As the holidays approach, it’s the perfect time to bring cheer into your establishment with some heartwarming libations. December is the perfect time to experiment with some old favorites while bringing in new flavors to holiday cocktails. So let’s get in the holiday spirit with superb sippers.
Nick’s Naughty Punch
Courtesy of Food Network Host Ingrid Hoffmann
2 cups Skyy Infusions Ginger Vodka
1 cup sugar
1 pound apples, cored and in 1 inch dice
1 bottle chilled Champagne
1 bottle chilled light white wine
1 liter chilled apple juice
Whisk the sugar and the vodka together in a large bowl. Pour into a re-sealable plastic bag, add the apples and macerate. Let sit overnight. When you’re ready to serve, transfer the apples and liquid to a large punch bowl. Add the Champagne, wine and apple juice. Ladle a few macerated apples into each glass as you serve.
Created by Jorge Guzman of Ofrenda in New York
1½ oz. Espolón Tequila Reposado
½ oz. Frangelico
½ oz. lemon juice
1 oz. Chile Piquin-Cinnamon Syrup
2 dashes of Wormwood Bitters
Lemon twist, for garnish
Shake ingredients together and strain into a rocks glass over ice. Garnish with lemon twist.
White Cherry Quick
Created by Jon Gasparini of Rye in San Francisco
1½ oz. Skyy Infusions Cherry Vodka
½ oz. freshly squeezed lemon juice
1 oz. cream
½ oz. egg white
½ oz. vanilla almond simple syrup
Fresh nutmeg and cherry, for garnish
Pour egg whites in pint glass and shake for 30 to 45 seconds. Add SKYY Infusions Cherry Vodka, simple syrup, lemon juice and cream. Shake vigorously and strain into Martini or fluted rocks glass. Grind fresh nutmeg and garnish with brandied cherry (or fresh cherry).
Sparkling Cherry & Spice
Created by Jonathan Pogash, The Cocktail Guru
2½ oz. Grand Marnier Cherry
2 oz. Chandon Rosé sparkling wine (chilled)
½ tsp. freshly grated ginger
½ oz. fresh lime juice
Candied ginger, for garnish
Muddle the ginger in the bottom of a mixing glass and then add Grand Marnier Cherry, lime juice and ice. Shake well and strain into a chilled flute. Top with chilled Chandon Rosé sparkling wine and stir gently. Garnish with candied ginger on the rim of the flute.
Kappa Monkey Business
Courtesy of Kappa Pisco
1 cup Kappa Pisco
1 cup water
1 gallon milk (cold)
1 cup white sugar
¼ cup instant coffee granules
20 whole cloves
5 cinnamon sticks
1 tbsp. vanilla extract (optional)
Cinnamon stick, for garnish
Gently simmer the cloves and cinnamon sticks in water until reduced by half (about 30 minutes). Add 1 cup of milk and heat to a simmer. Then stir in and dissolve the coffee and sugar. Strain the coffee mixture into the remaining cold milk and discard the cloves and cinnamon sticks. Stir in the Kappa Pisco and vanilla extract. Store in the refrigerator until well chilled (about 4 hours). Serve well chilled (do not serve with ice) in a high glass. Garnish with a cinnamon stick.
Candy Cane Lane
Courtesy of Van Gogh Blue Vodka.
2½ oz. Van Gogh Blue Vodka
1 oz. white crème de menthe
½ oz. peppermint schnapps
Splash of grenadine
Peppermint candy for garnish
Add a dash of grenadine into the bottom of a chilled martini glass and set aside. Pour the rest of the ingredients into a cocktail shaker filled with ice. Shake well and strain into the glass with grenadine to create a “swirl” effect. Garnish with peppermint candy.