The Holly Jolly
1 ½ oz. Midori
1 oz. Fresh lemon juice
½ oz. White Crème de Cacao
Shake all ingredients. Pour in to coupe glass or Martini glass. Garnish with a halved strawberry filled with chocolate syrup
The mixologists at Campari America created this recipe.
1 Liter of dark rum
Zest of 2 oranges (orange peel chopped very thinly)
2 Cups of sugar cane syrup
1 Whole vanilla bean
Pinch of cinnamon
Pinch of vanilla powder
Macerate the rum and orange peel for five days. Next, remove the orange peel and add the sugar cane syrup, cinnamon, vanilla bean and powder. Let that sit for three more days. Filter your mix into a bottle or pitcher.
This French West Indies Christmas drink recipe was submitted by the mixologists at the Radisson Blu St. Martin Resort, Marina and Spa.
4 parts Basil Hayden Bourbon
1 part Carpano Antica Formula
½ part Luxardo maraschino liqueur
Dash Angostura bitters
Combine ingredients in shaker with ice. Shake and strain into glass with fresh ice. Garnish with a Luxardo cherry or two.
The mixologists at Boca in Cincinnati created this recipe.
The North Star
2 ½ oz. Hennessy V.S
¼ oz. Maple syrup
1 dash Fee Brothers black walnut bitters
1 dash Angostura bitters
Add all ingredients to a mixing glass and stir with ice until chilled. Strain into an old fashioned glass without ice and garnish with a star anise.
The mixologists at Hennessy created this recipe.
1 ½ oz. Camarena Silver tequila
¼ oz. Gin
1 oz. Lime juice
½ oz. Agave nectar
Muddle cranberries in a mixing glass. Add tequila, lime juice, agave nectar, gin and ice. Shake and strain into a bucket glass with ice. Garnish with a skewer of cranberries.
Mixologist Shaher Misif of Cantina San Francisco created this recipe.
Jingle Bell Juice
1 ½ oz. Shellback Spiced Rum
1 oz. Cinnamon Simple Syrup
2 oz. Cloudy unfiltered apple juice
1 oz. Fresh lemon juice
Chilled ginger beer
In a mixing glass add Shellback Spiced Rum, cinnamon simple syrup, cloudy apple juice and fresh lemon juice. Shake with ice until well blended. Strain into an ice-filled Collins glass. Top with chilled ginger beer, stir to mix, and garnish with lemon spirals and apple slices.
Recipe from The Modern Mixologist Tony Abou-Ganim.
Devoted Nut Cracker
1½ oz. Devotion vodka
1 oz. Amaretto
1 oz. Frangelico
1 oz. Crème de Cocoa
Pour all ingredients into a martini shaker filled with ice. Shake and strain mixture into a martini glass garnished with cocoa powder on the rim.
The mixologists at Devotion created this recipe.
2 oz. Wild Turkey 81 Bourbon
¾ oz. Ginger and cinnamon simple syrup
½ oz. Frangelico
½ oz. Lemon juice
2 dashes Orange bitters
Shake with ice, then strain over fresh ice in a rocks glass.
Recipe created by Professor Cocktail David J. Montgomery.
Tanduay Holiday Eggnog
1 ½ oz. Tanduay Silver Asian rum
1 large Grade AA egg, separated
2 tbsp. Granulated sugar
2 oz. Heavy cream
2 oz. Whole milk
¼ tsp. Freshly grated nutmeg
¼ tsp. Cinnamon
Beat the egg white and sugar in a bowl on medium speed until the sugar completely dissolves and the mixture thickens. Reduce speed and add the egg yolk, then the cinnamon and nutmeg. Add the milk, cream and rum. Chill overnight or to serve immediately, shake over ice and strain into a punch cup or coupe glass. Top with freshly grated nutmeg to garnish.
The mixologists at Tanduay created this recipe.