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Cocktails to Ring in the New Year

December 22, 2017 – When that ball drops at midnight you and your guests will want something special to raise a toast to 2018.  But before that happens, there’s still Christmas to celebrate, followed by days filled with holiday spirit as we wrap up the final week of the year.  We know there are recipes you’ll adopt as your favorites to bring some cheer to the winter months ahead, not to mention relaxing after a day on the slopes.

The following recipes have something for everyone.  There are easy ones with just three ingredients. A couple can be served hot such as Hot Honey Butter and Carajillo Oaxacqueño.  Or if you are dreaming of the Caribbean, check out three recipes courtesy of Bacardi.  For those who don’t keep a pantry, all the ingredients for the Bacardi Coquito can be ordered online.  And if hosting a crowd, the simple solution is always a Punch and we have two of them  — Winter Hill Punch and Winter Citrus Sangria.  The latter calls for Q Tonic and we urge you to check your supermarket as this tonic is really different.  It is not as sweet and way lower in calories and carbohydrates.



1 oz Smirnoff No. 21 Vodka
.5 oz Amontillado Sherry
1 oz organic pear juice
1 oz fresh lemon juice
1 oz orgeat syrup

Method:  Combine all ingredients in a mixing glass and shake.  Strain over cubed ice into a rocks glass.







Gingerbread Martini
(2 Servings)

Courtesy of Kendra Darr from Simply Darrling

3 oz Smirnoff No. 21 Vodka
3 oz Irish cream
2 tbsp gingerbread syrup (or to taste)
1/2 tsp vanilla extract
2 oz cream

Whipped Cream & Crushed Gingerbread cookies for garnish

Method:  In a cocktail shaker, add ice, Smirnoff Vodka, Irish Cream, Gingerbread Syrup, Vanilla Extract, and Cream. Shake. Shake. Shake. Strain into a martini glass and garnish with whipped cream and crushed gingerbread cookies


Hot Honey Butter

2 parts Drambuie
1 heaping tbsp Natural Apple Butter
½ tbsp unsalted butter
6 parts steamed whole milk (or choice milk-base)
1 small pinch kosher salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Garnish with steamed milk foam and cinnamon stick

Serve in small mug/teacup

Method: Steam milk, apple butter and spices together until hot. Double-strain into cup over butter. Stir in Drambuie. Top with additional milk foam.


Carajillo Oaxacqueño

1 oz Montelobos Mezcal
1 oz Drambuie
1 espresso

Method: Build ingredients into a glass mug





Truly Festive Egg Nog

Created by Natasha David, Nitecap

4 oz. Truly Spiked & Sparkling Colima Lime
1 oz. spiced rum
1 oz. vanilla almond milk
1 tsp. stevia powder
1 egg white
Grated nutmeg

Method:  Combine spiced rum, vanilla almond milk, stevia powder and egg white in a cocktail shake. Begin by shaking without ice to incorporate all ingredients. Next, add ice to the cocktail shaker and continue to shake. Strain the liquid into a  Collins glass without ice and top with Truly Spiked & Sparkling Colima Lime. Garnish with grated nutmeg.


Bacardi Coquito

Editor’s Note:  If you don’t have the ingredients on hand, they can be purchased here for $8.99 per cocktail, 6 cocktails per order.

2 parts Bacardi Superior Rum
.75 part of evaporated milk
.75 part of condensed milk
1 part coconut creme (preferably Coco Lopez)
1 teaspoon of vanilla extract
1 pinch cinnamon
Garnish: coconut flakes & cinnamon sticks

Method: Shake all ingredients vigorously with plenty of ice and strain into a glass mug. Garnish with cinnamon and coconut flakes.


The Promise

1.5 parts Facundo Neo
.5 part Yellow Chartreuse
.5 part Honey Syrup
1 part Milk Kefir
Mint, for garnish

Method:  Combine all ingredients in a shaker and give a gentle shake. Add ice and shake vigorously. Strain into a chilled Nick & Nora Glass, and garnish with a mint leaf.



Bacardi Ginger Snap

1 part Bacardi Superior or Bacardi Gold Rum
2 parts ginger ale
1 lime wedge

Method: Fill a tall highball glass with ice. Pour Bacardi Superior or Gold into glass. Add ginger ale, and gently stir before serving. Garnish with a lime wedge (optional: dash of bitters).



El Rey-de-Reyes

1 part Ancho Reyes Verde
1 part Ancho Reyes Original
1 part fresh lime Juice
Rich simple syrup (2:1 sugar:water)
Small pinch salt
1 dash Angostura

Method:  Combine ingredients and shake well.  Double strain into a coupe glass. No garnish.







1 ¼ parts Drambuie
¾ part Hendrick’s Gin
½ part Lemon Juice
½ part Crème de Mure (blackberry liqueur)
2 tsp Cranberry –Orange Compote
1 tsp Plain Greek Yogurt
Garnish Skewered Cranberries & Lemon twist

Serve in Double rocks glass over pebble ice

Method:  Add all ingredients to a mixing tin with ice. Shake vigorously and double-strain over pebble ice.


Flor de Caña Manhattan

2 parts Flor de Caña 7 Rum
1 part sweet vermouth
1/6 part maraschino liqueur
1 dash orange bitters

Method: Add all ingredients to mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass. Garnish with a cherry.








Hudson Whiskey Spiced Apple Sour

1 ½ parts Hudson Single Malt
1 part apple cider
½ part fresh lemon juice
½ part simple syrup
Ginger beer to top

Method: Build cocktail over ice in a tall Collins glass. Stir to combine. Garnish with thin apple slice and dusting of grated nutmeg.



Show Me The Monkey

1 ½ parts Monkey Shoulder
1 part Drambuie
3 parts apple juice
4 fresh mint leaves

Method: Shake all the ingredients together and double strain into an ice-filled highball glass.  To garnish, add a banana slice and a mint leaf








Smoke and Fire Margarita 

¾ part Montelobos Mezcal
¾ part Ancho Reyes Chile Liqueur
¾ part Milagro Silver Tequila
1 part fresh lime juice
½ part agave nectar

Method: Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.



Jerry Cherry on the Dashboard

1 ¼ parts. Sailor Jerry Spiced Rum
½ part Ancho Reyes Chile Liqueur
½ part black cherry shrub
Cherry bitters (3 dashes)
2 large sage leaves
Dry champagne

Method:  Add all ingredients except champagne into an ice-filled shaker. Shake vigorous and double strain into a flute. Top with champagne and garnish with sage leaves and a black cherry.


Fine & Rare Manhattan Boulevard

Pour 1 part Campari and 4 parts water into ice moulds and freeze over night.
Combine in a mixing pitcher:
1.5 oz Bourbon
.75 oz Sweet Vermouth
2 dashes Angostura bitters

Method: Stir and strain over Campari ice cubes. Garnish with orange twist and serve.




Winter Hill Punch

8 parts Toasted Hazelnut-Infused Drambuie (recipe below)
4 parts Glenfiddich 12 year
1½ parts Cardamaro
4 parts pomegranate syrup
4 parts fresh lemon
8 dashes Angostura Bitters
16 parts club soda
20 parts Brut Sparkling Wine
Garnish with lemon wheels and 1inch rosemary sprigs. Serve in punch cup.

Method:  In a punch bowl add all ingredients and slowly stir with large ice block. Add garnishes and serve well chilled.

Toasted Hazelnut-Infused Drambuie- Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie add ½ part of toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use.


Winter Citrus Sangria

12 oz Q Club Soda
12 oz Q Tonic
6 oz Solerno Blood Orange Liqueur
8 oz Cocci Americano Italian White Vermouth
12 oz dry white wine
2 cups sliced winter citrus (pink grapefruit, mandarin oranges, Cara Cara, lemon)
½ cup pomegranate arils (seeds)
Mint for garnish

Method: Combine Solerno, Cocci Americano and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate. When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda, Q Tonic and stir to combine.

Pour into ice-filled glasses and garnish with a sprig of mint.