Sunday, December 13, 2009
Food, Wine, Beer & Spirits, Recipes

Shake up your holiday

Holiday drink recipes

Dawn Giarrizzo

La Vie en Rouge cocktail

By Katie Gallagher

Whether you’re tucked up in a blanket watching a movie or making memories on the town with loved ones, the right cocktail will warm a cold winter night. We’ve compiled a range of jazzy drinks worthy of a toast.

 SHAKE IT AT HOME

CORZO SNOW WHITE

INGREDIENTS:

• 1 ½ parts Corzo Silver
• ½ part coffee liqueur
• 1 part vanilla cognac
• 1 ½ parts heavy cream

INSTRUCTIONS:
Shake all the ingredients with ice, and 
pour into a chilled rocks glass.

SHMOKEY SHMORES

INGREDIENTS:

• 1 1⁄2 ounces Navan vanilla cognac
• ¾ ounce white crème de cacao
• 1/2 ounce Bailey’s caramel
• 3/4 ounce Whynatte latte

INSTRUCTIONS:
Combine the ingredients in a stainless steel shaker and shake. Pour the contents into a highball glass, and garnish with nutmeg and orange zest.

NUTTY LATTE

INGREDIENTS:

• ½ ounce Frangelico hazelnut liqueur
• ½ ounce raspberry vodka
• 2 ounces Whynatte Latte

INSTRUCTIONS:
Combine the ingredients in a stainless steel shaker over ice and shake until completely cold. Strain into a chilled, stemmed or rocks glass filled with ice.

LA VIE EN ROUGE

INGREDIENTS:

• 1 ½ ounces Grand Marnier
• 1 ½ ounces fresh pressed cranberry juice (can substitute with bottled cranberry juice)
• ½ ounce fresh lemon juice
• ½ ounce simple syrup
• Fresh rosemary needles

INSTRUCTIONS:
Muddle 10-12 rosemary needles lightly with simple syrup in a tall mixing glass. Combine the remaining ingredients with ice and shake vigorously. Strain over fresh ice into a rocks glass. Garnish with a rosemary sprig.

SUGAR AND SPICE

INGREDIENTS:

• 
1 ounce Ketel Citroen

• 1 ounce cranberry juice
• 
1⁄2 ounce lime juice 

• 3⁄4 ounce honey syrup

• Splash of St. Elizabeth Allspice


INSTRUCTIONS:
Mix Ketel One Citroen, cranberry juice, lime juice, honey syrup and St. Elizabeth Allspice in a cocktail shaker. Add ice, and shake well. Strain into a sugar-rimmed martini glass.

TULLY TINI

INGREDIENTS:

• 1 ½ ounces Tullamore Dew Irish Whiskey
• ½ ounce Sour Apple
• 3 ounces cranberry juice

INSTRUCTIONS:
Shake with ice, and strain into a chilled martini glass.

THE ST-GERMAIN COCKTAIL


INGREDIENTS:

• 2 shots dry Champagne or Prosecco
• 1 ½ shots St-Germain elderflower liqueur
• 2 shots club soda

INSTRUCTIONS:

Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then club soda. Stir completely. Garnish with a lemon twist, making sure to squeeze essential oils into glass.

 SHAKE IT ON THE TOWN

APPLE CRANBERRY MULE

Available at BLT Steak
INGREDIENTS:

• 2 ounces Plymouth gin
• 1⁄5 Granny Smith apple (peeled, chopped)
• 1 ½ ounces whole berry cranberry sauce
• 3 sage leaves
• ¼ teaspoon vanilla
• ½ ounce fresh lime juice
• ½ ounce simple syrup
• 1 ounce ginger beer

INSTRUCTIONS:
Combine apple, cranberry sauce, sage and vanilla into a mixing cup and lightly muddle. Add lime juice, simple syrup, and gin to the fruit base. Add ice and shake vigorously. Pour mixture into a highball glass, top with ginger beer. Garnish with an apple slice.

IRISH CREAM COCKTAIL

Available at Serpas
INGREDIENTS:

• 1ounce Jameson’s Irish whiskey
• A splash of Laphroaig scotch
• ¼ ounce honey
• ½ ounce Cardamom cinnamon simple syrup
• 3 heavy dashes of Regan’s orange bitters
• ½ teaspoon cinnamon
• 2½ tablespoons heavy cream

INSTRUCTIONS:
Combine all ingredients in a stainless steel shaker with ice and shake for 10-15 seconds. Serve over ice garnished with a cinnamon stick, orange ring and a sprinkle of cinnamon on top. Next make the Cardamom simple syrup by combining 1 tablespoon cinnamon and ½ tablespoon Cardamom with 1 cup sugar. Dissolve in 1 cup boiling water. Chill and enjoy.

MULLED CHRISTMAS CIDER

Available at Serpas
INGREDIENTS:
8-9 servings

• 4 apples (1 Fiji, 1 granny smith, 1 golden or red delicious and 1 pink lady)
• 1 orange, cut in half
• 1 (1 pound) bag of cranberries
• 3-4 cinnamon sticks
• 8 cloves
• 1-inch piece of ginger, peeled and sliced
• 1 teaspoon allspice
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ cup honey
• 4 cups water
• 4 cups apple cider
• 1 to 1 ½ cups Laird’s Applejack

INSTRUCTIONS:
Put all ingredients into 4-5 quart pot or slow cooker. Simmer on medium low, stirring occasionally until sugars are dissolved. Set heat to medium/medium high and let cook 3 ½ to 5 hours, stirring occasionally.

TEMPEST

Available at Craft Atlanta
INGREDIENTS:

• 2 ounces Pampero Aniversario rum
• 1⁄2 ounce St. Elizabeth allspice dram
• 6-8 ounces Fever Tree ginger beer

INSTRUCTIONS:
Combine ingredients and serve on ice in a tall glass. Garnish with mint.

FALL 75

Available at Craft Atlanta
INGREDIENTS:

• 1 ounce Menorval Calvados
• 1 ounce Berentzen apple liqueur
• 5 ounces Champagne

INSTRUCTIONS:
Combine ingredients, and serve in a Champagne flute. Garnish with a few apple slices.

SPARKLING SPICED APPLE CIDER

Available at Market
INGREDIENTS:

• 2 ounces spiced apple cider
• ¼ ounce Myer’s dark rum
• 3 ½ ounces sparkling wine

INSTRUCTIONS:
Build the cocktail in the order that the ingredients appear in a Champagne glass.
 

SPICED APPLE CIDER

Available at Market
INGREDIENTS:

• 3 1⁄2 cups apple cider
• ½ vanilla bean, lightly grilled and split in half lengthwise
• 6 cinnamon sticks, toasted and cracked
• 6 cloves, cracked
• 4 allspice, cracked
• 1 ¾ ounces dark brown sugar

INSTRUCTIONS:
Combine all and bring to a simmer; don’t let it boil. Remove from heat, and let cool at room temperature. Strain the contents through a chinois.

THE CANDY CANE

Available at Whiskey Park and Whiskey Blue
INGREDIENTS:                                            

• 1 ½ ounces Stoli Vanil
• ¾ ounce Rumplemintz
• ½ ounce Peppermint Schnapps
• Splash of cream

INSTRUCTIONS:                                                                                     
Pour all ingredients into a chilled martini glass. Then slowly add a drizzle of grenadine, which will sink to the bottom. Garnish with a mini candy cane. SP