Toast to the most wonderful time of the year with a holiday themed cocktail.
Clicquot Rich Rosé-Merry:
Directions: Place 5 ice cubes in a large wine glass, top with Veuve Clicquot Rich Rosé, and finish with sprigs of fresh rosemary.
A Crafted Eggnog: (Created by Mixologist Mcson Salicetti of Crimson & Rye in Manhattan)
Directions: Prepare glass with spiced rim. Combine all ingredients in a cocktail shaker and shake vigorously.
Clos du Bois Holiday Punch:
Directions: Combine all liquid ingredients into a punch bowl. Garnish each cup with edible flowers, like orchid.
Angry Egg Nog:
Directions: Add eggs, milk, and sugar to a mixing bowl and whisk together until sugar is dissolved. Add the rest of the ingredients and whisk until combined. Refrigerate and serve when cold. Garnish with grated nutmeg.
The Rusty Sleigh:
Directions: Stir the Usquaebach, orange liqueur, and grenadine together with ice. Pour into a rocks glass over fresh ice. Garnish with a lemon twist and a dusting of nutmeg.
Trim the Tree till (Tequila) Sunrise:
Directions: Fill two rocks glasses with ice. Divide orange juice and tequila between glasses; stir. Divide Pomegranate & Honey Syrup between glasses. Serve garnished with pomegranate arils, if desired. Serves two.
*Pomegranate & Honey Syrup:
Directions: In medium saucepot, heat pomegranate juice to boiling over medium-high heat. Cook 25 to 30 minutes or until juice is reduced by half. Reduce heat to low; stir in honey. Remove from heat and let stand 10 minutes. Transfer syrup to jar or bottle and refrigerate until completely cool. Makes about 6 oz. (enough for 12 cocktails).