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Published on November 28th, 2018 | by Darren Paltrowitz

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6 Easy-To-Make Holiday Cocktails To Make Your Party Shine

When you think of top-notch vodkas, the brand name Ketel One likely comes to mind, as produced by the Nolet Distillery in Schiedam, the Netherlands. Ketel One — whose distillery was founded in 1691 — remains family-owned all these later as Carolus Nolet became the 10th generation of the Nolets to own the company when taking over in 1979. Moving things forward to present day, just a few years ago Ketel One Vodka was voted the “Best Selling Vodka” and “Most Trending Vodka” within Drinks International’s “The World’s 50 Best Bars Brand Report,” among countless other honors.

As a favorite spirit of high-end bartenders all over the year, Ketel One regularly collaborates with bartenders and liquor-related influencers on new recipes. In turn, I was able to get recipes from an excellent establishment in New York, Porter House Bar & Grill. Below are those expert-helmed recipes for The Honey Bee and The Old Fa-Shinn-ed, as provided by Porter House Bar & Grill, in addition to 4 Ketel One originals, just in time for the 2018 holiday season. Simply put, these are drinks you yourself can make at home using easy-to-find ingredients, most of which including Ketel One.

Peach and Cranberry Spritz (MAKES 1)
– 1.5 ounces Ketel One Botanical Peach & Orange Blossom
– 2 dashes cranberry bitters
– 3 ounces Fever Tree soda water

Combine all ingredients and serve in a wine glass over ice. Garnish with a cranberry.

Lady Kombucha Cooler (MAKES 1)
– 1.5 ounces Ketel One Botanical Cucumber & Mint
– 1 lemon wedge, squeezed and juiced
– 3 ounces Health-Ade Pink Lady Apple Kombucha

Add the Ketel One Botanical and the lemon juice to a chilled glass with ice. Top with the kombucha and garnish with the apple slice and lemon twist.

Crimson & Clover Sparkler (MAKES 1)

FOR THE COCONUT CLOVE SUGAR:
– ¼ cup coconut sugar
– ½ teaspoon ground cloves
– 1 grapefruit wedge

FOR THE COCKTAIL:
– 1.5 ounces Ketel One Botanical Grapefruit & Rose
– 2 ounces pomegranate juice
– ¾ ounce fresh grapefruit juice
– 1 pinch of ground cloves
– 1 ounce Fever Tree soda water
– Pomegranate seeds

First make the coconut clove sugar: Simply combine the ingredients in a bowl and mix well. Then pour out onto a shallow plate. Use the grapefruit wedge to rim your glass, then dip the rim in the coconut clove sugar. Add ice to the glass and set aside.

Next combine the Ketel One Botanical, pomegranate juice, grapefruit juice, and pinch of ground cloves in a shaker with ice. Shake, then pour through a sieve into the sugar-rimmed glass. Finish with the soda water and a sprinkle of pomegranate seeds.

The Honey Bee from Porter House Bar & Grill
– .75 ounces Drambuie
– 3 Dashes of Walnut Bitters
– Prosecco Top

In a champagne flute, add Drambuie and walnut bitters. Top with Prosecco. Garnish with 1 Expressed Orange Peel.

Old Fa-Shinn-ed from Porter House Bar & Grill
– 1.5 ounces Shinn Apple Brandy
– .5 ounces Sauternes Simple Syrup
– 2 Dashes of Angostura Bitters
– 2 Dashes of Orange Bitters
– 2 Lemon & Orange Peels

In a double rocks glass, express 2 orange peels and 2 lemon peels and leave in glass. Add all other ingredients to glass. Place large format ice cube into a double rocks glass and stir vigorously. No garnish needed.

Ketel Soda with Cranberry and Rosemary
– 1.5 ounces of Ketel One Vodka
– 3 ounces of Club Soda

Fill a rocks or wine glass with ice. Add Ketel One Family-Made Vodka. Add club soda. Garnish with cranberries and rosemary.


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About the Author

is a New York resident (and Long Island native) with over 15 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. In the years following, he worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Loudness, Rachael Yamagata, and Amanda Palmer.Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Format Magazine, Businessweek, The Improper, the L.A. Times, and the Jewish Journal. He has been a member of the SATW and the IFWTWA organizations as a food and travel writer.Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host the recently-launched "Paltrocast With Darren Paltrowitz" podcast, as co-produced with V13 (formerly PureGrainAudio.com).


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