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. To view all of this year’s Cheers holiday recipes, visit our 2013 Holiday Drinks page.