A Toast to Festive Cocktails

There's no shortage of hotels, restaurants, bars and even retailers getting in the holiday spirit this year. Take a cue from the aforementioned pop-ups and bring the cheer home. These seasonal cocktail recipes will impress guests and keep the festive feels going through the New Year.

Smoked Pecan Old Fashioned

2 oz Woodford Reserve
.25 oz El Guapo® Creole Orgeat Syrup
2 dashes El Guapo® Chicory Pecan Bitters
2 dashes El Guapo® Spiced Cocoa Tea Bitters
Applewood chips, blowtorch & cloche, for smoking

In a mixing glass filled with ice, combine bitters, syrup and bourbon. Stir until well chilled, and strain into a rocks glass over one large rock. Place on a flat board, and torch applewood chips until embers are lit. Cover with cloche for one minute, removing just prior to serving to release aromas and smoke.

Cran-Spiced Martini by Reyka Vodka Brand Ambassador Trevor Schneider

2 parts Reyka Vodka
1 part cranberry 100% juice
¾ part Vanilla spiced syrup
Skewered cranberries for garnish
To make vanilla spiced syrup: Add 1 cup sugar, 1 cup water, ¼ tsp. ground black pepper, 5 tsp. allspice, 1 cinnamon stick (2 ½"). Bring to a boil in a pot. Reduce heat, and simmer 5 minutes. Let cool completely.

Combine all the ingredients into shaker with ice. Shake, strain & garnish. Fine strain and add .5oz vanilla extract.

The Dunhill, Courtesy of I Trulli

1oz Ferdinand's Saar Dry Gin
1oz Silvio Carta Vernaccia di Oristano 2003 Vintage
1oz Cocchi Vermouth di Torino

Combine and stir. Spray of Alpe Genepy in a double old-fashioned glass. Strain over large ice cube. Garnish with lemon peel.

Mazuma, Courtesy of Bathtub Gin, NYC

1.5oz Volcan De Mi Tierra Blanco
.5oz  Aperol
¾ oz Guava Puree
¾ oz Fresh Lime Juice
¼ oz Agave
1 dash  Grapefruit Bitters
Garnish: Half moon grapefruit slice

Add all ingredients into cocktail shaker with ice. Cap the shaker and shaken vigorously with ice for about 5 seconds. Fill footed collins glass with ice cubes. Remove the cap of the shaker and strain cocktail in footed Collins glass. Slice grapefruit into a half moon and fit in the top of the glass for garnish.

Blitzen’s Regret, Courtesy of The Tam O’Shanter

1.5 oz Hendrick’s Gin
.5 oz Caperitif 
.5 oz Triple Sec
.5 oz lemon juice 
.5 oz Luxardo syrup 
3 dashes orange bitters 
Nutmeg, mint leaves + Luxardo cherries for garnish

Shake all ingredients and strain into a cocktail glass with fresh ice. Garnish with fresh mint sprigs, two skewered Luxardo cherries and shaved nutmeg. 

Crème de Vie (Cuban Egg Nog)

4 parts Havana Club Añejo Blanco rum
8 parts sweetened condensed milk
8 parts evaporated milk
16 parts sugar
8 parts water
6 egg yolks
1 tsp vanilla

Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves – about 3 minutes. The heat must be just low enough so that the sugar doesn’t caramelize, but yields a thick sugary water. Place the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla. Pour the egg yolk and milk mixture into the sugar-water, and mix together. Finally, stir in the rum.

Frozen Peppermint Slide (For Two), Created By Jeremy Strawn, Head Bartender for Industry Kitchen NYC

4 cups ice
3 oz vodka
3 oz Bailey’s Irish cream
2 oz Dr. McGillicuddy’s Menthomint liquor
1.5 oz half & half cream
Crushed Candy Canes
Crushed Peppermint Bark
Pretzel rods

Blend ice, vodka, Bailey’s, mint liquor and half & half in a blender until smooth. Wet the rim of large glass bowl and coat the rim with crushed candy canes. Pour drink in, sprinkle crushed peppermint bark on top. Add 2 straws and garnish with pretzel rods.

Clicquot Rich + Orange Peel + Cinnamon Stick

5-6 large ice cubes          
2-3 zests of orange         
1-2 cinnamon sticks 
Veuve Clicquot Rich Champagne

Place 5 ice cubes in a large wine glass, sprinkle in zests of lime, top with Veuve Clicquot Rich, and finish with a stick of cinnamon.

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