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Retailers aren't the only ones with a lot at stake during the holidays. About
one-third of all spirits sales are rung up during the last two months of the year,
according to the industry's trade group, the Distilled Spirits Council of the
United States.
Although office parties are getting downsized --or eliminated-- this year,
people will still gather and celebrate the holidays with family and friends. We
asked some of the nation's top bartenders for their suggestions on what to
serve at holiday celebrations.
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The East Ender
Gaz Regan, Ardent Spirits
This is a serious drink, says Regan. "It¶s not ³one of your typical egg-y, milky, fruity-style drinks that Granny has µjust one¶ of every twelve months. The piney qualities of
the intense juniper in the Beefeater, though, brings the holiday spirit to mind, and the
Angostura bitters, laden with cinnamon, nutmeg, and lots of other so-called µChristmas
spices,¶ makes the cocktail sing Joy to the World! A capella, of course,´ he adds.
Recipe:90 ml (3 oz) Beefeater London Dry gin
30 ml (1 oz) sweet vermouth
5 dashes Angostura bitters
Stir over ice and strain into a chilled cocktail glass.
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Caribbean Stinger
Junior Merino, The Liquid Chef
otes, cana and Mexican canela as well as panela (jaggery sugar) and juices,´ he said. The
Recipe:1 1/2 oz Chairman's Reserve Rum
3/4 oz buckwheat honey
3/4 oz fresh lime juice
1/2 oz fresh pink grapefruit juice
1/2 oz Cherry Heering
1 1/2 oz Poter Beer
be poured directly into a tall glass. Then add ice to the shaker, shake and pour into the gl
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Aunt Dort¶s Mulled Wine
Tony Abou-Ganim, The Modern Mixologist
sty outside nothing warms the bones like a hot drink. Abou Ganim serves up two drinks m
Recipe:
12 oz Leblon Cachaca
2 - 750 ml bottles of full bodied red wine2 peels each of a whole orange and lemon
2 cups brewed, chilled Lemon Zinger Herbal tea
2 cups granulated sugar
12 cloves
2-3 cinnamon sticks
2 cardamom pods4-5 allspice berries, crushed
il and add sugar, stir until completely dissolved. Reduce heat and add Leblon and wine. Si
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Hot Buttered RumTony Abou-Ganim, The Modern Mixologist
r as George Washington¶s time. The drink is perfect for larger gatherings as the batter can
Batter:
1 lb light brown sugar ½ lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
2 teaspoons vanilla extract
vanilla extract and spices until well combined. Refrigerate in an airtight reusable container
bine 2 heaping tablespoons batter with 1 ½ oz. Mount Gay Rum. Top with boiling water an
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Somerset Sidecar
Tad Carducci, Pluckemin Inn , Bedminster, New Jersey
nd nuts out around the house at Christmas time, when I was a child. This memory inspire
Recipe:
1.5 oz. Laird¶s 12 year old apple brandy.75 oz . Grand Marnier
.75 oz. fresh lemon
.50 oz . hazelnut liqueur
Hazelnut sugar rim
edients in a mixing tin and shake vigorously. Strain into chilled cocktail glass rimmed with
a spice grinder or blender. Add one cup of granulated sugar and pulse until the consisten
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Skulled Holiday Cider
Dan Akroyd, Actor and Creator of Crystal Head Vodka
, clean and crisp Canadian nights that were part of Akroyd¶s roots. It also is blended with th
Recipe:1 1/2 oz. Crystal Head Vodka
1/2 oz. vanilla liqueur
1 oz. apple cider
Dash of angostura bitters
Ginger Ale
all glass filled with ice in the order given. Give a quick stir. Garnish with an apple slice on t
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The Snow-Bumble Tini
Joel Martin, Los Molcajetes , Fort Worth, Texas
ed as a child opening up gifts on Christmas Day, Martin says. The name comes from a holi
Recipe:
1 oz Absolut Vanilla
½ oz of Jameson Irish Whiskey½ oz of Rumplemintz
½ oz of Kahlua French Vanilla
½ oz of Butterscotch
1 oz Half & Half Cream
½ teaspoon of Sugar
ace the garnish of whipped topping into the glass first. Then, after the ingredients are shak
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Champagne Cocktail
Dale DeGroff, Author The Essential Cocktail
ughout the holiday season, says DeGroff. He traces this recipe back to 1862 when it first a
Recipe:
Champagne
Angostura bitters soaked sugar cube
ashes of Angostura Bitters and fill the glass with champagne.T
his drink is sometimes gar
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General Harrison¶s Egg Nog
Dale DeGroff, Author, The Essential Cocktail
ays unless there¶s Egg Nog, there is this recipe from DeGroff. This recipe is adapted from
n heritage whiskey, bourbon - is lighter and easier to prepare than standard eggnog. It ca
Recipe:
½ teaspoons sugar
1 fresh egg
4 ounces fresh cider
1 1/2 ounces bourbon
ts in a cocktail shaker and shake very well with ice to completely emulsify the egg. Strain o
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Blushing Lady
David Tutera, Celebrity Wedding Planner
y bar addition. Tutera says, ³The freshness of the winter grapefruit brings the pomegranat
Recipe:1 oz. PAMA Pomegranate Liqueur
2 oz. vodka
1 oz. pink grapefruit juice
Lemon wedge
Coarse sugar for garnish
into a plate of coarse sugar. Set it aside. Pour the remaining ingredients into a cocktail sh
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