Top Bartenders Share Their Favorite Holiday Cocktail Recipes


Every cocktail lover has their favorite holiday drink, and bartenders are certainly no exception. To help inspire your mixological creativity, we asked five top bartenders from across the country for their favorite seasonal recipes.

From a rich blend of Ardbeg scotch and apple cider to delicious Belvedere vodka and a cranberry ride on a classic Moscow Mule, you will hopefully find something you will love and add to your recipe repertoire. . Happy Holidays!

“I love serving this drink while on vacation because tequila gives me a tropical vacation feel,” says top bartender Karl Franz Williams. And “mint and rosemary bring me home for the holidays”. He suggests serving this cocktail made with Volcán De Mi Tierra Tequila Blanco after dinner, but it also pairs well with fish and seafood. “It’s a real stay in a glass.

By Karl Franz Williams

INGREDIENTS

  • 2 oz of Tequila Blanco Volcan De Mi Tierra
  • 0.5 oz cream of mint
  • Yellow Chartreuse. 25 oz
  • .75 oz simple rosemary syrup *
  • .75 oz lime juice
  • 2 dashes of Angostura Bitters
  • Garnish: sprig of rosemary
  • Glass: Rocks

DIRECTIONS

Spread a lemon wedge along half of the outer rim of a highball glass. Dip the moistened edge in a dish of black sea salt. Add all the ingredients in a shaker and fill with ice cubes. Shake and strain into the prepared highball glass filled with fresh ice. Decorate with a sprig of rosemary.

* Simple rosemary syrup: 4 sprigs of rosemary, one liter of water, one liter of sugar. Soak the rosemary sprigs in a quart of water in a saucepan over low heat for about 30 minutes, tasting along the way. Remove the sprigs of rosemary and add an equal amount of sugar. Stir until the sugar is completely dissolved. Filter into a clean bottle.

“I love having a welcome drink to kick off a vacation reunion, and this one is light and bright, but with familiar seasonal notes,” says veteran bartender Meaghan Dorman. “The bubbles immediately say festive, and the heartwarming notes of stone fruit, vanilla and cinnamon round out the occasion.” She likes to associate this variation with a classic French 75 with dried fruits, a board of cheeses and cold meats or savory snacks. “I would serve it before a meal, as people mingle and have their first cheers of a party.” Dorman’s advice to guests is to “make sure you have plenty of fresh bubbles on hand for refills and keep the Hennessy cognac ready for a nightcap!” “

By Meaghan Dorman

INGREDIENTS

DIRECTIONS

Add all the ingredients, except the champagne, to a shaker and fill with ice cubes. Shake and strain through a coupe or flute. Garnish with Moët Brut Impérial Champagne.

* Cinnamon syrup: 2 cups of cane sugar, 1 cup of hot water, 4 cinnamon sticks. Add the sugar and water to a mixing glass and mix well to dissolve the sugar. Add the cinnamon sticks and let the syrup steep overnight. In the morning, strain into a clean bottle.

“Holiday drinks are my favorite style of drinking,” says award-winning bartender Jeffrey Morgenthaler. “I am very excited by these flavors of fall and winter, and this drink is full of them. His delicious and original creation, the flannel shirt, features spirits loyal to Ardbeg 10 Year Old Scotch Whiskey as well as fresh apple cider, amaro and lemon juice. “I’ve been serving it for almost a decade and it was designed to be the quintessential holiday cocktail,” he says. Make it after a big holiday meal or as a nightcap. “I’m pretty traditional in my drinking, so I like to start light and finish heavy. “

By Jeffrey Morgenthaler

INGREDIENTS

  • 1.75 oz Ardbeg 10 Year Old Scotch Whiskey
  • 1.5 oz fresh apple cider
  • 0.5 oz of amaro
  • .25 oz Fresh lemon juice
  • 1 teaspoon of Demerara syrup (two parts sugar, one part water)
  • 0.5 tsp. 1/2 teaspoon St. Elizabeth’s Pepper dram
  • 2 dashes of Angostura Bitters
  • Garnish: orange zest
  • Glass: old-fashioned

DIRECTIONS

Add all the ingredients in a shaker and fill with ice cubes. Shake and strain into an Old-Fashioned Glass filled with fresh crushed ice. Twist the orange zest over the surface of the cocktail and drop it into the drink.

“I love a cocktail that is reminiscent of the wintery notes we all crave this time of year while still being light and refreshing,” says acclaimed bartender Veronica Correa. “It’s a twist on the classic Moscow Mule, dressed in champagne and homemade syrup.” She enjoys serving the CEO of Belvedere Vodka-based Holiday before dinner as an appetizer and accompanying it with appetizers like dates stuffed with goat cheese and wrapped in bacon. “A little sweet and savory to balance out the brighter notes of the cocktail,” she says. And if you want to take the recipe to the next level, while the cranberry syrup is simmering, just add a few seasonal spices, like cinnamon, anise, or allspice.

By Veronica Correa

INGREDIENTS

  • 1.5 oz Belvédère vodka
  • 1 oz ruby ​​red grapefruit juice
  • .5 oz cranberry syrup *
  • 1 ounce of ginger beer
  • 2 ounces of sparkling wine
  • Garnish: 3 cranberries and a sprig of rosemary
  • Glass: Highball

DIRECTIONS

Add all the ingredients to a highball glass and fill with ice cubes. Stir and garnish with three cranberries and a sprig of rosemary.

“I love making eggnog during the holidays because it’s something you only enjoy a handful of times during the year, which makes it even more special,” said the famous bartender Sharon Yeung. Its Glenmorangie Scotch Whiskey version of the classic drink pairs beautifully with traditional seasonal desserts like shortbread cookies. “I would serve it after a meal because it is quite decadent. However, speaking from experience, I am known to appreciate them before and after.

By Sharon Yeung

INGREDIENTS

DIRECTIONS

Add all the ingredients to a cocktail shaker and shake without ice. Add ice and shake again. Strain twice into a festive mug and garnish with freshly grated nutmeg.

INGREDIENTS

  • 0.5 cups of water
  • .5 cup Demerara sugar
  • 3 cinnamon sticks
  • 2 whole cloves
  • 2 whole allspice berries
  • Fresh ginger (quarter size)
  • Small pinch of salt

DIRECTIONS

Heat all the ingredients in a small saucepan over medium heat and cook for 15 minutes. Remove from the heat and let cool completely. Filter into a clean bottle and store in the refrigerator until ready to use. It’s good for two weeks.

Looking for more inspiration for the holidays? Check out the Holiday Wishes Shop now!


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