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