Toast to the Holidays

As we gather with friends and family to celebrate the season, it’s the perfect time to create a festive holiday cocktail.

 

 

 

Spice Box

  • 2 oz. Diplomatico Anejo
  • .5 oz. Ruby Port
  • .5 oz. Velvet Falernum (Caribbean spiced liqueur)
  • 1 barspoon Varnelli Anice
  • 1 bar spoon lemon juice

Stir all ingredients over ice. Strain into a chill cocktail

glass. Garnish with star anise.

 


 

Santa’s Helper

  • 1 ½ oz. Ocean Organic Vodka®
  • 2 Basil Leaves
  • 8 Fresh Bing Cherries
  • ½ oz. Lemon Juice
  • ½ oz. Simple Syrup
  • 1 oz. Prosecco

Muddle cherries and basil in a shaker. Add Ocean Organic Vodka, lemon juice, simple syrup, and ice and bruise. Strain into a champagne flute. Top with Prosecco.

 


 

Hemingway Hot Rum Punch

Creator: Phil Greene

  • 9 oz. Papa’s Pilar® Blonde
  • 6 oz. Papa’s Pilar® Dark
  • 6 oz. Cognac Ferrand 1840
  • 1 oz. water
  • 4½ oz. lemon juice
  • 3 oz. lime juice
  • 3 oz. Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup

Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving.

 


 

Fireside

Creator: Jay Silverman

  • 2 oz. Casa Noble Crystal
  • ½ oz. St. Elizabeth Allspice Dram
  • Ancho Chili Liqueur
  • ½ lb. Fresh cranberry
  • ½ cup Maple syrup

Combine ½ lb. fresh cranberries and ½ cup maple syrup, ½ cup water and a pinch of salt and cook for 3 – 4 minutes on medium heat or until the cranberries are just soft but still round. Rosemary sprigs for garnish and 4 ‐ 5 of the cooked berries. Stir together the tequila, dram and the ancho liqueur in a glass. Add 1/2 oz. cranberry maple syrup that has been strained. Pour over fresh ice into a rocks glass and garnish with a sprig of rosemary and a lemon peel, and a small amount of the cooked cranberries.

 


 

 

Pilar Alexander

Creator: Julio Cabrera

  • 2 oz. Papa’s Pilar® Dark Rum
  • 1 oz. White Crème de Cacao Marie Brizard
  • 1 oz. Heavy Cream

Shake & serve Grate fresh nutmeg on top.