Good-night, Sweet Prince
Created by: Brad Smith of Maurepas Foods
1 1/4 oz Drambuie
1 1/4 oz Drambuie 15 year old
3/4 oz Sweet Wine Syrup
1 2/3 oz Hot Water
mix all ingredients in glass and stir
top with 1 tablespoon of Cherry Tobacco Cream
Recipe served: Hot
Slippery Devil
Created by: Michael Glassberg of the Hotel Montleone Carousel Bar
2 oz Fireball Whiskey
1 oz Martinellis Unfiltered Apple Juice
1 oz Lemon Juice
1 oz Sugarcane Syrup
1 tablespoon unsalted butter
1 tablespoon pumpkin puree
Warm it all up in a pot!
Persephone’s Cup
Created by: Abigail Gullo of SoBou
2 oz Hendrick’s Gin
1 oz Pomegranate Syrup
1/2 lemon juice soaked in dried cranberries
1 oz Jasmine green tea
Garnish with a clove studded orange and leftover dried cranberries on a pick
Recipe served: Hot
So Serious
Created by: Ian Julian of Dominique’s on Magazine
2 oz. Milagro Reposado
1 oz. Fresh Ice Coffee ( from Dee’s Coffee)
.5 oz. Holiday syrup
.5 oz. The Bitter Truth Pimento Dram
Lemon zest
Pour all content but lemon zest into a mixing glass, zest the lemon and drop in into the mixing glass. Stir 37 times and strain into a small rocks with no ice and top with a Banana whip cream
Recipe served: Straight Up, Cold
Andy’s Hot Toddy
Created by: Ross Mongrue of Palace Cafe
2 oz. Captain Morgan Rum
¼ oz. Dark Creme de Menthe
¼ oz. Godiva Chocolate
¼ oz. Frangelico
2 oz. Hot Chocolate
Garnish – chocolate stirrer
Recipe served: Hot
Christmas In Hollis
Created by: T. Cole Newton of 12 Mile Limit
1 oz Benedictine
1/2 oz Green Chartreuse
1/2 oz Buffalo Trace bourbon
1 oz fresh lemon juice
1 dash Bitter Truth Mole Bitters
2 oz Orange Crush (or similar orange soda)
Build in glass. Add ice.
In The Orchard
Created by: Sonali Fernando of Bar Tonique
1.5 oz Crown Maple Finish
.75 oz fresh orange juice
.75 oz Rothman & Winter Apricot Liqueur
.25 oz demerara syrup
vanilla cream foam
candied orange zest
Recipe served: On Rocks
1840 Soleil l’ Orange
Created by: Marvin Allen of the Carousel Bar
Carousel Bar
2 oz Ferrand Original 1840 Cognac
1/4 oz Ferrand Dry Curacao
4-5 Drops of Fee Brothers Aztec Chocolate Bitters
1/8 oz Agave Nectar
1 Orange Twist as Garnish
Recipe served: Straight Up
The Holiday Market
Created by: Brian Adee of Loa
1 oz butter and cream infused Citadelle Gin
.5 oz Loa house sherry blend
.25 oz vanilla syrup
Splash spiced cranberry syrup (float)
Dehydrated spice garnish
Recipe served: On Rocks, Cold
Garnish: House-made Christmas spice blend (sprinkled on top of drink)
Le Cheval de Noir
Created by: Bazil Zerinsky of Bar Tonique
1 1/2 oz chai spice infused Absolut vodka
3/4 oz Pierre Ferrand dry curacao
1/2 oz sailor jerry rum
1/3 oz averna amaro
splash lagavulin scotch (for rinse)
orange peel
Rinse glass with scotch, stir other ingredients with ice, strain and garnish with orange peel
Cran-Apple Spice Zinger
Created by: Tiffany Soles of Irvin Mayfield’s Playhouse
1.25 oz Plymouth Gin
0.75 oz Cranberry Liqueur
0.25 oz Clove syrup
2 oz Celestial Seasonings Cranberry-Apple Zinger Herbal tea
Recipe served: On Rocks, Cold
Garnish: Lemon slices and whole cranberries
Tom Traubert’s Toddy
Created by: Holly Williams of the Boondock Saint
1.5 oz Firefly Sweet Tea Bourbon
1/4 oz Laird’s Bonded Applejack
1/4 oz Stirrings’ Ginger Liqueur
3 dashes Fee Brothers Rhubarb Bitters
1 dash Crystal Hot Sauce
(1 oz water)
Heat and garnish with shaved cinnamon stick.
Gaslight Cup
Created by: Nicholas Jarrett of Cure and The Saint
1 1/4 oz. Herbsaint Legendre
3/4 oz. Sazerac 6 year old rye whiskey
1/2 oz. acacia honey syrup
dash Peychaud’s bitters
3 oz. Rhone Syrah
1 swath orange peel/6 servings
Recipe served: Hot
Garnish with a fresh orange disk, discarded, and lavishly as suits a cup
Bite me !!!!
Created by: Jason Lee of Domenica
1.5 oz Dr McGillicuddy’s Intense Apple Pie
1.0 oz Sailor Jerry Rum
2 Dash Nielsen Massey Vanilla Extract
3 Dash Barkeep Baked Apple Bitters
.25 oz Honey
3 oz Hot Water
Lemon Twist
Recipe served: Hot
Eggy Sheggy Dray
Created by: Kimberly Patton-Bragg of Why Not Hotel Modern
2 oz. brown butter infused Buffalo Trace
.5 oz. Stroh Jagertee
.5 oz. cinnamon syrup
2.5 oz. hot water
2 dash Angostura Bitters
Recipe served: Hot
Garnish: Cinnamon Stick
Solerno Bishop
Created by: Chris Hannah of French 75 at Arnaud’s
1 oz Solerno
3/4 oz Ruby Red Grapefruit Juice
1 oz Apertivo Mix
1/2 oz Cranberry Cordial
2 dashes Bittercube Orange Bitters
Recipe served: On Crushed ice Cold
Garnish: Lounge Attire Cocktail Cranberry
Forged from the Love of Liberty
Created by: Lucinda Weed of Sylvain
1 oz Plantation Rum
.5 oz Ginger Shrub
.25 oz house made caramel syrup
1 dash Angostura Bitters
1.5oz dry cider
Build in a glass and add ice.
Punkin’ Patch
Created by: Christine Nielsen of the Windsor Court Cocktail Bar
1.5 Hudson Whiskey
2 Tablespoons Homemade Spiced Pumpkin Butter mix
Top with Hot Water
Build in glass, top with hot water and gently stir
Pumpkin Somethin’
Created by: Steven Yamada of Why Not Hotel Modern
1 oz. Butter Infused DiSaronno Amaretto
3 oz. Homemade Pumpkin Cider
Butter Infused DiSaronno:
Melt a stick of butter in sauce pan. Allow to cool slightly and then combine with a bottle of Disaronno in a glass container. Place in fridge overnight. Move to freezer for several hours and then strain thoroughly with cheese cloth to remove all fat.
Pumpkin Cider:
1 cup pumpkin puree (not pumpkin pie mix)
2 1/2 cups apple cider
Mulling spices (cinammon, clove, star anise, ginger)
Bring all ingredients to a boil, then reduce heat and allow to gently simmer for about 30 minutes. Strain out all solids and bottle. Can be served hot or cold.
Recipe served: Hot
Garnish: Whipped Cream
Disaronno “French Toast”
