Along with bone-chilling temperatures for most of the nation, love is indeed in the air. And as always, we present a nice assortment of cocktail recipes to keep you warm and well-served during this most festive of holidays.
Shake lemon juice, gin, simple syrup and rose water over ice. Pour into coupe and top with raspberries.
The Birds and the Bees
1 pt Solerno Blood Orange liqueur
.5 pt honey flavored vodka
2 pts plain almond milk
.5 pt fresh lemon juice
.5 pt fresh, organic egg whites
.25 pt honey syrup
1 bar spoon rose water
Combine all ingredients in a mixing tin and dry shake to emulsify the egg whites. Add ice and hard shake until frothy and chilled. Fine strain into a chilled coupe or martini glass and garnish with a single rose petal.
Muddle fruit and herbs in a Boston shaker. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish cocktail with a blackberry and sage sprig.
GM Raspberry Peach Cosmo
(Created by mixologist George Carney)
2 oz Grand Marnier Raspberry Peach
1 oz cranberry juice
1/2 oz fresh lime juice
Combine all ingredients in a shaker and shake. Strain into a cocktail glass and garnish with a twist.
Combine gin, Berentzen Apple, and lemon juice in mixing glass. Add ice and stir. Strain into a Champange flute and top with champagne.
Add two cubes of ice to 2 flutes and set aside. Mix all ingredients together in a shaker and shake over ice. Strain into flutes. Serves two people or one really thirsty person.
Shake bitters, lemon juice and simple syrup and strain over ice into a flute or coupe glass. Top off with three ounces Crémant d’Alsace Rose. Garnish with lemon twist or rose petal.
Epic Chocolate Covered Cherry Float
5 oz. Root Beer
1 oz. EPIC cherry vodka
½ oz. Chocolate Liqueur
1 scoop vanilla (bean) ice cream
Maraschino cherries for garnish
In a large sundae glass combine the root beer, vodka, and liqueur with ice. Stir to mix. Top with one scoop of vanilla bean ice cream and garnish with cherries.