The Best Way to Spread Holiday Cheer…is with Cocktails!

Like, do we really need to explain this one? Whip up one, or all, of these festive cocktails this holiday season and be sure to thank us.

Run Run Rudolph (Courtesy of Galliano Ristretto Coffee Liquer)
1.5 oz. Blanco Tequila
0.5 oz. Galliano Ristretto Coffee Liqueur
6 oz. Cold Hot Chocolate**
**23 g. Swiss Miss Milk Chocolate (1 packet)
**6 oz. Water
**1 Cinnamon Stick
**4 Whole Cloves
**2 Long Peppers
**0.25 tsp. Paprika

Build drink in ice-filled Miracle collins glass. Top with fresh whipped cream, cinnamon / cacao nib dust (2:1 ground cacao nibs to ground cinnamon). **Cold hot chocolate: Crack and toast dry spices in a dry saucepan over medium­high heat, until aromatic (do NOT grind spices – flavor will extend too far). Add the water and bring to a boil. Lower the heat and add the Swiss Miss. Stir, bring mixture back to a low simmer. Turn off heat and allow to cool (do not allow the spices to steep too long), then pour through a mesh strainer to remove any graininess from the spices. Bottle and chill.

Café ala Mexicana (Courtesy of Jaime Salas, Milagro Añejo)
1.5 Parts Milagro Añejo
¾ Parts Ancho Reyes Chili Liqueur
4 Parts Fresh Brewed Coffee
1 Teaspoon Brown Sugar
1 Part Heavy Cream
Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili flakes. Garnish: Two coffee beans.

Chronic Munrosis Nr.3 Hot Gin Punch (Courtesy of Erik Anderson, Hendrick’s Gin)
5 Parts Hendrick’s Gin
3 Parts Apple Juice
3 Parts Mandarin Juice
5 Parts Rooibos Tea
1 Part Lemon Juice
1 Part Rich Hibiscus Syrup
6 Cinnamon Quills
4 Star Anise
4 Rosemary Sprigs

Add all ingredients but the gin in a pot. Let it marinate for 1 hour then add the Hendrick’s Gin.

Banana Choco Delight (Courtesy of Hi-Chew)
2 ounces Banana HI-CHEW Infused Overproof Dark Rum**
1.5 tablespoons cocoa
1.5 cups whole milk
3 ounces dark chocolate
1.5 tablespoons sugar
2 tablespoons peanut butter
Whipped cream and banana garnish

In a small saucepan, heat half of the milk until warm, then whisk in the cocoa until no lumps remain. Add the remaining milk, chocolate, sugar, and peanut butter, and whisk until all is melted, smooth, and hot. Remove from the heat, stir in the rum, and divide between two mugs. Top with fresh whipped cream and a slice of caramelized banana. **INFUSIONS: The infusion ratio is one piece of candy per ounce of mezcal. Soak the candy until dissolved.

Spiced Holly Highball (Courtesy of Cruzan Rum)
1 1/2 parts Cruzan Aged Dark Rum
5 Cranberries
3/4 tsp Pumpkin Spice
1 tsp Agave Syrup
Handful Mint, Fresh
Splash Club Soda

Muddle the cranberries, mint, pumpkin spice and agave. Add rum and shake well. Strain over ice into a highball glass. Top with club soda. Garnish with a mint sprig and three cranberries.

North Pole Nog (Courtesy of Andrea Correale, Elegant Affairs)
6 oz. of your favorite local small batch egg nog
1 oz. spiced rum
2 oz. bourbon
1 tbsp. ground cinnamon for garnish
Cinnamon sticks optional

Add spiced rum and bourbon to egg nog and stir to combine. Sprinkle with cinnamon. Insert cinnamon stick (optional).

Grapefruit Sours Sparkler (Courtesy of Hi-Chew)
4 ounces sparkling wine
1 ounce Mango or Sour Grapefruit HI-CHEW Infused Brandy
1 dash Angostura bitters

Measure the bitters and brandy into a coupe, top with sparkling wine. **INFUSIONS: The infusion ratio is one piece of candy per ounce of brandy. Soak the candy until dissolved.

Twisted Talk: How do you celebrate the holidays? Is making cocktails one of your traditions? Discuss below!