Up for a holiday cocktail? Our area’s merry mixologists are shaking, stirring and straining all season long so that you can toast the cooler weather deliciously. Cheers!
We’d never heard of Batavia-Arrack van Oosten, an Indonesian spirit made from sugarcane, until Justin LeVaughn at The Ravenous Pig introduced it to us in the form of this smooth and scrumptious Clarified Milk Punch. Now, we’re believers.
A New Orleans classic, the Vieux Carre (say “voh carRAY”) cocktail at The Lobby Bar at Four Seasons Resort Orlando is made with Bulleit rye and bourbon whiskey, Dolin Rouge vermouth, cognac and Peychaud’s and Angostura bitters.
Seasons 52 uses Prairie Organic Gin in their Cranberry & Sage Cocktail, along with simple syrup, white cranberry juice and fresh sage.
Spot of coffee in your cocktail? Heck, yeah! The Pumpkin Spiked Cold Brew Martini at Grand Bohemian Orlando blends Revel Stoke pumpkin-infused whiskey with gingerbread and white chocolate liqueurs, chocolate and praline.
Chef Wendy at Tapa Toro uses sauvignon blanc, spiced simple syrup and brandy in her Apple Pie Sangria (also pictured at top). Get a free glass with purchase on National Sangria Day (December 20), or stop by anytime in December and order a whole dang pitcher.