Holiday Cocktails & Drink Mixing with Jenn Wong
15 Holiday Cocktails That Will Get You Through the Winter
Take 2 ounces 1800 Coconut Tequila, 2 ounces fresh lime juice, 1 ounce ginger beer, and 1 ounce grapefruit juice, and pour over ice. Garnish with a sprig of rosemary.
Combine 2 ounces Bulldog Gin and 4 ounces premium tonic water over ice. Top with blackberries, raspberries, and star anise.
Pour 2 ounces of soda water in the bottom of a copper mule mug. In a cocktail shaker filled with ice, combine 1.5 ounces dark rum, 0.5 ounce amaro blend, 0.5 ounce ginger syrup, 0.5 ounce raspberry syrup, and 0.75 ounce lime juice. Shake and strain into the mule mug, then top with crushed ice. Garnish with a mint sprig, a raspberry, and a dusting of powdered sugar for a snowy effect.Recipe provided by Park Avenue Winter in New York City.
In a cocktail shaker filled with ice, combine 1.25 ounces Bols Genever, 0.5 ounce Tempus Fugit Cacao, 0.25 ounce Smith & Cross Jamaica Rum, 2 ounces earl grey-infused vanilla hemp tea, and 2 dashes Angostura bitters. Strain into a Collins glass filled with fresh ice. Add a spoonful of boba (tapioca balls). Garnish with a pinch of salt.Recipe created by Jamie Boudreau of Canon in Seattle, Washington.
Combine 1.5 ounces Avión Reposado Tequila, 0.75 ounce Combier Triple Sec, 2 dashes orange bitters, and 3 dashes Angostura bitters, and stir them together with ice. Strain into a flute. Top with Champagne or sparkling wine, and garnish with cranberries.
In a cocktail shaker filled with ice, combine 2 ounces peppermint schnapps, 1.5 ounces crème de cacao, 1 ounce heavy cream, and 2 ounces strong coffee that's been chilled. Shake vigorously until cold and strain into a mug filled with coffee ice cubes. Alternative: Try this beverage warm! Add ingredients to a hot cup of strong coffee and enjoy.Recipe provided by Drizly.
Combine 1.5 ounces Cruzan Estate Diamond Light Rum, 0.5 ounce fresh lemon juice, 0.5 ounce cream sherry, 0.5 ounce blackberry liqueur, and 2 ounces soda water. Chill for 1 hour before serving. Pour over ice in a rocks or punch glass to serve. Garnish with an orange wheel.
Combine 1.5 ounces Captain Morgan Original Spiced Rum, 3 ounces apple cider, 0.5 ounce cinnamon syrup, and heat the ingredients. Garnish with an apple slice or a cinnamon stick — or both.
In a cocktail shaker, lightly muddle 3 blackberries. Add 1.25 ounces Hangar 1 Vodka, 0.75 ounce Domaine de Canton Ginger Liqueur, 0.75 ounce cane syrup, and 1 ounce fresh lemon juice. Add ice, shake, and double strain into a sugar-rimmed Champagne flute. Top with 2 ounces Champagne or sparkling wine. Garnish with a blackberry.Recipe created by Shawn Chen of RedFarm and Decoy in New York City.
Make cranberry ice cubes: Distribute 2 cups frozen cranberries in ice cube trays and fill with water. Freeze until solid, at least four hours. When ready to serve punch, combine 1 cup chilled SKYY Infusions Coastal Cranberry, 1 cup chilled sake, and 6 cups chilled sparkling elderflower water in a pitcher or punch bowl. Add cranberry ice cubes and garnish with rosemary sprigs.Recipe created by Anne Sage of The City Sage.
Pour a 1.5-ounce shot of Smirnoff Peppermint Twist into 6 ounces of hot chocolate. Garnish with whipped cream and a peppermint stick.
In a cocktail shaker without ice (this is a method known as dry shaking), combine 0.75 ounce Black Bottle Scotch Whisky, 0.75 ounce Plantation Jamaica Rum, 1 ounce Lustau East India Solera Sherry, 0.5 ounce Heering Coffee Liqueur, 0.5 ounce cinnamon, 3 dashes aromatic bitters, and a raw egg. Shake, then pour into a coupe. Top with grated nutmeg and grated espresso bean.Recipe created by Amanda de la Nuez from Leyenda in Brooklyn, New York.
Combine 1.3 ounces George Dickel Rye, a dash of Dale DeGroff's Pimento Bitters, and 3 ounces apple cider boiled with whole cinnamon, clove, and star anise. Stir together and serve warm. Garnish with a sprig of rosemary if you wish.
In a cocktail shaker filled with ice, combine 2.5 ounces Tito's Handmade Vodka, 1 drop of peppermint oil (make sure it's only one drop because peppermint oil is strong), 0.25 ounce grenadine syrup, and 0.25 ounce simple syrup. Shake and strain into a martini glass that has a crushed candy cane rim.
In a punch bowl, combine 15 ounces cranberry juice, 5 ounces spiced syrup (nutmeg and clove), and 5 ounces grenadine. Add ice and top with one 750 milliliter bottle of Chandon Blanc de Noirs.
Video: 4 Holiday Slow Cooker Cocktails
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