Get into the Ho-ho-holiday SPIRITS with cocktails from around the nation. Perfect for a hosted party with friends or NYE celebration.
Teeling Spiked Apple Cider (The Supply House – NYC, created by Ryan O’Flaherty)
2oz Teeling Small Batch Irish Whiskey
4oz Unfiltered Craft Cider
1 Star Anise
¼ tsp Crushed cloves
1 Cinnamon stick
Orange zest peel
1.Warm the cider in a saucepan and add spices.
2.Strain into a mug glass with handle.
3.Garnish with cinnamon stick and orange peel
Topsy Turvy (created by Jeremy Oertel)
2 oz Carpano Antica
1 oz Lock Stock & Barrel Rye
1 tsp. Borghetti Coffee Liqueur
1 dash Mole Bitters (preferably Bittermens)
Method: Stir, Strain
Glass: Nick & Nora
Garnish: Orange Twist
Cachaça Egg Nog (Multnomah Whiskey Library, 1124 SW Alder St, Portland, OR 97205)
1 1/3 cups superfine sugar and 3 tablespoons on the side
1 pint heavy cream
1 quart whole milk
1 750ml bottle of Novo Fogo Barrel Aged Cachaça
1 tbsp real vanilla extract
Directions: Separate the egg whites from the yolks into separate large bowls. Slowly add the sugar in a fine stream to the egg yolks while whisking vigorously until the sugar is completely dissolved. Then slowly whisk in the heavy cream, whole milk, and vanilla extract to the yolk-sugar mixture. In the other bowl, add 1 tablespoon of sugar to the egg whites and beat until stiff peaks form and the egg whites take up about five times their original volume. Fold the beaten egg whites into the yolk and cream mixture. Pour the entire mixture into a large jug using a funnel, then pour in a bottle of Novo Fogo Barrel-Aged Cachaça. Screw the cap onto the jug and give it a hearty shake to combine. Refrigerate and serve with a fine dusting of freshly grated nutmeg on top.
Hot Buttered Cachaça (created by Amanda Platt, The Public House by Evans Brewing Co.,138 W Commonwealth Ave Fullerton, CA 92832)
2 oz Novo Fogo Silver Cachaça
Pureed roasted pumpkin with salt, butter, brown sugar and cinnamon. Reduced Apple cider with cinnamon sticks and star anise, then whisked in the roasted pumpkin puree and honey butter. Servee hot.
Cuppa Cheer (Created by Pamela Wiznitzer of Seamstress NYC)
1 oz Kerrygold Irish Cream
1 oz Brancamenta
1 oz Crystal Head Vodka
1.5 oz Mezcal Pelotón de la Muerte
1 oz Cointreau
1 oz lemon juice
1 oz cranberry juice
1 bar spoon of allspice dram
1.5 oz. Crystal Head Vodka
0.5 oz. Caffè Borghetti
1 freshly brewed espresso shot
Chocolate shavings or coffee beans
Directions: Pour Crystal Head, coffee liqueur and espresso into a shaker filled with ice. Shake vigorously to create froth then strain into a martini glass. Garnish with chocolate shavings or finely crushed coffee beans.
Share the Pear ( Austin, TX, creator: Shaun Meglen)
1.5 oz Osborne Fino sherry
.75 oz Saint George Spiced Pear
3 scoops of good quality vanilla ice cream (Péché makes theirs in-house)
Add all ingredients to blender and blend until incorporated. Pour in glass, garnish with cinnamon and serve.
3 bottles Stella Rosa Rosso
1/3 cup warm water
1 box of Aspen Mulling Cider Spice
Directions: Heat water and add spices until they dilute. Add Stella Rosa Rosso. Keep heat on low until drink is warm (but not boiling).
Dutch Crisp (Péché, Austin, TX, creator: Shaun Meglen)
2 oz Genever
75 oz lemon juice
.5 oz cinnamon syrup*
.45 oz Apfelkorn
2 dash vanilla concentrate
1 dash Angostura
Directions: Rim a coupe glass with cinnamon. Pour ingredients into a shaker with ice. Shake and strain into a coupe glass.
1 cup sugar
1 cup water
2 cinnamon sticks
Heat water and sugar until all sugar dissolves. Remove from heat and steep cinnamon for one hour. Remove cinnamon and bottle syrup.
Fernet Egg Cream Soda- Bible Club, Portland, OR. (Creator: Jessica Braasch)
Riff on an Egg Cream
1oz ginger syrup
.5 oz Carpano Antica formula vermouth
4 drops salt tincture
Build/shake like a ramos. Pour into fizz appropriate glass, top with soda, creating frothy “head” rest straw, mint sprig, and grated nutmeg on top.
Cosmopolita- R. Bar, Baltimore MD. (Creator: Amie Ward)
Riff on a Cosmo
1.5 oz. Rosa 22
3/4 oz. lime cordial
3/4 oz. cranberry citrus syrup
Dash of Scrappy’s Lime bitters
Cranberry fruit leather (for garnish)
Full Harvest (Created by Shaun Meglen of Péché, Austin, TX)
2 oz Basil Hayden
0.75 oz Limoncello
0.5 oz Orange juice
0.25 oz Lemon juice
.25 oz Cinnamon simple syrup
1 dash of Fee Brothers Cranberry bitters
1 egg White
Shake hard with ice. Serve up in coupe glass.
Credit: Annie Ray