Episode #101 – Holiday Cocktails – Second Edition

While Alex really wanted to call this “Holiday-Drinkin’ #2 – Festive Boogaloo” in honor of the best movie about dancing ever (Breakin’ 2: Electric Boogaloo), here is our second edition of Holiday cocktails. Seasons drinking!

Holiday Cocktails

Cranberry Slam

  • 2 oz Bourbon
  • ½ oz Orange Liqueur
  • 2 tbsp Cranberry Shrub (instructions below)
  • 1 tsp Maple Syrup
  • 2 dashes Bittermens Orange Cream Citrate
  • 2 dashes Angostura Bitters

Batch (with multiplication!) or shake individually and garnish with an orange peel.

To make the Cranberry Shrub (from Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and‎ Leslie Pariseau)

  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 cup sugar
  • ½ cup frozen cranberries

Add apple cider vinegar, water, sugar, and frozen cranberries in a saucepan over medium-high heat. Bring to a boil, stir, and reduce the heat and simmer for 10 minutes, or until the sugar has dissolved, crushing the cranberries occasionally to release their juices. Cool, strain, bottle, and refrigerate for up to one month. Yields 2 cups.

Spiced Two-Rum Eggnog

  • 1 Egg White
  • 1 oz simple syrup (demerara or muscovado preferred)
  • 3 ½ oz milk
  • ¾ oz cream
  • 1 oz dark rum (Myers’s Original Dark Rum)
  • 1 oz aged rum (El Dorado 12 Year Demerara Rum)
  • ¼ oz Allspice Dram
  • Whole nutmeg

Shake well over ice cubes in a shaker, strain into a large highball glass over ice cubes. Garnish with nutmeg (get a nutmeg grater if you don’t have one).

Falling Sloe-ly Fizz

  • 2 oz sloe gin
  • 1 oz freshly squeezed lemon juice
  • ½ oz pomegranate liqueur
  • 1 oz apple juice
  • ½ tsp cinnamon simple syrup
  • Egg white (optional—but the preferred option)
  • 3 oz ginger beer
  • apple slice for garnish

Combine all ingredients except for the ginger beer in a shaker with ice and then strain into a highball glass with ice. Then top with ginger beer and garnish with an apple slice.

Cinnamon Simple Syrup

  • 1 cinnamon stick
  • 1 cup water
  • 1 cup turbinado sugar

Bring the water to a boil in a small saucepan. Add sugar and stir until it has dissolved completely. Reduce the heat, add the cinnamon stick and cover the pan. Simmer for 10-15 minutes. Remove the pan from the heat. Allow it to cool and steep for at least 1 hour. Remove the cinnamon stick, pour the syrup into a bottle, and refrigerate. The syrup will be good for up to 2 weeks in the refrigerator.

Also mentioned on this episode:

And in honor of Jordan’s Holiday-themed costume (yes, that’s a thing), here’s a bit of Drunk Uncle: Weekend Update: Drunk Uncle on the Holidays – SNL

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