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)
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:
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:
Directions: Pour everything in a large punch bowl and mix.
Cocktail Bling: (Created by Pam Wiznitzer, Creative Director of Seamstress in NYC)
Directions: Stir ingredients in mixing glass with ice and strain into a coupe glass over crushed ice. Garnish with edible gold flake.
Lemon-infused Cinzano Bianco:*
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:
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:
Directions: Shake all ingredients and strain into a martini glass.
Caribbean Ginger Snap: (Created by Cody Goldstein – Founder of Muddling Memories)
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.
Apple Orchard: (Created by Pete Canny of The Wayland and Goodnight Sonny in NYC)
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)
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.
Cinnamon Spice Tea Infused Cognac:*
Directions: Pour Cognac into a glass container and add tea bags. Allow mixture to steep for 20 minutes. Remove tea bags.
Cruzan® New Fashioned:
Directions: Muddle the orange slice with sugar and bitters in a rocks glass. Add ice and remaining ingredients and stir. Garnish with a cherry.