Recipes For The Top Holiday Cocktails
Out of Philadelphia is a man named Or Geshury, who is the head of development, training and research for the Mixology Wine Institute in Philadelphia. A contributor to South Jersey Magazine, Signature 9 and Philadelphia Weekly, he’s also designed drinks for Mole Street Events, North 3rd and The Spruce Foundation, among others, and is the author of the upcoming “Aqua Vitae: Bar and Wine Education Textbook.” Here, Or shares some delicious holiday cocktails to make at home this season.
Chocolate Rye Punch
- 1 oz. Bulleit Rye
- 1/2 oz. Barolo Chinato Cocchi
- 1/2 oz. Lemon Juice
- 1/2 oz. Allspice Dram
Serve this drink in a goblet with shaved 85-percent dark chocolate (Lindt). The tannins and bitterness are contrasted with the spicy notes layered in the rye, allspice and nutmeg, and balanced with the tartness of the lemon.
Apples and Honey
- 1 1/2 oz. Calvados Pays D’Auge
- 1/2 oz. Drambuie
Serve in a rocks glass filled with ice. Garnish with two thin apple slices, dipped in raw buckwheat honey syrup and cinnamon. This variation on the classic Rusty Nail replaces the whisky with French apple brandy, made from the bitter apples and pears of Normandy, and contrasts it with the sweet, herbal honey and scotch notes of Drambuie.
Eggnog Hot Buttered Rum
- 1 1/2 oz. Rum
- 1/2 oz. Eggnog
- 2 heaping tablespoons hot buttered rum mix
Fill with hot water. Serve in an Irish coffee glass. Garnish with whipped heavy cream and a cinnamon stick.
For the Mix:
- 6 Cups Brown Sugar
- 1 Cup Unsalted Butter
- 6 Tablespoons Honey
- 1 Tablespoon Rum Extract
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Nutmeg
- 1 Tablespoon Cinnamon
- 1 Tablespoon Allspice
Mix together with a beater until fully blended. Refrigerate for up to two weeks.
Thanks to our CBS Philadelphia station for this article.