Decking the Halls with Cocktails

‘Tis the season to celebrate, so we thought we’d share with you a few of our favorite cocktail creations to get you in the holiday spirit.  Each represent favorite memories and tastes that echo this time of year.  To read about our inspiration for each libation follow the title link; otherwise, enjoy the recipes to raise a glass and start a tradition of your own!

 

 

 

 

 

 

 

 

 

 

 

 

Baby’s at the Punch Bowl

1 part rosemary infused Laird’s Applejack
1/2 part half-and-half
1/2 part apple cider
1/3 part sage simple syrup
dash of angostora bitters

Combine all ingredients with ice in a cocktail shaker. Shake until very cold and strain into a glass.

Note: Infusing anything with rosemary doesn’t take much time at all. Rosemary is such a strong herb that it will only take you a couple of hours for the infusion to complete.

 

 

 

 

 

 

 

 

 

 

 

 

Cranberry Pisco Sour

1 part ginger infused pisco*
1/2 part cranberry simple syrup+
1 bar spoon (about a tablespoon) macerated cranberries+
1 egg white (make sure your eggs are very fresh / organic are preferable)
3 dashes Fee Brothers whiskey barrel bitters
juice of 1/2 small lime
optional – additional Fee Brothers whiskey barrel bitters

Combine pisco, cranberry simple syrup, macerated cranberries, bitters, and lime juice in a cocktail shaker.  Shake until frothy (about 20 seconds).  Add ice and shake until well chilled.  Pour into a champagne flute and add drops of bitters to top if desired.

*Ginger Infused Pisco
1/4 cup sliced ginger root
250 ml pisco (Ocucaje)

Slice ginger, place in a glass container (I use a bottle with a stopper), and pour in pisco to be infused.  Let steep for 1-3 days or until desired strength of flavor is achieved.

+Cranberry Simple Syrup
1 cup sugar
1 cup water
2 cups fresh cranberries

Combine all ingredients in a saucepan and cook on medium heat until the sugar is dissolved and the cranberries have burst.  Strain syrup into a heat resistant container and set the macerated cranberries aside in a bowl.

 

 

 

 

 

 

 

 

 

 

 

 

Toasted Red Highlander

1 part toasted almond scotch whisky*
1 part Stone’s Ginger Wine
2 spoons macerated cranberries+
1 thyme sprig
1/6 part fresh lemon juice
1 dash Fee Brothers whiskey barrel bitters
additional thyme sprig (optional)

Muddle the cranberries, thyme leaves, and lemon juice together in a cocktail shaker. Add toasted almond scotch, Stone’s Ginger Wine, bitters, and ice and shake until well chilled. Pour all ingredients into a glass and garnish with thyme sprig if desired.

*Toasted Almond Scotch
4 oz sliced blanched almonds (no salt)
pinch of sea salt
250 ml scotch whisky (Johnnie Walker Red)

Preheat oven to 400 degrees. Toss blanched almonds with sea salt and spread them in a single layer on a baking sheet. Toast almonds until golden brown (about 10 minutes). Put warm almonds in a heat resistant container (I use a glass bottle with a stopper) and pour in scotch to be infused.  Let steep for 1-3 days or until desired strength of flavor is achieved.

+Macerated Cranberries
see Relish a Cranberry Pisco Sour for recipe