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6 Decadent cocktails to get you through the holidays!

T’is the season for decadent cocktails! Here are six of my faves to get us through the holidays. There’s something for everyone – a strong sipper, rich classics, even a tiki option. So whether you’re coming in from the cold or lounging in the sun – these festive drinks will make your holidays all the merrier! Cheers!
6 Decadent cocktails to get you through the holidays!

Sponsored by: Partisan For The People 🇺🇸🍻👯‍♀️

Content by: Anders Erickson

Check out my bottle collection at Curiada! 👉 https://bit.ly/intheholidayspirits
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THE TOOLS

My workhorse double jigger: https://amzn.to/3lmmKrK
My favorite mixing glass:
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Bar spoon:
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Julep strainer:
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My go-to large shaking tin:
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My go-to small cheater tin:
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Hawthorne strainer:
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Fine mesh strainer:
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Hand juicer:
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My syrup carafe:
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My citrus bottle:
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Rubber bar mat (6″x12″):
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Lowball glass:
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The Nick & Nora Glass:
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The hurricane glasses (13 oz.):
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Christmas cocktail recipes in this article

Rusty Nail Cocktail Recipe

  • 2 oz. (60 ml) Monkey Shoulder Blended Malt Whisky
  • 1 oz. (30 ml) Drambuie
  • Expressed lemon oil

The Littlest Rebel Cocktail Recipe

  • 1 oz. (30 ml) Laird’s Straight Apple Brandy Bottled in Bond
  • 1/2 oz. (15 ml) Monkey Shoulder Blended Malt Whisky
  • 3/4 oz. (22.5 ml) fresh lime juice
  • 1/2 oz. (15 ml) homemade grenadine*
  • 1 medium egg white or 3/4 oz. (22.5 ml) aquafaba
  • Expressed lime oil

*Homemade Grenadine

In medium sauce pan, combine 3 cups sugar, 2 cups 100% pomegranate juice, and 1 tsp pomegranate molasses. Stir over heat until sugar is completely dissolved. Remove from heat and add 1/2 tsp rose water. Stir to combine.

SYRUPS VIDEO: https://youtu.be/CvEDhkR6K14

Chocolate Punch Cocktail Recipe

  • 1 oz. (30 ml) Pierre Ferrand 1840 Cognac
  • 1/2 oz. (15 ml) Fonseca Bin 27 Ruby Port
  • 1/2 oz. (15 ml) Tempus Fugit Crème de Cacao
  • 1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
  • 1 oz. (30 ml) heavy cream or non-dairy substitute
  • Grated chocolate for garnish

Yuletidal Wave Cocktail Recipe

  • 3/4 oz. (22.5 ml) Angostura 1919 Rum
  • 3/4 oz. (22.5 ml) Elijah Craig Small Batch Bourbon
  • 3/4 oz. (22.5 ml) Pierre Ferrand 1840 Cognac
  • 3/4 oz. (22.5 ml) Rothman & Winter Orchard Pear Liqueur
  • 1/2 oz. (15 ml) Licor 43
  • 1/4 oz. (7.5 ml) St. Elizabeth Allspice Dram
  • 2 oz. (60 ml) pineapple juice
  • 1 oz. (30 ml) lemon juice
  • 1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
  • 2 dashes Angostura Aromatic Bitters
  • Pineapple fronds, umbrella, & grated nutmeg for garnish
  • Martin Cate’s original recipe 👉 Smuggler’s Cove: https://amzn.to/3qNsgKk

Egg Nog Cocktail Recipe

  • 1.5 oz. (45 ml) El Dorado 8 year Demerara Rum
  • 1/2 oz. (15 ml) Lustau Amontillado ‘Los Arcos’ Sherry
  • 1 oz. (30 ml) rich Demerara syrup (2:1 sugar:water)
  • 1 whole egg
  • 2 oz. (60 ml) 1/2 & 1/2 or non-dairy creamer
  • Grated nutmeg for garnish

S'no Problem Cocktail Recipe

  • 1/2 oz. (30 ml) Smith & Cross Navy Strength Rum
  • 1/2 oz. (15 ml) Elijah Craig Small Batch Bourbon
  • 1/2 oz. (15 ml) rich Demerara syrup (2:1 sugar:water)
  • 1 dash Angostura Aromatic Bitters
  • 2 oz. hot Darjeeling tea (or other black tea)
  • 2 oz. steamed oat milk (or standard milk)
  • Grated cinnamon and holiday cookies for garnish

“Everyone you meet is fighting a battle you know nothing about. Be kind. Always.”

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