The holiday season is approaching. That means he’s likely finished shopping or at least stretching his home. Especially during celebratory gatherings and holiday meals, it’s a victory worth celebrating. And what’s good about winter? It’s the season when you want to drink hot sake.
As you gear up for Christmas parties, white elephant gatherings, and New Year’s Eve revelry, keep these four great holiday cocktails in mind. Whether you’re putting together a bundle for a company or for yourself, they’ll be impressed. increase.
Somerset Street in Brooklyn’s lovely winter warmer takes Japanese whiskey to new heights. The addition of galangal, or Thai ginger, makes it extra special, and the yuzu juice ties everything together seamlessly.
- 1 1/2 ounces Japanese whiskey (preferably Suntory Toki)
- 1/2 ounce yuzu juice
- 1/2 ounce lemon juice
- 0.5 oz galangal honey*
- 1 cup honey
- 4 ounces water
- 50 grams galangal, sliced
- 2 1/2 ounces of hot water (ideally 195 degrees Fahrenheit)
- dehydrated lemon
*Galangal Honey: Place honey and water in a pot and heat until dissolved. Then transfer to blender and add galangal. Finally, mix, strain and cool.
- Pour all ingredients into a warmed tea cup, stir, and garnish with dehydrated lemons.
toast ghost cocoa
The combination of tequila and chocolate is outstanding, especially with the spicy and warm tone of cinnamon. This is Ghost’s tequila friendly staff recipe, guaranteed to blow the chill out of winter’s biggest storm.
- 2 ounces ghost tequila
- 3 tbsp cocoa powder
- 8 ounces milk of your choice
- 1 ounce agave syrup
- 1/4 teaspoon cinnamon (optional, but worth it)
- Top with whipped cream and rim with crushed peppermint candies
- Start by heating the milk of your choice and mix in the tequila, cocoa powder, agave syrup and cinnamon.
- Mix well until the cocoa powder dissolves.
- Then transfer to a mug, top with whipped cream and garnish with crushed peppermint candies around the rim.
This cocktail was created by Death and Co.’s mixologists and also utilizes good Japanese whiskey. The banana liqueur formulation is stunning and really takes things up a notch.
- Suntory Pottery 1 oz (backup option is Hakushu 12 year single malt)
- 2 ounces hot water
- 1 ounce chocolate tea concentrate (decaffeinated)
- 1 teaspoon Tempus Fugit banana liqueur
- 1/2 teaspoon demerara syrup
- 1 drop of hazelnut extract
- banana chips for garnish
- Add all ingredients to mug and stir.
- Garnish with banana chips.
This Death and Co. drink is one of the seasonal staples and can be served cold or hot. Since it is the snowy season, it is recommended to slightly warm the finished product on the stove. Evidence of Eggnog’s love of socializing, especially small amounts of booze.
- 1/2 oz Old Grandad 114 Bourbon
- 1/4 ounce Smith & Cross Jamaican Rum
- 1/4 oz H&H Rainwater Madeira
- 1/4 oz Flapin VS Cognac
- 1 ounce white sugar
- 2 ounces whole milk
- 1 1/2 ounces heavy cream
- 1 whole egg
- Mix sugar and milk until dissolved.
- Beat eggs and milk on very low speed.
- Combine remaining ingredients and stir well.
- Store in a glass bottle for long term storage.
- Allow to age for 2 weeks to 2 years or serve immediately.
- Pour into a flip and garnish with grated nutmeg