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
- .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!***
I can generally take-or-leave candy canes, but the soft, pillowy, melt-in-your-mouth peppermints that this cocktail uses are one of the few “hard” candies that I truly love.
Image via NoMa Social
Candy Cane Cooler
- 1 tbs crushed soft peppermint candy
- 1Â½ fl oz vodka
- splash of white creme de menthe
- Â¼ fl oz brandy
- Â½ fl oz half-and-half
- Crushed ice
- Peppermint stick for garnish
- Mint sprig for garnish
Combine the vodka and crushed peppermint.Â Stir to dissolve.Â Add the remaining ingredients, stir and garnish.
This recipe comes courtesy of NoMa Social, a restaurant in New Rochelle, NY, who is running a 4×4 promotion between 4 and 8 pm each evening throughout the “winter season.” While I understand the potential global reachÂ of blogging, I generally don’t post promos from restaurants outside of my little corner of the continent since I cannot vouch for them, personally. So this Cocktail Advent series is really the only time a pitch like this would ever see the pixels of day here on ScrapsOfLife!
I’m fairly certain you could sub any non-dairy milk for the half-and-half in this recipe and that it would scale quite well into an entire pitcher of peppermint pink-ness. Maybe switch the garnish to a peppermint patty for whenever you plan to watch a Charlie Brown Christmas special?
***This recipe was submitted by a representative of NoMa Social. I am in no way affiliated with this restaurant nor have I been compensated in any way. As always, we promote responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***