2 Parts Cruzan Velvet Cinn
1/2 Part Cruzan Aged Dark Rum
1/4 part Lemon Juice
1/4 part Ruby Port
1/4 part Sugar
Directions: Combine all ingredients in a pitcher and whisk until sugar is dissolved. Chill in the refrigerator for at least one hour before serving. Serve the cocktail in cups without ice. Garnish with fresh grated nutmeg.
1 oz. Midori Melon Liqueur
1 oz. SKYY Vodka
3 oz. Pineapple juice
¼ oz. fresh lemon juice
¼ oz. Peppermint Schnapps
6 Basil Leaves, gently torn in half
Directions: In a chilled shaker glass, add all the above ingredients. Add ice, shake for 15 seconds, and then strain into a Collins glass. Garnish with a basil leaf and one raspberry sitting in front of basil in glass.
2 oz. Dill Infused Vikingfjord Vodka
.75 oz Lillet Blanc
3 Dashes Elixir de Chartreuse
Directions: Stirred and strained into a cocktail glass. Garnish with a lemon twist. For the dill infusion, use 10 g. of fresh dill per 700ml Vodka. Leave overnight at room temperature. Strain and refrigerate.
EFFEN Salted Caramel Holiday Pie, Recipe by Niccole Trzaska
1 and 1/2 parts EFFEN Salted Caramel Vodka
3/4 part Pumpkin and Apple Puree (Half Pumpkin Pie Filling and Half Apple Sauce)
1/4 part Cinnamon Simple Syrup
1/4 Fresh Lemon Juice
1/4 Egg White
Garnish: Cinnamon Stick
Garnish: Ground Cinnamon
Directions: Combine all ingredients in a cocktail shaker over ice. Shake and strain into a martini glass. Garnish with a cinnamon stick and cinnamon over the frothy top.
Bourbon Cider Sipper, Recipe by Ali Ward and Georgia Hardstark
Clove Simple Syrup:
1 cup light brown sugar
1 tablespoon whole cloves
1 ½ oz. bourbon
½ oz. fresh lemon juice
½ oz. clove simple syrup
1 ½ oz. hard apple cider
Directions for Clove Syrup: Combine the brown sugar, cloves, and one cup water in a pan and heat until the sugar is dissolved. Allow to cool and sit for two to three hours. Strain off the cloves before using. Store any remaining syrup in a sealed jar, refrigerated, for up to one week.
Cocktail Directions: Add the bourbon, lemon juice, and clove simple syrup to a shaker and add ice. Shake vigorously and pour into a highball glass. Top with hard cider.
Holidays on Ice, from Hinoki & the Bird, Los Angeles
1 oz. Buffalo Trace
1 oz. Eagle Rare
0.75 oz. Lemon Juice
3/4 oz. Cinnamon-Sugared Butternut Squash Juice
1/2 oz. Curacao
Directions: Combine 400ml of Butternut Squash Juice, 250ml of granulated sugar, 2 teaspoons of ground cinnamon until solids are dissolved. For curacao, combine equal parts Grand Marnier and Simple Syrup. Combine all ingredients into a shaker tin, dry shake without ice to “whip” ingredients together. Next, strain over crushed ice and garnish with a mint sprig.