This time of year, a party truly is not a party unless everyone’s got a cocktail in hand.
Compiled by Rick Lyke
Uncle Angelo’s Eggnog (serves 6)
Dale DeGroff, author of “The Craft of Cocktail” and “The Essential Cocktail”
6 eggs (separated)
1 quart milk
1 pint cream
3⁄4 cup sugar
3 ounces bourbon
3 ounces spice rum
1 tablespoon ground nutmeg
Beat egg yolks well until they turn light in color, gradually adding a 1⁄2 cup of sugar. Add milk, cream and liquors to finished yolks. Separately, beat egg whites until they form stiff peaks while adding remaining sugar. Fold whites into mixture. Grate fresh nutmeg over drink.
Chocolate Eggnog Martini
Greg Porsche of Sanctuary on Camelback Mountain in Scottsdale, Ariz.
2 ounces Ketel One Vodka
1 ounce Amsterdam Chocolate Liqueur
1 ounce eggnog
Combine ingredients in a shaker; shake with ice and strain into a glass. Garnish with nutmeg and chocolate syrup. Serve in a chilled martini glass.
courtesy Grey Goose Vodka
1 1⁄2 ounces Grey Goose Vodka
1 ounce peppermint Schnapps
1⁄2 ounce simple syrup
1⁄2 ounce cream
candy cane or peppermint patty, for garnish
Mix all ingredients in a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into glass filled with crushed ice. Garnish with candy cane or peppermint patty.
Baked Apple Pie Cocktail
Library Bar at the Warwick Melrose Hotel in Dallas
1 1⁄2 ounces Cruzan Coconut Rum
1⁄2 ounce apple juice
dash Apple Pucker liqueur
whipped cream, for garnish
Set aside whipped cream; pour remaining ingredients into a shaker filled with ice and shake thoroughly. Strain into a glass and top with a dollop of whipped cream.
Kim Haasarud, author of “101 Champagne Cocktails”
3 ounces cranberry juice
1⁄2 ounce Cointreau
splash of Champagne
orange peel curl, for garnish
Combine Cointreau and chilled cranberry juice in a flute. Add orange twist and finish with a splash of Champagne.
Yule Berry Tini
courtesy Future Brands
1 ounce Berry Fusion Pucker
2 ounces VOX Vodka
splash of sweet and sour mix
splash of cranberry juice
squeeze of lime
Pour all ingredients over ice and mix thoroughly.
by Naren Young of Bobo in New York City
2 ounces Leblon Cachaça
2 ounces coconut milk
2 ounces canned lychee syrup
1 teaspoon simple syrup
Pour all ingredients into a shaker with ice. Shake vigorously, and strain into a martini glass.
Larry Nicola at Nic’s of Beverly Hills, Calif.
2 1⁄2 ounces Grey Goose L’Orange
1 segment fresh orange, muddled
1 tablespoon organic cranberry sauce
rosemary sprig and cranberries, for garnish
Shake ingredients eight times over ice, and garnish with rosemary sprig and three fresh organic cranberries.
Eggnog White Holiday
Jennifer Neumann of M Bar at The Mansfield Hotel in New York City
1 ounce Godiva White Chocolate Liqueur
1 ounce Navan Cognac
Shake all ingredients in a shaker with ice and strain into a glass. Garnish with gold flakes.
World Peace Cocktail
by Jonathan Pogash at World Bar in New York City
1 1⁄2 ounces Bombay Sapphire Gin
1⁄2 ounce fresh lemon juice
1⁄4 ounce elderflower syrup
1⁄4 ounce almond syrup
3 drops blue curaçao
Pour ingredients into a shaker with ice and shake vigorously. Strain into a chilled martini glass. Garnish, as the World Bar does, with a white chocolate dove on the rim. •