12 Days of Cocktails for the Holidays

rudolph-headerIt's the most wonderful time of year! The season of giving, laughter, cheer, reflection and celebration. If you're on the hosting side of the celebration, spice up the usual beer and wine selections with one of our seasonal cocktails. We've curated the list below from some of our favorite house recipes — sweet, savory, bubbly — and everything in between. Pick a few to serve at your seasonal gathering or follow us on social media as we give you the cocktail of the day to make at home. Visiting Airlie this holiday season? We're featuring a few on the list as well (see notes below). Wishing you the happiest of holidays, from our house to yours! 

 

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1. Candy Cane Cocktail

1 candy cane, crushed
2 oz. strawberry vodka
4 dashes white crème de menthe
2-1/2 oz. cranberry juice
Ice cubes

Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately. 

 

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2. Holiday Bloody Mary

2 tbsp. minced red pepper (patted dry of juices)
2 tbsp. coarse or kosher salt

Lime wedge, plus a lime wheel garnish
6 oz. tomato juice
1 oz. vodka
2 tsp. Worcestershire sauce
1/8 tsp. fresh horseradish
Juice of 1/2 lime (2 tsp.)
Optional: splash of Tabasco pepper sauce

Place the salt and minced red pepper on a saucer; mix them up a bit. Run a lime wedge or water around the rim of a tall glass. Dip the rim into the salt and red pepper. Add tomato juice, vodka, Worcestershire sauce, horseradish, lime juice, and Tabasco sauce over ice into the prepared tall glass. Cut a slit into the side of the lime wheel, slide it on to the rim of the glass as a garnish, and serve.  

 

egg_nog_1500x1500.jpg3. Airlie’s Classic Eggnog

12 large egg whites
1 cup granulated sugar
12 egg yolks
1/2 tsp. salt
3 cups whipping cream
2 tbsp. sugar
tbsp. vanilla
7 cups whole milk
2 cups light rum
1 cup whiskey (rye or scotch)
Dash nutmeg

Yield 20 cups. You will need three medium to large bowls.  In the first bowl beat egg whites until they start to thicken.  Add 1 cup sugar, beat until thick.  In the second bowl: Beat egg yolks and salt until thick.  Combine beaten egg whites with yolks and beat until mixed and thick. In a third large bowl beat cream until it starts to thicken. Add 2 tbsp sugar and vanilla to the beaten cream.  Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).  Combine all the ingredients, and chill. Serve with a garnish of a sprinkle of nutmeg on top of each glass.

 

reindeer_bubbles_1200x1200.jpg4. Reindeer Bubbles

Champagne or Prosecco
Green rimming sugar
Pomegranate seeds
Pomegranate syrup

Take a small plate, and pour a drizzle of pomegranate syrup on the plate. Then, take another plate and pour some of the rimming sugar on it. “Dip” the rim of the champagne flute in the syrup so that it just coats the rim and does not drip down. Now dip the flute onto the sugar. It will line the glass with a green edge. Spoon a teaspoon of pomegranate seeds into the bottom of a champagne flute. Pour two teaspoons of pomegranate syrup over the top of them. Pop open the champagne and pour until the level is about a 12-inch below the sugar rim. 

* For the Pomegranate syrup, mix equal parts simple syrup and pomegranate juice. Simple syrup is equal parts sugar and water heated to slowly make a syrup (for this recipe, use 1 cup each).

 

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5. Mele Kalikimaka

1-1/4 oz. coconut rum
2 oz. half & half
1/4 tsp. vanilla
Honey
Coconut flakes

Chill martini glass. Rim martini glass with coconut shavings. Add ice to mixing tin. Then build by adding rum, half & half, vanilla and honey.  Shake vigorously 12 times then add to glass and serve.

 

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6. Rum Old Fashioned

2-1/2 oz. rum
1/2 oz. agave nectar
3 dashes Angostura bitters
Cherry

Add ice. Top with rum, syrup and bitters. Then stir and garnish with a cherry. *Featured at Airlie this holiday season!

 

 

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7. The Mistletoe

1 oz. vodka (cherry)
Splash sour mix
Tonic water or cherry sparkling water
Cherry
Rosemary sprig

Combine all ingriedients in a glass and stir. Garnish with a cherry and rosemary sprig. 

 

8. Bailey’s Hot Chocolatebaileys_hot_cocoa_1200x1200.jpg

2-1/2 oz. Bailey’s Irish Cream
1 packet instant hot chocolate
Whipped cream or marshmallows

Prepare your favorite hot chocolate according to package instructions and stir in the Bailey’s. Top with either whipped cream or marshmallows.
*Featured at Airlie this holiday season!

 

 

 

 

 

margo-margarita-3_1200x1200.jpg9. Margo’s Margarita

1/4 cup triple sec
3/4 cup lime juice
1/4 cup water
1/2 cup orange juice
1/2 cup agave nectar
2/3 cup tequila
Multi-colored sprinkles
Lime wedges

Combine triple sec, lime juice, water, orange juice and agave in a pitcher.  Pour into an ice cube tray and freeze until just firm. Transfer ice cubes to a blender, add tequila and blend until smooth. Place agave nectar on a small plate and multi colored sprinkle in another. Roll the rim of each glass in the nectar and then the sprinkles. Finally, add the blended mix and enjoy.

 

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10. Santa’s Little Helper

1-1/2 oz. Absolut mandarin
1 oz. Licor 43*
Cranberry juice
Cranberries
Cinnamon stick

Pour cranberry juice into a mug and heat. Add remaining ingredients. Garnish with cranberries and a cinnamon stick. *As a substitute for Licor 43, use 1/2 oz. triple sec and 1/2 oz. vanilla vodka.

 

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11. Rudolph’s Got The Night Off

1 oz. cranberry juice (sweetened)
1 wedge lime
Champagne or sparkling wine
Frozen cranberries

In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries. *Featured at Airlie this holiday season!

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12. Airlie’s House Hot Cider

1-1/4 oz. bourbon
3/4 oz. pumpkin spice liqueur
Hard cider
Apple wheel

Fill glass with ice and add bourbon and liqueur.  Top with hard cider and garnish with an apple wheel.

 
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