If you are like many in the city, the next two weeks will be filled with a lot of entertaining, pouring a great glasses of wine, and shaking and stirring tasty cocktails for your holiday guests. If you need a little inspiration, consider mixing one of these mistletoe and twinkle lights inspired drinks. A few spirit selections were sent for editorial consideration.
Holiday Harvest Daiquiri
Created by John McCarthy, Greenwich Project (NYC)
1.5 oz. Brugal Extra Dry
1 oz. Fresh Blood Orange Juice
½ oz. Fresh Lime Juice
.75 oz. Simple Syrup
1 dash Cranberry Bitters
Directions: Shake all ingredients with ice, strain over fresh ice in a rocks glass. Garnish with a half-moon slice of blood orange and three dried cranberries.
Jingle Juice Punch
Created by Elliot Schaum with Goody-Goody Liquors, an ideal, festive punch perfect for Christmas morning
5 cups orange juice
1 cup vodka like New Amsterdam
1/3 cup orange liqueur like Cointreau
¼ cup fresh lemon juice
½ cup maraschino cherry juice
Garnishes: fruit-flavored candy cane sticks, cherries with stems, orange and lemon slices
Directions: Stir together orange juice and next 4 ingredients; serve over ice. Garnish.
Created by Tony Hoff, Sassafras (Los Angeles)
2 oz. The Black Grouse
.25 oz. Rosemary Syrup
.5 oz. Green Chartreuse
1 sprig smoked rosemary
Directions: Stir The Black Grouse, rosemary syrup and Green Chartreuse together in a mixing glass, strain into a rosemary-smoked coupe glass.
Kilbeggan Gingerbread Crunch
Recipe by Gillian Boyle of Fade Street Social in Dublin, Ireland
1 3/4 parts Kilbeggan® Irish Whiskey
1 3/4 parts Freshly Pressed Apple Juice
2/3 part Cinnamon Syrup
1/3 part Lemon Juice
1/4 part Brown Sugar Syrup
Directions : Add all ingredients into a cocktail shaker. Shake and double strain into a cocktail glass. Rim the glass with brown sugar and crushed gingerbread cookies. (Place gingerbread cookies in a bag and use a rolling pin to crush. When fine, add brown sugar into mix.)
Recipe Courtesy of Ingrid Hoffmann
2 oz SKYY Infusions Blood Orange Vodka, chilled
1 oz frozen passion fruit pulp, thawed
1 oz orange liqueur
1 oz rosemary infused simple syrup, cooled
3 oz ginger ale, chilled
Rosemary Sprigs for garnish
Raspberries for garnish
Directions: For the rosemary simple syrup: In a small saucepan, boil the water, sugar and 3 rosemary sprigs. Remove from heat and let rest until it cools. Remove the rosemary sprigs and strain. Refrigerate until Ready to use. In a cocktail shaker, mix the vodka, passion fruit and rosemary infused simple syrup. Pour in a martini glass and top with ginger ale. Garnish with a raspberry skewered onto a 3-inch rosemary sprig.
Avion 44 and Ice
A few weeks ago Tequila Avion introduced their latest spirit – an ultra smooth, very special, hand bottled tequila aged a total of 44 months to create a concentrated, elegant and very complex sipping tequila that even the most particular of connoisseurs will appreciate. Add a single ice cube to a dram of this well aged spirit to help open up the floral, spice and citrus aromas and flavors for ultimate enjoyment. $150 a bottle, available at fine spirits stores throughout Dallas.
.5 oz. Frangelico
1 oz. dark rum, like Mount Gay Eclipse
.5 oz. cinnamon schnapps
Directions: Mix Frangelico, dark rum and cinnamon schnapps in a shaker with ice. Strain into a chocolate rimmed glass and top with ginger beer.
Care to sip outside the home, there are new holiday cocktails on the menus of many restaurants in town, like a Burnt Orange RumChata or Chocolate Peppermint Martini, both at Battuto Italian Kitchen.
Burnt Orange RumChata
2 ounces RumChata
1 ounce White Crème de Menthe
½ ounce Orangecello
Directions: Add all ingredients to an ice filled shaker and shake until very cold, strain into a chilled martini glass and garnish with a burnt orange peel and grated nutmeg.
Chocolate Peppermint Martini
¾ ounce spiced rum, like Stingray from JEM Beverage
¾ ounce White Crème de Menthe
¾ ounce Green Crème de Menthe
¾ ounce whipping cream
Directions: Add all ingredients to an ice filled shaker and shake until very cold, strain into a chilled, chocolate rimmed martini glass and garnish with a sprig of fresh mint.
Who doesn’t love eggnog during the holidays and Rathbun’s Blue Plate Kitchen has special $5 Eggnog Martini’s through the rest of the year…or you can make a batch at home.
Eggnog Martini Punch
1 liter Maker’s Mark®
1 quart milk
1 quart heavy cream
1 1/2 cups sugar
Directions: Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker’s Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.
Pappas Bros. Steakhouse is well known for their incredible wine list, artfully managed by Master Sommelier Barbara Werley, but they also recently introduced 10 new world inspired cocktails, some with a nod to the classics, all created with fresh ingredients, like their take on a Moscow Mule, the Market Square Mule, featuring Sobieski Vodka and Grenadine made in-house from pomegranate juice, brown sugar and chili tincture.
Or, take the simplest cocktail route available with Twisted Shotz, a premixed layered shot of everything from a Paloma – tequila and citrus, to a Polar Bear – white chocolate and peppermint, to a Killer Bee – bourbon and honey, to many, many more flavors. Twisted Shotz are widely available at spirits stores throughout Dallas for about $5 for a pack of 4.