Holiday cocktails to celebrate the party season

THE 8TH DAY
Ingredients
1 ½ parts HAVANA CLUB Añejo Clásico
3 parts Chai Tea
1 ¾ parts coconut milk
1 part simple syrup or 1 tablespoon white sugar
Hot Method
1. Prepare Chai Tea.
2. While the tea steeps, warm coconut milk over medium heat, do not boil.
3. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir.
4. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick.
Cold Method
1. Prepare Chai tea, removing tea bag after steeping, and allow to cool.
2. Combine ingredients in a cocktail shaker with crushed ice.
3. Shake vigorously.
4. Pour ingredients into an empty, chilled rocks glass.
5. Garnish with grated cinnamon or toasted coconut shavings.

MINT MISTLETOE
Ingredients
1 part Bombay Sapphire
¼ part Limoncello
2 heaped barspoons of Lemon Curd
Garnished with a fresh, Smacked mint leaf
Method
1. Place ingredients in a shaker filled with ice.
2. Shake vigorously.
3. Pour into a chilled martini glass.
4. Garnish with a sprig of fresh mint.

VEUVE CLICQUOT RICH POM-FIZZ-CLINK
Ingredients
5-6 large ice cubes
¼ cup of pomegranate seeds
Veuve Clicquot Rich Champagne
Method
1. Place 5 ice cubes in a large wine glass.
2. Sprinkle in the pomegranate seeds.
3. Finish with chilled Veuve Clicquot Rich.

SCOTH EGG-NOG CLUB
Ingredients
4 egg yolks
2 ¼ cups unsweetened vanilla almond milk
1 - 400ml can of full-fat coconut milk
1/4 cup sugar (granulated or super fine)
2 teaspoons vanilla extract
1/4 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Pinch of allspice
1/2 cup Dewar’s 12 Blended Scotch Whisky
2 oz. Benedictine Liqueur
Method
1. Using a bowl and a mixer, beat the egg yolks until they lighten in color.
2. Gradually add the 1/4 cup of sugar and continue to beat until it is completely dissolved.
3. Add the unsweetened vanilla almond milk, full-fat coconut milk, Dewar’s 12 Blended Scotch whisky, Benedictine liqueur, ginger and allspice and stir to combine.
4. Chill and serve with grated nutmeg and cinnamon.

CLOS DU BOIS HOLIDAY PUNCH
Ingredients
3 bottles Clos du Bois California Cabernet Sauvignon
½ liter St. Germain
¼ liter lime juice, freshly squeezed
½ liter white cranberry juice
Method
1. Combine all liquid ingredients into a punch bowl.
2. Garnish each cup with edible flowers, like orchid.

MERRY MILANO
Ingredients
1 oz. DISARONNO
3 oz. Bourbon/Rye
3 dashes Angostura Bitters
Orange peel garnish
Method
1. Add all ingredients into a mixing glass.
2. Stir with ice.
3. Strain into a martini glass.
4. Garnish with an orange peel.

GINGERBERRY BACARDÍ RUM PUNCH
Ingredients
1 part BACARDÍ Superior
2 parts Cranberry Juice Cocktail
2 parts Ginger Ale
¼ parts Lime Juice
¼ parts Lemon Juice
10 dashes Orange Bitters
Fresh Lime (garnish)
Fresh Cranberries (garnish)
Method
1. Combine all ingredients in a punch bowl with a large ice block.
2. Garnish with lime and cranberries.
3. Serve on the rocks.

THE MOËT DIAMOND
Ingredients
3 oz Moët Imperial Brut Champagne
1/2 oz Grand Marnier
2 dashes Cherry Bitters
1 Rock Candy Stick
Method
1. Pour Grand Marnier into Champagne flute.
2. Add dash of Cherry bitters.
3. Gently pour chilled Champagne.
4. Garnish with Rock Candy stick.

DEWAR’S HOT CHOCOLATE
Ingredients
2 parts DEWAR’S® 12 Blended Scotch Whisky
3-4 parts Hot Cocoa
Whipped Cream
Cocoa Powder
Method
1. In an Irish coffee glass, combine Dewar’s 12 with hot cocoa/hot chocolate.
2. Top with whipped cream and a dusting of cocoa powder.

D’USSE CHRISTMAS CREAM
Ingredients
2 oz. D’USSE VSOP
1 oz. Coconut Crème
.75 Demerara
.25 New Orleans Bitters
Method
1. Place ingredients in a shaker filled with ice.
2. Shake then pour into a collins glass.
3. Top with dash of bitters.

MUMM APRES ROUGE
Ingredients
3 oz. G.H. Mumm Champagne
3/4 simple syrup (1:1 ratio of cane sugar to water)
3/4 oz lime juice
2 cucumber slices
4 mint leaves
1/4 oz ginger juice
1 oz pomegranate juice
Garnish- Sprig of mint
Method
1. Muddle everything except the champagne.
2. After muddling, add G.H. Mumm and ice.
3. Hold tight and shake/strain over ice in a champagne glass.
4. Garnish with a sprig of mint.