Jan 22, 2015

Winter Cocktails

As winter is ushered in, our taste in cocktails takes a decidedly different twist, whether it’s something warm and cozy, or the desire for a Caribbean dream. Special spices, flavors and syrups come into the mix.


Espresso Martini

1 ½ oz    Kahlúa
2 oz         Absolut Vodka
1 shot      freshly-brewed espresso
Espresso bean garnish
Combine all ingredients in a Boston shaker; shake well and strain into a martini glass. (Substitute in Kahlúa Pumpkin Spice or Kahlúa Peppermint Mocha for a seasonal twist.)


i-TGr-web-Drink-CandyCane-Opt1-High-v1Candy Cane

1 oz     Twenty Grand Rosé
1 oz     Irish cream liqueur
1 oz     peppermint schnapps
Candy cane garnish
Add liquors to a shaker with ice and shake until well chilled and frothy. Strain into a chilled martini glass. Garnish with a candy cane and/or crushed candy cane pieces rimming the glass.


winter_mojito_shutterstock_218092630Winter Mojito

1 oz        PAMPERO® Especial Rum
¾ oz     fresh lime juice
¼ oz     maple syrup
2     dashes bitters
6     mint sprigs
Muddle bitters and all but one sprig of mint in a shaker. Add PAMPERO® Especial Rum, lime juice and maple syrup. Let sit for one minute. Shake hard. Strain over fresh ice, into a double old-fashioned glass and garnish with a sprig of mint.

BajanSnowfallCocktailBajan Snowfall

Created by Lauren Egan at Rogue Island Local Kitchen & Bar
1 ½ oz     The Real McCoy 12 Year Aged Rum
3 oz          Milk Mix (see recipe below)
½ oz        simple syrup
½ oz        egg white
Shake and serve up in coupe glass.
(Optionally, serve on the rocks.)

Milk Mix
(makes 8 servings)
3 cups     milk
2 tbsp     Clément Orange Liqueur
1 tsp        vanilla liqueur
¼ tsp      freshly-grated nutmeg
1               cinnamon stick
4 tbsp      brown sugar
1 tsp         Saffron Simple Syrup  (see recipe below)
Bring ingredients to a boil, then turn off heat and let steep for 1 hour. Strain, if desired, then cool and store in refrigerator.

Saffron Simple Syrup
1 cup       sugar
1 cup       water
2 tbsp     lime juice
¼ tsp     cinnamon
⅛ tsp     saffron
Mix all ingredients and heat on medium until sugar dissolves. Let cool and store in airtight container.

Rob Roy CocktailEl Presidente No. 1

2 parts      BACARDÍ Gold rum
1 parts      MARTINI® rosso vermouth
1 dash       Angostura® bitters
Cherry or orange peel twist
Place cubes into a mixing glass and add a dash of bitters. Add the rum and vermouth and stir for at least 2 minutes. Fine strain the mix into a chilled cocktail glass. Garnish with a maraschino cherry or orange peel twist.

Kraken CiderKraken Cider

1 oz           Kraken Rum
2 ½ oz     warm apple cider
Add rum to warm cider, stir and garnish with cinnamon stick.



Gingerbread Martini 005RumChata Gingerbread Martini

1 ½ oz     RumChata
¾ oz        spiced light rum
¾ oz        ginger liqueur
A shake of ginger spice
Combine all ingredients in shaker with ice. Shake, strain and enjoy. (Optional: top with fresh whipped cream.)


GraceVertical - DTD High res -in the Mix -CromwellGrace

By Bound at The Cromwell Las Vegas
Recipe by Salvatore, Sponsored and garnished by Dress The Drink
1 ⅔ oz     Grey Goose La Poire vodka
1 ⅔ oz     bourbon pear purée
1 ⅔ oz     fresh apple juice
¾ oz        fresh lemon juice
1 tsp        honey
Fresh lemongrass
Mint leaves
Garnished with Dress
The Drink (DTD) Pear Honey Chip
In a Boston shaker, add first 5 ingredients. Shake vigorously with ice and strain into an ice tea glass type. Place fresh lemongrass and mint on top side of vessel. Accent with DTD pear honey chip.

MadamMocha High Res - Cromwell DTD in the MixMadame Moka

By The Cromwell Las Vegas,
Sponsored and garnished by Dress The Drink
1 ⅓ oz     coffee
1 ¼ oz     Hennessy VS Cognac
⅔ oz        Disaronno Amaretto
⅓ oz        Monin simple syrup
Garnished with Dress
The Drink Caramel
Espresso Stick

Hendricks-cucumber Roys-Hendrick’s Cucumber Ginger Mule Martini

By Roy’s Pacific Rim Cuisine, Sponsored and garnished by Dress The Drink
Offering nationwide in January 2015
1 oz     Hendrick’s Gin
1 oz     simple syrup
1 oz     lemon juice
1 ½ oz     ginger beer
4     ginger root slices
4     cucumber slices
DTD crushed cucumber, ginger, lemon zest with hints of sea salt and white sugar blend

DTD cucumber, ginger, lemon zest pop

Rim martini glass with DTD crushed cucumber, ginger, lemon zest with hints of sea salt and white sugar blend. Set aside. In a Boston shaker, muddle ginger and cucumber. Add remaining ingredients, except for ginger beer. Shake vigorously with ice and strain into chilled martini glass. Top with ginger beer. Garnish with DTD cucumber, ginger, lemon zest pop.

Sparkling Grapefruit Tequila PunchSparkling Grapefruit Tequila Punch

By Kathy Casey Liquid Kitchen®
Makes about 16-20 servings.

Wintertime brings us fresh California citrus, highlighted in this cocktail. The punch can be made ahead for special events or pre-mix everything but the Prosecco for individual cocktail service – topping with Prosecco to order. I like to serve this over ice balls.

Cinnamon Syrup
2 cups     water
2 cups     sugar
2  cinnamon sticks, broken up

Combine syrup ingredients in a medium sauce pan. Bring to a boil over medium-high heat, then reduce heat and simmer slowly for about 3 minutes. Remove from heat and let cool to room temperature before proceeding with recipe. Or you can prepare up to a week in advance and store refrigerated.

1 bottle    Blanco tequila (750 ml)
2 cups      fresh squeezed Sunkist® grapefruit juice
1 cup        fresh squeezed Sunkist® orange juice
¾ cup      fresh squeezed Sunkist® lemon juice
1 ½ tsp    Peychaud’s bitters
1 bottle    chilled Prosecco
Ice mold or ice balls

In a large container, combine the cinnamon syrup, tequila, juices and bitters. Stir to combine well (at this point you can refrigerate the punch for service up to 3 days in advance). Present in a large punch bowl. Add Prosecco right before serving. Serve punch in an Old Fashioned glass over ice or ice balls.

Recipe by Kathy Casey Liquid Kitchen®, LiquidKitchen.com
Photo by Kathy Casey Liquid Kitchen®

Red Velvet FizztiniRed Velvet Fizztini

3 oz     Fizz56 Brachetto Spumante
1 oz     vanilla vodka
1 oz     crème de cacao
2          lemon wedges
Fill a shaker with ice. Add vodka, crème de cacao and juice of two lemon wedges. Shake and strain into a martini glass, top with Fizz56 and garnish with a lemon twist to serve.


MILAGRO_More Precious Than GoldMore Precious than Gold

1 ½ oz      Milagro Añejo
½ oz        dark crème de cacao
4                saffron threads
1                 pinch chili flakes
½ oz         brown sugar syrup
3 dashes   chocolate bitters
½ oz          sweet potato puree
1 ½ oz       hot water
Add all ingredients in small pot and heat until almost boiling. Pour into Irish coffee cup or mug. Top with whipped cream and garnish with saffron.

Paper Plane by Sam RossPaper Plane

By Mixologist Sam Ross
New York, N.Y.
¾ oz     bourbon
¾ oz     Nonino Quintessentia Amaro (bittersweet Italian liqueur)
¾ oz     Aperol (bitter orange Italian aperitif)
¾ oz     fresh lemon juice
Fill a cocktail shaker with ice. Add all ingredients and shake well. Strain into a chilled coupe.

Spiced Citrus Punch

1 ½ oz  spiced rumspiced citrus punch
½ oz     peach schnapps
1 oz       Monin Orange Tangerine Syrup
2 oz      cranberry juice
1 oz       pineapple juice
Combine ingredients in a shaker in the order listed. Cap and shake vigorously. Pour into serving glass and garnish with an orange, lime and lemon slice. Top with a cherry.