Countdown to 2010

When I first started writing this post, I was worried that I wasn't going to have enough blog posts to choose from. As you know, my blogging has been down this year (like everything else!), but I'm happy to report that I'm only down by about 7% despite all the traveling I was doing. Of course, one of my resolutions is to blog more next year, and I'm so excited to be kicking things off in New Orleans in two weeks, where the very first cocktail was created. I'll let you know exactly what that was after my trip, but for now, a rundown of my favorite cocktails of 2009.

10. Coming up Roses
9. Fiesta Fatale
8. The Garden Walk
7. Lost in Translation
6. Drunken Dragon's Milk
5. Chili Passion Caipirinha
4. Mango Tamarind Martini
3. Sunflower
2. Diamonds and Pearls
1. Guava and Red Chili Margarita

What will you be stirring up this Christmas?

If you haven't given your holiday cocktail menu a thought, now's the time. The flavors of Christmas are just too good not to serve up over ice (think vanilla, cherry, coconut and spice). Need a recipe? Jonathan Pogash (aka. the Cocktail Guru) can definitely help. Making the rounds on the Today Show and Fox News this week stirring up holiday sips, he also posted the recipes on his blog. Here are two that I'm hoping to try this Friday:

Spiced Cherry Collins
1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin**
3 cherries, pitted
1/2 oz. fresh lime juice
1/2 oz. clove syrup**
Club Soda
Garnish: cherry and cloved lime slice
Glass: highball

Muddle the cherries, then shake other ingredients except for club soda in a cocktail shaker then strain into highball glass with ice. Top w/ club soda. Stir briefly.

To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to airtight container w/ Gin. Allow to infuse for approx. 30 minutes. Remove tea bags and serve.

To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw. Add in 1 tbsp whole cloves and heat until sugar is dissolved. Then simmer for approx. 10 minutes. Strain out cloves, chill, and serve.

Spicy Elf
1 oz. Belvedere IX Vodka
1/2 oz. Allspice Liqueur
1/2 oz. fresh lime juice
1 tsp. agave nectar
Ginger Beer
Garnish: peppermint sprig

Shake the first four ingredients together in a cocktail shaker and strain into an ice-filled highball glass. Top with splash of ginger beer.

Coming Up Roses

This past weekend I celebrated turning another year better with my amazing co-workers at Rayuela on the Lower East Side. Of course, I had to pick a place with delicious cocktails and this stylish, Latin American spot did not disappoint. I pretty much stuck to pisco sours (lime juice, pasteurized egg white, Ocucaje Quebranta Pisco and a dash of bitters) the entire night, but did take a little detour to try what everyone else at the table was raving about: the Coming Up Roses, one of Rayuela's signature sips made with rose petals, limes, rose water, Bacardi Razz and Champagne. So good. If you go, also be sure to try the Vodka, mixed with sage leaves, Anjou pear, Luxardo Maraschino Liquor and -- my fave -- Grey Goose La Poire.