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Spread Holiday Cheer With These Yuletide Sips

Nicole Barylski

A Crafted Eggnog. (Courtesy Photo)

Toast to the most wonderful time of the year with a holiday themed cocktail.

Clicquot Rich Rosé-Merry. (Courtesy Photo)

Clicquot Rich Rosé-Merry:

 • 5-6 large Ice Cubes
 • 2-3 Sprigs of Rosemary
 • Veuve Clicquot Rich Rosé Champagne

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)

 • 1.5 oz. Blue Nectar Tequila Reposado "Special Craft"
 • 1.5 oz. Ronny Brook Farm Eggnog, NY
 • 3 drops of Madagascar Vanilla Extract
 • 1/2 tsp Coconut Sugar
 • 3 dashes of Pumpkin Pie Spice
 • .25 to .5 oz of Cold Water, to desired thickness
 • 2 dashes Homemade Cardamom Tincture (aromatic or chocolate bitters can be substituted)
 • Fresh Cinnamon, for garnish
 • Fresh Nutmeg, for garnish
 • 3 parts Pumpkin Pie Spice, for rim garnish
 • 2 parts Coconut Sugar, for rim garnish

Directions: Prepare glass with spiced rim. Combine all ingredients in a cocktail shaker and shake vigorously.

Clos du Bois Holiday Punch. (Courtesy Photo)

Clos du Bois Holiday Punch:

 • 3 bottles Clos du Bois California Cabernet Sauvignon
 • 1/2 liter St. Germain
 • 1/4 liter Lime Juice, freshly squeezed
 • 1/2 liter White Cranberry Juice
 • Edible Flowers, for garnish

Directions: Combine all liquid ingredients into a punch bowl. Garnish each cup with edible flowers, like orchid.

Angry Egg Nog. (Courtesy Photo)

Angry Egg Nog:

 • 1 bottle Angry Orchard Cinnful Apple
 • 4 oz. Spiced Rum
 • 4 oz. Heavy Cream
 • 1 oz. Ruby Port
 • 0.5 cup Granulated Sugar
 • 4 Whole Eggs
 • Fresh Nutmeg, for garnish

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. (Courtesy Photo)

The Rusty Sleigh:

 • 1/2 oz. Usquaebach Reserve Blended Scotch Whisky
 • 1/2 tsp. Orange Liqueur
 • 1 tsp. Grenadine
 • 1 Lemon Twist, for garnish
 • Fresh Nutmeg, for garnish

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. (Courtesy Photo)

Trim the Tree till (Tequila) Sunrise:

 • 6 oz. Orange Juice
 • 3 oz. Tequila
 • 1/2 oz. Pomegranate & Honey Syrup*
 • Pomegranate Arils, for garnish

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:

 • 2 cups Pomegranate Juice
 • 1/4 cup of Buzz + Bloom American Honey

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).

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

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