Coquito

Cocktail Ingredients:

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions:

In a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.

Cranberry Bourbon Spritz

Cocktail Ingredients:

2 ounces bourbon
2 ounces cranberry juice
1/4 tsp agave nectar
2 dashes Peychaud’s bitters
Ginger Ale

Instructions:
Add bourbon, cranberry and agave in a rocks glass and stir gently to mix and chill. Top off with ginger ale and garnish with a lime wedge.

Cranberry Old Fashioned

A great holiday twist on an old favorite!

Cocktail Ingredients:
2 ounces rye whiskey
1 sugar cube
3 dashes Angostura bitters
1 Tbl spoon of Cranberry sauce
club soda

Instructions:
Place the sugar cube in a Boston mixing glass. ADD 2 or 3 dashes of Angostura bitters, rye and cranberry sauce. Shake well to mash the cranberry sauce, pour into an old-fashion glass and top off with club soda. Garnish with an orange slice or cherries.

Cranberry Cobbler Cocktail

A great classic perfect for the holidays!

Cocktail Ingredients:

2 oz. spiced rum
1 oz. orange juice
2 barspoons cranberry sauce
2 dashes Angostura bitters

Instructions:
Combine all ingredients in a shaker with ice and shake. Strain into a chilled glass and garnish with an orange twist.

Bloody Rum Punch

This is a take on a traditional Sangria but the darkness gives it the perfect blood color making it a Halloween party must. As with most Sangria’s, prepare this a couple of hours in advance to allow all of the ingredients and flavors to come together nicely. Feel free to decorate it to make it spooky!

Punch Ingredients:
1 750ml bottle of rum
1/2 bottle red wine
6 oz. fresh lime juice
6 oz. triple sec liqueur
6 oz. simple syrup
2 limes sliced in thin wheels
2 red oranges sliced in thin wheels

Instructions:
Add all ingredients into a large punch bowl & place in the refrigerator two hours before serving. Serve over ice in a punch glass.

Cinnamon Sazerac

OK, this is a great twist on a New Orleans classic borrowed from my friend  Josh Cole at http://cocktailassembly.com/2010/07/cinnamon-sazerac.

1/4 oz. Corsair Artisan Red Absinthe
2 oz. Sazerac Rye Whiskey
1/2 oz. Cinnamon Syrup
Couple dashes of Peychaud’s Bitters
4 drops of Maple bitters
Garnish with a lemon twist
Chill a small cocktail glass with ice and set aside.

In a separate mixing glass add cinnamon syrup (see below), Peychaud’s bitters and Sazerac Rye followed by ice. Stir.

Discard ice from the chilled cocktail glass and rinse with Corsair Artisan Red Absinthe. There are two options for successfully achieving the rinse. The first is to pour the Absinthe into the chilled glass, roll it around glazing the sides and discarding the remainder from the glass. Unfortunately my heart breaks a little when I have to discard liquor so my preference and recommendation is to use an atomizer and spray the inside of the glass instead. Alas, no waste. Warm heart vs. bruised heart.

Once the cocktail glass is prepared strain in the other ingredients from the mixing glass.

Add 4 drops of Maple bitters.

Twist a lemon peel over the top to release the oils into the drink.

Enjoy.

Cinnamon Syrup

1 cup sugar
1/2 cup water
2 cinnamon sticks

Place the cinnamon sticks into a small bag and crush with a rolling pin or something of equal destructive power. Now, the key is not to grind the sticks into powder but rather break them up into small pieces. And these little buggers are strong so feel free to harness your inner anger and let loose on them.

In a saucepan add sugar, water and crushed cinnamon sticks. Bring to a simmer for 15 minutes or so. Take pan off the heat and allow to set for a couple (or few) hours. This allows the cinnamon flavor to really dig in and the syrup to cool down completely. After this, strain the syrup through a fine mesh strainer, or piece of cheesecloth, into a glass bottle. It’s now ready for consumption. Be sure to refrigerate.

 

 

 

 

 

Ginger Syrup

Mixer Ingredients:

1 lemon
2 cups grated or chopped fresh ginger with peel
1 cup sugar
2 cups water

Instructions:
Remove the peel of the lemon, do not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Put lemon-ginger mixture in a saucepan, add the sugar, water & bring to a boil. Reduce heat, and simmer for 15 minutes. Strain the mixture and cool. Will keep up to one week in the fridge when covered.

Ginger Spice Toddy

Cocktail Ingredients:

1 oz Bourbon
1 Tbsp Honey
1-2 Tbsp Ginger Syrup
Splash Orange Bitters
Splash Benedictine
Lemon

Instructions:
Pour honey in bottom of a mug or Irish coffee glass. Add bourbon, ginger syrup, bitters and benedictine. Heat water till hot, but not boiling. Pour water in with other ingredients and enjoy.

Zulu Cocktail

Cocktail Ingredients:
3/4 oz. Gin
3/4 oz. Cherry Brandy
2 dashes Bitters

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

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Cocktail Ingredients:
1 1/2 oz. Brandy
1/4 oz Honey
1/2 oz. Cream

Instructions:
Shake well with cracked ice.
Strain into chilled cocktail glass