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10 holly jolly cocktails

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Peppermint Froth, Chocolate Eggnog martini, Baked Apple Pie

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.

 

Peppermint Froth

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.

Pointsettia, Yule Berry Tini, Snowflake

 

Poinsettia Cocktail

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.

 

Snowflake

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.

 

Cranberry Sauced

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

eggnog

Cranberry Sauced, Eggnog White Holiday, World Peace Cocktail

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. •

 

 


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