Cocktails from Kathie Lee and Hoda Segment on Today Show

Pear Lennart

1 1/2 oz. Xante Pear Liqueur

3/4 oz. fresh lime juice

1/2 oz. demerara syrup**

Club Soda

Directions: Shake all ingredients except for club soda in a cocktail shaker with ice and shake very well.  Strain over ice into a highball glass.  Top w/ club soda.

Garnish: fresh pear slices

**demerara syrup is equal parts water and demerara sugar dissolved over heat.

Acai Sparkler (non-alcoholic)

1 1/2 oz. Acai juice

5 oz. Martinelli’s sparkling wine

Directions: Combine ingredients over ice in a cocktail shaker, stir briefly, and strain into champagne flute.

Acai Sparkler

1 oz. Veev Acai Spirit

1/2 oz. fresh lemon juice

1 tsp. agave nectar

3 oz. Champagne

Directions: Combine ingredients in a cocktail shaker with ice and stir briefly.  Strain into champagne flute.

Garnish: mint sprig

Holiday Rum Punch

**can be made in large batch-form**

2 parts Flor de Cana Rum

1 part apple cider

1/2 part maple syrup

1/2 part fresh lemon juice

Directions: Combine ingredients in a punch bowl.  Add ice when ready to serve, and stir well.  Ladle into punch glasses.

Garnish: candy canes and freshly grated nutmeg

Sparkling Rose Wine: Freixenet ($15 a bottle)

Champagne: Laurent Perrier ($20 1/2 bottle, $40 full bottle)


Watch Tee Vee This Holiday

The kind folks at the NBC Today Show and Fox News Channel here in NYC have been too kind to me.  They keep having me back on their shows.  It’s all the booze, no doubt.  Nevertheless, it’s really been a treat, and I’d like to share some of my appearances with you right now on this here blog.

But before you partake in this form of entertainment, I’d like to warn you that if you see someone of my likeness mixing up some New Year’s cocktails with Kathy Lee Gifford and Hoda Kotb on the 4th hour of the Today Show on NBC this New Year’s EVE DAY (between 10 and 11am, Thurs, Dec. 31st), it’s not me.  It’s my avatar.

Click the video links to see my ugly mug on camera:


Fox News Channel “Healthy” Cocktails

(sorry about the commercial that comes with viewing this clip)

NBC-NY Today Show Holiday Cocktails

Saturday Today in NY

Spiced Cherry Collins

1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin**

3 cherries, pitted

1/2 oz. fresh lime juice

1/2 oz. clove syrup**

Club Soda

Directions: Muddle the cherries, then shake other ingredients except for club soda in a cocktail shaker then strain into highball glass with ice.  Top w/ club soda.  Stir briefly.

Garnish: cherry and cloved lime slice

Glass: highball

Santa’s Hot Toddy

1 oz. Flor de Cana Rum

1/2 oz. vanilla liqueur

1 tsp. honey

1 tsp. roots remedies energy tonic

3 oz. hot water

Directions: Combine ingredients into a hot toddy mug.

Garnish: mini candy cane and orange peel

Glass: hot toddy

North Pole

1 oz. Lucid Absinthe

1 oz. Sweet vermouth

 Dash of angostura bitters

Cinnamon sugar rim

Directions: Stir ingredients very well and strain into a chilled cocktail glass.

Garnish: mint leaf

Glass: martini

Holiday Pear Punch

2 parts Xante Pear liqueur

1/2 part Grand Marnier

1/2 part lemon juice

1/2 part cranberry nutmeg syrup**

1/2 part Cremant d’Alsace

Cinnamon sticks and cranberries

Directions: Combine all ingredients into a punch bowl.  When ready to serve, add block ice and stir well.

Glass: punch

To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw.  Add in 1 tbsp whole cloves and heat until sugar is dissolved.  Then simmer for approx. 10 minutes.  Strain out cloves, chill, and serve.

To make cranberry-nutmeg syrup: Combine 1 cup water, 1 cup cranberries, and 1 cup white sugar.  Add in 1 tbsp. freshly grated nutmeg.  Heat until sugar dissolves and cranberries become soft.  Mash cranberries and continue to simmer over low heat for 10 minutes.  Strain out cranberry pieces, chill, and serve.

To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to airtight container w/ Gin.  Allow to infuse for approx. 30 minutes.  Remove tea bags and serve.



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