Let’s face it. Eggnog might be the traditional beverage for this time of year, but it’s not everyone’s cup of tea. To add a little spice this year, we asked several area mixologists for their holiday cocktail recipes. All of their suggestions are packed with festive flavors.
Chef’s Palette in Cary
Yasmine Mirza, the bar manager at Chef ’s Palette in Cary, creates beautiful and delicious creations for customers. Try them at home or stop by the restaurant to see the artist in action.
Minty Mischief
Minty Mischief from Chef’s Palatte
1 ounce Tito’s Vodka
1 ounce Godiva Dark Chocolate Liqueur
½ ounce peppermint schnapps
Splash of half-and-half
Shaved Andes chocolate candy, for garnish
Combine vodka, chocolate liqueur, peppermint schnapps and half-and-half in a cocktail shaker filled with ice; shake to combine. Strain into a chilled martini glass; sprinkle Andes candy shavings over the top.
Salty Sin-amon
Salty Sin-amon from Chef’s Palatte
Caramel sauce
Maldon sea salt flakes
½ ounce vanilla vodka
½ ounce Kahlua coffee liqueur
½ ounce RumChata
½ ounce Fireball Cinnamon Whisky
Pirouette cookie
Place some caramel sauce on one small plate and some Maldon salt on another small plate. Garnish the glass by rolling it in caramel sauce to coat the outside edge. Then roll the glass over the plate of salt. Fill the glass with ice cubes and set aside. Combine vanilla vodka, Kahlua, RumChata and Fireball in a cocktail shaker filled with ice; shake to combine. Strain into prepared glass, and garnish with a Pirouette cookie.
Ginsicle
Ginsicle from Chef’s Palatte
“The viscosity of the different liquids is what causes the Empress Gin to float on top,” Mirza said.
1 ounce St. Germain elderflower liqueur
1 ounce Empress Gin
Club soda
Rosemary ice cubes
To make the rosemary ice cubes, place sprigs of fresh rosemary into silicone ice molds. Add water and freeze overnight. Build the drink by pouring the elderflower liqueur on the bottom of a chilled rocks glass. Add a rosemary ice cube, and fill most of the glass with club soda. Finally, add the Empress Gin.
The Provincial
Jarrett Twigg, the front of house manager and bartender at The Provincial in downtown Apex, took the classic Grasshopper and updated it.
“This is a drink from the ‘70s, and what I did was, I took out the creme de cocoa, put in this good Godiva, added Bailey’s to it. I took out the heavy cream and put in homemade vanilla bean ice cream,” he said.
The ice cream is made fresh at the restaurant, so it was an easy addition to the dessert cocktail. At home, any good quality vanilla ice cream will work. “It’s really for mouthfeel,” Twigg says. “It makes the drink a little creamier.”
King Grasshopper
King Grasshopper from The Provincial
Chocolate syrup
½ ounce Tito’s vodka
1 ounce Godiva chocolate liqueur
½ ounce Bailey’s Irish Cream
1 ounce creme de menthe
Small scoop (about 2-3 tablespoons) vanilla bean ice cream
Shaved Andes chocolate candy, for garnish
Drizzle chocolate syrup inside a chilled martini glass; set aside. Combine vodka, chocolate liqueur, Bailey’s Irish Cream, creme de menthe and vanilla ice cream in a cocktail shaker filled with ice; shake to combine. Strain into prepared martini glass; sprinkle Andes candy shavings over the top.
Maple Bomb
Maple Bomb from The Provincial
Because this is a fairly simple cocktail, ingredients matter. Twigg prefers Maker’s Mark bourbon, fresh apple cider, real maple syrup, and Fever Tree Ginger Beer.
2 ounces Maker’s Mark bourbon
½ ounce fresh lemon juice
1½ ounces N.C. apple cider
½ maple syrup
Ginger beer, to finish
Thin apple slices, for garnish
Combine bourbon, lemon juice, apple cider and maple syrup in a cocktail shaker filled with ice. Shake vigorously to combine, and strain into a chilled rocks glass filled with ice. Top with ginger beer and garnish with apple slices.
Tazza Kitchen
Enya Dubois, the bar lead at Tazza Kitchen in Cary’s Stone Creek Village, suggested two cocktails that combine favorite ingredients and unfamiliar elixirs. The tasty results might inspire you to expand your basement bar.
Beauty Sleep
Beauty Sleep from Tazza Kitchen
1-2 dashes Bittermint spiced honey bitters
¾ ounce fresh lime juice
1 ounce El Jimador Reposado tequila
½ ounce mezcal
½ ounce Coco Lopez cream of coconut
½ ounce Pama pomegranate liqueur
Edible glitter
Add bitters, lime juice, tequila, mezcal, cream of coconut and pomegranate liqueur to a cocktail shaker filled with ice; shake to combine. Strain into a chilled Collins Glass filled with crushed ice. Garnish with edible glitter.
Read the Room
Read the Room from Tazza Kitchen
“This is a sweeter bourbon cocktail that is well balanced,” Dubois said. “It is good for someone that doesn’t drink bourbon regularly and would like to learn more about its flavors.”
1½ ounces Old Forester bourbon
¾ ounce Jujube Cordial (see recipe)
½ ounce Cocchi Rosa, a mildly bittersweet aromatized wine
1-2 dashes Bittermint spiced honey bitters
¼ ounce grapefruit juice
¼ ounce fresh lime juice
Dehydrated lemon
Add bourbon, Jujube Cordial, Cocchi Rosa, bitters, grapefruit juice and lime juice to a cocktail shaker filled with ice; shake to combine. Strain into a chilled coupe glass, and garnish with a dehydrated lemon slice.
Jujube Cordial
Jujubes are Asian dates, and they can be found at H Mart in Cary, Dubois says. If you can’t find jujubes, other types of dates can be substituted.
5 jujubes or other dates
1 tablespoon Everclear
1 cup white sugar
1 cup water
Cut the jujubes in half vertically through the center. Add the fruit to a small saucepan, and pour the Everclear over the jujubes. Muddle the fruit and liquor. Add sugar and water to the pan, and heat gently until sugar is dissolved. Remove from the heat and allow to cool. Steep the dates in the liquid for several hours at room temperature. Strain out the dates, and store liquid in a glass container in the refrigerator for up to four weeks.
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