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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: https://amzn.to/3qoVgai
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
My go-to large shaking tin: https://amzn.to/33vnMLJ
My go-to small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/3mitomO
Hand juicer: https://amzn.to/3ioOwFeRubber
My syrup carafe: https://amzn.to/3iezKkZ
My citrus bottle: https://amzn.to/3BScssO
Rubber bar mat (6″x12″): https://amzn.to/3h2IJER
Lowball glass: https://libbeyglass.pxf.io/9WEyoE (Use code ANDERS10 to get 10% off!)
The Nick & Nora Glass: https://amzn.to/3GreJQD
The hurricane glasses (13 oz.): https://amzn.to/3v0l5AH
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
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