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Making Spirits Bright
 These festive cocktails feature a mix of new and classic spirits, perfect for sharing with friends and family this winter season.
BY ANTHONY DIAS BLUE
When my calendar rolls over to the holiday season, I know it’s time to go shopping -- for spirits. My family does a lot of entertaining at this time of year, which means not only securing a good supply of just about every imaginable beverage -- from beer to bourbon, tequila to tonic water -- but also coming up with a good roster of cocktails that is appropriate for seasonal merry-making.
When it comes to stocking your own liquor cabinet (which in my experience is generally a lot more fun than shopping for Aunt Bertha and Uncle Baxter), this list can get you off to a good start. It includes some of my favorite spirits brands, both stalwart standbys and up-and-comers, and some unique festive cocktails that put them to good use.
GINGER SNAP
featuring Domaine de Canton Ginger Liqueur
The winter season means gingerbread cookies, but this cocktail takes the concept to a whole new level of sophistication. Domaine de Canton is an exquisite new liqueur produced from Vietnamese ginger. Although it packs some definite heat, it’s also rich, smooth-textured, and utterly delicious, especially when combined with spiced rum and velvety eggnog.
½ ounce Domaine de Canton
1 ounce spiced rum
4 ounces eggnog
METHOD: Blend to desired consistency and serve in a chilled martini glass. Garnish with a piece of candied ginger.
 BIG SPENDER
featuring Partida Añejo Tequila
If you’re tempted by conspicuous consumption (and who isn’t this time of year?), this high-ticket item will certainly fit the bill. Bright, elegant Partida Añejo is the aged expression of this excellent tequila, made from the agave plantation of one of Mexico’s most important growers. Use the best tawny port you can afford.
2 ¼ ounces Partida Añejo Tequila
1 ounce winter-spiced tawny port
dash Angostura bitters
preserved cherry for garnish
METHOD: To make the winter-spiced tawny port, pour one bottle of tawny port into a saucepan and heat slowly with cloves, cinnamon, allspice, orange peel, and brown sugar to taste. Strain and chill. To make the cocktail, stir all ingredients with ice in a mixing glass. Strain into a chilled cocktail glass. Garnish with a preserved cherry.
THE MERRY SIDECAR
featuring Hennessy V.S Cognac and Grand Marnier
On a cold winter night, the only thing more warming than cognac is cognac combined with Grand Marnier, the burnished and beautifully balanced French orange liqueur.
2 ounces Hennessy
V.S Cognac
1 ounce Grand Marnier
1 ounce fresh
lemon juice
brown sugar for rimming the glass
METHOD: Shake all ingredients over ice and strain into a brown sugar-rimmed cocktail glass.
 SCOTCH TOAST
featuring Chivas Regal 12-Year-Old
In these days when single malts are so popular, we tend to forget about good blended scotch and its myriad uses in cocktails. This frothy and celebratory creation harkens back to the time when bartenders were practically chefs.
2 parts Chivas Regal 12-Year-Old
1 part lemon juice
2 teaspoons castor sugar
white of one egg
raspberries for garnish
METHOD: Put the first three ingredients into a shaker and shake. Pour into champagne flute over ice. In a separate glass or bowl, froth egg whites with a whisk or an electric beater. Top the drink with froth and garnish with fresh raspberries.
KIR ROYALE À LA RUDOLPH
featuring Ayala Brut Majeur Champagne
If there’s one aperitif cocktail that’s apropos any time of year, it’s the Kir Royale. Like good manners, this utterly simple and ridiculously delicious concoction never goes out of fashion, but I’ve made this one seasonally special by adding a colorful sugared rim and a red raspberry garnish.
4 ounces Ayala Brut Majeur Champagne
1 ounce crème de cassis
1 tablespoon sugar
red raspberry for garnish
METHOD: Mix a few drops of the crème de cassis with the sugar in a small dish. Moisten the rim of champagne flute and dip in the sugar mixture to rim the glass. Pour the crème de cassis into the flute. Slowly layer the Champagne on top. Garnish with a red raspberry.
 PEAR TREE MARTINI
featuring St-Germain Elderflower Liqueur
During the 12 days of Christmas (or any other wintry holiday), try this pear-tinged martini. Made from elderflowers harvested in the foothills of the French Alps, St-Germain is one of my favorite new liqueurs and has almost endless uses in mixology. This cocktail is an excellent holiday libation to share with your true love -- with or without a partridge.
1 ½ ounces St-Germain
Elderflower Liqueur
2 ounces pear vodka
champagne or other sparkling wine
METHOD: Shake first two ingredients together and strain into a chilled martini glass with a sugared rim. Top with champagne or other sparkling wine.
ORANGE-GINGERBREAD MARTINI
featuring Boru Orange Vodka
The heady combination of bright orange and spicy gingerbread is so delicious, I’m surprised no one thought of it in a cocktail before this delightful signature drink from Irish-born Boru Vodka. Garnish with a strip of candied orange peel if you like.
2 ½ ounces Boru Orange Vodka
1 ounce Monin gingerbread syrup
turbinado sugar
graham cracker crumbs for rimming the glass
METHOD: Mix equal parts turbinado sugar (natural cane sugar) and graham cracker crumbs in a saucer. Moisten the outer rim of a martini glass with a few drops of the gingerbread syrup and then dip it into the sugar-and-crumb mixture so that the glass is evenly rimmed. In a mixing glass, add ice, the Boru Orange and Monin gingerbread syrup, and shake vigorously. Strain into the martini glass.
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