Wonderful Winter CocktailsNovember 17, 2010 By: Alissa Ponchione
With the start of every new season, you should update your cocktail menu to reflect that. And though it might not be frigid temperatures in your region, you don’t need to have snow outside to appreciate the season. Whiskey, brandy and hot and cold drinks alike will add that extra seasonal spice to an your already-interesting menu, evoking a sense of a winter wonderland at your establishment.
Created by Zahra Bates for Providence in LA.
1 ½ ounces 901 Tequila
¾ ounce ginger-infused sake
½ ounce apple juice reduced to syrup with lemon verbena
Top with Champagne
Build in a Boston glass, shake and fine strain, and then add Champagne. Serve in a Champagne glass, and garnish with a thin slice of ginger on the rim of the glass.
Smokey Clinch Mountain
On the menu at Clock Bar in San Francisco.
1 ounce High West bourbon
¾ ounce Qi Black Tea Liqueur
½ ounce Luxardo Maraschino liqueur
½ ounce house-made cinnamon syrup
Stir with ice, strain and serve neat in a chilled rocks glass.
Sugar Plum Martini
On the menu at The Empire Room, New York City.
2 ounces chilled Stoli Razberi Vodka
¼ ounce Chambord
Float of Moët & Chandon
1 sugar cube
Place sugar cube in bottom of a Martini glass and saturate with Chambord. Strain Stoli Razberi Vodka into a Martini glass. Top with Moët & Chandon.
On the menu at Reef Road Restaurant & Rum Bar in West Palm Beach, Fla.
1 ½ ounces raspberry preserve
½ ounce simple syrup
½ ounce lemon juice
1 ½ ounce 42Below Passionfruit Vodka
8 raspberries, muddled
Pinch white pepper
Muddle raspberries, add preserve and vodka. Shake, strain and sieve into cocktail glass. Add a pinch of white pepper and garnish with one raspberry on a skewer.
Candy Apple Martini
On the menu at all Briad Restaurant Group T.G.I. Friday's.
1 ounces Stoli Vanil Vodka
¾ ounce DeKuyper Sour Apple Pucker
¾ ounce Hiram Walker Butterscotch Schnapps
1 ounce Monin Granny Smith Apple Syrup
Shake with ice and strain into chilled Martini glass drizzled with caramel sauce. To garnish, float Granny Smith Apple wheel and drizzle with caramel sauce on top.
Cold River Rosemary Pear
Courtesy of Cold River Vodka.
2 ounce Cold River Vodka
Splash of Poire Williams Pear Brandy
Splash fresh lemon juice
1 ounce rosemary simple syrup
Shake on ice, strain and pour into a Martini glass. Garnish with rosemary sprig.
TY KU Toddy
Courtesy of TY KU.
2 ounces TY KU Sake
1 ounce apricot brandy
½ fresh lemon juice.
In a mixing glass, add ice, combine and strain. Garnish with a lemon twist and a cinnamon stick.
Corzo Ruby Red (Served hot or cold)
Courtesy of Corzo Tequila.
1 ½ parts Corzo Reposado Tequila
1 part ruby red grapefruit juice
½ part cinnamon syrup*
In a mixing glass, shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with floating frozen cranberries and a cinnamon stick.
*Homemade cinnamon syrup: Take 1 cup sugar in the raw and 1 cup water and put into a saucepan with 3 cinnamon sticks. Dissolve sugar over high heat, and then simmer for 15 minutes. Remove cinnamon sticks, refrigerate, and serve.
FOR HOT RECIPE: Add 2 parts of hot water to the above recipe.
Holiday Spice Sangria
On the menu at McCormick & Schmick’s.
2 ounces Blackstone Merlot
½ ounce Hennessy VS Cognac
¾ ounce simple syrup
1 ½ ounce pear nectar
2 dashes of Allspice
¾ ounce fresh-squeezed orange juice
½ ounce fresh-squeezed lime juice
Combine all ingredients. Shake and pour over ice. Garnish with an orange wedge and cinnamon stick, and serve in a wine glass.
Hot Bols Genever Punch
Courtesy of Bols Genever.
8 ounces Demerara or Turbinado sugar
25-ounce bottle Bols Genever
32 ounces boiling water
The peel of 6 lemons, each cut in a ½-inch wide spiral with a vegetable peeler
1 large lemon or 2 small ones, sliced into thin wheels and de-seeded (discard ends).
In a heatproof bowl, muddle the lemon peels and sugar together and let sit for at least 90 minutes. Then muddle again and add 8 ounces of boiling water, stirring until sugar has dissolved. Fish out or strain out the lemon peels. Add the Genever and stir.
To serve, transfer into Crock Pot or heated earthenware jug (to heat jug, rinse with boiling water) and add 24 ounces boiling water, lemon slices and spice mix* (add sparingly to taste — 1 tsp. is plenty). Ladle out the drink sparingly as well — 2 ½-ounce cups should be fine.
*Spice mix: 2 teaspoons fresh-ground nutmeg to 1 teaspoon each fresh-ground allspice and cloves.
Spiced Candied Apple
On the menu at Caruso's in The Westin St. Francis, San Francisco.
1 ½ ounces Grey Goose Vodka
1 ounce amaretto
2 ounces apple juice
splash of lime
Mix all ingredients together with ice, shake, strain and pour into a Martini glass.