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Issue link: http://read.dmtmag.com/i/598044
www.cheersonline.com 31 November/December 2015 • SMOKED MAPLE CAKES 1 part Laphroaig 10 Year Old Single Malt Scotch whisky ½ part Jim Beam Maple bourbon ½ part DeKuyper Buttershots schnapps 2 parts Fresh-pressed apple juice Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a flamed orange peel. The mixologists at Laphroaig created this recipe. UNDER THE MISTLETOE 2 oz. Bombay Sapphire gin 1 oz. Simple syrup 10 Fresh cranberries 2 Half slices of orange Cranberry juice Soda water Thyme sprigs Muddle 7 cranberries, orange slices, simple syrup and gin. Fill glass with ice and top with 2 parts cranberry juice to 1 part soda water. Garnish with three remaining cranberries on a pick and thyme sprigs. The mixologists at Big Bar in Chicago created this recipe. SANTA'S SECRET COCKTAIL 2 oz. Amarula cream liqueur 4 oz. Hot chocolate milk 1 oz. Fireball cinnamon whiskey ¼ oz. Hum Botanical Spirit Shake Amarula, Fireball and Hum. Add hot chocolate milk. Garnish with whipped cream. The mixologists at Stetsons Modern Steak + Sushi in Chicago created this recipe. SPICED NEGRONI 2 ½ oz. Captain Morgan Spiced gold rum ½ oz. Campari ¾ oz. Hibiscus-Grapefruit skin cordial ¾ oz. Elderflower syrup 2 dashes Vanilla Mix all ingredients, fill with ice and strain well into mule glass. Garnish with a smoked grapefruit slice. The mixologists at Ciragan Palace Kempinski Istanbul created this recipe. HOLIDAY CHEER 4 cups Blue Nun riesling 1 bunch Basil 1 bunch Rosemary 1 cup Coconut water 4 peeled Lemons ½ cup Maple syrup 2 cups ice Combine all ingredients into punch bowl, add ice and stir. Add lemon slices, basil and rosemary. Spear a lemon slice with one spring of rosemary per glass for garnish. The mixologists at Blue Nun created this recipe. CHARLES DICKENS PUNCH Half a bottle of Portobello Road gin Half a bottle of Madeira wine 3 Cloves Pinch of Grated nutmeg 1 tsp. Cinnamon 2 tsps. Brown sugar 6 Large lemon and orange twists Small slice of orange 1 fresh Pineapple 4 large spoons of Honey Juice of 2 lemons Mix all the ingredients in saucepan and place on the heat. Let the mixture simmer without boiling for 20 to 30 minutes. While it cooks, balance the sweet/sour taste with honey and lemon to your taste (you can also rewarm the mix). Serve in a pewter or silver tankard. The mixologists at Portobello Road gin created this recipe. POMEGRANATE BLISS 2 oz. Brugal Extra Dry rum 1 oz. Lime juice ¾ oz. Agave nectar 4 Basil leaves 3 tbsp. Pomegranate juice In cocktail shaker, add basil leaves, pome- granate juice, agave nectar, lime juice and rum. Add ice to shaker, shake and strain into a chilled coupe. Garnish with a fresh basil leaf. Micaela Piccolo of Distilled created this recipe. THE YEAR WAS '95 1 ½ oz. Azzurre gin ¼ oz. Marie Brizard anisette liqueur ¾ oz. Fresh lemon juice ¾ oz. Fruitations grapefruit cocktail mixer 3 dashes Australian aromatic bitters Top with 2 oz. Absinthe soda (Saiteaux Brand) Combine all ingredients (except the absinthe soda) in a mixing glass or tin. Shake well and strain into a cocktail coupe. Top with absinthe soda and garnish with fresh lemon twist. The mixologists at Azzurre created this recipe. CRAN-ORANGE MARGARITA 1 ½ parts Sauza Signature Blue Silver tequila ½ part JDK & Sons O3 premium orange liqueur 1 part cranberry puree* Add ingredients to a shaker with crushed ice and shake to mix. Pour drink into glass and garnish with orange peel. * FOR CRANBERRY PUREE: ½ cup freshly squeezed orange juice, about 2 Oranges ½ cup Sugar 4 oz. Package of fresh cranberries In a saucepan over medium heat, melt the sugar in the orange juice. Add the cranberries and cook over low heat for 10 minutes. Set aside and let it cool. Blend cranberries in a blender, then strain.