'Tis the Season to Sip

I've just been asked to recommend some cocktails for the holiday season, so I thought I'd do a quick blog post with a round up of a few of my faves from past years. Hope this season is a very merry one for everyone!

Coquito
Courtesy of The Food Network
1 (12 oz.) can evaporated milk
1 (14 oz.) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15 oz.) can coconut milk
Pinch salt
1/4 teaspoon cinnamon
1 cup Bacardi white rum

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

Christmas Cosmo
Courtesy of RecipeZaar.com
1 1/2 oz. rosemary-infused vodka
1/2 oz. triple sec
1 oz. cranberry juice
1 inch rosemary sprigs, for garnish
Cranberries, for garnish

To make the rosemary-infused vodka, coarsely chop 1 bunch of rosemary and put it in a fifth of vodka overnight and then strain out the rosemary. To make the drink, shake all the liquids in a cocktail shaker and then strain into a martini glass. Garnish with 1 cranberry and a little sprig of rosemary.

Sugar Plum Fairy
Courtesy of Stirrings
2 oz. Stirrings Sugar Plum Martini
1 oz. Ciroc Vodka
Splash sparkling wine or dry Champagne

In a champagne flute, top Sugar Plum Martini and vodka with sparkling wine or Champagne.

Eggnog Martini
Courtesy of Stirrings
2 oz. Stirrings Egg Nog
1.5 oz. Captain Morgan Spiced Rum
Stirrings Egg Nog Rimmer Garnish

Shake with ice and serve straight up in a Stirrings Egg Nog rimmed glass.

Poinsettia Cocktail
1/2 oz. Combier
3 oz. cranberry juice, chilled
Orange twist
Champagne

In a champagne flute, combine Combier and cranberry juice. Add the orange twist, top with champagne and serve.

Spiced Cherry Collins '
Courtesy of Jonathan Pogash
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
Courtesy of Jonathan Pogash
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.