When Santa comes tonight, surprise him! Instead of putting out milk and cookies, leave out cocktails and candies. I am sure that Santa would appreciate a hot toddy to warm him up or a classic Martini to get his blood flowing.
Here are our top five picks that will knock Santa’s socks off:
This Week’s Drink was created by Max Warner, Chivas brand ambassador and head mixologist. Warner cut his bartending chops at London’s famed Savoy Hotel, so he know his stuff. His Aberdeen Flip is a wonderfully rich cocktail with hints of spice and fruit that will warm any holiday gathering.
Ingredients:
60ml / 2oz Chivas 18
30ml / 1oz Oloroso Sherry
1 Whole Egg
¼ oz Spiced Syrup
Dash Chocolate Bitters
Tsp Blackberry Jam
Grated Nutmeg… Read more
Ingredients:
1 ½ oz Herradura Reposado
2 oz pomegranate juice (unsweetened)
½ oz vanilla syrup
1 oz heavy cream
Candy cane, garnish
Pomegranate seeds, garnish
Directions:
Fill a highball with crushed ice. Pour Herradura Reposado, pomegranate juice and vanilla syrup over crushed ice. Stir ingredients in glass using a bar spoon or swizzle stick. Insert candy cane and clear straw. Place heavy cream into an ice filled shaker, shake. Layer heavy cream in the high … Read more
Tonight marks the Feast of the Seven Fishes in some Italian families. Others will choose to celebrate tomorrow. But, it occurred to us that there will be a great deal of fish and seafood consumed in the next week as Christmas morphs into New Year’s. Our own family traditions have come to include heaping amounts of San Francisco’s local dungeness crab. For Christmas, we make the local San Francisco seafood stew – Ciopinno – a … Read more
Did you know December 24th isn’t just Christmas Eve? It is also National Egg Nog Day! Get your nog on with this one, two punch from Suaza!
Ingredients:
3 parts Egg Nog (homemade or store bought)
1 part Sauza Conmemorativo Tequila
1 part Maker’s Mark Bourbon Whisky
Cinnamon
Directions:
In a shaker filled with ice combine Egg Nog, Tequila and Bourbon. Shake to combine and serve chilled with a dash of cinnamon on top.
Courtesy … Read more
One of my favorite Christmas traditions is the serving of my Mom’s Hot Buttered Rum. It’s sooo good! And, yes, my Mom is Connie.
This cocktail is a crowd pleaser and so easy to make! And, its great for adults and kiddies (just omit the Rum or Brandy for them and serve a mocktail). This drink is so great, we recommend that you drink it all winter to help keep you warm. Since, this is … Read more
It’s time for Champagne! Add a little ginger kick to your sparkling wine to celebrate the holidays. This sparkler is festive yet simple, so it’s perfect for Christmas and New Year’s.
Happy Holidays from Drink of the Week!
Ingredients:
1/2 oz ginger syrup*
4 to 6 oz sparkling wine
Directions:
Pour ginger syrup in the bottom of a Champagne flute or coupe, the top off with sparkling wine to taste.
Ginger Syrup*
Ingredients:
1/2 cup … Read more
Ingredients:
1 1/2 oz Ketel One Vodka
1 oz ginger beer
1/2 oz cranberry juice
1/2 oz fresh lime juice
Orange bitters
Directions:
Fill a cocktail shaker with ice. Add Ketel One Vodka, Cranberry Juice, Fresh Lime Juice and Orange Bitters and shake vigorously. Strain into a highball glass filled with ice and top with ginger beer.
Courtesy of Ketel One Vodka.… Read more
Ingredients:
2 oz Baileys with a Hint of Mint Chocolate
4 oz hot chocolate
Fresh whipped cream
Candy cane
Mint leaf
Directions:
Crush candy cane with the back of a spoon. Combine hot chocolate and Baileys by pouring into a coffee mug. Top with a dollop of whipped cream and sprinkle crushed candy cane on top. Garnish with mint leaf.
Courtesy of Baileys Irish Cream.… Read more
Ingredients:
1 ½ oz Original Moonshine Corn Whiskey
¾ oz lemon juice
¾ oz juniper maple syrup
½ stock of rosemary
Directions:
Place all ingredients except the moonshine into a shaking tin and muddle. Add The Original Moonshine and ice and shake hard for 7 seconds. Strain into a martini glass and garnish with ½ of a rosemary stock singed with a flame for the aroma.
Courtesy of Original Moonshine Corn Whiskey.… Read more