Signature Sips To Add To Your Holiday Happenings

Want to be the hostess with the mostess? Whip up one of these seasonal sips at your fabulous holiday soiree.

Campfire: (Created by Seth Allen of Cannibal NYC)

1 part Maker’s 46® Bourbon

1 part Averna Amaro

1 part Stumptown Indo

Pinch of Maldon Salt

Pinch of Chili Powder

Marshmallows, for garnish

Moët Honey & Spice. (Courtesy Photo)

Directions: In a shaker, add all ingredients, add ice, and shake vigorously. Pour entire contents into an Old Fashioned glass. Add lemon zest, discard lemon peel. Add chocolate bitters to top of frothy cocktail. Garnish with marshmallows.

Moët Honey & Spice:

3 oz Moët Imperial Brut

0.5 oz Honey Syrup (equal parts Honey and Hot Water)

.5 oz fresh Lemon Juice

1 oz Cognac Hennessy VS

1 quarter size fresh Ginger

Candied Ginger, for garnish

Directions: In a shaker muddle the ginger with the honey syrup and lemon juice, then add the cognac, ice and shake. Double strain into a rocks glass with a big ice cube. Add the Moët Brut Imperial and garnish with a candied ginger in a pick.

Zest Time of the Year:

Serves 15

Zest Time of the Year. (Courtesy Photo)

1 bottle of Ipanema Pomegranate Bai

1 bottle of Costa Rica Clementine Bai

4 Cinnamon Sticks/Cinnamon

1 cup of Pomegranate Seeds

Orange Zest

1 cup of Dark Rum

2 bottles Prosecco

4 sliced Clementines

Directions: Pour everything in a large punch bowl and mix.

Cocktail Bling: (Created by Pam Wiznitzer, Creative Director of Seamstress in NYC)

3/4 oz. Campari

1.5 oz. SKYY Vodka

1 oz Lemon-infused Cinzano Bianco*

Gold Flake, for garnish

Directions: Stir ingredients in mixing glass with ice and strain into a coupe glass over crushed ice. Garnish with edible gold flake.

Cocktail Bling. (Courtesy Photo)

Lemon-infused Cinzano Bianco:*

4 Lemons

Bottle of Vermouth

Directions: Slice four lemons and let them steep in one bottle’s worth of vermouth overnight. Strain back into bottle and keep refrigerated.

Brockmans Fiery Side. (Courtesy Photo)

Brockmans Fiery Side:

2 oz. Brockmans Gin 

.5 oz. Cinnamon Syrup 

Ginger Beer  

.25 oz. Cherry Brandy (a capful)

Cinnamon Stick, for garnish

Cherry, for garnish

Grey Goose Espresso Martini. (Courtesy Photo)

Directions: Fill a highball glass with ice cubes, add the gin and cinnamon syrup; then top with ginger beer. Drizzle the Cherry Brandy over the top. Garnish with a stick of cinnamon and a cherry.

Grey Goose Espresso Martini:

1 1/2 parts Grey Goose vodka

1 part Single Origin Finest Quality Espresso

3/4 parts Premium Coffee Liqueur

1 pinch of Salt

Salted Dark Chocolate Powder, for garnish

Directions: Shake all ingredients and strain into a martini glass.

Caribbean Ginger Snap: (Created by Cody Goldstein – Founder of Muddling Memories)

2 parts Sugar Island Spiced Rum

1/2 part Lime Juice

1/2 part Ginger Liqueur

Apple Cider, to fill

Rosemary Sprig, for garnish

Directions: Add all ingredients into a shaking tin. Dry shake for 5 seconds. Fill the Collins glass with ice and top 3/4 the way with Apple Cider. Float the remaining ingredients from the shaker over top. Quickly light rosemary sprig for garnish and place on top of cocktail.

Caribbean Ginger Snap. (Courtesy Photo)

Apple Orchard: (Created by Pete Canny of The Wayland and Goodnight Sonny in NYC)

Apple Orchard. (Courtesy Photo)

2 oz. Macallan 12

1/4 oz. Cinnamon-Infused Agave

2 Dashes Angostura Bitters

Red Apple Slice, for garnish

Cinnamon, for garnish

Directions: Stir and strain over a large ice cube in a rocks glass and garnish with a fresh red apple slice and a little fresh grated cinnamon on top of an apple slice.

Truly Pom-Apple Fizz: (Created by Natasha David of Nitecap)

6 oz. Truly Spiked & Sparkling Pomegranate

1 oz. Cranberry Juice

1 oz. Apple Cider

1 oz. Cinnamon Spice Tea Infused Cognac*

Rosemary Sprig, for garnish

Apple Slices, for garnish

Directions: Combine cranberry juice, apple cider and cinnamon spice tea infused cognac in a large rocks glass with ice. Top with Truly Spiked & Sparkling Pomegranate. Garnish with a rosemary sprig and apple slices.

Truly Pom-Apple Fizz. (Courtesy Photo)

Cinnamon Spice Tea Infused Cognac:*

2 cups Cognac

3 Cinnamon Spice Tea Bags (Ex. Tazo Cinnamon Spice Tea)

Directions: Pour Cognac into a glass container and add tea bags. Allow mixture to steep for 20 minutes. Remove tea bags.

Cruzan® New Fashioned. (Courtesy Photo)

Cruzan® New Fashioned:

1 part Cruzan® Single Barrel Rum

1 tsp Sugar

1 dash Bitters

1 Orange, sliced

1 splash Soda Water

Cherries, for garnish

Directions: Muddle the orange slice with sugar and bitters in a rocks glass. Add ice and remaining ingredients and stir. Garnish with a cherry.