Start with a Drink
1. Minty Orchard
4 ounces Angry Orchard Crisp Apple
1 ounces vodka
1/2 ounces crème de menthe
1/4 ounces lemon juice
Shake and strain over ice in a rocks glass. Top with Angry Orchard Crisp Apple. Garnish with a small candy cane and mint sprig.
2. Café Con Caliente, created by mixologist Cassandra Rosen of Jimmy’s No. 43 restaurant in NYC
1/2 ounces Soltado Spicy Añejo Tequila
4 ounces cold brew coffee
1 ounces Irish cream liqueur
2 ounces cinnamon cream
Cinnamon garnish
Add the coffee, Soltado Tequila, cinnamon cream, and Irish cream to a shaker with ice; shake. Pour into a tall glass. Top with cinnamon. Can also be made hot.
3. Trans-Atlantic Eggnog, created by Jonathan Pogash, The Cocktail Guru
10 large, grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups Tap 357 Canadian Maple Rye Whisky
1 cup Van Gogh Dutch Chocolate Vodka
6 teaspoons pure almond extract
6 teaspoons pure vanilla extract
1 teaspoons freshly grated nutmeg
1 teaspoons ground cinnamon
Separate eggs into two bowls. Beat yolks until stiff, and beat whites with half the sugar until peaks form. Slowly fold whites and yolks together. Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff. Slowly fold in cream with egg mixture. Add Tap 357 and Van Gogh Dutch Chocolate vodka, and stir gently. Refrigerate overnight, or serve immediately with ice. Garnish with grated nutmeg and cinnamon.
4. Livorno Fizz
1 part Galliano liqueur
1/2 part cranberry juice
4 parts sparkling wine
Prepare in glass or pitcher. Garnish with fresh cranberries.
5. Icelandic Hot Chocolate
1 1/2 ounces Reyka Vodka
6 ounces of Hot Chocolate (Swiss Miss)
3/4 ounces Ancho Reyes
1 dash of Angostura Bitters
Build ingredients in Hot Toddy glass. Garnish with mini marshmallows or whipped cream.
6. The Gingerbread Man
1 2/3 ounces La Quintinye Vermouth Royal Rouge
6 ounces ginger ale
Garnish with an orange twist
Serve over ice in a highball glass.
7. Casa Cider
2 ounces Casamigos Reposado
1/2 ounces apple Cider
1/2 ounces fresh lemon juice
1/2 ounces agave nectar
1 pinch of cinnamon
Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8 to 10 seconds. Strain into rocks glass. Add fresh ice. Garnish with an apple slice, thyme sprig, star anise and sprinkle of cinnamon.
8. Winter Break, created by Public School 303 restaurant in Denver, Colo.
2 ounces Shipwreck Spiced Rum
1 ounces heavy whipping cream
1/4 Licor 43
1/4 Cinnamon Maple Syrup
1 egg white
Dry shake all ingredients. Add ice, shake and double strain into glass milk carton. Garnish with ground cinnamon.
9. Cranberry Moscow Mule
2 ounces FRESH Cranberry Vodka
1 ounces freshly squeezed lime juice
Ginger beer
Ice
Lime slice for garnish
Fill a mule mug with ice. Add vodka and lime juice. Top with ginger beer and stir. Garnish with lime slice and serve.
10. Old Camp Harvest Sour
1 ounces Old Camp Peach Pecan Whiskey
1 ounces 100 Proof Applejack
3/4 ounces fresh lemon
1/2 ounces local honey syrup*
*Honey Syrup: Add 1 cup local honey and 1 cup hot water in a bowl and stir until mixed well. Cover and place on counter to cool, roughly 20min.
In a mixing tin, pour in whiskey, Applejack, lemon and honey syrup. Add ice and shake vigorously. Strain over fresh ice and garnish with dried fall flowers.
11. Salted Caramel Apple Martini
2 ounces Blue Ice Vodka
3 ounces apple cider
Salted Caramel Dessert Topping Salt
Apple slice for garnish
Drizzle the inside of each martini glass with caramel sauce. Coat the rim of each glass in the caramel and then lightly in the kosher salt. Fill a cocktail shaker with ice and mix together the cider and vodka by shaking well. Pour the cocktail into each glass. Top with apple slice and serve.