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.

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 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.

Zoom

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

Zanzibar

Cocktail Ingredients:
2 1/2 oz. Dry Vermouth
1 oz. Gin
1/2 oz. Lemon juice
1 tsb. Sugar syrup
2-3 dashes Orange bitters

Instructions:
Shake well with ice.
Strain into a chilled sour glass.
Add ice cubes.
Garnish with a twist of lemon.

Zamboar

Cocktail Ingredients:
1/2 oz. Rum
1/2 oz. Brandy
1/2 oz. Triple Sec
2 oz. Orange Juice
2 oz. Pineapple Juice
1/2 oz. Lemon Juice
1 tbs. Brown Sugar

Instructions:
Mix all ingredients.
Shake well with ice and strain into a collins glass filled with ice.

York Special

Cocktail Ingredients:
2 1/2 oz. Dry Vermouth
1/2 oz. Maraschino liqueur
3-4 dashes Orange bitters

Instructions:
Mix ingredients and stir.
Strain into a cocktail glass

Yellow Snow

Cocktail Ingredients:
1 1/2 oz. Vodka
1 oz. Peach Schnapps
Orange Juice

Instructions:
Fill glass with ice cubes.
Add ingredients.
Stir well

Yellow Parrot

Cocktail Ingredients:
3/4 oz. Apricot Brandy
3/4 oz. Galliano
1/2 oz. Pernod

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