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Issue link: http://read.dmtmag.com/i/92599
DRINKS Holiday Cheer Cocktails for seasonal celebrations PITTSBURRRRGH HOT CHOCOLATE Recipe courtesy of Andys Wine Bar at the Fairmont Hotel in Pittsburgh. 3 oz. House-made spiced hot chocolate ¾ oz. Benedictine and Brandy ¾ oz. Amarula Kahlua-infused whipped cream, for garnish Combine hot chocolate, B&B and Amarula. Stir gently, and top with whipped cream. SUGAR PUMPKIN COLLINS Recipe courtesy of Pick and Rocks Cocktails in San Diego. 1 ½ oz. Vodka 1 oz. Sugar pumpkin puree (see below) 1 oz. Lemon juice Soda water Add all except soda to a cocktail shaker. Add ice and shake vigorously. Strain into a Collins glass with ice, and top with soda. PINE PIN FIZZ Recipe courtesy of Pick and Rocks Cock- tails in San Diego. 1 ½ oz. London dry gin ¼ oz. Zirbenz Stone Pine liqueur 1 oz. Egg white ¾ oz. Lime juice 1 tsp. Powdered sugar ½ oz. Simple syrup Pine needles, for garnish Add all except garnish to a cocktail shaker. Add ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with pine needles. Sugar pumpkin puree: Halve and remove seeds from sugar pumpkin. Lay halves open side down on sheet pan, and roast for one hour at 375 degrees. Allow pumpkin halves to cool, and remove meat of the pumpkin from the skin. Combine 2 cups of pumpkin meat with 2 cups white sugar and 2 cups water. Add 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Blend this on high for one minute. Pass mixture through a fine mesh sieve or chinois. HOT BUTTERED PEACH Recipe courtesy of The Little Nell in Aspen, Colo. 2 tbsp. of batter (see below) 1 ½ oz. Leopolds Peach Whiskey Hot water Combine batter and whiskey, and top with hot water. Steam with an espresso machine to add heat and head to beverage. For batter: Combine 1 lb. brown sugar, ¼ lb. butter, a pinch of salt, ¼ tsp. nutmeg, ¼ tsp. ground cloves, ½ tsp. cinnamon. 16 | NOVEMBER/DECEMBER 2012 WHITE CHOCOLATE EGGNOG Recipe courtesy of The Hotel Hershey in Hershey, Penn. 4 oz. Eggnog 1 oz. Spiced rum 1 oz. White chocolate liqueur Whipped cream, white chocolate shavings and pumpkin pie spice, for garnish Mix eggnog, spiced rum and white chocolate liqueur in blender. Whip for a few seconds until lightly frothy, and pour into a chilled margarita glass. Top with whipped cream and white chocolate shavings, and sprinkle with pumpkin pie spice. SPICED PEAR TODDY H. Joseph Ehrmann, a mixologist, consultant and proprietor of Elixir in San Francisco, created this cocktail. 2 oz. Square One organic vodka 1 oz. Perfect Purée green apple puree, thawed Build all ingredients into a mug and stir. Garnish with the cinnamon stick and pear wedge. Baking spice syrup: 1 cup Water 1 tsp. Ground cinnamon 1 tsp. Unsweetened cocoa powder ½ tsp. Ground cloves ½ tsp. Ground all spice 1 Whole star anise 1 oz. Perfect Purée pear puree, thawed 1 oz. Baking spice syrup (recipe below) 4 oz. hot water 1 cinnamon stick 1 pear wedge, for garnish In a pot, bring water to boil. Add all spices. Lower temperature and simmer for three to five minutes. Remove from stove and pour mixture through strainer into a measuring cup. Add water to return volume of mixture to 1 cup and return to pot. Add sugar and stir to dissolve. Pour mixture into storage container. Seal and refrigerate. (Will keep refrigerated for three to four weeks.) www.cheersonline.com