Festive Cocktails from Orlando Mixologists

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‘Tis the season to be tipsy. Okay, that’s not exactly how the saying goes, but for many of us the holidays are more merry and bright with a drink in hand. So, why not get a little festive with your libations at your key holiday gatherings this year? We asked local mixologists to send us their best recipes for spirited cocktails that are sure to be crowd pleasers. Cheers!

CHRISTMAS EVE

tropical egg nogTropical Eggnog
By Samm Holder, The Woods

Ingredients

2 eggs (separate yolks and whites)
¼ cup agave nectar
1 ½ cups unsweetened almond milk
½ Coco Lopez (Cream of Coconut)
4 ounce Tanduay Silver Rum
2 ounce Velvet Falernum
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon

Preparation

  1. Blend egg yolks and agave nectar.
  2. Add almond milk, Coco Lopez, Tanduay, Velvet Falernum, nutmeg, cinnamon and egg whites.
  3. Blend again on pulse for approximately 15-20 secs.
  4. Cool for approximately 2 hours.
  5. Serve over ice with ground nutmeg garnish.

Makes 4-6 servings

paul eggnogHoliday Heat Egg Nog
By Paul Johnsen, President of the Orlando Bartenders Guild

Ingredients

1o ouncesFlor de Cana Rum
0.5 ounces Ancho Reyes Chile Liqueur
1.5 ounces almond milk
1 egg white
3 dashes of Angostura Bitters

Preparation

  1. Add all ingredients to a shaker with ice and shake for 1 minute.
  2. Double strain into a coupe glass.
  3. Grate fresh cinnamon on top.

Makes 4-6 servings

DucknogLake Meadow Duck Egg Nog
By Tim Bradstreet, Siro: Urban Italian Kitchen

Ingredients

6 duck eggs
1.5 pint milk
1.5 cups heavy whipping cream
1/2 cup of sugar
1 cup of bourbon
1/2 cup of Oloroso Sherry
1 tablespoon freshly grated nutmeg

Preparation

  1. Separate yolks and whites in two separate mixing bowls.
  2. Whisk yolks for a few minutes or until pale then slowly add ½ cup sugar and continue to whisk until dissolved.
  3. Slowly add milk, cream, bourbon and sherry while whisking.
  4. Let rest while you whisk duck egg whites into a thick meringue and add nutmeg while continuing to whisk.
  5. Once stiff peaks are formed, fold in your egg nog mix into egg white.
  6. Pour into a servable container.
  7. Serve once properly chilled, or age to intensify the flavor.

Makes about 2 quarts.

Bourbon + Bacon Hot ChocolateBourbon & Bacon Hot Chocolate
Justin Leo, Beverage Director at American Q

Ingredients

¼ cup cocoa powder
½ cup sugar
1/3 cup water
2 cups milk
2 cups heavy cream
3 oz. bacon fat
4 oz. bourbon
4 pcs. American Q Swine Candy (optional)
Whipped cream for garnish

Preparation

  1. Heat all ingredients except for bourbon and bacon fat in a saucepan, do not boil.
  2. Whisk until incorporated.
  3. Once mixed well remove from heat and whisk in bacon fat until frothy.
  4. Add bourbon.
  5. Serve in mugs with a dollop of whipped cream, crumbled swine candy and a garnish of ½ piece of swine candy.

Makes 4 servings

CHRISTMAS BRUNCH

Momma's Stocking StufferMomma’s Stocking Stuffer
By Samm Holder, The Woods

Ingredients

2 tsp Stonewall Kitchen Orange Cranberry Marmalade (available at Fresh Market)
1 ounce Grand Marnier
¼ ounce lime juice
3 ounce Angry Orchard Hard Cider

Preparation

  1. Combine all ingredients (except cider), shake and fine strain into a champagne flute.
  2. Top with cider.
  3. Garnish with an orange twist or cranberry.

Makes 1 serving

Christmas Morning Mimosa
By Paul Johnsen,President of the Orlando Bartenders Guild

Christmas Morning MimosaIngredients

0.75 ounces American Harvest
0.25 ounces Carpano Bianco Vermouth
0.5 ounces lemon juice
1 spoon of cranberry compote
1 sprig of rosemary
Top with Cava

Preparation

  1. Add all ingredients to except Cava to shaker with ice and shake for 1 minute.
  2. Double strain into coupe glass and top with Cava.
  3. Garnish with a sprig of rosemary.

Makes 1 serving

NEW YEAR’S EVE

Polish New YearPolish New Year
By Samm Holder, The Woods

Ingredients

1 oz Zubrowka Bison Grass Vodka
1 oz Apple Cider
¾ oz simple syrup
¼ oz lemon juice
Brut champagne

Preparation

  1. Combine ingredients (except champagne), shake and strain into a champagne flute.
  2. Top with champagne and garnish with a lemon twist.

Makes 1 serving

ResoluteThe Resolute
By Josh Hiller of Siro: Urban Italian Kitchen

Ingredients

½ ounce Amaro Nonino
½ ounce Domaine de Canton ginger liqueur
1 ounce Honey Syrup (equal parts honey and water)
1/4 ounce lemon
Top off with Brut

Preparation

  1. Shake all ingredients, except Brut, with ice and strain into champagne flute.
  2. Top off with Brut.
  3. Garnish with a lemon twist.

Makes 1 serving

Don’t forget the bubbles…

Erin Allport of Wine on the Way shares her tips and picks for best Champagnes and sparkling wines.

  • Don’t be afraid of magnums. They last longer and the wine ages better with less air & more wine thus staying fresher.
  • In Italy they make Prosecco but be careful because some can be very dry and some can be very sweet. If you get a really cheap Prosecco, just add peach juice to it for a Bellini.
  • California and Oregon also make some fantastic sparkling wines but the biggest surprise are the wines from Gruet in New Mexico! Yep, I typed right. New Mexico. It also made #43 in Wine Spectators Top 100 wines of the year!
  • You’ll find your best values outside of the Champagne region.
  • If you see a wine with a full page ad in Wine Spectator, that’s what your money is paying for, not quality.
  • If you don’t want to break the bank, look to Cava from Spain. The Raventos & Gramona are both excellent wines. The Raventos family started making wine in 1497 and their great, great, great grandfather gave the name Cava to Cava (which means Cave) in the 1800’s. Drinking this wine is like drinking history. Both wineries are organic and biodynamic because they are making the wines the way their ancestors did.

Erin’s picks (pictured below from left to right)

NV Billecart-Salmon Brut Reserve Magnum, France ($110) 90 points IWC
NV Billecart- Salmon Brut Rose Magnum, France ($175) 92 points IWC
2004 Louis Roederer “L’Ermitage” Rose, California ($69) 93 points WA
NV Jean Lallement “Cuvee Reserve”, France ($69 ) 92 points IWC
NV Laurent-Perrier “Cuvee Rose”, France ($69) 92 IWC
NV Bollinger Brut “Special Cuvee”, France ($59) 93 points WS
NV Gramona “Gran Cuvee” Cava Spain ($22) 90 points WA
2011 Raventos i Blanc “L’ Hereu” Conca de Anoia, Spain ($18) 90 points WA
NV Gruet Blanc de Noir, New Mexico ($18) 90 points WS

wine on the way sparkling wine

 

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