Basil Hayden’s Shining Light Spice
(Created by Kathryn Weatherup, Austin, TX)
- 1 parts Basil Hayden’s Bourbon
- 1 part Amaro Montenegro
- ½ part Licor 43®
- ½ part Fresh Lemon Juice
- ½ part Fresh Grapefruit Juice
- 1 Lemon Twist (for garnish)
Method: Add all ingredients to a cocktail shaker with ice. Shake vigorously and strain into a chilled coupe. Garnish with a fresh twist of lemon.
Holiday Rye Martini
- 5 oz Belvedere Pure
- .5 oz Dry Vermouth
- 1 Star Anise
- 1 Cinnamon Stick
- 1 Clove
Method: Combine Belvedere, vermouth and spices in mixing glass with ice. Stir for 25 seconds and strain in to a chilled glass. Garnish with the same spices that were stirred and twist with an orange peel and discard.
Merry Cherry
- 1 ½ parts Courvoisier VSOP Cognac
- ½ part Cherry Heering Liqueur
- 6 black cherries
- Dash of gomme
- Soda water
- Mint for garnish
Method: Muddle cherries in a mixing glass before adding all the other ingredients. Shake well and strain into an ice filled rocks glass; top with soda water. Garnish: Sprig of mint and single cherry
Fennel 75
(Created by Matt Grippo of Blackbird, San Francisco)
- 3/4 oz Tequila Don Julio Blanco
- 3/4 oz Fennel Liqueur
- 1/4 oz Lime Juice
- 1/4 oz Raw Honey Syrup
- 1 Dash of Orange Bitters
- Top with Sparkling Wine
Fennel Frond for Garnish
Method: Combine Tequila Don Julio Blanco, fennel liqueur, lime juice, raw honey syrup and orange bitters in a cocktail shaker with ice. Shake well. Finely strain contents into a flute over ice. Top with sparkling wine. Garnish with fennel frond.
Related: The Only Whisk(e)y Guide You’ll Need This Holiday Season
Bacardí Party Punch
- 750 mL bottle Bacardí Superior rum
- 1 L cranberry juice
- 2 L ginger ale, chilled
- 8 oz. orange juice
- 1 oz. lime juice
- 1 ½ oz. lemon juice
Method: In a large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top.
Hendrick’s Garden Elixir
(Created at the Driftwood Room, Miami)
- 2 parts Hendrick’s Gin
- 3/4 parts Fresh Lime
- 3/4 parts Agave Syrup
- 2 Bar Spoons Extra Virgin Olive Oil
- 3 muddled Basil Leaves
- 2 Watermelon Balls Pressed
- 5 Cherry Tomatoes
Method: Muddle, Shake and Double Strain. Serve in martini glass. Garnish with a half-tomato and basil leaf
The Humboldt
(Created by Erik Eastman)
- 1 ½ oz Prairie Organic Gin
- 1 oz Cocchi Torino Sweet Vermouth
- ½ oz St. George Spirits Spiced Pear Liqueur
- ¼ teaspoon Easy & Oskey Grapefruit Bitters
- Dry Sparkling Wine
- Lemon twist
Method: Stir gin, vermouth, pear liqueur and bitters over clean ice for at least 30 seconds. Strain into a champagne flute or coupe glass. Top with 2 or 3 ounces of the sparkling wine. To garnish, with a sharp knife remove a coin size piece of lemon peel from a fresh organic lemon, and squeeze the oils from the lemon twist onto the surface of the drink. Add the twist to the drink and enjoy!
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