Polish Christmas Breeze

 

2 oz. Vesica

1 ½ oz. Aronia juice

1 ½ oz. Apple juice

 

Shake over ice and strain into Highball filled with ice. Garnish with a lime wedge.

 

 

 

 

Rum Gobble

 

1 oz. Don Q Cristal rum

¼ oz. Luxardo Maraschino liqueur

½ oz. Fresh lemon juice

½ oz. Cinnamon syrup

¼ oz. Granulated sugar

Dash Angostura bitters

1 Lemon wedge

1 Lemon twist

 

Rim the edge of a wine glass with a lemon wedge, then dip the glass in granulated sugar and refrigerate. Shake rum, liqueur, lemon juice, syrup, bitters and ice. Strain into the cold sugar-rimmed wine glass. Garnish with lemon twist.

 

For Cinnamon syrup: Dissolve 8 oz. granulated sugar in 8 oz. hot water. Add 4-5 cinnamon sticks and let sit overnight.

 

 

Deck the Holly

 

1 ½ oz. Don Q Anejo rum

1 oz. Drambuie liqueur

1 Egg white

¼ oz. Fresh lemon juice

2 oz. Tamarind juice or puree

Pinch Freshly grated nutmeg

 

Dry shake rum, liqueur, lemon juice, tamarind and egg white. Add ice and shake again. Double strain into a chilled cocktail glass. Garnish with a freshly grated nutmeg.

 

 

Eggnog

 

12 oz. Don Q Cristal rum

30 oz. Coconut cream

14 oz. Sweetened condensed milk

12 oz. Evaporated milk

1 tsp. Vanilla extract

½ tsp. Ground cinnamon

¼ tsp. Ground nutmeg

 

Add ingredients to a blender and mix at high-speed. Refrigerate and serve cold. Yields 2.1 liters.

 

 

Anejo Ho Ho

 

2 oz. Don Q Anejo

1 oz. Honey syrup (equal parts honey and hot water mixed)

1 oz. Fresh lemon juice

Basil sprig for garnish

 

Serve over ice.

 

The Anejo Ho Ho is part of Don Q’s 12 Days of Christmas. For the other 11 drinks, search #12daysofdonq with @donqrum on Twitter.

 

These recipes were sent to us by the mixologists at Vesica Vodka and Don Q. They include the Polish Christmas Breeze, Rum Gobbler, Deck the Holly, Eggnog, and Don Q’s 12 Days of Christmas.

 

 

 

 

 

Twelve Hot Chocolate Drums

 

½ oz. Godiva chocolate liqueur

½ oz. Gosling’s dark rum

½ oz. Frangelico

 

Fill with hot chocolate, served in a cappuccino mug. Use Amearetto whip cream for garnish.

 

 

 

Nine Ladies Dancing

 

¾ oz. Grand Marnier cherry

¾ oz. Godiva white chocolate liqueur

½ oz. Godiva chocolate liqueur

 

Shake and serve in a martini glass with cocoa powder rim.

 

 

Eight Maids Milking

 

1 oz. House-infused fresno chili vodka

1 oz. Godiva chocolate liqueur

 

Shake and serve in a martini glass with sugar and cayenne rim.

 

 

 

Seven and Five

 

1 ½ oz. Seagrams 7

½ oz. Aperol

½ oz. Lemon juice

 

Serve in a bucket, topped with Sprite and an orange twist garnish.

 

 

Four Calling Birds

 

2 oz. Gin

½ oz. Lillet

½ oz. Lemon

¼ oz. Simple syrup

 

Shake with mint and serve in a martini glass, with a mint leaf for garnish.

 

 

 

Three French Hen-nessy

 

1 ½ oz. Hennessy

1 oz. Crème de Cassis

½ oz. Lemon juice

 

Shake, strain and serve in a martini glass with a lemon twist for garnish.

 

These recipes were sent to us by the FIVE Restaurant in Berkeley, CA, which created them for its 12 Cocktails of Christmas.

 

 

 

 

 

 

Blitzen’s Mexican Egg Nog

 

4 Egg yolks

1/3 cup Sugar, plus 1 Tbsp.

1 pint Whole milk

1 cup Heavy cream

4 oz. Cabo Wabo reposado

1 tsp. Freshly grated nutmeg

4 Egg whites

 

In a bowl, beat the yolks until they lighten. Gradually add in 1/3 cup sugar and continue to beat until dissolved. Add milk, cream, tequila and nutmeg and stir to combine. Place the egg whites in the bowl and beat to soft peaks. With the mixer running, gradually add tablespoon of sugar and beat until stiff peaks form. Whisk egg whites into the mixture. Chill and serve. Top each egg nog with grated cinnamon and nutmeg.

 

 

Winter Holiday

 

1 ½ oz. Auchentoshan Three Wood

¾ oz. Lemon juice

½ oz. Crème de Violet

½ oz. Lavender syrup

 

Shake and double strain into a short glass. Garnish with a lavender sprig.

 

 

Winter Sour

 

1 oz. Campari

1 ½ oz. Meyer lemon juice

1 ½ oz. Clover honey syrup

2 inches Fresh rosemary

1 oz. Egg white

 

In a mixing glass, strip the leaves of rosemary and muddle lightly. Add lemon juice and egg white and dry shake for 5 seconds. Add Campari and honey syrup and fill with ice. Shake will for 10 seconds and strain up.

 

This drink was created by H. Joseph Ehrmann in San Francisco.

 

 

Feliz Tequila

 

1 ½ oz. Espolon tequila reposado

½ oz. Frangelico

½ oz. Lemon juice

1 oz. Chile Piquin-cinnamon syrup

2 dashes Wormwood bitters

 

Shake ingredients together and strain into a rocks glass over ice. Garnish with a lemon twist.

 

This drink was created by Jorge Guzman of Ofrend in NY.

 

 

White Cherry Quick

 

1 ½ oz. SKYY Infusions cherry vodka

½ oz. Freshly squeezed lemon juice

1 oz. Cream

½ oz. Egg white

½ oz. Vanilla almond simple syrup

 

Pour egg whites in pint glass and shake for 30-45 seconds. Add vodka, syrup, lemon juice and cream. Shake vigorously and strain into martini or fluted rocks glass. Grind fresh nutmeg and garnish with Brandied or fresh cherry.

 

This drink was created by Jon Gasparini of Rye in San Francisco.

 

 

 

These recipes were sent to us by Campari America.

 

 

 

 

 

 

Frankie’s Peppermint Cosmo

 

1 cup Pomegranate juice

Juice of 1 lime

4 oz. Vodka

¼ tsp. Peppermint extract

8 Mini candy canes

2 Tbsp. Chopped fresh mint

 

(70 calories)

 

This drink was created to commemorate the American debut of the girl group The Saturdays.

 

Dirrrty Apple

 

2 oz. Apple, cinnamon, all spiced-infused Purity vodka

½ oz. Laird’s Applejack

1 oz. Fresh lime juice

½ oz. Cinnamon syrup

2 dashes Apple bitters

5 pieces Mint

 

Shake and strain into rocks glass over ice. Garnish with mint sprig and rim with graham crackers. Serve hot or cold.

 

This drink was created by Duane Fernandez, Jr. of Craftsman @ Acme NYC.

<P style="MARGIN: 0in 0i