A signature cocktail is a must at any holiday get-together. Tampa Bay Metro has discovered some tasty holiday cocktails, sure to warm the cockles this season.
Bourbon Pumpkin Pie Frappe
2 oz. Four Roses Yellow Label Bourbon
4 tsp. pumpkin puree
2 tsp. Sugar in the Raw
Pinch of ground cinnamon
Pinch of ground allspice
3 oz. half-and-half
1 cup vanilla ice cream
Combine all of the above ingredients into a blender and blend until smooth. Garnish grated nutmeg.
Fernet Branca – Apple Toddy
by Douglas Derrick , Nostrana
3 oz. fresh apple cider
1/2 oz. fresh lemon juice
1/2 oz. honey syrup *
1 3/4 oz. aged rum
1/3 oz. Fernet- Branca
2 dashes of Angostura bitters
In a small saucepan, heat the cider, lemon juice, and honey syrup to a simmer.
Remove from the heat and stir in the rum, Ferent-Branca, and bitters.
* To make the honey syrup, stir together 2 1/4 teaspoons of honey and 3/4 teaspoon of warm water.
3/4 cup granulated sugar
1 pint cream
1 pint milk
2 cups Four Roses Bourbon
1 oz. aged Jamaica rum
Beat the yolks and whites of 6 eggs separately. Add 1/2 cup of sugar to the yolks while beating. Add 1/4 cup of sugar to the whites after they have been beaten very stiff. Combine the egg whites with the yolks. Pour in cream and milk, as well as the bourbon and rum. Serve cold with grated nutmeg.
Vodka Pomegranate Holiday Cocktail
1 ounce vodka (1/8 cup)
1 ounce grapefruit juice (1/8 cup)
1/2 ounce tonic syrup (2 tablespoons)
2 ounces soda water (1/4 cup)
12 pomegranate seeds
3 mint leaves (for garnish)
Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup and stir.
Pour in the soda water and garnish with the pomegranate seeds and mint leaves.
Templeton Rye Spiced Tippler
1 1/2 oz. Templeton Rye
3/4 oz. Carpano Antica Formula
1/2 oz. Honey Liqueur
2 dashes allspice dram
2 dashes orange bitters
Mix all ingredients and pour over ice, add lemon peel for garnish.
By Jay Silverman from Agave, NYC
2 oz. Casa Noble Crystal
.5 oz. St. Elizabeth Allspice Dram Ancho chili liqueur
Fresh cranberry maple syrup
Combine 1/2 lb. fresh cranberries and 1/2 cup maple syrup, 1/2 cup water and a pinch of salt and cook
or 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.
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