Lifestyle

Published on December 22nd, 2019 | by Darren Paltrowitz

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10 Cocktails To Help You Feel Great For The 2019 Holiday Season

The 2019 Holiday Season is now well underway. In turn, plenty of celebrating ought to be happening between now and New Year’s Day, over the next two weeks or so. In turn, if you will be hosting sometime soon, it never hurts to have some cocktail recipes at your immediate disposal.

Below are 10 spirit-based recipes that you ought to be able to make within the comfort of your home.

#1: Ducky’s Daiquiri

Ingredients:
– 2 oz. Copalli White Rum
– 1 oz. Ducky’s Mix (2:1 passion fruit to cinnamon syrup)
– 0.5 oz. lime juice
– 0.5 oz. simple syrup
– 1 dash Angostura bitters

Method:
– L/H, double strain
– Glassware: Coupe
– Garnish: Lime & flamed cinnamon sliver

#2: Mayan Tai

Ingredients:
– 2 oz. Copalli Barrel Rested Rum
– 1 oz. lime juice
– 0.5 oz. dry curacao
– 0.5 oz. orgeat

Method:
– Build in tin, whip w/ 1 oz. crushed ice, dump into DOF, add crushed ice and swizzle to level
– Insert straw and mound crushed ice on top
– Glassware: DOF
– Garnish: Edible orchid and mint bouquet (optional powdered sugar dusting)

#3: Shrubb Royale

Ingredients:
– 1 oz. Clément Créole Shrubb
– 4 oz. chilled brut sparkling wine
– Orange zest

Method:
– Drop small orange zest in bottom of Champagne flute
– Add shrubb and chilled sparkling wine
– Serve!

#4: Creole Shrubb Smash

Ingredients:
– 1 oz. Clément Créole Shrubb
– 4 wedges lemon
– 6-8 mint leaves
– 2 oz. Shrubb

Method:
– Lightly muddle fruit and mint
– Add Shrubb and crushed ice
– Top with bitters and garnish with large bouquet of mint

#5: Figgy Smalls
Courtesy of Darren Fallon, Bar Manager of The Restoration Hotel

Ingredients:
– 1.5 oz. Angel’s Envy
– 0.5 oz. Fig Cordial
– 0.5 oz. Punt e Mes
– 2 Dashes Black Walnut Bitters

Method:
– Pour the Angel’s Envy first
– Combine the other ingredients, bitters last
– Serve and enjoy

#6: Do It For The Graham
As served at New York’s Trademark Taste + Grind
Courtesy of Jenna Murray of IGC Hospitality

Ingredients:
– 1.5 oz. Aged Cachaça
– 0.5 oz. Marie Brizard Dark Chocolate liqueur
– 1.5 oz. Coconut Milk
– 5 dashes Angostura Bitters
– Dash of Vanilla (Vodka or Extract)

Method:
– Add all ingredients in order as printed above, dashes last
– Shake and garnish with Golden Grahams and marshmallows

#7: Fired Up Margarita
As served at New York City hotspot Cleo
Courtesy of Jenna Murray of IGC Hospitality

Ingredients:
– 1.5 oz. Casamigos Blanco
– 0.5 oz. Yuzu piquer
– 0.6 oz. Lime Juice
– 0.75 oz. Cucumber Juice
– 0.5 oz. Agave
– Smoked Salt Rim
– Dehydrated Blood orange wheel to garnish

Method:
– Dip a rocks glass in lime juice, then smoked salt
– Add all ingredients except salt to a shaker with ice
– Shake and strain into the prepared glass.

#8: Tawny Owl

Ingredients:
– 1 part Absolut Elyx
– 1 part Tawny Port
– 1/2 part Viciolata Cherry Wine
– 1/2 part Freshly Squeezed Lemon Juice
– 1/3 part Sugar Syrup
Vessel: Copper Owl
Garnish: Dehydrated Orange Slice & Cherry

Method:
– Add all ingredients in a shaker & shake well with cubed ice
– Strain over cracked ice in our Copper Owl
– Garnish with a dehydrated orange slice and a fresh cherry.

#9: Currant Affairs

Ingredients:
– 3 parts Absolut Elyx
– 1 part Oloroso sherry
– 1 part Lemon Juice
– 1 part Maple Syrup
– 1 part Egg White Sprig Redcurrants
– Vessel: Highball Glass
– Garnish: Orange Wheel & Redcurrants

Method:
– Muddle the red redcurrants in the bottom of a cocktail shaker
– Add all other ingredients and shake hard without ice
– Add ice and shake again
– Fine strain over cracked ice in a highball glass and garnish

#10: Cinnamon Tequila Toddy

Ingredients:
– 1 ½ parts Hornitos Black Barrel Tequila
– 5 parts hot water
– ¾ part cinnamon bark syrup
– ¼ part honey
– ¼ part fresh lemon juice
– 3 dashes vanilla bitters
– Cinnamon sticks

Method:
– Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup
– Remove cinnamon sticks from the mixture and combine the remainder of the ingredients in a coffee glass
– Stir and garnish with a cinnamon stick


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About the Author

Darren Paltrowitz is a New York resident with over 20 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. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, 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, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of the bi-weekly "Paltrocast With Darren Paltrowitz" podcast, as co-produced with V13 (formerly PureGrainAudio.com). He has also co-authored two published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), with a second podcast set for a June 2020 launch.


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