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!
TRULY EGG NOG
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
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.
Created by: Nick Mautone
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
1.5 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
2 oz Carpano Antica
1 oz Lock Stock & Barrel Rye
1 tsp. Borghetti Coffee Liqueur
1 dash Mole Bitters (preferably Bittermens)
Glass: Nick & Nora
Garnish: Orange Twist
BAHAMA BREEZE 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.