Make things merry and bright with beautiful cocktails, warm or cold, to get your holiday parties off on the right foot.
Served at Wallflower in the West Village, this drink, which was created by co-owner and head bartender Xavier Herit, is a blend of Pierre Ferrand Cognac 1840, Dolcetto D’Alba, Pierre Ferrand dry orange curacao and Pedro Ximenes sweet sherry. Served warm, it’s the perfect drink to enjoy with friends while celebrating the holidays.
- 1 oz Pierre Ferrand Cognac 1840
- 1 oz Dolcetto D’Alba (red wine)
- ½ oz Pierre Ferrand Dry Orange Curacao
- ½ oz Pedro Ximenes Sweet Sherry)
- ½ oz Cinamon Syrup
- ½ oz Lemon Juice
- ½ oz Orange Juice
- cloveDry shake, then heat with the electric kettle
- Garnish with shaved nutmeg and a cinnamon stick
- Served hot in an Irish coffee glass
Spritzenhaus33’s “Hot Cider”
This drink is heaven in a glass. Served hot, the drink mixes Rekorderlig Spiced Apple Hard Cider and Mount Gay Rum and is garnished with a festive cinnamon stick and a wheel of lemon.
- 3 oz Rekorderlig Spiced Apple Hard Cider
- 2 oz Mount Gay Rum
- Served hot with a cinnamon stick and wheel of lemon
Warm your guests with this easy cocktail from Ocean Grill made special with iconic peppermint simple syrup.
- 2 oz. Langley’s No. 8 Gin
- 1 oz. Heavy Cream
- 1 oz. Peppermint Syrup*
- 1 generous spray Orange Blossom Water
- Build ingredients over ice in a shaker. Shake until very cold. Strain into a rocks glass over fresh ice. Garnish with a Fresh Mint Sprig (and a Candy Cane on the side). *Peppermint Syrup: Take 1 quart of Simple Syrup (50/50). Add 2 tablespoons of dried peppermint Simmer for 15 minutes. Strain. Chill. Good for 2 weeks in the fridge.
The Holiday 75
Cinnamon and apple syrup with Irish whiskey is simple to make and will please many of your guests with its boozy holiday flair. This cocktail is a favorite at the bar at Atlantic Grill Lincoln Center.
- 1 oz. Jameson ‘Black Barrel’ Irish Whiskey
- 2 oz. Cinnamon, Apple and Vanilla Syrup*
- ½ oz. Fresh Lemon Juice
- Top off with CRM Sparkling
- Build first three ingredients in shaker. Shake hard. Strain into a flute. Top off with CRM Sparkling. Gently stir with a barspoon. Garnish w a Lemon Twist. *Cinnamon, Apple and Vanilla Syrup: Take 2 seasonal Apples. Peel, core and chop into cubes. Add a tablespoon of ground cinnamon and a good dash of vanilla extract along with apples to 1 quart of simple syrup (50/50) in a pot. Bring to a boil. Cool and then purée until very smooth. Good for 3-5 days in the fridge.
Made with BiVi Sicilian vodka, Crème do Cacao and red wine, this cocktail is simple and so elegant.
- ½ oz BIVI Sicilian Vodka
- 2 ½ oz Planeta Cerasuolo di Vittoria 2013
- 1 oz Dark Crème de Cacao
- Shake ingredients over ice and fine strain into a chilled cocktail glass and garnish with a light dusting of grated white chocolate.
Gingerbread Old Fashioned from Le Bristol Paris
For the holiday season, Le Bristol Paris’ Bar du Bristol Head Barman Maxime Hoerth, a Best Craftsman of France in the barman category, has designed a cocktail inspired by the traditional holiday treat.
- 5 cl of Rum Appleton 12 years old
- 2 cl of Calvados
- 2 cl of apple juice syrup and gingerbread spices
- A drop of angustura bitter
- Mix all the ingredients in a shaker with ice. Pour in on ice in the glass. Garnish with a slice of dried apple, a star anise.
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