This year, we can’t get enough of creative holiday cocktails. Continuing to feed our thirst for these tipples, we’re offering several recipes here. Surely there is one that will tickle your fancy. Cheers!
Avocado Gimlet
Courtesy Moxie’s Grill & Bar National Beverage Director Kim Spence
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¼ ripe avocado
½ ounce simple syrup
1½ ounce rosemary and olive-infused gin (recipe below)
½ ounce apple schnapps (preferably Apfelkorn)
1 ounce fresh lime juice
Rosemary sprig, for garnish
The Midnight Troubadour
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Peel avocado and add to a shaker tin. Muddle thoroughly. Add ice to the shaker, and then add the remaining ingredients. Shake vigorously for 15 seconds. Double strain into a martini glass. Garnish with a sprig of rosemary.
Rosemary and Olive-Infused Gin
6 green olives
¼ ounce Tanqueray gin
Several rosemary sprigs
Thoroughly muddle olives in a shaker. Combine all ingredients in a one-quart bottle with lid. Let mixture macerate for 24 hours. Fine strain back into the original bottle.
Lunar Eclipse
Courtesy Victor Tangos Bar Manager Andrew Stofko
2 ounces Turmeric-infused vodka
1 ounce carrot juice
¾ ounce honey
¾ ounce lemon juice
2 dashes Angostura bitters
Celery stick, for garnish
Combine all ingredients into a shaker tin and shake well. Strain. Serve on the rocks and garnish with celery stick.
Beet It Nerd
Courtesy STIRR
1½ ounces rum (preferably Ron Zacapa)
¾ ounce brown sugar syrup
¾ ounce lime juice
½ ounce beet juice
lime wheel, for garnish
Combine all ingredients in a tin shaker and shake. Pour into coupe glass, and garnish with lime wheel.
The Cranberry Hot Tub
Courtesy Stonedeck Pizza Pub Owner David Haynes
1 ounce Midnight Moon 100 proof cranberry moonshine
1 ounce Drambuie
1 dash orange bitters
1 star anise floret
1 whole clove
1 tablespoon crushed cinnamon stick
1 tablespoon balsamic-glazed whole cranberry sauce
Orange peel
Build all in 12-ounce French coffee press and top with 5 ounces boiling water. Steep for 3 minutes, strain, and pour over orange peel into 6-ounce mug. Serve immediately.
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