Wednesday, December 23, 2009

Holiday Cocktails

This time of year is pretty crazy in the distillery business, so this post is going to be to the short and sweet. My blogging friends have posted some great holiday cocktails already, such as the Snowshoe, classic Eggnog and Hot Buttered Rum, and Glogg, for starters.

Here are a few more holiday cocktail ideas - one with vodka, one with gin, and one with whiskey. They whiskey one is from our friend Charles Joly at the Drawing Room, he serves them this time of year and they are great. The other two have been featured at our tasting events this season, which means they are easy to make in batches, and appeal to a broad range of people. Not exactly high-brow mixology, but delicious just the same. In fact, I'm off to go pour some of these today.

Happy holidays eve

Apple Cider Punch
2 oz (North Shore) Vodka
3 oz High-grade Apple Juice
1/2 oz German Apple Schnapps
Dash of Ground Cinnamon
Dash of Ground Nutmeg

Pour ingredients in mixing glass, stir. Fill tall glass with ice, pour contents into glass. Garnish with slice of fresh apple and dash of ground cinnamon and nutmeg. Also delicious served warm instead.

Cranberry-Ginger Gimlet
2 oz Distiller's Gin No. 6

1 oz Fresh Lime Juice

1 oz Cranberry and Ginger-infused Simple Syrup

Shake ingredients with ice, strain into cocktail glass. Garnish with a cinnamon stick and slice of fresh orange for a fun, festive look. For the syrup, use 1 cup sugar, 1 cup water, 1/2 cup of fresh cranberries and 2" of fresh ginger, peeled & sliced. Simmer 5 minutes, then mash cranberries. Cool completely, then strain. Can be made ahead, and stored in refrigerator for a few weeks.

The Guild Meeting
, by Charles Joly
1.5 oz White Sugar
12 oz Hot Tea (orange or chai is nice this time of year)
2 oz Fresh Lemon Juice
5 oz Fresh Orange Juice
2 oz Domain de Canton ginger liqueur
2 oz honey liqueur (Drambuie, Wild Turkey American Honey or even Benedictine is nice)
5 oz Rittenhouse 100
2 oranges

Use a vegetable peeler to cut 4-5 strips of orange peel. Place peels and sugar in bowl and muddle to allow sugar to absorb orange oils. Add hot tea and stir to dissolve sugar, then add remaining ingredients and stir.

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