Harry’s celebrates the holidays with the 12 Cocktails of Christmas

holiday-cocktails-header.jpgThis holiday, we’re celebrating big! In addition to this being our favorite time of year, our new restaurant, Harry’s, is now open daily. In traditional “go big” Airlie fashion, we’ve created 12 festive cocktails to serve — in progression — at Harry’s throughout the month of December. You can either plan ahead for your visit according to the list below, or just stop by and ask your server or bartender about the holiday cocktail of the day.

If you can’t make it to Harry’s this month, not to worry. We’ve included all of the recipes below. Try them out, mix a few for friends and family, and be sure to share your insta-worthy pictures with us on facebook, twitter, and instagram @airlieva. From all of us at Airlie, we wish you a joyful holiday season. Cheers!

 

partridge-pear-tree.jpg

1. Partridge in a Pear Tree

Available at Harry’s on Friday, Dec. 1
and Saturday, Dec. 2, 2017.

Ingredients

1 oz. pear liquor
1 oz. Cointreau
1 oz. vodka
½ oz. fresh squeezed lemon juice

Garnish
Pear slice
Sprig of thyme

Glassware
Tall glass or Collins

 

Add ice to the tall glass. Add pear liquor, Cointreau, vodka and fresh lemon juice. Gently stir. Garnish with pear slice and thyme sprig.

 

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2. Bourbon Apple Sparkler

Available at Harry’s on Sunday, Dec. 3
and Monday, Dec. 4, 2017.

Ingredients - Cider syrup
1/2 cup maple syrup
1 cup fresh apple cider
1/2 cup orange juice
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Ingredients - Cocktail
1 ½ oz. whiskey or bourbon
2 tbsp cider syrup
1 oz. prosecco, champagne, or sparkling white wine
(or enough to top off the glass)

Garnish
1/2 sprig of rosemary
Dried apple slice

Glassware
Champagne flute or coupe

In a small saucepan over medium heat, whisk the honey, ginger, cinnamon, cloves, apple cider and orange juice together until it starts to bubble. Simmer for 5 minutes. Remove from heat and let it cool for 5 minutes. 

In a pitcher or shaker, mix the honey syrup and whiskey together with a good amount of ice so that it is completely chilled. Strain into a different pitcher or serving glass. 

Just before serving, add prosecco to top off the glass and garnish with a sprig of rosemary and apple slice.

 

holiday-cosmo.jpg3. Holiday Cosmo

Available at Harry’s on Tuesday, Dec. 5
and Wednesday, Dec. 6, 2017.

Ingredients 
1 ½ ounce pomegranate liquor 
1 ounce vodka 
1/2 ounce cointreau 
1/5 ounce cranberry Juice 

Garnish 
Pomegranate seeds (arils) or fresh cranberries 

Glassware 
Martini glass 

Combine all ingredients into a martini shaker. Add ice and shake vigoursly. Strain into a martini glass. Garnish with fresh cranberries. 

 

 

baileys-hot-chocolate.jpg4. Bailey's Hot Chocolate

Available at Harry’s on Thursday,
Dec. 7 and Friday, Dec. 8, 2017.

Ingredients 
2 oz. Bailey’s Original Irish Cream 
3 oz. hot cocoa (homemade is best; scroll to the bottom of the cocktail list for recipe) 

Garnish 
Marshmallows
(as much or as little as you like!) 

1 tbsp. crushed graham crackers 
1 tbsp. chocolate sauce 

Glassware 
Large coffee mug 

Prepare hot chocolate in a large mug. Add Bailey’s Original Irish Cream. Add marshmallows. Sprinkle crushed graham crackers. Drizzle with chocolate sauce.

 

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5. Five Golden Rings

Available at Harry’s on Saturday, 
Dec. 9 and Sunday, Dec. 10, 2017.

Ingredients 
1 oz. Goldschlager 
1 oz. butterscotch schnapps 
1 oz. apple cider 
1 oz. port wine 

Garnish 
Dry apple ring 
Cinnamon stick 

Glassware 
Martini Glass or coupe 

In a cocktail shaker filled with ice add Goldschalger, schnapps, apple cider and port wine. Shake until well chilled. Strain in glass. Garnish rim with apple slice and cinnamon stick.

 

 

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6. Peppermint Tini

Available at Harry’s on Monday, Dec. 11 
and Tuesday, Dec. 12, 2017.

Ingredients 
1 ½ oz. vanilla vodka 
1 oz. peppermint schnapps 
(not green! clear or red is best!) 
1 oz. half and half 

Garnish 
1 candy cane, finely crushed, for the rim 
1 candy cane, whole, for stirring and the garnish 

Glassware 
Martini glass

 

Wet the rim of a chilled martini glass with some the vodka or schnapps. Dip into the finely crushed candy cane. Pour vodka, schnapps, half and half into a cocktail shaker over ice. Cover, and shake until the shaker is frosted. Strain into the rimmed martini glass, garnish with whole candy cane. 

 

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7. Bourbon Winter Mash

Available at Harry’s on Wednesday, Dec. 13 and Thursday, Dec. 14, 2017.

Ingredients 
2 tbsp. black berry jam 
1 ½ oz. bourbon 
1 tbsp. triple sec 
½ oz. orange juice 
Splash of club soda 

Garnish 
Orange Section 
Blackberry 

Glassware 
Large rocks glass

 

 

Add ½ cup ice, jam, bourbon, triple sec and orange juice to a shaker. Shake vigorously for 15 seconds. Pour into a large rocks glass with a few ice cubes. Top with a splash of club soda. Garnish with orange slice and blackberry.

 

 

8. Caribbean Holidaycarribbean-holiday.jpg

Available at Harry’s on Friday, Dec. 15 and Saturday, Dec. 16, 2017.

Ingredients 
1 oz. Captain Morgan spiced rum 
½ oz. Grand Marnier 
½ oz. Amaretto 
1 oz. pineapple juice 

Garnish 
Maraschino cherry 
Pineapple Wedge 

Glassware 
Collins Glass

Add Captain Morgan, Grand Marnier, Amaretto and pineapple juice to a shaker and shake well, no need to strain. Fill Collins glass with ice. Pour contents of shaker into glass. Garnish with cherry and pineapple.

 

 

fireside-coffee.jpg9. Fireside Coffee

Available at Harry’s on Sunday, Dec. 17 and Monday, Dec. 18, 2017.

Ingredients 
4 oz. strong coffee 
1/2 oz. amaretto liqueur 
1/2 oz. coffee liqueur 
1/2 oz. butterscotch schnapps 
1/2 oz. crème de cocoa 

Garnish 
Fresh whipped cream 
Grated chocolate 

Glassware 
Large snifter or large coffee mug 

Combine strong coffee and liqueurs in a glass or coffee mug. Stir to combine and top with fresh whipped cream. Garnish with grated chocolate. 

 

 

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10. Jack Frost

Available at Harry’s on Tuesday, Dec. 19 and Wednesday, Dec. 20, 2017.

Ingredients 
1 oz. Cream of Coconut 
1 ½ oz. Vanilla Vodka 
1 ½ oz. Crème de Cocoa 
Ice 

Garnish 
Almond Joy bar 

Glassware 
Large Snifter

 

 

In a cocktail shaker filled with ice, combine cream of coconut, vanilla vodka and crème de cocoa. Shake until well chilled and combined.

 

 

11. Grinch Punch

Available at Harry’s on Thursday, Dec. 21 
and Friday, Dec. 22, 2017.

Ingredients
2 cups pineapple juice
2 packs of green koolaid or
lemon-lime drink mix
6 oz. limeade concentrate
32 oz. of ginger ale

Garnish
Maraschino cherries

Glassware
Punch bowl or large pitcher
Rocks glasses

 

 

Mix all the ingredients except soda, together in a punch bowl or large pitcher. When thoroughly mixed, add the ginger ale. Add maraschino cherries. Enjoy!

  

12. Jolly Man in a Red Suit

Available at Harry’s on Saturday, Dec. 23 
and Sunday, Dec. 24, 2017.

Ingredients
2 ounces gin
1/2 oz. grapefruit juice
1/2 oz. fresh lime juice
1/2 oz. Cherry Herring
Pinch of cinnamon
1 tsp. orgeat syrup

Garnish
Lime wedges

Glassware
Martini glass

 

 

In a shaker glass filled with ice - combine gin, juices, Herring, cinnamon and orgeat. Shake vigorously until well chilled and frothy. Strain into a martini glass, garnish with lime wedge.

 

 hot-cocoa.jpg 

Homemade Hot Cocoa

Ingredients
3 ½ cups sugar
2 ¼ cups cocoa powder
1 tbsp. kosher salt
1/2 tsp. cinnamon
Whole milk for serving

In a large bowl, combine sugar, cocoa, salt and cinnamon. Store in an airtight container.

For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot.

Add 2 tablespoons of cocoa mix, and stir to dissolve.

** For larger batches of cocoa, warm milk in a sauce pan over medium low heat, do not boil the milk. As it warms, stir in 2 parts mix for each cup of milk.

 
This entry was posted in Holidays,. Recipes,. Harry's. Bookmark the permalink.
Chris Ferrier

Written by Chris Ferrier

Chris Ferrier recently joined the Airlie team as Director of Food and Beverage. With more than 28 years of Food and Beverage expertise, Ferrier has worked at well established brands such as The National Conference Center, Hyatt Lost Pines Resort & Spa, The Lodge at Pebble Beach, Boar’s Head Inn and Grand Hyatt Washington. His passion for food and beverage includes a strong combination of culinary management experience coupled with creative menu planning and background in off premise, corporate, sports and social events.

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