A Los Angeles-based brunch and cocktail blog by Brielle Galekovic.

Filtering by Tag: Champagne Cocktail

Get Into The Holiday Spirit with My Favorite Festive Cocktail Recipes

If it's one thing about the holiday season, it's that I look forward to all the fun festive cocktails that come out of Winter Wonderland that have been in hiding all year long!!! Is there nothing better that spiked egg nog or that hint of peppermint in your cocktail? Like many other people, the holidays often seem to lose their sparkle as the years go on. I hate for that to happen, so if Christmas cocktails are one of the few things to keep the magic of the season alive every year, I am ALL for it!!! Here are a few of my favorites that I know I'll be sipping on in the next few weeks despite the weather being 80 degrees here in LA every day. That 50 degree night chill totally justifies getting cozy and cuddling up with one of these! I think I have become a little TOO adjusted to this west coast weather! ;) Cheers! 



Created by Natasha David, Nitecap


1 oz. Spiced Rum
1 oz. Vanilla Almond Milk
1 tsp. Stevia Powder
1 Egg White
4 oz. Truly Spiked & Sparkling Colima Lime
Grated Nutmeg

Combine spiced rum, vanilla almond milk, stevia powder and egg white in a cocktail shake. Begin by shaking without ice to incorporate all ingredients. Next, add ice to the cocktail shaker and continue to shake. Strain the liquid into a  Collins glass without ice and top with Truly Spiked & Sparkling Colima Lime. Garnish with grated nutmeg.


Haikara Saki

Created by: Nick Mautone


2 oz Haikara Yuzu or Haikara Momo
½ oz rum
1 oz Lime Juice
Dash of Simple Syrup
Dash of Rose Water
Dash of Lavender Bitters
Ginger Ale for topping

Cranberries or orange peel (for garnish)

Add all ingredients, except ginger ale, to a cocktail shaker, add ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into rocks glass. Top with Ginger Ale and garnish.


Bacardi Ginger Snap


1 part BACARDÍ Superior or BACARDÍ Gold Rum

2 parts Ginger Ale

1 lime wedge


 Fill a tall highball glass with ice. Pour BACARDI Superior or Gold into glass. Add ginger ale, and gently stir before serving. Garnish with a lime wedge (optional: dash of bitters).  


Nolet's Gin Winter White


1.5 oz. NOLET’S Silver Gin

.5 oz. Lemon Juice

.5 oz. Simple Sugar

1 oz. White Cranberry Juice

Champagne to top

Garnish: Rosemary and Cranberry sprig dusted with powdered sugar


Fill shaker with NOLET’S, lemon juice, simple syrup, white cranberry juice and 1 cup of ice

Shake hard to chill and combine ingredients

Fine strain into coupe or flute

Top with champagne

Garnish with rosemary cranberry sprig


Candy Cane Korbel

Created by Jeremy Oertel


1 oz. White Crème de Cacao

4 oz. Korbel California Brut

White Chocolate, melted

Peppermint Candy Cane, crushed


Topsy Turvy


2 oz Carpano Antica

1 oz Lock Stock & Barrel Rye

1 tsp. Borghetti Coffee Liqueur

1 dash Mole Bitters (preferably Bittermens)


Stir, Strain

Glass: Nick & Nora

Garnish: Orange Twist


BB coquito


4 oz. Castillo Silver Rum

6 oz. evaporated milk

6.5 oz. coconut milk

5 oz. sweetened condensed milk

1 oz. Coco Lopez, Cream of Coconut

1/8 tsp. cinnamon, ground

1 cup of ice


Combine the rum, cream of coconut, evaporated milk, coconut milk and condensed milk in a cocktail shaker full of ice. Shake and strain into four chilled martini glasses, and garnish with cinnamon.

Recipe serves four.


Tis the Season for Boozy Holiday Cocktails

It's the most wonderful time of the year in the cocktail world. Why? Because all cocktails get a little frostier, a little more festive, and a whole lot boozier. It's the holidays, and as we get older a lot of times the magic of the season seems to disappear. With holiday cocktails, that magical feeling is reignited within us. The flavors of the season may be a little more naughty than usual, but the tippling spirits will make you feel soHo-Ho-Ho nice.

Here are my favorite recipes to get you into the Christmas spirit. 

Candy Cane Cava-Tail

Candy Cane Cava-Tail with Freixnet

Fill 1/3 of a flute with White Crème de Cocoa and the rest with chilled Sweet Cuvée Cava. Garnish with a whole candy cane.

Salt & Char Yule Nog

Yule Nog from Salt & Char

Created by Emily McKenna of Salt & Char in Saratoga Springs, NY

Salt & Char Yule Nog
Yields 12 glasses


6 eggs, separated 

1 cup milk 

1 cup cream 

1/2 cup brown sugar

2 teaspoons white sugar 

2 teaspoons vanilla extract 

Pinch cinnamon 

Pinch kosher salt

6 oz cognac 

1 oz jagertee

Orange and nutmeg to garnish 


Mix egg yolks and brown sugar. Slowly add in milk and cream. Add vanilla, salt, white sugar, cinnamon, cognac and jagertee. Whip egg whites then fold into liquid mixture. Serve in chilled glass. Top with orange zest and nutmeg.

Fireside Delight

Fireside Delight on The Gilded Bellini

Created by Enzo Cangemi


1 oz Campari

1 oz Frangelico

1 oz Espolon Tequila Reposado

2 dashes Chocolate Bitters


Stir all ingredients in a mixing glass with ice. Strain into a coupe glass and garnish with a lemon twist.

Belvedere Toddy

Belvedere Toddy


1 oz. Belvedere Vodka

1.5 oz. Hot Water

1 oz. Lillet Blanc

.5 oz Lemon

.5 oz Honey Stick

1 Cinnamon Stick

Fresh Grated Nutmeg

Orange Wedge



Add hot water to heat glass mug, then honey to melt. Add remaining liquid to ingredients. Garnish with a cinnamon stick and orange wedge and top with freshly grated nutmeg. Option to pierce orange wedges with 3 cloves.


Cava Wonderland

Cava Wonderland with Freixnet

Prepare rims by combining 1/4 c coconut flakes, 2 tbsp granulated sugar, and one scraped vanilla bean. Coat the rim of a glass with lemon juice to make the sugar mixture stick. Pour 2 oz coconut juice blend or coconut puréed nectar into bottom of glass. Fill with Extra Dry Cava and stir to mix.

La Navidad

La Navidad with Santera Reposado

Created by Karl Bernholtz, Bluebird (NYC)


1.5 oz. Santera Reposado

0.25 oz. Dark Rum

1/3 oz. Walnut Liqueur

1 oz. Blood Orange/Star Anise/Vanilla Cordial

0.5 oz. Fresh Lemon Juice

1 barspoon Allspice


Combine ingredients in a shaker with ice and shake until cold. Strain into a coupe and garnish with grated nutmeg

(Optional) Garnish with fresh stick of pine or blood orange wheel

Cordial Recipe:

16 oz. White Sugar

2 oz. Brown Sugar

16 oz. Orange Juice

1 Blood Orange, peeled and diced

1 Lemon, peeled and chopped

0.5 or 0.75 oz. Star Anise, toasted

Half cap of Vanilla Extract

Tommy Bahama Eggnog Coconut Martini

Tommy Bahama Eggnog Coconut Martini


1 part Jim Beam®

1 part Cruzan® Coconut Rum

2 ½ parts coconut eggnog (recipe below)

Shake all ingredients well with ice, strain into a martini glass and sprinkle with nutmeg.


Coconut eggnog:

5 egg yolks

¾ cup sugar

1 cup heavy cream

2 cups coconut milk

Pinch of salt

1 tsp vanilla

½  tsp nutmeg


Whisk egg yolks with sugar until creamy and the sugar begins to dissolve.  Add cream and coconut milk. Stir in vanilla, salt and nutmeg. Chill well.

A Rosso December

A Rosso December on The Gilded Bellini

Created by Fabio Raffaello


 2 oz Campari

  1/2 oz Mezcal

1/2 oz Fresh Lemon Juice

  1/4 oz Simple Syrup

 4 oz San Pellegrino Aranciata Amara

Float of Cynar


Shake all the ingredients except the San Pellegrino, and strain over fresh ice into a collins glass. Add the San Pellegrino and a float of Cynar. Garnish with a sprig of mint and an orange slice.