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Holiday Recipes Part III

Thank you to our readers and industry brand ambassadors for contributing their favorite holiday recipes. Here’s part three 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.

 
Click title for the rest of the recipes….

12/21/2011

by: The Staff

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.


Last modified: 12/21/2011

Previous Story:
Holiday Recipes Part II
Next Story:
Holiday Recipes Part IV

About the Author: The Staff

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