As you prepare for this month’s busy stretch of holiday entertaining, Cruzan Rum, Knob Creek Bourbon, EFFEN Vodka, Canadian Club and Laphroaig are here to help make your cocktail menu a little more festive this season.
Each cocktail has a unique flavor reminiscent of the winter holidays, whether you’re preparing for a Christmas Day brunch, Hanukkah dinner party or New Year’s Eve bash.
Cheers!
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Laphroaig® Broadbay Sour
Created by Portland, OR mixologist, Jordan Felix
1 1/4 parts Laphroaig® Select
1/4 part Amontillado Sherry
3/4 part Fresh Lemon Juice
2 teaspoons of Orange Marmalade
3 drops of Aromatic Bitters
Cinnamon Stick (for garnish)
Orange Peel (for garnish)
Method: Build all ingredients in a shaker. Add ice and shake vigorously. Fine strain into a chilled rocks glass filled with large ice. Garnish with a burnt cinnamon stick & orange peel.
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Cruzan® Spiced Apple Cider
1 1/2 parts Cruzan® Aged Dark Rum
1 part Simple Syrup
3/4 parts fresh Lemon Juice
1 part Cider
Cinnamon
Allspice
Method: Combine ingredients in a glass and serve over ice. Garnish with freshly grated cinnamon and allspice.
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Knob Creek® Hot Toddy
1 1/2 parts Knob Creek® Bourbon
Orange Slice
Lemon Wedge
3-5 Whole Cloves
Hot Water
Dollop of Honey
Method: In a pre-warmed coffee mug, muddle cloves, orange and lemon. Add Knob Creek® Bourbon and top with hot water. Add honey as desired. Stir with a cinnamon stick.
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EFFEN® Vodka Grapefruit Bubbly
2 parts EFFEN® Vodka
2 parts Ruby Red Grapefruit Juice
Top with Prosecco
Method: Pour ingredients into a champagne flute in the order listed and garnish with a lemon twist.
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The CC™ 100% Rye War on Winter
1 part Canadian Club 100% Rye Whisky
3 parts Steamed Milk
1 pinch Brown Sugar
Dried Cloves (to taste)
1-2 Cinnamon Sticks
Dash of Nutmeg
Method: Heat milk on stove on low heat with cinnamon, cloves, nutmeg and brown sugar. Stir until combined and bring to a quick boil. Pour CC 100% Rye into a heat-proof glass and add milk mixture. Top with milk foam and a dash of cinnamon powder.
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Basil Hayden’s® Spiced Fig
Created by Los Angeles, CA mixologist, Rob Floyd
2 parts Basil Hayden’s® Bourbon
3⁄4 part Fresh Lime Juice
3⁄4 part Simple Syrup
2 Ripe Figs, halved
Ground Cloves
1 Lemon Peel (for garnish)
Method: Muddle figs in a shaker. Add Basil Hayden’s® Bourbon, lime juice and simple syrup to shaker and shake with ice. Strain into a coupe glass and top with ground cloves and a lemon peel.
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