As I prepare to host my own holiday event later this week, I’ve been searching different sites for creative, festive and tasty libations. I’ve narrowed my list down to the top 3: 1) Yellow Bicycle 2) Candy Cane Cocktail 3) Mulled Hottie Tottie
The first cocktail comes to us from Tenderloin hot spot, Rye Bar (
). Rye bartenders take mixology seriously, and offer an extensive array of fresh ingredients which they muddle, mix and mash up into flavor combinations guaranteed to delight your mouth. Bourbon, basil, fresh cucumbers, egg whites and kiwi are just a few of the ingredients you can look forward to enjoying in-house.
Rye provides the first recipe for this week’s installment and it combines two of my favorite drink components, prosecco and chartreuse.
1/2 ounce St-Germain elderflower liqueur
1/2 ounce Yellow Chartreuse
4 ounces Prosecco or cava
Lemon zest, for garnish (optional)
1) Fill a cocktail shaker halfway with ice, then add St-Germain and Chartreuse and stir until well-chilled
2) Strain into a cocktail glass and top with Prosecco or cava. Garnish with lemon zest.
Original recipe on Chow.com:
Holiday Drink of the Week (#2): Candy Cane Cocktail
The second drink recipe comes to us from Jared Lacs, bar supervisor of Palo Alto Four Seasons bar, Quattro (
). The candy cane essence comes through with the addition of peppermint schnapps, which fuses well with the chocolate hints of creme de cacao. A Yuletide tip: let the candy cane garnish sit in the drink for a few minutes and the red dye will settle to the bottom, creating a two-toned holiday look.
1.5 oz. vodka
.5 oz. peppermint schnapps
.5 oz. creme de cacao
Crushed candy canes
Garnish with minature candy cane
1) Crush candy cane and use to coat rim of martini glass
2) Add vodka, schnapps, creme de cacao and ice to cocktail shaker. Mix well and strain alcohol into martini glass.
2) Garnish with candy cane.
Holiday Drink of the Week (#3): Mulled Hottie Tottie
What holiday party would not be complete without a warm hottie hottie? There are a multitude of options: coffee-based cocktails, mulled wine, spiced cider. This recipe captures a few in one, combining cider, wine and cinnamon into a comforting cup. It reminds me of nights spent wrapped in a blanket, sitting by the fireplace with close friends, loved ones and good conversation.
4 cups apple cider
1 bottle Merlot (or any full bodied red wine of your choice)
2 cinnamon sticks (or more for garnish)
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg
2 allspice berries – crushed
Zest of 1/2 an orange – in long strips (prepare extra for garnish)
- Heat the cider in a medium sauce pan.
- In a piece of cheesecloth (
), wrap the spices and tie off or place in a tea infuser ball. Add it to the cider along with the orange zest and bring it up to a simmer. Lower the heat immediately and steep the spices and zest for 20 minutes.
- Add the wine, heat for 5 minutes but do not simmer or boil.
- Serve hot garnished with twist of orange zest and/or a cinnamon stick and/or star anise