Cranberry in a Pear Tree |
Tiramisu Tini |
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Winter Skol
Home For The Holidays
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Tiramisu Tini |
Winter Spice |
Winter Bournbon
Punch
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1 ½ oz . Wonderbird No . 61 gin 1 oz . Sauvignon blanc ½ oz . Grapefruit juice ¼ oz . Lime juice Fresh cranberries Fresh red anjou pear Rosemary sprigs
Add 4-5 cranberries , one quarter of the pear cubed , half a sprig of rosemary , a ¼ tsp . of sugar and a pinch of salt to a mixing glass . Muddle contents to incorporate . Add spirits and juice , ice and shake . Strain into a rocks glass over ice and garnish with a rosemary sprig .
The mixologists at Wonderbird created this recipe .
WinterSkol 1 oz . Cold brew concentrate 1 oz . Bailey ’ s Irish Cream liqueur ¼ oz . Cinnamon syrup 1 ½ oz . Zacapa No . 23 rum
Add all ingredients to shaker and shake vigorously to create foam ( 15 seconds ). Strain into a coupe glass . Garnish with 3 espresso beans . Optional : Cover half the top of the glass with a paper towel and dust the other half with a mix of cocoa powder and grated cinnamon . Garnish the plain side of the glass with coffee beans .
Mixologist Lynnette Marrero created this recipe .
Home For The Holidays 1 ½ oz . Iichiko Saiten shochu 1 oz . Lemon juice ¾ oz . Chinese 5 spice syrup ¾ oz . Cranberry juice
Mix ingredients together in a cocktail shaker , shake with ice and pour over ice into Mason jar . Garnish with rosemary sprig and spice-dusted cranberries .
Mixologist Natasha Velez created this recipe .
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1 ½ oz . Mr Black cold brew coffee liqueur 1 oz . Diplomatico Exclusiva Reserva rum ¼ oz . Cinnamon syrup ½ oz . Aquavit Hand-whipped cream Cocoa powder
Combine liquid ingredients in a shaker over ice . Shake , then strain into a coupe glass . Top with a hand-whipped cream float . Garnish with cocoa powder .
Tony Roehr , bartender at Raised by Wolves in San Francisco , created this recipe .
Winter Bourbon Punch ( serves 15 ) 1 / 2 bottle Laws San Luis Valley rye whiskey ¼ gallon Apple cider ½ cup Lemon juice ½ cup Sage simple syrup * 2 bottles Spicy ginger beer
Combine all ingredients in a punch bowl . Garnish with sage leaves .
* For Sage simple syrup : 1 cup Granulated sugar 1 cup Water ½ cup Fresh sage leaves , firmly packed
Bring water to a boil . Add in sugar , stir to dissolve . Add the sage leaves , let the infusion boil for 60 seconds . Remove pan from heat and let steep for 30 minutes to 1 hour depending on how strong you would like it . Pour the cooled syrup through a mesh strainer into an airtight jar or container . May be stored in refrigerator for up to 2 weeks .
The mixologists at Laws Whiskey House in Denver , CO , created this recipe .
Winter Spice 1 ½ oz . Chambord 1 ½ oz . Jack Daniel ’ s Tennessee Fire
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