Top Three Holiday Cocktails
Everyone has their tried and true sips, but the holidays are a time to taste some new festive fancies. Move over boring Vodka Soda, take a break Bourbon & Coke. We’re betting on these bevs. Here are our Top Three Holiday Cocktails of the season, in collab with our favorite mobile bartender around, Billy of FizzyATL.
Photo: Candace Photography
Pear Thyme Fizz
1.5oz Vodka or Gin of choice
.75oz Mathilde Poire Pear Liqueur
.5oz Lemon Juice
.5oz Thyme Simple Syrup
Sprigs of fresh Thyme
Prosecco to top
Fresh Pear for garnish
Combine ingredients in a mixing tin with ice and shake vigorously until frost forms. Strain into a double rocks glass with ice. Top with Luna Nuda Prosecco and garnish with a pear slice and thyme sprig.
To make the Thyme Simply Syrup, combine 2 cup water and 2 cup sugar in a small pot and bring to a boil. Add 2 tablespoons of fresh thyme leaves and remove from heat. Allow mixture to steep for 20 minutes before straining out the thyme leaves with a superfine mesh strainer. Store in the refrigerator in an airtight container for up to a week.
Photo: Candace Photography
Photo: Candace Photography
Fig Old Fashioned
2oz Fig Infused Woodford Reserve
.25oz Rich Demerara Simple Syrup
2 dashes of Angostura Bitters
2 dashes of Fee Brothers Black Walnut Bitters
Fresh Figs
Brandied Cherry
Orange Peel for Garnish
Combine all ingredients in a mixing glass with ice and stir for 15 seconds to properly dilute. Strain into an old-fashioned glass with one single large ice cube. Garnish with flamed orange peel, fresh fig, and brandied cherry. To make the Fig Infused Bourbon muddle 5 fresh figs {dried will also work} and combine with a 750ml bottle of Woodford Reserve. Let mixture sit at room temperature for 1-3 hours stirring occasionally. Then strain through a superfine mesh strainer and store in an airtight container.
For demerara syrup, heat 1 cup of water over high heat. Just before water boils add 2 cups of demerara sugar and stir continuously until sugar is fully dissolved {no crystals left}. Reduce heat if necessary, but do not bring to a boil. Store in an airtight container in the refrigerator once cooled.
Beekeeper’s Secret
1oz Woodford Reserve
.5oz Chamomile-infused Rittenhouse Rye
.5oz Amaro Meletti
.75oz fresh squeezed Lemon Juice
.5oz Acacia Honey Syrup
Combine ingredients in a mixing tin with ice and shake vigorously until frost forms. Strain into a fancy coupe glass and garnish with a honey dipper.
For chamomile-infused Rittenhouse Rye, combine 3 heaping tablespoons of loose-leaf chamomile tea with a 750ml bottle of Rittenhouse Rye and let sit at room temperature for 1-3 hours. Stirring often. Strain through a superfine mesh strainer and store in an airtight container.
Photo: Candace Photography
