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.

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.

 

 

 

 

 

White Plush

Cocktail Ingredients:
1 oz. Rye
1/3 oz. Maraschino
1 Egg
1/2 pint Milk

Instructions:
Stir with cracked ice.
Strain into cocktail glass.

Rye Highball

Cocktail Ingredients:
1 1/2 oz. Rye
6 oz. Water or Ginger Ale

Instructions:
Pour over 1 ice cube into highball glass.
Garnish with lemon peel.

Monte Carlo

Cocktail Ingredients:
1 1/2 oz. Rye Whiskey
1/2 oz. Benedictine
3-4 dashes Angostura Bitters

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

Monopole Fizz

Cocktail Ingredients:
3/4 oz. Rye
3/4 oz. Sloe Gin
1/2 oz. Lemon Juice
Ginger Ale

Instructions:
Shake well with cracked ice all but ginger ale.
Strain into highball glass over 2 ice cubes.
Fill with chilled ginger ale.
Stir gently.

Millionaire Cocktail

Cocktail Ingredients:
1 1/2 oz. Rye
5 dashes Curacao
1 dash Orange Bitters
2 dashes Grenadine
1 Egg White

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

Junior

Cocktail Ingredients:
1 1/2 oz. Rye
2 tsp. Lime Juice
2 tsp. Benedictine
2-3 dashes Angostura Bitters

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

Hunter Cocktail

Cocktail Ingredients:
1 1/2 oz. Rye Whiskey
1 1/2 oz. Cherry Brandy

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

Hazy Shade of Winter

Cocktail Ingredients:
1 oz. Vodka
1 oz. Rye

Instructions:
Combine in old fashioned glass over ice.
Stir well.