Seasonal Sips

December 2017 View more

2 ounces El Dorado 12-year rum
1 ounce Allspice dram
2 tablespoons cinnamon syrup
1¼ cup warmed apple juice
3 dashes cherry bark vanilla bitters
Apple slice and cinnamon stick garnish

Christmas Mule
2 ounces Tito’s vodka
2 tablespoons cranberry syrup
2 tablespoons lime juice
Ginger beer topper
Fresh cranberries and lime wedge garnish

1½ ounces Hine VSOP cognac
½ ounce St. George spiced pear liqueur
1½ tablespoons fresh lemon juice
1½ teaspoons rosemary syrup
Rosemary garnish

Simple Syrups
Bring equal parts sugar and water to a boil, plus:

  • For rosemary syrup, add 3 fresh rosemary sprigs
  • For cranberry syrup, add 1½ cups fresh or frozen cranberries
  • For cinnamon syrup, add 6 cinnamon sticks

Reduce heat to a simmer until all sugar is dissolved and desired flavor is achieved.

These holiday cocktail recipes from Hotel Arista Restaurant Manager Dave Lux are available at SugarToad.

The stag decanter ($129), coaster ($34.50, set of 4), Harrison tray ($79) and bar tools ($69) are from Pottery Barn.