THE 8TH DAYIngredients1 ½ parts HAVANA CLUB Añejo Clásico3 parts Chai Tea1 ¾ parts coconut milk1 part simple syrup or 1 tablespoon white sugarHot Method1. Prepare Chai Tea.2. While the tea steeps, warm coconut milk over medium heat, do not boil.3. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir.4. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick.Cold Method1. Prepare Chai tea, removing tea bag after steeping, and allow to cool.2. Combine ingredients in a cocktail shaker with crushed ice.3. Shake vigorously.4. Pour ingredients into an empty, chilled rocks glass.5. Garnish with grated cinnamon or toasted coconut shavings.
MINT MISTLETOE Ingredients1 part Bombay Sapphire¼ part Limoncello2 heaped barspoons of Lemon CurdGarnished with a fresh, Smacked mint leaf Method1. Place ingredients in a shaker filled with ice. 2. Shake vigorously.3. Pour into a chilled martini glass. 4. Garnish with a sprig of fresh mint.
VEUVE CLICQUOT RICH POM-FIZZ-CLINKIngredients5-6 large ice cubes¼ cup of pomegranate seedsVeuve Clicquot Rich ChampagneMethod1. Place 5 ice cubes in a large wine glass.2. Sprinkle in the pomegranate seeds.3. Finish with chilled Veuve Clicquot Rich.
SCOTH EGG-NOG CLUBIngredients4 egg yolks2 ¼ cups unsweetened vanilla almond milk1 - 400ml can of full-fat coconut milk1/4 cup sugar (granulated or super fine) 2 teaspoons vanilla extract1/4 teaspoon ground ginger1 teaspoon ground nutmeg1 teaspoon ground cinnamonPinch of allspice1/2 cup Dewar’s 12 Blended Scotch Whisky2 oz. Benedictine LiqueurMethod1. Using a bowl and a mixer, beat the egg yolks until they lighten in color.2. Gradually add the 1/4 cup of sugar and continue to beat until it is completely dissolved.3. Add the unsweetened vanilla almond milk, full-fat coconut milk, Dewar’s 12 Blended Scotch whisky, Benedictine liqueur, ginger and allspice and stir to combine.4. Chill and serve with grated nutmeg and cinnamon.
CLOS DU BOIS HOLIDAY PUNCHIngredients3 bottles Clos du Bois California Cabernet Sauvignon½ liter St. Germain¼ liter lime juice, freshly squeezed½ liter white cranberry juiceMethod1. Combine all liquid ingredients into a punch bowl.2. Garnish each cup with edible flowers, like orchid.
MERRY MILANOIngredients1 oz. DISARONNO3 oz. Bourbon/Rye3 dashes Angostura BittersOrange peel garnishMethod1. Add all ingredients into a mixing glass.2. Stir with ice.3. Strain into a martini glass.4. Garnish with an orange peel.
GINGERBERRY BACARDÍ RUM PUNCHIngredients1 part BACARDÍ Superior2 parts Cranberry Juice Cocktail2 parts Ginger Ale ¼ parts Lime Juice¼ parts Lemon Juice10 dashes Orange BittersFresh Lime (garnish)Fresh Cranberries (garnish)Method1. Combine all ingredients in a punch bowl with a large ice block.2. Garnish with lime and cranberries.3. Serve on the rocks.
THE MOËT DIAMONDIngredients3 oz Moët Imperial Brut Champagne1/2 oz Grand Marnier2 dashes Cherry Bitters1 Rock Candy StickMethod1. Pour Grand Marnier into Champagne flute.2. Add dash of Cherry bitters.3. Gently pour chilled Champagne.4. Garnish with Rock Candy stick.
DEWAR’S HOT CHOCOLATEIngredients2 parts DEWAR’S® 12 Blended Scotch Whisky3-4 parts Hot CocoaWhipped CreamCocoa PowderMethod1. In an Irish coffee glass, combine Dewar’s 12 with hot cocoa/hot chocolate.2. Top with whipped cream and a dusting of cocoa powder.
D’USSE CHRISTMAS CREAMIngredients2 oz. D’USSE VSOP1 oz. Coconut Crème.75 Demerara.25 New Orleans Bitters Method1. Place ingredients in a shaker filled with ice. 2. Shake then pour into a collins glass. 3. Top with dash of bitters.
MUMM APRES ROUGEIngredients3 oz. G.H. Mumm Champagne3/4 simple syrup (1:1 ratio of cane sugar to water)3/4 oz lime juice2 cucumber slices 4 mint leaves1/4 oz ginger juice1 oz pomegranate juiceGarnish- Sprig of mintMethod1. Muddle everything except the champagne. 2. After muddling, add G.H. Mumm and ice.3. Hold tight and shake/strain over ice in a champagne glass. 4. Garnish with a sprig of mint.