’Tis the season to get snockered. Though we’re always down to dose the eggnog with plentiful amounts of rum, we’ve found a few more ways to spike the cocktail arsenal and get you feeling frisky this holiday season. Just print out this page and bring it with you to the liquor store before heading over the river and through the woods.
from Vanguard Lounge
Ingredients: 1 1/2 oz. Makers Mark, 1/2 oz. Belle de Brillet, 3 oz. apple cider, Allspice, cinnamon sticks, whipped cream.
Method: Combine ingredients in a tall glass mug (cider can be either hot or cold). Top with allspice, whipped cream (Vanguard uses vanilla bean foam) and grated fresh cinnamon. Garnish with a cinnamon stick.
Mint & Chip
as served at Johnny Smalls
Ingredients: 3/4 oz. Mount Gay Eclipse rum, 3/4 oz. Marie Brizard white crème de cacao, 3/4 oz. Marie Brizard green crème de menthe, 3/4 oz. half & half, dark chocolate bar, fresh mint leaves.
Method: In a mixing glass filled with ice, add the liquid ingredients and shake vigorously. Strain into a chilled cocktail glass and garnish with a sprig of fresh mint and shaved chocolate flakes.
By Cabana Cachaça from the book Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich
Ingredients: 1 bottle Cabana Cachaça, 1 bottle St. Germain, array of fresh fruit, splash of sour.
Method: Fill a punch bowl with diced seasonal fruit. Muddle together gently and pour in the Cabana Cachaça and St. Germain. Fill the bowl with ice and top with a splash of sour. When serving, garnish each glass with a skewer of fresh fruit.
Spiced Bourbon Punch
From Punch… by David Wondrich, created by Four Roses Bourbon
Ingredients: 8 cups apple juice, 3 cups cranberry juice, 3 tbsp. brown sugar, 1 tbsp. whole cloves, 4 cinnamon sticks, 3 cups Four Roses Yellow Label bourbon, slices of fresh lemon garnished with whole cloves.
Method: Combine the juices and spices in a pot and bring to a boil, then simmer for 5 minutes. Turn off heat and add bourbon. Serve warm and garnish with lemon slices.
created by Charlotte Voisey for Mandarin Bar
Ingredients: 1/2 oz. Hennessy VS cognac, 3/4 oz. gingerbread syrup, 3 parts hot water, 1 lemon, 1 cinnamon stick.
Method: Combine ingredients in a glass mug, adding a squeeze of lemon. Garnish with a cinnamon stick.
Now that you’ve got all these fancy cocktails to impress your guests’ taste buds, keep in mind that presentation is key—even when vision may be a bit blurred. Designed by Avi Kendi from Metal Dimension, the SushiSamba cocktail tree is made from handcrafted steel with a blackened patina finish. The tree comes complete with a dozen glasses and is available for $250 at both the Palazzo restaurant and online at sushisamba.com.
Originally published in Las Vegas Weekly.