the flute. Open champagne and pour glass approximately 2/3 of the way full. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake. Add a squeeze of fresh lime if desired. Top glass with the cocktail and serve immediately.

Mexican Eggnog
1 part Sauza® Blue Reposado 100% Agave Tequila
1 part Maker’s Mark® Bourbon
3 parts egg nog
Dash of cinnamon

In a shaker filled with ice combine egg nog, tequila and bourbon. Shake to combine and serve chilled with a dash of cinnamon on top.

2 oz Tequila Cabeza
1 oz St. Germain Elderflower Liqueur
¾ oz Yellow Chartreuse
1 Dash Reagan’s No. 6 Orange Bitters
1 lemon twist, for garnish

Pour all ingredients into a mixing glass. Add large cold ice and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with lemon twist.

Chocolate Peppermint Margarita
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part peppermint schnapps
6 parts milk
1 part hot chocolate powder
Candy cane

In a shaker filled with ice, combine all ingredients and shake. Pour into your most festive glass and garnish with a candy cane.

Cranberry Margarita
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part JDK & Sons™ O3 Premium Orange Liqueur
1 part cranberry puree
Sanding sugar for garnish

Cranberry Puree:
½ cup freshly squeezed orange juice, about 2 oranges
½ cup sugar
4 ounce package of fresh cranberries

To make the cranberry puree: In a saucepan over medium heat, melt the sugar in the orange juice. Add the cranberries and cook over low heat for 10 minutes. Set aside and let it cool. Blend cranberries in a blender, then strain. 

In a shaker add crushed ice, 1 ½ part of Sauza® Blue Silver, ½ part of JDK & Sons™ O3 Premium Orange Liqueur, 1 part cranberry puree and shake to mix. Pour drink into a sugar rimmed martini glass.

<  BACK TO SEASONAL COCKTAILS