With the holidays fast approaching, now is the time for you to shake up your holiday cocktail repertoire with these new seasonal concoctions from some of the best bars and hotels in the U.S. Instead of just serving traditional egg nog and mulled cider, these recipes will help you take holiday drinks to new heights. Cheers!
Apple Pie a la Mode
This cocktail makes the ideal end to an autumn evening
In a hurricane glass:
¾ oz. apple pie moonshine
¾ oz. vanilla vodka
1 oz. cranberry juice
1 ½ oz. ginger ale
Garnish with a slice of apple.
Gettin’ Figgy With It
As the familiar carol goes, we won’t go until we get some of this tasty drink.
This one calls for Amaro Avena, a citrusy Italian liqueur produced on the Island of Sicily. Luxardo cherries are maraschino cherries also made in Italy that hve a sweet-tart flavor. Both are available at better liquor stores.
Recipe courtesy W XYZ Bar at Aloft Boston Seaport, Boston, MA.
1 ½ oz Fig Infused Privateer Rum
½ oz. Averna Amaro
½ oz. vanilla brown sugar syrup
2 dashes walnut bitters
Top with muddled orange twist and Luxardo cherry.
The Peppermint Patty
This minty cocktail will make visions of candy canes dance in their heads.
Recipe courtesy 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa, Riviera Beach, FL
Build in a glass with a crushed peppermint candy rim:
½ oz. Peppermint Schnapps
½ oz. vanilla vodka
½ oz. cream
½ oz. Frangelico
½ oz. chocolate liqueur
Top with whipped cream and a cherry.
Ginger Cinnamon Fizz
This one’s a grown-up gingerbread dream
Recipe courtesy McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Pompano Beach, FL.
1 oz. Jack Daniel’s Bourbon
½ oz. Tennessee Fire Jack Daniel’s Cinnamon Liqueur
½ oz. Stoli Vanilla Vodka
½ oz. lime juice
½ oz. vanilla syrup
3 oz. ginger beer
Garnish with a half-moon orange wedge and a sprig of mint.
Because holiday spice is nice…
Recipe courtesy jade bar at Sanctuary on Camelback Mountain, Scottsdale, AZ.
2 oz cinnamon smoked Bulleit Bourbon
¼ oz. five-spice simple syrup
2 dashes cardamom bitters
Garnish with orange zest.
Taste of the Holidays
Thanks to its garland-inspired garnish, this tall red-and-green treat not only tastes but looks like the holidays.
Recipe courtesy KANU Lounge at The Whiteface Lodge, Lake Placid, N.Y.
Build in a Tom Collins glass:
2oz Blue Line Gin
1oz Xmas syrup (orange clove nutmeg simple syrup) *
1oz cranberry juice
Splash of club soda
Add ice. Garnish with a drunken cranberry speared on a rosemary sprig.
*Note: To make orange clove nutmeg simple syrup, heat 1 cup water, 1 cup granulated sugar with 4 whole cloves, 1 strip orange peel (4×1 inch), ½ teaspoon nutmeg (shaved from whole nutmeg). Heat for 3 minutes until sugar dissolves. Will keep covered in the refrigerator for several weeks.