October 2008
101 Cocktail Recipes for the Holidays Spirited Alternatives
Warm up and chill out with this chic list of stylish cocktails perfect for a fashionable holiday fete. Need more planning help? Check out our Holiday Party Planning Guide for fabulous food, drinks ideas, festive favors and more. Chic Cocktails Bourbon Crusta Est. 1850's in New Orlean's the drink was brought west by His Royal Heiness of American cocktails, Professor Jerry Thomas. It's one of the first cocktails known to integrate lemon or lime juice into the mix and is also the predecessor to the Sidecar. 1 1/2 oz Elijah Craig 12yr bourbon 1/2 oz Old Senor Curacao 1/4 oz Luxardo Maraschino Juice of 1 lemon wedge Dash Angostura bitters Ice Shake ingredients together with ice and strain into glass. Wet the rim of a coupe cocktail glass. Roll 1/2 outside of the rim in sugar. Garnish with lemon twist (made with a potato peeler) Created by Reza Esmaili, bar manger at Zare at Fly Trap
Absinthe Frappe You can serve this SF-style or "suicesse" with a touch of soda added at the end. 1 1/2 oz Kubler Absinthe 1/4 oz Orgeat Fill glass 1/2 way with ice. Shake all ingredients vigorously until shaker tin frosts. Strain into glass. Created by Reza Esmaili, bar manger at Zare at Fly Trap
Spanish Cobbler 2 Orange wheels 1 tsp. Sugar (or 1/ 2 oz. agave nectar or simple syrup) 6 oz. Champagne or sparkling wine such as Juve Y Camps pinot noir brut rose Fresh seasonal small fruit such as blueberries, raspberries, blackberries or grapes Lemon rind garnish Crushed ice Place one orange wheel in the bottom of two double rocks glasses. Add 1/4 oz. sweetener to each glass and fill 2/3 with crushed ice. Add 3 oz. wine to each portion and lightly stir. Pack glasses with fruit. Top drinks with lemon rind. Serves 2 Enjoy bites of wine soaked fruit as you sip this sexy Spanish old-style drink. Created by Reza Esmaili, bar manger at Zare at Fly Trap
Minted Memory 1 oz Bombay gin 1 oz Pimm's No.1 1/2 oz lemon juice 1 oz minted vinegar syrup Small pinch of fresh mint Splash soda water Muddle mint, lemon and syrup lightly in mixing glass. Add spirits and fill w/ ice. Shake and strain into ice-filled Collins glass. Garnish w/ cucumber and mint. Created by: Reza Esmaili, bar manger at Zare at Fly Trap