Swizzle Season: Our Most Spirited Cocktails

November 10, 2016

We made our list, checked it twice, and yes—there’s plenty to do before guests arrive. One thing you don’t have to worry about? The cocktail menu. Serve up these spirited sips and you, friend, will be the toast of the holidays. Cheers!

Bourbon Harvest
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what you’ll need
1 1/2 ounces rye
3 ounces apple-pear juice
1 teaspoon apple cider vinegar
Sparkling cider
Thyme sprigs & pear slices, for garnish

how to make it
Combine rye, juice and vinegar in an ice-filled shaker. Pour into glass, top with sparkling cider and garnish.

Quick-Spiced Holiday Punch
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what you’ll need
2 cups orange or pineapple juice
1/4 cup sugar
Holiday spices (we used cinnamon sticks, cloves, nutmeg & ginger)
2 clementines, sliced
1 bottle dry red wine
1/2 cup rum
1/2 cup cognac
Rosemary sprigs, for garnish

how to make it
In a large saucepan, add juices, sugar, spices and clementine slices. Cook over medium heat until sugar is dissolved, then lower heat and let simmer for 15 minutes. Once cool, strain and add wine, rum and cognac. Ladle into glasses filled with ice and garnish with rosemary.

Cardamom-Almond Rum Coffee
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what you’ll need
Heavy cream
Cardamom bitters
Maple syrup
Lemon peel
1 1/2 ounces dark rum
1/2 ounce amaretto
3 ounces strong coffee

how to make it
First, make a spicy-sweet whipped cream by beating cream until soft peaks form; add cardamom bitters and maple syrup to taste. To assemble the cocktail, twist the lemon peel over an empty glass to release oils, then rub the peel along the rim of the glass. Add the rum, amaretto and coffee, and stir. Top with prepared whipped cream.

 

Company on the way? Spruce up your bar cart with shakers, coasters and more.