If you’re not a fan of Egg Nog or Mulled wine, then this cocktail list could be the answer to your dilemma as the festive season hovers upon us.
As we’re no mixologists ourselves, we’ve called on the help of some of our friends to bring this article to life and to add in some new and old wonders to your alcoholic repertoire.
Did you know in 1806, a “cock tail” was a morning drink made up of a little water, a little sugar, a lot of liquor, and a couple splashes of bitters. Freeze the water, make it with whiskey, and you have an Old-Fashioned. And a mighty fine drink it is: strong, square-jawed, with just enough civilization to keep you from hollerin’ like a mountain-jack.
The now customary fruit garnish for most gentlemanly cocktails are all those orange slices, cherries, pineapple sticks and whatnot and according to those who are in the trade of cocktailin’, is an example of the indignities to hide the taste of the liquor during the Prohibition.
But Gents today, you don’t need to muddle the fruit with the sugar before pouring in the hooch, which turns it into a sickly, sweet, gooey mess, instead of the noble drink it is destined to be.
The Old Fashioned
- 1 sugar cube
- 3 dashes Bitters
- club soda
- 2 ounces whiskey
- old-fashioned glass
Place the sugar cube (or 1/2 teaspoon loose sugar) in an Old-Fashioned glass. Wet it down with 2 or 3 dashes of bitters and a short splash of water or club soda. Crush the sugar with a wooden muddler, chopstick, strong spoon, lipstick, cartridge case, whatever. Rotate the glass so that the sugar grains and bitters give it a lining. Add a large ice cube. Pour in the whiskey. Serve with a stirring rod.
We are using the decadent Chivas 18 Year Old Ultimate Cask Collection that can only be picked up at Duty Free Stores, of course, on your way to your holiday destination this festive season. The collection has been gently rested in first fill American Oak casks, resulting in a deep golden hue and rich indulgent caramel and vanilla notes. Delicious!
Made with our Roberto Cavalli designer bottle of Disaronno made in Italy, this liquor is amaretto-flavored, with a characteristic bittersweet almond taste. Delicious. So we’re making Amaretto Sours with this one.
- 1 1/2 oz Disaronno liquor
- 1 – 2 splashes sweet and sour mix
Pour the Disaronno liqueur into a cocktail shaker half-filled with ice cubes. Add a splash or two of sweet and sour mix and shake well. Strain or pour into an old-fashioned glass, garnish with a maraschino cherry and a slice of orange, and serve.
The Gin: The Botanist
The first and only gin from the Scottish island of Islay where there’s a definite crisp, citrus freshness running through, but the gin soon mellows out to a warming finish with a hint of spice.
This gin is so unique due to its nine classic botanicals perfectly combined with 22 local herbs and flowers that include Mugwort Leaves and White Clover, all hand-foraged from the hills, shores and bogs of the Hebridean Island by botanical scientists. These ingredients are all etched into the bottle, making it a very attractive item.
From a Summer Martini to a Festive twist, The Botanist encourages imbibers to come up with their own seasonal garnishes. So we’re drinking The Botanist with a festive twist by adding tonic, orange peel, cloves, and stirring the whole thing with a cinnamon stick. Merry Christmas!
- 1 tablespoon of orange syrup
- a dash of tonic
- orange peel
- 1 clove
- 1/2 cup gin
- Stir with a cinnamon stick
Place the orange peel in each of two martini glasses. Fill a cocktail shaker with ice. Pour in gin and orange syrup, clove – Shake well; strain into glasses. Add the dash of tonic into the martini glass and then the rest. Serve immediately.