Thank you to our readers and industry brand ambassadors for contributing their favorite holiday recipes. Here’s part one of the list:
Red Hot Chocolate
1 oz. Campari
2 oz. Brandy
3 oz. Whole milk
½ oz. Heavy cream (optional)
2 Tbsp. Dark chocolate chips
Put milk, cream and chocolate in a milk frothing cup used for espresso. Froth milk as you could for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Garnish with a large hand-cut marshmallow or a red peppermint stick.
From the team at SKYY Spirits.
Cohasset Punch #2
1 ½ oz. DonQ Anejo rum
1 ½ oz. Sweet vermouth
¾ oz. Fresh lemon juice
¾ oz. Cinnamon syrup
Two dashes Orange Bitters
One Lemon peel twist
Shake rum, vermouth, lemon juice, cinnamon syrup, orange bitters and ice. Double strain into a chilled martini glass. Garnish with lemon peel twist.
From the team at DonQ Rum.
Dutch Tea
4 oz. Numi Chocolate Puerh tea
2 oz. Van Gogh Dutch chocolate vodka
1 oz. Heavy cream
Sugar
Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for three minutes, then remove bag. Add vodka and stir. Whip cream with a little sugar and float on top. Dust with powdered cocoa for garnish.
Created by James Labe and sent to us by Van Gogh Vodka.
Spiced Eggnog
1 ½ oz. Bacardi Oak Heart Spiced rum
1 oz. Domaine de Canton
4 oz. Eggnog
Whipped cream (optional)
Nutmeg, grated
Maraschino cherry for garnish
Combine rum, Domaine and eggnog in a cocktail shaker filled with ice. Shake vigorously and pour into rocks glass. Top with optional whipped cream, grated nutmeg and a maraschino cherry.
Created by Darryl Robinson and sent to us by Domaine de Canton.
Archangel
2 parts Hendrick’s gin
1 part Aperol
Cucumber slice
Lemon peel
In a mixing glass, combine ingredients, ice well and stir until well chilled. Strain into martini glass and garnish with lemon peel.
From Hendrick’s Enchanted Forest of Curiosities in San Francisco.
