Make this special Mantuano Eggnog and cheer the holidays. (©Diplomatico Rum)
By Jennifer McKee
‘Tis the time for merriment! Whether you’re partying at home or with close family and friends (stay safe), these cocktails are the perfect pairing for holiday meals or December nights.
Mantuano Eggnog (courtesy Diplomatico Rum)
250 ml. Diplomático Mantuano
500 ml. milk
100 grams sugar
6 egg yolks
125 ml. heavy cream
Whisk egg yolks in a large bowl. In a saucepan over medium heat, whisk milk and sugar for 2 minutes. Add mix to the egg yolks in the bowl while whisking. Return to saucepan and cook 20 minutes over medium heat, stirring often. Strain into a bowl, add Mantuano and heavy cream, cover and refrigerate. Garnish with cinnamon stick and grated nutmeg.
Home For The Holidays (courtesy Broken Shed Vodka)
2 oz. Broken Shed Vodka
0.75 oz. cranberry juice
0.5 oz. Cinnamon Clove Simple Syrup*
0.25 oz. orange curaçao
1 dash orange bitters
Optional: Blood orange seltzer, cranberries, rosemary, cinnamon stick and star anise for garnish
*Cinnamon-Clove Simple Syrup:
To make cinnamon-clove simple syrup, dissolve one cup sugar in one cup hot water. Add 2 cinnamon sticks and 10 whole cloves. Let steep for 30 minutes. Strain out solids and store in a glass bottle in the refrigerator.
Combine all ingredients except soda in a shaker over ice. Shake to chill. Strain into a rocks glass over a large ice cube and top with seltzer or double-strain into a chilled martini glass. Garnish as you see fit. For a more festive feel, freeze cranberries into your ice cubes the day before making the cocktail.
Granada Highball (courtesy 1800 Cristalino)
1.5 oz. 1800 Cristalino
1 oz. pomegranate juice
0.5 oz. simple syrup
Top with soda
Build in a highball glass and stir. Garnish with fresh pomegranate and lime.
Santo Cinnamon Delight (courtesy Santo Spirits)
1 oz. Santo Mezquila
1 oz. Trinity Rum blend
2 parts 151 Rum
1 part Zaya Rum
1 part Beach Bar Rum
1 oz. Velvet Falernum
1 oz. fresh lime Juice
0.5 oz. pineapple juice
0.5 oz. cinnamon syrup
0.5 oz. hibiscus tea (double strength)
1 splash of absinthe
Add ingredients to shaker with ice, shake and strain over crushed ice.. Serve in a zombie glass or tall tiki mug. Garnish with citrus peel, mint bunch, lime wheel and dried hibiscus flower.
Death in the Afternoon (courtesy Grande Absente)
0.8 oz. Absinthe Refined
4 oz. Champagne
Pour the absinthe into a Champagne glass and top it with the Champagne.
The Highlands (courtesy Blue Peak Distillery)
1.5 oz. Blue Peak
0.25 oz. simple syrup
2 dashes black walnut bitters
1 grapefruit zest
Add all ingredients to a tumbler, add ice and stir to 20 percent dilution. Strain over big cube with grapefruit zest.
Fireside Sour (courtesy Mo Hodges/Wonderful Seedless Lemons)
2 oz. bourbon
1 oz. Wonderful Seedless Lemons juice
1 oz. Cinnamon Simple Syrup
1 egg white*
Angostura bitters (dashes to taste)
Ice
Cinnamon Simple Syrup:
2 cinnamon sticks
2 cups golden brown or “raw” sugar
2 cups water
In a small saucepan, bring to boil 2 cups of water and 2 cinnamon sticks. Remove from heat, add in 2 cups of golden brown sugar or “raw” sugar and stir until completely dissolved. Allow to rest for 15 minutes and remove cinnamon sticks. Place syrup in the refrigerator to cool down completely before using.
In a shaker without ice, combine bourbon, syrup, lemon juice and egg white. Dry shake (without ice) vigorously. Add ice to the shaker and then shake again for 20 seconds. Double strain into a chilled martini glass. Dash bitters over the top and gently stir to create a beautiful design.
*Egg white is not a necessity, but encouraged for texture. Aquafaba (from chickpeas) can be used as a vegan substitute.
