cocktails

Cocktail Advent 27: Holiday Spice

Sips

Continuing our calendar of libations through to the end of the month, here’s one good for sipping along with friends in front of the fire or pairing with all those yummy leftovers.

Image via Basil Hayden

Image via Basil Hayden

Basil Hayden’s® Holiday Spice
(by Joaquín Simó)

INGREDIENTS:

  • 2 parts Basil Hayden’s® Bourbon
  • 3/4 parts Fresh Lemon Juice
  • 1/2 part Maple Syrup
  • 1/4 part Amaretto
  • 3 dashes Angostura® bitters

PREPARATION

  1. Combine Basil Hayden¹s®, lemon juice, maple syrup, Amaretto and bitters in a mixing tin with ice and shake vigorously.
  2. Strain into a rocks glass over fresh ice.
  3. Grate a cinnamon stick over the top as garnish

 

 ***This recipe was submitted by a representative of Basil Hayden®. I am not affiliated with this brand nor was I compensated for this post, not even with review samples. As always, we support responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 26: Bon Bon

Sips

Oh, did you think we were done just because Christmas is over?! Not a chance! In fact, I figure we’ve got plenty of reasons to continue cocktailing it up through the new year!

Image via Whiskey Blue at W Los Angeles

Image via Whiskey Blue at W Los Angeles

Bon Bon

  • .5 oz Chambord
  • .5 oz Amaretto Di Saronno
  • .5 oz Frangelico
  • .25 oz Chocolate Syrup
  • .5 oz Half & Half
  • .75 oz Raspberry Puree

Add all ingredients in a mixing glass, add ice, cover and shake vigorously.Strain into a port glass and garnish with 3 raspberries.

While I’m not generally a brand snob about liqueurs, when it comes to raspberry liqueurs there are a lot of pale, cough-syrupy options out there. Chambord is the only one that doesn’t twist my face into baby-eating-a-lemon proportions, so sometimes it really does pay to stick with a brand you can trust.

***This recipe was submitted by a representative of Whiskey Blue at W Los Angeles. I am not affiliate with the establishment, nor was I compensated for this post. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 25: Cranberry Winter Solstice

Sips

Merry Christmas!

If you’ve got leftover cranberry sauce from today’s dinner, here’s a saucy (oh, yes I did!) way to use it up (unless you’ve got cranberry puree on hand for some other reason).

Cranberry Winter Solstice
Source: Manny Hinojosa

  • • 1 1/2 oz. Grey Goose La Poire Vodka
  • • 1 1/2 oz. The Perfect Purée Cranberry Puree, thawed
  • • 1 oz. fresh lemon juice
  • • 1/2 oz. agave nectar
  • • Ginger beer (to top)
  • • 3 drops sesame chili oil
  • • Lemon wheel (for garnish)

Method:

In a cocktail shaker combine all ingredients with ice except ginger beer and sesame chili oil. Shake and serve over the rocks in a Collins glass. Top with ginger beer and 3 drops of sesame oil. Garnish with lemon wheel.

The sesame chili oil has me doing a head-tilt, but I’m all for the sweet and spicy combo in theory. If you try this, do let us know how it went?

***This recipe was submitted by a representative of The Perfect Puree. I am not affiliated with the company nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 24: Santa’s Surprise

Sips

Milk and cookies are so last year. Why not leave Santa something a little more special this year (but make sure he’s got the sleigh on auto-pilot first!).

Image via Flor de Cana

Image via Flor de Cana

Santa’s Surprise

  • 1.5 oz Flor de Caña 7 Year Rum
  • 0.5 oz Lemon Juice
  • 0.5 oz Cranberry Juice
  • 0.75 oz Vanilla Syrup
  • 2 Dashes Orange Bitters

Combine all ingredients in a shaker with ice. Strain into a martini glass and garnish with a lemon, strawberry, and sprig of mint.

Ho ho ho, Merry Christmas!

***This recipe was submitted by a representative of Flor de Caña. I am not affiliated with the company nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 23: Good Memories

Sips

As the holiday season wears on, it’s a good time to think back to friends far away or family antics relegated to memory. Today’s cocktail sounds like a soothing accompaniment to long sessions spent reliving the “old” days–be they twenty or two years passed.

Image via Bombay Sapphire Gin

Image via Bombay Sapphire Gin

Good Memories
– Created by Bombay Sapphire New York’s Most Imaginative Bartender Winner, Vincenzo Cangemi of Ovest Pizzoteca and Bar in NYC

  • 1.75oz Bombay Sapphire Gin
  • 1 oz spiced rum
  • 1 scoop Hazelnut ice cream
  • 0.5oz cherry liquor
  • Jerry Thomas bitter
  • Cinnamon

Method: Pour all the ingredients into a shaker except the bitter and cinnamon, then shake with no ice, just with a strainer cord, the ice cream will melt into the drink chilling it out perfectly, getting creamy and ready for some cinnamon grated on top and Jerry Thomas bitter.

“It’s a delicious martini-style cocktail perfect for Christmas, with hazelnut notes and cloves, all surrounded with cinnamon aroma, cherries, and vanilla from the rum. It’s a cold blend that has a floral body from the Bombay Sapphire Gin, that warms you up in the cold. It is also perfect for a summery Christmas on a fantastic tropical island. Enjoy responsibly! Salute!”

I’m going to guess that, if you cannot find Hazelnut ice cream in your market and do not feel like whipping up a batch yourself, a splash of hazelnut liqueur and some quality vanilla bean ice cream would do the trick. As for the “strainer cord” your guess is as good as mine–the only reference I could find to that was that some bartenders keep their strainers close at hand by hanging them from a retractable cord.

***This recipe was provided by a representative of Bombay Sapphire Gin. I am not affiliated with this brand nor was compensated to post this recipe, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***