4 Holiday Cocktail Drink Recipes to Spruce Up Any Party

These cocktail drink recipes are too pretty to drink . . . almost.
photos by Zach Bauman

Pearfect Flip

SD Strong Gin infused with Pear | St Elizabeth Allspice Dram | Lemon Juice | Mango Black Tea Simple Syrup | Aquafaba

 

Pearfect Flip

 

Pearfect Flip

2 oz SD Strong Gin infused with Pear

1 oz Lemon Juice

1 oz Mango Black Tea Simple Syrup

1 oz Aquafaba (Chickpea Brine)

Mist of St Elizabeth Allspice Dram

»   Combine all the ingredients in the cocktail shaker. Seal, then shake vigorously for at least 2 minutes to whip air into the drink. Do not under-shake: The aeration is key to getting a good, fluffy head. Add ice to the shaker; seal and shake for 15 seconds, until chilled. Strain into a Nick and Nora glass misted with St Elizabeth Allspice Dram.

 

Mango Black Tea Simple Syrup

1 cup of Mango peeled & chopped

4 English Breakfast Tea Bags

2 cup of Sugar

1 cup Water

»   Bring the water to the usual steeping temperature, place tea bags in the water and let the tea steep 4-5 minutes and remove the tea bags. Place mango and water in blender and blend until smooth. Combine blended black tea, mango puree with sugar in a pot over medium heat. Simmer for 1 minute to melt the sugar.

 

151 Avenue B Sour

Vanilla infused SD Strong Rye | Caramelized Lemon Simple Syrup  Lemon Juice | Egg White | Parker Holiday Spice |Thyme Infused Red Wine Blend

 

151 AVENUE B SOUR

 

151 Avenue B Sour

2 oz Vanilla SD Strong Rye

.75 oz Caramelized Lemon Simple Syrup

.5 oz Lemon Juice

Pinch of Parker Holiday Spice

.5 oz Float of Thyme Infused Red Wine Blend

1 Egg white (optional)

»    Add all the ingredients except the wine to a shaker and fill with ice. Shake well and strain into a rocks glass filled with fresh ice. Carefully pour the wine over the back of a spoon so it floats on top of the drink.

 

Caramelized Lemon Simple Syrup

16 Meyer (or regular) lemons, halved

1 1/2 cups sugar (1/4 cup for dipping lemons)

1 3/4 cups water

pinch of salt

»   Dip the cut sides of 8 halved lemons in sugar and grill on pan until marked, about 5 minutes; let cool. Simmer 1 1/4 cups sugar with 1 3/4 cups water and a pinch of salt until dissolved; let cool. Squeeze the grilled and regular lemons through a strainer into a pitcher; stir in the sugar syrup.

 

Vanilla SD Strong Rye

1 bottle of SD Strong Rye

1 Vanilla Beans Spilt

»   In a sous vide pouch, combine bourbon and vanilla. Seal and cook at 150F for 2 hours. Prepare an ice bath. Submerge pouch in ice bath for 20 minutes or until chilled. Strain and reserve bourbon can be infused up to two weeks ahead and stored in an airtight container at room temperature.

 

Parker Holiday Spice

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Allspice

1/8 teaspoon Ground Cloves

1/8 teaspoon Nutmeg

Place all the ingredients together and mix.

Thyme Infused Red Wine Blend

A bottle Cabernet Sauvignon

Two large sprigs of thyme

»   Combine ingredients in a glass bowl or container. Cover with plastic wrap and let stand for one day. Strain wine, transfer to a bottle, and serve.

 

Scrapple from the Apple 

Four Roses infused with Apple and Cinnamon | Smashed Apple | Lemon Juice | Maple Simple Syrup

 

Scrapple From The Apple

 

Scrapple from the Apple

1.5 oz Four Roses infused with Apple and Cinnamon

1 oz Smashed Apple

1 oz Lemon Juice

1 oz Maple Simple Syrup

»   Place all the ingredients in the cocktail Shaker. Shake until very cold and strain into a Nick and Nora and garnish with an apple chip.

 

Smashed Apple

6 medium Fuji Apples Quartered

1 teaspoon Lemon Juice

2 teaspoon Apple Juice

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Allspice

1/8 teaspoon Ground Cloves

»   Place apples and all the other ingredients in the blender. Puree in a food processor until smooth.

 

Maple Simple Syrup

1 cup of Maple Syrup

1 cup of Brown Sugar

1 cup Water

»   Add the maple syrup, sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Simple syrup will keep, refrigerated, for about one month.

 

Ella's Whip

SD Strong Vodka infused Vanilla | Godiva White Chocolate | Brown Sugar Simple | Pumpkin Whipped Cream | Sugar Spiced Rim

 

Ella's Whip

 

Ella’s Whip

2 oz. SD Strong Vodka infused Vanilla

.50 oz Godiva White Chocolate

1 oz Brown Sugar Simple

.50 Half & Half

Pumpkin Whipped Cream to garnish

Sugar Spiced Rim

»   Pour all ingredients into a cocktail shaker filled halfway with ice. Shake until very cold and strain into a martini glass rimmed with Spiced Sugar and spoon pumpkin whipped cream on top.

 

Pumpkin Whipped Cream

1 1/2 cups Heavy Whipping Cream, Chilled

1 tablespoon plus 1 1/2 teaspoons Powdered Sugar

1/4 cup Canned or Homemade Pumpkin Puree

1 teaspoon Pure Vanilla Extract

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Allspice

1/8 teaspoon Ground Cloves

»   Add the heavy cream to a large bowl. Beat with an electric hand mixer on medium speed until it just beings to thicken, and then sprinkle the powdered sugar over the top. Continue beating until soft peaks appear, and then add the pumpkin, vanilla, cinnamon, allspice and cloves and continue to beat until stiff peaks appear.

 

Spiced Sugar Rim

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Allspice

1/8 teaspoon Ground Cloves

1⁄2 cup of Sugar

»    Mix all ingredients together

 

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