A 60 degree Christmas in the Hamptons. Who would have thought?
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Pomegranate Bliss. (Courtesy Photo) |
After last year, I’m sure like myself, many were dreading the beginning of winter. So far, it seems like December is going to be a pretty mild month, so we’re happy to toast to Tuesday, December 22nd (AKA the start of winter), as long as the Winter Solstice doesn’t bring snowstorm after snowstorm.
Mexican Hot Chocolate: (Created by Rob Bennett at Blu Wolf Bistro in Rochester, NY)
Directions: Drizzle glass with Chipotle Chocolate Syrup. Add Hot Chocolate Mocha, One Roq Chocolate Vodka, and Soltado. Top with whipped cream and cinnamon.
Pomegranate Bliss:
Directions: In a rocks glass, add sugar, pomegranate seeds and bitters and muddle until sugar is dissolved. Add large ice cube, whisky and gently stir. Garnish with cinnamon stick and orange peel.
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Hornitos Tequila Toddy. (Courtesy Photo) |
Hornitos Tequila Toddy:
Directions: Add all ingredients to a coffee cup or heatproof glass. Stir and let steep for one minute.
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Naughty List Hot Chocolate. (Courtesy Photo) |
Naughty List Hot Chocolate:
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Midori Cider. (Courtesy Photo) |
Directions: Pour into a festive mug and garnish with whipped cream and cherries.
Midori Cider:
Directions: Fill the glass with ice and pour in Midori. Squeeze 1 wedge of lemon and drop in the glass. Add apple cider, stir gently, and garnish with an apple slice.
Bacardi Ocho Nieves:
Directions: Stir until very cold and pour into rocks glass. Garnish with brandy cherry.
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Bacardi Ocho Nieves. (Courtesy Photo) |
