Cheers

Cheers November/December 2013

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Festive Holiday Libations Ring in the season with unique cocktails CANDY CANE CRUSH The mixologists at Bols created this recipe. ¾ oz. Bols yogurt ¼ oz. Bols Crème de Menthe White 1 oz. Vodka Cranberry juice Combine yogurt and spirits in shaker with ice. Shake and strain into wine glass. Top with cranberry juice and garnish with a cinnamon stick. NICK'S NAUGHTY PUNCH Ingrid Hoffmann, host of the Cooking Channel's Simply Delicioso, developed this recipe. 2 Cups Skyy Infusions Ginger vodka 1 Cup sugar 1 lb. Apples, cored and chopped into 1-in. dice 1 Bottle chilled Champagne 1 Bottle chilled light white wine (pinot gris, chenin blanc) 1 Liter chilled apple juice Whisk the sugar and the vodka together in a large bowl. Pour into a resealable plastic bag, add the apples, and macerate overnight. When you're ready to serve, transfer the apples and liquid to a large punch bowl. Add the champagne, wine and apple juice. Ladle a few macerated apples into each glass as you serve. SPARKLING PEAR & POMEGRANATE The mixologists at Tanduay created this recipe. 1 ½ oz. Tanduay Silver Asian rum ½ oz. Ginger liqueur 1 oz. Pomegranate juice 1 oz. Pear nectar Champagne Combine rum, pear nectar, pomegranate juice and ginger liqueur over ice and shake well. Strain into a flute and top with Champagne. Garnish with a thin slice of Asian pear. 22 | NOVEMBER/DECEMBER 2013 THE REINDEER (A WINTER MULE) Dy Godsey, a bartender, cocktail writer and consultant in the Madison, WI, area, created this recipe. 1 ½ oz. Cranberry-Pomegranate Cordial* Ginger beer Pour cordial into rocks of ice. Top with ginger beer and garnish with a grapefruit twist. * Cranberry-Pomegranate Cordial 16-oz. Bottle of Pom Wonderful pomegranate juice 1 Cup frozen cranberries, thawed 4 tbsp. Grapefruit zest 1 Bottle Rehorst Citrus & Honey vodka 1 Cup superfine baking sugar Combine juice, zest, berries and sugar, mash together. Add vodka and strain to clarfiy. HOLLY BERRY Tainah Soares, bar manager at Pain D'Avignon in Hyannis, MA, created this recipe. 1 ½ oz. Berkshire Mountain Distillers Ethereal gin 1 oz. Campari 1 ½ oz. Biere d'Épinette (spruce beer) Combine ingredients in a shaker with ice. Shake and strain into a Martini glass, garnish with a lemon twist. BRANDY AND CANDY Vicki Honerkamp, wine steward/head bartender Jakes Fine Dining atop the Midnight Star in Deadwood, SD, created this recipe. ½ oz. Dekuyper's white creme de cacao 1 oz. Chambord 1 oz. E&J brandy Chocolate rim a sherry glass. Pour in white creme de cacao. Carefully float Chambord, then carefully float brandy on top of that. MIDNIGHT MASS The mixologists at La Petite Grocery in New Orleans created this recipe. 1 ½ oz. Rye whiskey 1 ½ oz. Amaro ¼ oz. Pear brandy Combine ingredients with ice and stir. Strain neat into rocks glass, garnish with a cinnamon stick. AMERICAN HONEY RED SANTA The mixologists at Wild Turkey created this recipe. 1 oz. Wild Turkey American Honey liqueur 1 oz. Peach nectar 5 Raspberries Squeeze of lemon Champagne or sparkling wine 1 Sugar cube Muddle ingredients (except sugar cube) and shake over ice. Place sugar cube in the bottom of the glass and strain drink over it. Top with Champagne or sparkling wine. www.cheersonline.com

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