The Jingle Bell Julep
1 oz. Maker’s Mark bourbon
½ oz. Raspberry liqueur
½ oz. Triple sec
Muddle ingredients and serve over crushed ice.
Barman Jim Hewes from the Round Robin Bar at the Willard InterContinental in Washington, D.C., created this recipe.
1 oz. Belvedere vodka
½ oz. Simple syrup
½ oz. Lemon juice
2 tsps. Cranberry sauce
2 Dashes Angostura bitters
3 oz. Chandon Brut sparkling wine
In a mixing glass, combine vodka, simple syrup, lemon juice and cranberry sauce. Top with dashes of Angostura bitters and sparkling wine.
The mixologists at Belvedere created this recipe.
1 oz. Bailey’s Irish Creme
1 oz. Kahlúa liqueur
½ oz. Peppermint schnapps
¾ oz. Whole milk (can do equal parts light crème)
Shake all ingredients over ice and strain into a chocolate-syrup-drizzled Martini glass.
The mixologists at Pancho’s Mexican Restaurant in Las Vegas created this recipe.
A Berry Caribbean Christmas
1 ¾ oz. Absolute Elyx vodka
⅓ oz. Domain de Canton ginger liqueur
½ oz. Fresh lime juice
1 oz. Cranberry juice
2 oz. Fresh pineapple juice
4 Fresh raspberries
Dash Grenadine syrup
Christmas in the South
6 oz. Mulled Cider
½ oz. Caramel Sauce
1 ½ oz. Rye whiskey or mezcal
Add all ingredients in an Irish Coffee glass, stir gently and garnish with cardamom whipped cream with orange zest.
Rafe Gabel, vice president of restaurant operations at Austin, TX-based Puccini Group, created this recipe.
The Ol’ Nut Job
2 oz. Ragged Branch Wheated Virginia straight bourbon whiskey
3 dashes Walnut bitters
4 dashes Orange bitters
¼ oz. Salted vanilla maple syrup*
Stir ingredients with ice until chilled. Strain over one large ice cube. Garnish with orange peel.
*For Salted vanilla maple syrup:
1 cup Pure maple syrup
1 tsp. Vanilla extract
2 oz. Warm water
¼ tsp. Kosher salt
Combine maple syrup and vanilla extract. In the water, dissolve the kosher salt. Combine syrup and salt water and stir. Store in tight container.
The mixologists at Ragged Branch created this recipe.
¾ oz. Mezcal infused with cinnamon
¾ oz. Mezcal infused with star anise
2 oz. Milk
½ oz. Vanilla syrup
Cover the glass rim in brown sugar and caramelize with heat. Light the cinnamon stick and face the glass upside-down covering the cinnamon stick to create smoke. Leave the glass upside-down until ready to pour.
Add the rest of the ingredients into a shaker, muddling the almonds and the crumble, and shake enough to make the milk creamy. Strain and pour into the glass. Top it off with almonds, an orange segment and sage.
The mixologists at Casa Calavera, Hakkasan Group’s newest Mexican restaurant in Los Cabos, created this recipe.
2 oz. Serrano-infused DeLeón tequila blanco
1 oz. Lime juice
1 oz. Triple sec
¼ oz. Blood orange puree
Salt chile rim
Serrano chile garnish
Build in shaker, add ice, shake, strain onto fresh ice in a tumbler glass. Add salt chile to rim and garnish with a Serrano chile.
The mixologists at Fonda in New York created this recipe.
Holiday in Oaxaca
1 ½ oz. El Silencio Mezcal Espadin
1 oz. Cranberry syrup (1 part unsweetened cranberry juice to 1 part sugar)
½ oz. Fresh lime juice
Combine ingredients except soda and shake. Strain into a Collins glass and top off with soda water. Garnish with a rosemary sprig.
The mixologists at El Silencio created this recipe.