The halls are decorated, gifts are purchased and wrapped, and the holiday menu is decided. Or maybe he won’t have a chance to hang up a single piece of tinsel and will shop until the last moment, and his holiday menu will be served by his favorite restaurant.
Either way, we made it through another year. It’s time to raise a cup and celebrate.
Whether the celebration is large or small, a well-stocked bar and a well-stocked bench of cocktail recipes (full proof, low proof and no proof) will brighten the mood and make the host’s job much easier It will be.
First up is the well-stocked bar. Before you open the bottle, there are some tools experts recommend having on hand to mix the “proper” cocktail.
Bar spoon: No more fishing with standard spoons. The long handle of a bar spoon is essential for stirring drinks.
shaker: Use with cocktails shaken over ice or citrus-based drinks. There are several types, but mason jars are also fine.
strainer: The standard is hawthorn, with a metal spiral around the edge and a protrusion to secure it to the shaker. The more inspiration you get, the more types of strainers you’ll want (there’s also fine strainers, corn strainers, and julep strainers).
Jigger: A sophisticated container that measures liquids in ounces rather than tablespoons. But if you want to do the math, feel free to use a standard kitchen tape measure. 1/2 ounce is equal to 1 tablespoon.
Citrus juicer: A juicer is a valuable kitchen tool, not just behind the bar. If you don’t have a good one, it’s worth investing in.
Citrus peeler: A good citrus peeler (also a vegetable peeler) is also a kitchen essential. Is it time to upgrade?
muddler: Use to crush herbs, fruit, and sugar cubes in a cocktail shaker.
Mixing glass: Think of this as a cocktail science lab beaker. Use it to properly stir your drink, but a large mason jar will also work.
Glass products: Where on earth should I start? The top three to have on hand are rocks glasses, coupe glasses, and collins glasses. A rocks glass is a short tumbler. Experts recommend double rocks glasses, which have a 10-12 ounce capacity and can hold more ice or larger drinks. A coupe is a stemware with a shallow bowl, suitable for drinking without ice. It can also be used as a martini glass or champagne flute. Collins is a tall, slim tumbler used for seltzer, soda, or any drink topped with a non-alcoholic beverage. The list goes on, but the storage space doesn’t.
Ice mold: Although it’s certainly at the bottom of the “must have” list, silicone ice molds are easy to make and can take your cocktails to the next level.
Once your bar is stocked, or as stocked as possible, try one (or a few) of these festive cocktail recipes from this year’s books. Won.
run run rudolph
It will be 6.
This creamy eggnog has the classic flavor of Irish coffee. Santa will definitely be happy. From Every Cocktail Has a Twist by Carrie Jones and John McCarthy (Countryman, 2023). Rachel Weil.
• 20 oz (2 1/2 c.) chilled eggnog base (see recipe)
• 6 oz. (3/4 c.) Irish Whiskey
• 3 ounces (1/3 c.) coffee liqueur
• Freshly grated nutmeg (for garnish)
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Combine eggnog, whiskey, and coffee liqueur in a large pitcher and stir gently. Pour into a rocks glass and garnish with grated nutmeg.
eggnog
Makes approximately 20 ounces (4 to 6 cups).
Use this base as the basis for a variety of cocktails, add a splash to your coffee, or enjoy it on its own. From “Every Cocktail Has a Twist” by Carrie Jones and John McCarthy (Countryman, 2023)
• 4 large eggs
• 3 tbsp.sugar
• 1c.whole milk
• 1/2c.heavy cream
• 1/4 tsp.nutmeg powder
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Add eggs, sugar, milk, cream, and nutmeg to a mixer. Blend until ingredients are completely incorporated. Transfer to an airtight container or jar with a lid, chill and enjoy.
winter wonderland
It will be 1.
Andre Darlington’s witty A Booze & Vinyl Christmas (Running Press, 2023) combines cocktails with holiday music from generations, from Mariah and Mathis to the Muppets, and is full of trivia and fun. Hints are scattered throughout.
Johnny Mathis, “Merry Christmas”, 1958: The sleigh bells are ringing, are you listening? The cocktail hour ringtone is ringing. Sipping snow-rimmed (coconut) drinks and conspiring to dream by the fire, you’ll instantly be in the holiday spirit.
• Lime, for edging glass.
• Shredded coconut for garnish.
• 1 1/2 oz vanilla vodka (3 tablespoons)
• 1 oz. White chocolate liqueur (2 tablespoons)
• 1 oz. Cream (2 tablespoons)
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Slightly wet the rim of a martini glass with lime juice (squeeze in a wedge) and add the shredded coconut to coat. Shake the vodka, chocolate liqueur, and cream with ice and pour into the prepared glass.
Explorer Cake (Fruit Cake): The Cocktail
It will be 1.
The book Liquid Desserts by Brian Payment explores desserts from around the world and turns them into cocktails. The book is divided by continent, and each recipe provides a delicious history lesson. This fruitcake cocktail is included in the Antarctica chapter, paying homage to the icy climate that kept the fruitcake intact for more than 100 years, until researchers discovered the fruitcake in an old explorer’s cabin. (Red Lightning, 2023).
• 1 1/2 oz apple brandy (such as Calvados) (3 tablespoons)
• 3/4 oz. (1 1/2 tablespoons) Amaretto
• 1 oz. Black tea (2 tablespoons)
• 3/4 oz. Brown sugar simple syrup (1.5 tablespoons) (see below)
• 3/4 oz. Lemon juice (1.5 tablespoons)
• 3/4 oz. Pineapple juice (1.5 tablespoons)
• 1/2 ounce tart cherry juice (1 tablespoon)
• 2 dashes of nutmeg
• Candied pineapple and cherries for garnish.
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In a mixing glass filled with ice, combine the brandy, amaretto, black tea, brown sugar syrup, lemon juice, pineapple juice, cherry juice, and nutmeg. Shake well and pour into a goblet.
Garnish cocktail spears with candied pineapple and cherries.
To make brown sugar simple syrup: In a medium saucepan, combine 1 cup water and 1 cup brown sugar. Cook over medium-high heat, stirring, until sugar is completely dissolved, about 10 minutes. Allow to cool completely before using.
pomegranate negroni
Serves 6 people.
It’s an easy cocktail to make for a group, and it’s much more vibrant in color than the classic version. By using twice the amount of pomegranate juice as vermouth, it becomes slightly sweeter. From “A Very Vegan Christmas” by Sam Dixon (Hamlin, 2023).
• 5 oz (2/3 cm) gin
• 5 ounces (2/3 c.) Campari
• 3 1/2 oz. Pomegranate juice (7 tablespoons)
• 2 ounces sweet vermouth (4 tablespoons)
• ice
• 3 1/2 oz.Pomegranate seeds (7 tablespoons) for garnish
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In a large pitcher, combine gin, Campari, pomegranate juice, vermouth, and ice. Stir until well mixed.
Fill six tumblers with lots of ice, or add one giant cube to each. Divide the cocktail between glasses, garnish with pomegranate seeds and serve immediately.
Holly Jolie
It will be 1.
While some cocktails have a frosty fall vibe, this one is totally perfect for winter. Festive cranberries, ginger, and orange bring to mind holiday relishes and chutneys. Dark rum enhances the cocktail, while bitters, nutmeg, and ginger beer provide seasonal spice. You can use any orange liqueur, but Grand Marnier is very delicious. From Every Cocktail Has a Twist by Carrie Jones and John McCarthy (Countryman, 2023).
• 1 1/2 ounces dark rum (3 tablespoons)
• 3/4 oz. (1 1/2 tablespoons) 100% cranberry juice
• 1/2 oz orange liqueur (1 tablespoon)
• 1/2 oz (1 tablespoon) raw sugar syrup (see below)
• 1/4 oz. Lime juice (1/2 tablespoon)
• 3 dashes Angostura bitters
• 1 1/2 oz ginger beer (3 tablespoons)
• 1 lime wedge for garnish
• Freshly grated nutmeg (for garnish)
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In a cocktail shaker, combine rum, cranberry juice, orange liqueur, raw sugar syrup, lime juice, and bitters. Fill a cocktail shaker with ice and seal. Shake vigorously for 15 seconds and strain twice into a mule mug or Collins glass filled with ice. Add ginger beer and stir briefly. Squeeze the lime into the glass. Also garnish with freshly grated nutmeg.
To make raw sugar syrup: In a kettle or microwave, heat 1/2 cup water to near boiling. Add 1/2 cup raw sugar and stir until completely dissolved. (Raw sugar takes longer to dissolve than granulated sugar. If it takes longer, reheat and stir.) Cool to room temperature before using. Makes about 7 ounces.
kissing claus
From “A Booze & Vinyl Christmas” by Andre Darlington (Running Press, 2023). A production that combines craft cocktails with holiday music from generations.
Jackson 5, “Christmas Album”, 1970: Freshen your breath with this bright, bubbly delight that’s sure to please whoever you kiss. Pro tip: Don’t let the kids catch you.
• 1 1/2 ounces gin (3 tablespoons)
• 1 oz. (2 tablespoons) Crème de menthe
• 1 oz.lemon juice
• 1 egg white
• Mint sprig (for garnish)
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Shake the gin, crème de menthe, lemon juice, and egg whites vigorously with ice. Strain into a cocktail glass and garnish with a mint sprig.
pickle holiday
It will be 1.
Sticking to the “snack garnish” theme, we’re introducing something new for Dirty Martini fans. The zesty brine from the Cornichon bottle works beautifully to liven up a Vodka Her Martini. When it comes to dill pickles, cornichons are especially needed here due to the balance of salt and acidity in the brine. Additionally, the cornichon itself is a perfectly balanced garnish. We love the French brand Maille. From Every Cocktail Has a Twist by Carrie Jones and John McCarthy (Countryman, 2023).
• 2 ounces vodka (4 tablespoons)
• 1/2 ounce dry vermouth (1 tablespoon)
• 1/2 oz cornichon brine (1 tablespoon)
• 2 cornichons or pickled baby dill for garnish.
• 1 pickled onion (from a cornichon jar), for garnish.
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Combine all the vodka and vermouth ingredients in a mixing glass. Fill a mixing glass about three-quarters full with ice. Stir for 30 seconds and strain into a chilled scoop. Garnish the cocktail pickles with pickled cornichons and pickled onions.
four songbirds
It will be 1.
From “A Booze & Vinyl Christmas” by Andre Darlington (Running Press, 2023). A production that combines craft cocktails with holiday music from generations. John Denver & The Muppets “Christmas Together” 1979: Let’s have some sex with a tropical cocktail of obscure species. With a hint of liquid sunshine, this product has vanilla and banana flavors that will leave your birds begging for more.
• 1 oz. Light rum (2 tablespoons)
• 1/2 oz banana liqueur (1 tablespoon)
• 1/2 oz Galliano (1 tablespoon)
• 1 oz. (2 tablespoons) fresh orange juice
• 1/2 ounce (1 tablespoon) fresh lemon juice
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Shake light rum, banana liqueur, Galliano, orange juice, and lemon juice with ice. Strain into a cocktail glass and enjoy.
I’ll leave a space open
It will be 1.
“One night, when I really wanted an Old Fashioned but couldn’t be bothered to make the simple syrup, I looked in the fridge and thought, ‘Oh, maple syrup!'” You can make your own, but to take it up a notch, incorporate pecans, another favorite of mine to pair with maple… Maple Pecan Pie is just the thing for Thanksgiving dinner. It’s the last thing you want to eat, so why not turn it into a delicious dessert cocktail to enjoy at the end of any meal?” Pecan bourbon needs to age for 2-3 days, so plan accordingly. please.
• 2 oz. pecan flavored bourbon (see below)
• 1/4 oz.Maple syrup
• 3 dashes orange bitters
• 1 orange twist (for decoration)
• Freshly grated nutmeg (for garnish)
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Combine bourbon, syrup, and bitters in a rocks glass over large ice. Stir until cool, garnish with orange twist and grated nutmeg, and serve.
To make pecan bourbon: Preheat oven to 400 degrees. Spread 1/2 cup of the pecans on a baking sheet and toast for 5 minutes, moving them a few times to prevent them from burning. Cool completely. Mix the pecans and bourbon in an airtight jar, let stand at room temperature for 2-3 days, then strain through a fine-mesh strainer.