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**
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
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
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
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.
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.
STONEWARE PROVIDED BY: www.barmondestudios.com
ROOTS REMEDIES NATURAL TONICS: www.rootsremedies.com
Leave a comment
No comments yet.