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Cheers to 5 holiday-inspired cocktail recipes

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Your guest list is finalized and it’s time to put on your best party outfit and enjoy the festive season with your friends. If you are hosting a party at home, spice up the classic wine-and-beer routine by getting a little more creative this season.

Toast to the season and get in a merry mood this holiday season with these 5 festive cocktail recipes by renowned mixologist Joseph Boroski, Director of Cocktail Culture for W Hotels Worldwide.

Naughty Or Nice

Naughty or Nice

Naughty or Nice

Ingredients:
1½ oz (45ml) bourbon

1 oz (30ml) caramel sauce

1 oz (30ml) raspberry puree

¼ oz (7ml) maple syrup

3 drops vanilla extract

Garnish:
Drops of cold raspberry puree and caramel sauce

Vessel:
Chilled martini glass

Method:
Add all ingredients to cocktail shaker and fill with ice. Shake well and double (fine) strain into chilled glass. Dabble small amounts of the caramel sauce and raspberry puree to create a pattern for the garnish.

 

Holiday Peach Cobbler (Bar Edition)

Holiday Peach Cobbler

Holiday Peach Cobbler

Ingredients:
½ holiday peach (recipe below)

1½ oz (45ml) vodka

½ oz (15ml) fresh lemon juice

½ oz (15ml) vanilla syrup (recipe below)

½ oz (15ml) whipped egg

Garnish:
1 oz (30ml) creme de cassis

Preparation:
Holiday Peaches: Cut 12 soft fresh peaches and remove pits (canned halved peaches can be used to substitute). Put in a large jar or pitcher and cover completely with brown sugar. Add half a vanilla bean, a cinnamon stick, and 17 oz (500ml) of Cointreau. Stir well, cover, refrigerate, and allow to sit for 24 hours before use.

Vanilla syrup: Dissolve 2.2 pounds (1 kg) of white sugar in 34 oz (1 liter) of hot water and add half a vanilla bean. Allow to rest for 4 days before use.

Vessel:
Collins glass

Method:
Muddle peach and then add vodka, lemon, vanilla syrup and egg. Dry shake (shake with no ice to introduce air into the mixture) and then shake with ice. Strain over ¾ of a glass of crushed ice; stir. Top with a hill of crushed ice and then pour the creme de cassis over the top. Serve with a thick straw.

 

Wine Me Up, Santa

Wine Me Up, Santa

Wine Me Up, Santa

Ingredients:
1 750ml bottle red table wine

2 cinnamon sticks

1 teaspoon whole cloves

¾ teaspoon whole pink peppercorns

2 oz (60ml) honey

2 oz (60ml) vodka

1 oz (30ml) triple sec

½ oz (15ml) soy lecithin

Garnish:
Cinnamon powder

Preparation:
Warm all ingredients except soy lecithin in a saucepan at a low heat for 20 minutes, stirring occasionally. Do not allow the temperature to exceed 140°F / 60°C (If mixture starts to boil, lower the heat.) Seal and chill.

Vessel:
Glass mug or teacup

Method:
Take ¼ of your mixture and use an electric hand blender to mix in soy lecithin to create an airy topping. Pour in liquid mixture to fill half of the vessel, top with mulled wine air, and lightly dust the top with cinnamon.

 

A Little Christmas Treat

A Little Christmas Treat

A Little Christmas Treat

Ingredients:
1½ oz (45ml) premium vodka

1 oz (30ml) pureed banana

1 oz (30ml) cream

½ oz (15ml) Grand Marnier

2 oz (60ml) melted quality milk chocolate

Garnish:
Torched marshmallow

Preparation:
Chocolate can be melted in advance and kept slightly warm to prevent from hardening.

Vessel:
Small bottle; a Boston tin can be used to hold the bottle on ice

Method:
Pour vodka, banana, cream and Grand Marnier into shaker. Fill with ice and then add melted chocolate. Shake well and strain into bottle (a funnel may be extremely helpful). Use a kitchen torch to lightly heat a marshmallow—once lightly browned put on a fork or skewer and use as garnish. Serve with a straw.

 

The Warmth Of The Holidays

The Warmth of the Holidays

The Warmth of the Holidays

Ingredients:
About 12 fresh mint leaves

¼ oz (7ml) white sugar

1 oz (30ml) silver rum

½ oz (15ml) Grand Marnier

2 oz hot drinking water

3 oz cold milk, steamed in an espresso machine, converting half of it to foam

Garnish:
None or Macha Green Tea Powder

Vessel:
Heatproof glass

Method:
Muddle mint and sugar together in a shaker glass or tin until sugar grinds up the mint leaves very well. Add rum, Grand Marnier, and hot water; stir together. Strain hot mixture into heatproof glass to remove any large pieces of mint. Add 1½ oz (45ml) of the steamed milk and spoon the foam on top. This cocktail can be served with no garnish or a sprinkle of macha green tea powder on top.

Click here to discover the Signature HOLIDAY LOUDER Cocktails by W Hotels Director of Cocktail Culture, Joseph Boroski.

Joseph Boroski, director of cocktail culture for W Hotels globally

Joseph Boroski, director of cocktail culture for W Hotels globally

Joseph Boroski is the director of cocktail culture for W Hotels globally and he’s also the founder and director of SipSlowly, a bar mixsultancy group consisting of a selection of distinguished bartenders placed at the finest bars. Their goal is to improve the bar and cocktail experience of top venue patrons around the globe. Apart from his vast experience at a variety of reputable venues across New York City, Joseph has successfully introduced his beverage recipes to chic resorts, hotels, and high-end nightclubs, restaurants and bars in over a dozen countries worldwide.

Check out more about Joseph Boroski and gain more insight into W Hotels cocktail culture on their Facebook page.

Author: Javan Ng
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