Recipes

Irish coffee is one of those special occasion cocktails that rarely seems like the correct thing to order — but when it does, it hits the spot perfectly. Seeing as today is St. Patrick’s Day, the occasion seems to be upon us.

The real trouble is getting a good one. A simple coffee with whiskey added is no fun at all. It has to be perfectly sweetened, and the cream topper is critical. Ordering a quality Irish coffee is difficult. Making one at home is even tougher.

Bushmills, recognizing this dilemma, has come up with a bit of a solution, partnering with an independent Belfast coffee roaster called Root & Branch to create “a single-origin, microlot coffee in pursuit of the most exceptional Irish coffee, even seasoning the coffee beans in Bushmills whiskey casks.”

The distillery sent a sample of the coffee, a bottle of rack Bushmills, and instructions on its perfect Irish coffee recipe. I set myself to whipping one up (literally), and was reminded how enjoyable a glass of standard Bushmills is along the way.

Here’s the recipe… some comments follow at the end.

Bushmills “Real” Irish Coffee
2 oz. Bushmills Irish Whiskey
0.5 oz. brown sugar almond syrup
6 oz. Bushmills coffee
vanilla scented whipped cream

Build first three ingredients in a warm Irish coffee mug. Top with a generous dollop of vanilla scented whipped cream. Garnish with fresh grated orange zest. (I was short an orange so skipped the zest.)

To make brown sugar almond syrup:
2 cups Sugar in the Raw
1 cup water
1 tsp. almond extract

In a blender, combine sugar and water and blend until sugar is dissolved. Add extract and blend until incorporated.

To make vanilla scented whipped cream:
1 cup fresh whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla extract

Whip the cream until you get soft peaks. Add sugar and extract and whip until incorporated.

And so, is this the world’s best Irish coffee? I have to say it is quite delightful. The almond extract really changes the game (though the sugar never really dissolves into syrup when made in a blender, it does in hot coffee, so it doesn’t really matter), as does the dose of vanilla in the whipped cream. It’s a hard drink to put down — and better than any Irish coffee I’ve had in the wild, I have to admit.

If you have a spare half hour to make it and about 50 bucks for ingredients, I highly recommend mixing one up!

Whether you’re an Eagles or a Patriots fan, this Super Bowl will be a time for rooting on the game with some great drinks and lots of finger food in hand. Here are a few suggestions for this year’s big game.

Drambuie Timeout Twist
1 ¼ parts Drambuie
¾ part Hendrick’s Gin
½ part lemon juice
½ part crème de mure
2 tsp cranberry-orange compote
1 tsp plain Greek yogurt
garnish skewered cranberries and a lemon twist

Dry shake all ingredients. Serve in double rocks glass over pebble ice.

Basic Ale Flip
courtesy of New England Today
8 oz. beer, preferably brown ale or stout
1 tsp. molasses
1 1/2 oz. rum
1 egg, beaten
freshly grated nutmeg

Warm the beer in a saucepan over low heat until it just begins to froth and then add to a pint glass with sugar and rum. In a second pint glass, add the beaten egg. Pour the egg into the beer, then pour the entire thing back into the first pint glass and continue to combine until smooth. Top with a grating of nutmeg and serve.

If you prefer a light beer, try this one instead.

Casa Super Bowl
1 1/2 oz. Casamigos Blanco tequila
1 oz. fresh lime juice
1/2 oz. simple syrup
2 dashes orange bitters
blonde beer

Combine all ingredients, except beer into a tin shaker. Add ice. Shake vigorously. Strain into pint glass, and add fresh ice. Top off with blonde beer. Garnish with a football shaped lime wedge.

Man of the Orchard
3 oz. Angry Orchard Crisp Apple
1 1/2 oz. aged rum
1/2 oz. toasted marshmallow syrup
1 cup water
1 cup sugar
1 tsp. vanilla extract
8 large marshmallows
cinnamon stick

First make the toasted marshmallow syrup. Combine sugar and water in a pot. Bring to a boil, make sure all sugar is dissolved, reduce heat and allow to simmer. Put marshmallows on a skewer and toast until slightly burnt on the stove burner or with a lighter. Add toasted marshmallows to the simmering syrup and stir until dissolved. Turn off heat and allow to cool. Strain the mixture with a fine strainer. Stir in vanilla extract.

Next, smoke the rocks glass. Light a cinnamon stick on fire using a torch or gas burner on a stove. Blow out flames and allow to smolder. Place on a plate and cover with an upside down rocks glass and let sit for a minute or two. The glass should fill up with smoke.

Now add Angry Orchard Crisp Apple, aged rum and toasted marshmallow syrup over ice. Stir and top with a toasted marshmallow on a stick.

Jameson Caskmates Float
1 1/2 oz. Jameson Caskmates Stout Edition Whiskey
4 oz. cream soda
1 scoop vanilla ice cream
stout foam (8 oz. milk stout and 1 egg white)

Add three cubes of ice and Jameson Caskmates Stout Edition to a highball glass and stir. Add cream soda to 3/4 of the glass. Combine stout foam and egg white and charge with nitrous in a ISI whipper. Dispense stout foam on top in a half-inch layer. Garnish with an ice cream ball dusted with cocoa powder. Add a metal spoon or straw.

Harry Chest Maker
courtesy of Tabañero
1/2 oz. Jagermeister
1 oz. spiced rum
1/2 oz. gold Tequila
1 tsp. Tabañero sauce
6 oz. tomato juice

Dry shake all liquids in drink shaker. Strain into glass over ice and enjoy.

Adult Milkshake
courtesy of Péché in Austin, TX
2 scoops vanilla ice cream
1 oz. banana liqueur
1/2 oz. Zaya Rum

Combine ingredients in a blender and blend. Pour into a milkshake glass and garnish with cinnamon.

Flatiron Room Lychee Fizz
1 1/2 oz. Ketel One vodka
1 1/2 oz. lychee juice
1/2 oz. freshly squeezed lime juice
1/4 oz. Lejay Casis
5 mint leaves
garnish: mint, lychee, spray of Ancho Reyes

Blend lychee and lime juice together in a blender. Add all ingredients in a shaker with ice and shake vigorously. Pour into an ice filled Collins glass. Top with club soda. Garnish with mint, lychee, and spray Ancho Reyes on top.

Horse Collar
by Adam Robinson of Deadshot
2 oz. cognac
1 long spiraled lemon peel
ginger ale
1-3 dashes of bitters

Put the bitters and lemon peel in a shaker and muddle. Then add the cognac and shake. Strain over a rocks glass with ice and top with the ginger ale.

Knob Creek Havemeyer
by Kai Parrott-Wolfe, Brooklyn, NY
2 parts Knob Creek Rye
3/4 parts espresso
3/4 parts amaro
1 heaping bar spoon of orange marmalade
1 flamed orange twist (for garnish)

Combine all ingredients in a cocktail shaker. Shake and strain over rocks. Garnish with a flamed orange twist.

How about something to nosh on with all those cocktails?

Meyer Lemon Rosemary Wings
based on a recipe from Rocky and Rosie Free Range Chicken
2 lbs. chicken wings
1 oz. plus 1 Tbsp. olive oil
1 tsp. pepper
½ cup blanco tequila
3 Meyer lemons
3 sprigs of fresh rosemary, minced
1 Tbsp. sugar
3 tsp. salt
1 tsp. granulated garlic
1 tsp. ground coriander
½ tsp. paprika

This recipe didn’t call for a marinade so we made one using a little tequila to macerate the meat and infuse the lemon and rosemary flavors.

Use a planer to grate the lemon peels into lemon zest and set it aside. Cut the lemons in half and squeeze the fresh juice into a large bowl. Add the tequila and 1 sprig of chopped rosemary. Add chicken wings and stir. Allow it to marinate in the refrigerator for a minimum of two hours and then drain off the liquid.

Preheat the grill or use an oven at 425 degrees and a grilling pan. Toss the wings in 1 oz. of the olive oil, salt and pepper. Spread them out across the grill or grilling pan. Cook for 20-25 minutes—until brown and crispy, turning over half way through. Ideally the chicken should have an internal temperature of 175 degrees.

In a large bowl, combine the lemon zest, garlic, coriander, remaining rosemary, sugar, 2 tsp. salt, paprika and 1 Tbsp. olive oil. Mix well.

When the chicken wings are finished cooking, toss them in the bowl with the mixture and mix well to coat them. Stack them on a plate with a side car of ranch dressing and serve up for the game.

What, you haven’t sworn off drinking as a New Year’s resolution? We still swear that when the weather is dreary outside, there is nothing better to warm you than a nice winter cocktail (and perhaps a big bowl of chili — our favorite recipe follows).

Enjoy these cocktails as you dream of spring!

Winter Rose
created by Nick Mautone
2 oz. Haikara Yuzu or Haikara Momo Sake
½ oz. rum
1 oz. lime juice
dash of simple syrup
dash of rose water
dash of lavender bitters
ginger ale for topping
fresh cranberries or orange peel (for garnish)

Add all ingredients, except ginger ale, to a cocktail shaker. Add ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Next, strain into rocks glass. Top with ginger ale and garnish.

Apricot Toddy
1 1/4 oz. Bailoni Apricot Liqueur
¾ oz. lemon juice
2 barspoons honey
2 ¾ oz. hot water

Mix preheated Bailoni Apricot Liqueur with lemon juice and honey in heat resistant glass and stir. Fill up with hot water. Garnish with lemon pierced with cloves and a cinnamon stick.

Drambuie’s Mulled Wine
8 parts Drambuie
1 bottle (750 ml) Cabernet Sauvignon
2 parts honey
1 spearmint-peppermint tea bag
peel of ½ grapefruit
peel of 1 orange
2 Tbsp. fresh grated ginger
½ tsp. whole juniper berries
½ tsp. whole allspice berries ½ tsp. whole peppercorns

With a mortar and pestle grind the berries and pepper corns and add to a large pot. Add all other ingredients and bring to a boil over medium heat. Remove from heat and let stand for 1 minute. Strain and serve. If not hot enough, bring back to a simmer. Serve hot.

Magnus P.I.
created by Steven Teaver, The Four Seasons Resort and Residences Vail
1 1/2 oz. Highland Park Magnus
1/2 oz. Douglas Fir Eau de Vie
1/2 oz. burned simple syrup
2 cups sugar
3 cups water

Combine all ingredients in a shaker with ice; shake and strain into a Collins glass over ice. Garnish as desired.

To make the burned simple syrup:
Melt 2 cups of sugar on low in a sauce pan. When the sugar is a dark honey color and consistency; add 1 cup of water (slowly). This seizes the melted sugar, essentially turning it into a hard candy. Add 2 additional cups of water and return the pot to medium heat and slowly stir until the seized sugar dissolves.

Mexican Mary
2 oz. Tequila Cazadores Blanco tequila
6 oz. Zing Zang Bloody Mary Mix
½ oz. fresh lime juice
2 dashes Maggi Seasoning Sauce
1/8 tsp. dry chipotle powder
pinch of dry oregano
salt rim using Manny’s Salt (pasilla and guajillo chiles with a touch of hibiscus flower)

Add all ingredients (besides salt) to a cocktail shaker and shake vigorously. Pour into salt rimmed glass. Garnish with a Mexican style grill shrimp kabob with tomatoes, Fresno chile, Mexican zucchini, and an onion.

Winter Whisperer
1 1/2 oz. Smirnoff Peppermint Twist
3/4 oz. pomegranate syrup
4 oz. Pama pomegranate liqueur
4 oz. sugar
3/4 oz. fresh lemon juice
8 mint leaves
2 oz. club soda

Make the pomegranate syrup by mixing the POM and sugar until the sugar is dissolved. Muddle mint with syrup, then and add lemon juice and Smirnoff Peppermint Twist. Fill with ice and shake. Strain over ice in a rocks glass and top with club soda.

Laphroaig ‘Tis the Season
by Chicago mixologist Benjamin Schiller
2 oz. Laphroaig Select
3/4 oz. vermouth
1/4 oz. walnut liqueur
¼ oz. allspice liqueur
grated nutmeg

Combine Laphroaig, vermouth, and walnut liqueur in a mixing glass. Add ice and stir. Meanwhile, rinse a coupe glass with allspice liqueur, and then empty any excess liquid. Strain the cocktail into the glass, and grate nutmeg over the cocktail; then serve!

Café ala Mexicana
by Jaime Salas, National Milagro Ambassador
1 1/2 oz. Milagro Añejo
¾ oz. Ancho Reyes Chile Liqueur
4 oz. fresh brewed coffee
1 tsp. brown sugar
1 oz. heavy cream

Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chile flakes. Garnish with two coffee beans before serving.

Brockmans Fiery Side
2 oz. Brockmans Gin
1/2 oz. cinnamon syrup
ginger beer
1/4 oz. cherry brandy

Fill a highball glass with ice cubes, add the gin and cinnamon syrup; then top with ginger beer. Drizzle the cherry brandy over the top. Garnish with a stick of cinnamon and a cherry.

1602 Alexander
courtesy of Henry’s Hotel Bar at Harbor View Hotel
1 ½ oz. Copper and Kings brandy
½ oz. dark crème de cacao
1 ½ oz. lavender and clove infused honey milk
dark chocolate, grated

Shake all ingredients very well with ice and strain into a coupe glass. Garnish with freshly grated dark chocolate.

To make the lavender and clove infused honey milk:
½ cup dried lavender
½ cup cloves
¾ quart milk
¼ quart honey syrup (1:1 honey/water)

Combine all ingredients in a quart container. Shake and allow to sit for at least 48 hours. Strain out solids and re-bottle.

Strongbow Slow Cooked Pork and Apple Chili
3 pounds skinless, boneless pork shoulder, cut into 8 large pieces, fat trimmed.
1 Tbsp. olive oil
3 dried ancho chilies, stemmed and seeded
2 dried New Mexico chilies, stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1 1/2 cups homemade or store-bought low-sodium chicken stock
3 Tbsp. tomato paste
1 Tbsp. ground cumin
1 Tbsp. Worcestershire sauce
1 large Spanish onion, diced
1 jalapeño, stemmed, seeded, and minced
8 medium cloves garlic, minced
28 ounce can crushed tomatoes
12 ounce bottle Strongbow Gold Apple Hard Cider
1 1/2 Tbsp. cornstarch
2 firm red apples, cored and diced
two 15 oz. cans dark kidney beans, drained
salt and freshly ground black pepper
hot sauce to taste
steamed rice

Optional fresh toppings: sliced jalapeño, cilantro, and apple.

Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.

In a small saucepan, add chicken stock all dried chilies and bring to a boil. Reduce to a simmer and cook until chilies are softened about 15 minutes. Transfer to blender and add tomato paste, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.

Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.

In a medium bowl, whisk together Strongbow Gold Apple Hard Cider and cornstarch. Pour into slow cooker. Gently stir in kidney beans if using. Cover and cook on low until pork is fall-apart tender, about 6 hours.

Remove pork from sauce and shred using 2 forks. Add diced apples to sauce, Return pulled pork to slow cooker, stir gently, and season with salt and pepper. Add hot sauce for additional heat, if desired. Let flavors meld and additional 30 minutes in the crock pot and serve with steamed rice.

Whether you’re celebrating that 2017 is finally over or just looking forward to a brighter 2018 (or both), it’s tradition to celebrate with booze. We want to share a few cocktail recipes with you; some are perfect for a quiet evening with your significant other, some are built as party punches. A few are simple; some require a bit more pre-planning. All of them are enjoyable to be sure, as are the easy-to-make truffles in the recipe at the end.

Happy 2018!

Midnight Magic
Stella Rosa Black Lux
strawberries, sliced
blueberries
lime juice
honey

Fill glass with strawberries and blueberries. Pour in Stella Rosa Black Lux to the top. Next, add a squeeze of lime juice and a drizzle of honey. Garnish with a sprig of mint before serving.

Bourbon Blackberry Rickey
1 1/2 oz. Coopers’ Craft Bourbon
3/4 oz. fresh squeezed lime juice
3/4 oz. simple syrup
8 oz. sparkling water, separated
4 fresh blackberries
1 lime wheel skewered with blackberry

Crush the blackberries in a cocktail shaker. Then add bourbon, lime juice, simple syrup, and fill with ice. Shake for 15 seconds to combine and chill. Strain into Collins glass, then add ice and top with sparkling water. Garnish with a lime and blackberry skewer and serve with a straw.

Cranberry Sauce Gin and Tonic
by Jimmy at the James
2 parts Botanist Gin
½ part simple syrup
½ of fresh lemon juice 1 heaping barspoon cranberry sauce
Q Tonic
lemon wheel

In a cocktail shaker combine the gin, simple syrup, lemon juice, and cranberry sauce. Shake with ice for about ten seconds and then strain into a tall glass with ice. Stir in tonic water and garnish with a lemon wheel.

Butterfly Pea Flower Tea
1 1/2 oz. Reyka Vodka
1 oz. fresh lemon juice
3/4 oz. Butterfly Pea Flower tea syrup
dry champagne

Make the tea syrup by boiling a cup of water, a cup of sugar, and Butterfly Pea tea leaves. (These are available online.) Once thickened into a syrup consistency, remove from heat and let cool.

Combine all ingredients ingredients in a shaker. Shake and strain into a glass; top with champagne.

Crimson Royale
created by Josh Campbell, Bartender at Leyenda, NYC
1 oz. Campari
1 1/4 oz. Chai-Infused Cinzano 1757
1 tsp. ginger syrup
1/2 tsp. pomegranate molasses
Cinzano Prosecco

Combine ingredients in a mixing glass and stir, then strain into a champagne flute and top with Prosecco. Express and discard an orange peel. Garnish with a flamed cinnamon stick.

To make the Chai-Infused Cinzano 1757:
Mix one tablespoon each of black tea, cinnamon, clove and cardamom. Pour into a 750 ml bottle of Cinzano—you may want to use a small funnel to keep the spices from spilling over the bottle lip. Let sit overnight.

To make ginger syrup:
Bring 2 cups water and 2 cups sugar to a boil, then add in 8 oz. sliced ginger. Let steep for 30 minutes; then fine strain and discard ginger. Store refrigerated in an airtight container.

The Promise
1 1/2 parts Facundo Neo Rum
1/2 part Yellow Chartreuse
1/2 part honey syrup (equal parts honey and water boiled)
1 part milk kefir
mint leaf (for garnish)

Combine all ingredients in a shaker and give a gentle shake. Add ice and shake vigorously. Strain into a chilled Nick and Nora Glass. Garnish with a mint leaf.

A Good Beginning
by Jon Foley, The Relief and Resource Co.
1 1/5 oz. Don Ciccio and Figli Amaro Donna Rosa
1/2 oz. Mount Gay XO
1/4 oz. Rare Wine Co. Boston Madeira
1/2 oz. lemon juice
1/4 oz. vanilla bean syrup

Do a reverse dry shake (with ice, and then without) and fine strain into an 8 oz. cocktail glass. Decorate with bitters atop the foam.

The Sun Also Rises
by Jacob Johnson, winner of the 2017 Wyoming Whiskey Shares Bartender Shootout
2 oz. Wyoming Whiskey Small Batch Bourbon
.5 oz. Sierra Maestro Oloroso Sherry (15 Year)
1 Barspoon Bols Crème de Cacao White
1 Barspoon Pernod Absinthe Supérieure pinch of salt
rosemary ice ball

Ahead of time, make the ice ball by putting a sprig of fresh rosemary in an ice ball mold; fill with water and freeze.

To make the cocktail, put the absinthe in a coupe glass and swirl to coat the inside of the glass. Dry shake the remaining ingredients. Put the ice ball in the glass and pour the liquid concoction over top. Then serve.

Cardamom Pear Punch
3 cups Smirnoff No. 21 Vodka
6 cups pear juice
1-2 teaspoons orange bitters
2 red pears, sliced thinly horizontally
cardamom ginger syrup (see below)

Make the syrup first; here’s how. Place 1/4 cup honey, 1/4 cup water, 10 crushed cardamom pods, 1/8 cup sliced ginger, and 1 Tbsp. vanilla in a small pot and simmer gently for 5 minutes. Turn the heat off and let this steep one hour, or overnight for the best flavor.

In a medium punch bowl or beverage dispenser, pour in the Smirnoff Vodka, pear juice, bitters and sliced pears. Stir in the cardamom ginger syrup. Refrigerate until ready to serve, and serve over ice.

This can be made a day ahead or the night before the party and refrigerated, allowing the flavors to meld.

This one’s for the more adventurous:

Pine-apple Punch
by mixologist Nick Strangeway
51 oz. apple juice
34 oz. chilled lemon verbena tea
17 oz. Banks 5 Island Blend Rum
12 oz. Banks 7 Golden Blend Rum
10 oz. Douglas Fir Syrup (see below)
7 oz. Douglas Fir Infused Banks 5 Island Blend
7 oz. apple molasses
3 ½ oz of citric acid solution (available in all major supermarkets, online, or a brewery shop)
water
3-4 large springs of fresh lemon verbena
1 cup caster sugar
dehydrated crab apple wheels

First, create the Douglas Fir Syrup by infusing 10 grams of gently dried Douglas Fir needles in 1 1/4 cups of boiling water for about 10-15 minutes. Add 1 cup of caster sugar. Stir well to dissolve the sugar and then strain to remove the Douglas Fir Needles. Keep refrigerated before use.

Next make the verbena tea by infusing 3-4 large sprigs of fresh lemon verbena in 2 ¼ cups of boiling water for 15 minutes. (Or brew several verbena teabags for a few minutes.) Add 2 ¼ cups of cold water and leave for a further 10 minutes before straining. Keep refrigerated.

Now, infuse 5 grams of gently dried Douglas Fir Needles in ¾ cup of Banks 5 at room temperature for no longer than 24 hours. Strain before use.

To create your punch, combine all the ingredients in a large punch bowl with a large block of ice. Garnish with dehydrated crab apple wheels and serve.

Baileys Irish Cream Truffles Recipe
by Sugar and Charm
2 bags of white chocolate chips
5 Tbsp. Baileys Irish Cream
6 Tbsp. heavy cream
a pinch of salt

Add Baileys Irish Cream, heavy cream, 2 cups white chocolate chips, and a pinch of salt to a sauce pan on low heat. Stir, whisking constantly so the mixture doesn’t burn. When the mixture is melted and smooth, pour into a small 6 x 6 baking dish; cover and refrigerate until the truffle mixture is set—overnight works great.

Melt 1 bag white chocolate chips to coat the truffles (Use a double boiler or a small pan sitting in a larger pan…chocolate in smaller pan and water in the larger pan. This is so it melts without burning.) Using a melon ball scooper, scoop small balls. Dip in the chocolate using a spoon and place on parchment paper.

Add garnishes like nutmeg and cinnamon, edible gold, and dried rose petals. We used gold and silver cupcake sprinkles. Enjoy!

Note: you can make varying flavors by substituting other thick or cream liqueurs in place of the Baileys—Rumchata, Kahlua, Amarula, or chocolate wine sauce for example. Additionally you can insert a candied cherry, hazelnut, or malted milk ball in the center for more variation.

Who doesn’t love a holiday cocktail? Whether you celebrate Christmas, Hanukkah, or another cultural holiday, these cocktails are sure to please you and any guests. We’ve also included an easy appetizer which pairs nicely with beer, plus a holiday cake recipe. Imbibe and enjoy!

White Christmas Mojito
courtesy of halfbakedharvest.com
juice of 1 lime
8 mint leaves
1 Tbsp. sugar
2 Tbsp. white rum
1 Tbsp. coconut rum
1/4 cup canned coconut milk
sparkling water for topping
fresh pomegranate arils for garnish

Muddle the lime juice, sugar and mint leaves in a heavy glass until the leaves have broken down. Fill the glass half way with ice. Next combine the white rum, coconut rum, and coconut milk in a blender and pulse until smooth. Pour over the ice and stir to combine. Top with sparkling water, mint leaves and pomegranate.

Santa’s Hat Christmas Cocktail
courtesy of thekitchenismyplayground.com
2 Tbsp. confectioners sugar
1 tsp. water
3 Tbsp. shredded sweetened coconut
6 oz. cranberry juice
2 oz. coconut rum
1 oz. grenadine* (Note: you can also used maraschino cherry juice or Pama Pomegranate Liqueur.)
peppermint sticks or candy canes for garnish (optional)

First prepare the glass rims. Place coconut on a small plate and confectioners sugar on a separate small plate. Add water to the sugar and mix with a fork until well combined with no lumps. Dip the rim of one martini glass in the sugar mixture, ensuring that the entire rim gets well coated. Immediately dip sugared rim in coconut.

Next prepare the cocktail. Fill a cocktail shaker 3/4 full with ice. Add cranberry juice, coconut rum, and grenadine; shake for about 10 seconds until chilled and well mixed. Strain into the prepared glasses. Garnish each cocktail with a peppermint stick or candy cane, if desired.

The cocktail mixture can be prepared in larger batches in advance and chilled in the refrigerator until serving time for up to 2 or 3 days. Be aware that the peppermint stick/candy cane garnish will melt into the cocktail and change the taste. If you’re not a peppermint fan, just leave off the garnish.

Home for the Holidays
created by Pete Canny, The Wayland and The Lost Lady
2 oz. Patrón Silver tequila
3/4 oz. lemon juice
3/4 oz. allspice syrup
1/2 oz. Cocchi Americano
1 egg white
silver luster dust

Add Patrón, lemon juice, allspice syrup, and Cocchi Americano to shaker and shake with ice. Strain into a glass mug over ice. In separate shaker, dry shake egg white. Add Silver Luster Dust to mug and stir. Top with egg white foam, and garnish with a miniature gingerbread house (available from Williams Sonoma online).

Baileys Pumpkin Spice Gingerbread Shake
1 oz. Baileys Pumpkin Spice
1/2 oz. Irish whiskey
1 tsp. dried ground ginger
3 scoops coffee ice cream
whipped cream
maple syrup

Combine Baileys Pumpkin Spice, Irish whiskey, coffee ice cream, and ginger in a blender. Blend thoroughly. Then pour contents into a mason jar. Garnish with whipped cream, a drizzle of maple syrup, and garnish with a gingerbread cookie.

White and Stormy
1 1/2 parts Amarula Cream Liqueur
1 slice plus fresh grated ginger
a dollop of honey
1/2 part bourbon
1 1/4 part half cream a half milk

Dry shake and fine strain all ingredients over fresh ice in a short glass. Garnish with the piece of sliced ginger dipped in honey.

Smoky Star
by Young Kim at the Flatiron Room
1 1/2 oz. BenRiach 10-year-old Peated Curiositas
1/2 oz. dry vermouth
1/4 oz. maraschino liqueur
1/4 oz. Benedictine
1 cinnamon stick
2 whole star anise

Add all ingredients including 1 cinnamon stick and 1 star anise in a mixing glass with ice. Stir well and then strain into a coupe glass. Garnish with the remaining star anise.

Punch Tagada
created by Hendrick’s Gin Ambassador Team
2 parts Hendrick’s Gin
3 parts fresh apple cider (We used Crispin Original Hard Cider.)
1 part Solerno Blood Orange Liqueur
1 part earl grey tea
½ part fresh lemon juice
½ part simple syrup
¼ part hulled fresh strawberries (or mulled fruit)
4 star anise
4 tsp. allspice
grated nutmeg (to taste)

Steep 1 tea bag in 5 oz. of hot water for 5-10 minutes. Meanwhile, heat all of the ingredients and keep warm on a low flame. Add fresh strawberries, star anise, all spice, and grated nutmeg to taste. Allow the flavors to blend together in a large punch bowl or slow cooker. Serve hot, garnished with a strawberry or mulled fruit.

Hudson Norway Spruce
2 parts Hudson Manhattan Rye
3/4 part sweet vermouth
1/2 part Zirbenz Stone Pine Liqueur
2 dashes aromatic bitters
orange peel
cocktail cherry

Stir liquid ingredients over ice until well-chilled, and strain into a pre-chilled cocktail coupe. Using a vegetable peeler, cut a swatch of orange zest and squeeze peel-side over drink to express oils on surface, and discard zest. Garnish with a cocktail cherry.

Cuppa Cheer
created by Pamela Wiznitzer of Seamstress NYC
1 oz. Kerrygold Irish Cream
1 oz. Brancamenta
1 oz. Crystal Head Vodka
1 sprig of fresh mint

Combine all ingredients into a shaker. Dry shake well and pour over crushed ice in a champagne flute. Garnish with a sprig of mint before serving.

Nutcracker
1 oz. Smirnoff No. 21 Vodka
1/2 oz. Amontillado sherry
1 oz. organic pear juice
1 oz. fresh lemon juice
1 oz. orgeat syrup

Combine all ingredients in a mixing glass and shake. Strain over cubed ice into a rocks glass. If you cannot fine pear juice, blend 2 fresh pears in the blender and strain out the pulp. A suggested garnish is blanched or thinly sliced almonds or a lemon wheel.

Cachaça Egg Nog
courtesy Multnomah Whiskey Library, Portland, OR
12 eggs
1 1/3 cups super fine sugar plus 3 Tbsp. on the side
1 pint heavy cream
1 quart whole milk
1 750 ml bottle of Novo Fogo Barrel Aged Cachaça
1 tbsp real vanilla extract

Separate the egg whites from the yolks into separate large bowls. Slowly add the sugar in a fine stream to the egg yolks while whisking vigorously until the sugar is completely dissolved. Then slowly whisk in the heavy cream, whole milk, and vanilla extract to the yolk-sugar mixture. In the other bowl, add 1 Tbsp. of sugar to the egg whites and beat until stiff peaks form and the egg whites take up about five times their original volume. Fold the beaten egg whites into the yolk and cream mixture. Pour the entire mixture into a large jug using a funnel, then pour in a bottle of Novo Fogo Barrel-Aged Cachaça. Screw the cap onto the jug and give it a hearty shake to combine. Refrigerate and serve with a fine dusting of freshly grated nutmeg on top.

Note: if you are concerned about the raw eggs, then create a ‘cooked base’ by heating half the milk and eggs on medium while stirring constantly. Strain out any egg bits which develop and proceed with the rest of the recipe. You cannot cook the egg whites unless you skip beating them and just make the base with the whole eggs. The egg nog will taste just fine.

Holiday Tree
KANU Lounge at Whiteface Lodge, Lake Placid, NY
2 oz. Tanqueray Gin
1 oz. Campari
2 oz. cranberry juice
1/2 oz. lime juice
1/2 oz. simple syrup
3 dashes of Fee Brothers Whiskey Barrel-Aged Bitters
1 egg white
apple slice
cinnamon

Shake all ingredients without ice. Then add ice and shake. Double strain into a coupe, then garnish with the apple slice and cinnamon.

Everything Nice
1.5 oz. Mezcal Pelotón de la Muerte
1 oz. Cointreau
1 oz. lemon juice
1 oz. cranberry juice
1 bar spoon of allspice dram

Combine all ingredients into a shaker with ice. Shake well and strain into a rocks glass with ice and serve. You can garnish with fresh cranberries if you like.

Roasted Pears with Brie & Pistachios Recipe
adapted from EatingWell.com
½ cup Balsamic vinegar
½ cup brown sugar
2 ripe pears, preferably Bosc
2 ounces Brie cheese, cut into 4 slices
4 tsp. chopped pistachios, toasted if you like

Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray. Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served. Placed cored side down in the prepared pan. Bake the pears for 30 minutes.

While pears are baking, create the balsamic glaze by adding the balsamic vinegar and brown sugar in a small sauce pan. Heat on medium, stirring constantly until it begins to boil. Lower the heat to low. Continue to stir often. Simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. You can make this ahead of time and pour into a jar with a lid; store in refrigerator.

After the pears have baked for a half hour, gently turn them over, baste with the balsamic glaze and place a piece of Brie in the hollow of each pear. Bake until the pears are tender and the Brie is slightly softened, 3 to 5 minutes. Sprinkle each pear half with 1 tsp. pistachios and drizzle a bit more balsamic glaze before serving.

These pears are an excellent pairing with a sour beer. We used a pomegranate Belgian style ale.

Cider-Gingerbread Bundt Cake Recipe
courtesy of King Arthur Flour
6 Tbsp. unsalted butter, at cool room temperature, 65°F to 68°F
1/4 cup vegetable oil
3/4 cup plus 2 Tbsp. sugar
2 1/4 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2 large eggs
1 1/2 cups flour
5 Tbsp. boiled cider (We used Brooks Dry Cider.)
3 Tbsp. molasses
1 cup grated apple

Preheat the oven to 350°F. Grease a small 5- to 6-cup capacity bundt pan. Combine all the spices; set aside 1 tsp. for the glaze and use the rest for the cake.

To make the cake: beat together the 4 Tbsp. of the butter, oil, ¾ cup of the sugar, spice mix, salt, baking powder, and baking soda on medium speed of an electric mixer until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Scrape the bottom and sides of the bowl.

Beat in half the flour, then 3 Tbsp. of the boiled cider. Scrape the bottom and sides of the bowl, then beat in the remaining flour, followed by the molasses. Fold in the grated apple.

Pour the batter into the prepared pan. Bake the cake for 38 to 42 minutes, until a cake tester or toothpick inserted into the center comes out clean.

Remove the cake from the oven, and cool it for 5 minutes before turning it out of the pan.

To make the glaze: while the cake is still warm, heat the remaining 2 Tbsp. of butter, 2 Tbsp. of the boiled cider, 2 Tbsp. of the sugar, and spice mix together in a saucepan set over medium heat until the butter has melted and the sugar has dissolved, stirring until smooth.

Brush the glaze onto the warm cake. Allow the cake to cool completely before slicing. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.