Ingredients:

45 ml. cinnamon whiskey liqueur

15 ml. Drambuie

15 ml. ginger liqueur

30 ml. Dubbonet

Dash of spice bitters

Preparation: Stir and pour into a 2-piece martini ball glass.

Ingredients:

45 ml. cinnamon whiskey liqueur

15 ml. Drambuie

15 ml. ginger liqueur

30 ml. Dubbonet

Dash of spice bitters

Preparation: Stir and pour into a 2-piece martini ball glass.

Ingredients:

1.5 qts. simple syrup

.5 qts. Lusteau East India Sherry

1 qt. water

Freshly grated cinnamon and nutmeg

Cinnamon sticks, for garnish

Crushed ice

Whisk together all cocktail ingredients in a large punch bowl until combined. Garnish with cinnamon sticks and freshly grated nutmeg. Serve drinks individually over crushed ice and garnish with a cinnamon stick and more nutmeg.

Ingredients:

1.5 qts. simple syrup

.5 qts. Lusteau East India Sherry

1 qt. water

Freshly grated cinnamon and nutmeg

Cinnamon sticks, for garnish

Crushed ice

Whisk together all cocktail ingredients in a large punch bowl until combined. Garnish with cinnamon sticks and freshly grated nutmeg. Serve drinks individually over crushed ice and garnish with a cinnamon stick and more nutmeg.

Ingredients:
2 qts. Appleton Estate Special Reserve rum

2 qts. Duquesne Aged Rhum Agricole

1 gallon half-and-half

1.5 qts. coconut purée, such as Ponthier or Boiron

 

It’s rich and creamy with warming spices. Here, it gets a tiki twist with the addition of coconut purée and two different kinds of rum. This drink can be made as a single serving or in a large-format punch—both perfect for holiday entertaining.

Ingredients:
2 qts. Appleton Estate Special Reserve rum

2 qts. Duquesne Aged Rhum Agricole

1 gallon half-and-half

1.5 qts. coconut purée, such as Ponthier or Boiron

 

It’s rich and creamy with warming spices. Here, it gets a tiki twist with the addition of coconut purée and two different kinds of rum. This drink can be made as a single serving or in a large-format punch—both perfect for holiday entertaining.

1 cup sugar

2 cups water

4 cinnamon sticks

4 cloves

2 lemons

1 bottle claret or Burgundy

Boil the water and cloves for 5 minutes. Then add lemon slices and let stand for ten minutes. Add wine and heat but don’t let boil. Serve hot.

1 cup sugar

2 cups water

4 cinnamon sticks

4 cloves

2 lemons

1 bottle claret or Burgundy

Boil the water and cloves for 5 minutes. Then add lemon slices and let stand for ten minutes. Add wine and heat but don’t let boil. Serve hot.

1 teaspoon sugar

1 ounce brandy

1 egg, separated

1 ounce dark rum

hot milk or boiling water.

Mix’s yolk and egg together with sugar. Pour the brandy over rum. Pour the mixed egg , while stirring, hot milk and boiling water. Sprinkle with nutmeg.

1 teaspoon sugar

1 ounce brandy

1 egg, separated

1 ounce dark rum

hot milk or boiling water.

Mix’s yolk and egg together with sugar. Pour the brandy over rum. Pour the mixed egg , while stirring, hot milk and boiling water. Sprinkle with nutmeg.

1 cube sugar

1 1/2 ounces dark rum

boiling wat

1 cinnamon stick

lemon slice

cloves

Place rum and sugar in coffee mug and fill with water. Place cinnamon stick and one slice of lemon to garnish. Stir and serve with spoon. Small pitcher or hot water on the side.

2 ounces port wine

1/2 ounce simple syrup

Pour over ice cubes in tall glass and stir. Sprinkle nutmeg on top.

1 teaspoon sugar

1 1/2 ounces dark rum

5 ounces boiling water

1 pat hard butter

nutmeg or cloves

1 cinnamon stick

Mix’s in the sugar, rum, and boiling water. Float pat butter on the surface and sprinkle nutmeg. Use the cinnamon stick as stirrer. This drink is popular during winter. Good for cold flu.

Carry the flavor even further by dipping martini glasses in ginger liqueur and crushed gingersnaps.

Ingredients

Ginger liqueur

Crushed gingersnaps

2 tablespoons ginger liqueur

2 tablespoons vanilla-citrus liqueur

1 1/2 tablespoons coffee-flavored rum

1 tablespoon honey

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2 teaspoons whipping cream

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1 cup ice cubes

 

Fresh basil and sweet pear-flavored vodka and nectar . Pear-Basil Sipper is the "pearfect" pick for holiday.

Ingredients

 

3 fresh basil leaves

1/2 teaspoon sugar

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1 cup crushed ice

4 tablespoons pear nectar

3 tablespoons pear-flavored vodka

3 tablespoons lemon-lime soft drink

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Garnish: fresh basil sprig, pear slice

 

Sparkling Charleston Cosmopolitan. This peach, orange, and white cranberry "Southern" cosmopolitan is topped off with sparkling white wine.

Ingredientt which ingredients are on sale at your local stores:

1 cup crushed ice

3 tablespoons vodka

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1 1/2 tablespoons peach nectar

1 tablespoon orange liqueur

1 tablespoon white cranberry juice

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2 lemon wedges

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2 tablespoons sparkling white wine

Ingredients

½ oz - Hennessy V.S

½ oz - Zubrowka Bison Grass Vodka

1 oz - Apple Cider Gastrique* (recipe to follow)

2 Dashes - Angostura Bitters

Fresh Grated Cinnamon

 

For the Apple Cider Gastrique:

1 1/3 cups - Water

1 1/3 cups - Brown Sugar

2 cups - Diced Royal Gala Apples

1 cup - Organic Apple Cider Vinegar

Add all liquids to a glass with ice. Stir until well chilled. Top with grated cinnamon and an apple fan. Apple Cider Gastrique Instructions: Bring brown sugar and water to a boil and add the diced apples. Simmer for 30 minutes and then add the vinegar. Bring to a boil, then reduce heat and simmer for 30 minuntes. Remove from heat, allow to cool. Strain through cheesecloth to remove any apple chunks.

Ingredients

1.5 oz Hennessy V.S

.5 oz calvados apple brandy

.25 oz herbal liqueur

1/3 oz agave nectar

.5 oz fresh lime juice

2 dashes aromatic bitters

1 dash cherry bitters

Garnish: pear fan

Ingredients

1 part grenadine syrup

1 part green creme de menthe

1 part peppermint schnapps

Carefully layer the creme de menthe, then the peppermint schnapps.

Ingredients

1 part grenadine syrup

1 part green creme de menthe

1 part peppermint schnapps

Carefully layer the creme de menthe, then the peppermint schnapps.