It’s Christmas, dummy! And Hanukkah! And Kwanzaa! You can curl up by the fire with Chris, Ben, and their guests Adam Pranica and Lorraine Cink to recall some traumatic memories of Christmas toys while sipping holiday libations.
Sazerac and Cider (via)
1 barspoon brown sugar syrup
3 dashes Peychaud’s bitters
1.5 oz rye
1 dash Pernod Absinthe
2 oz Crispin Original Cider
In a mixing glass combine the syrup, bitters and rye. Stir until well chilled and the sugar is almost completely dissolved. Coat the inside of a tumbler with the Pernod, discarding any extra. Add ice and strain the chilled mixture into the glass. Top with cider. Garnish with the lemon peel.
Dry shake all ingredients but the bitters, then add ice and shake until well chilled. Strain into a chilled cocktail glass and dash bitters. Garnish with an orange peel.
Warm a glass with hot water. Pour hot water out of glass. Brew tea in 5 oz. of fresh boiling water for 4 minutes. Remove infuser. Add bourbon and brown sugar syrup; stir to combine. Garnish.
And To All A Good Night
1.5 oz bourbon
.75 oz reposado tequila
.75 oz Cherry Heering
2 dashes Regans’ orange bitters
1 dash Angostura bitters
Combine ingredients in a mixing glass with ice and stir until cold. Strain into a glass and garnish. Makes 2 servings.
1 liter bottle of red wine (a dry one like Cabernet or Beaujolais)
.5 cup Mulling spices (fill a tea ball or a large tea bag)
.25-1 cup brown sugar (to taste)
Heat the wine slowly over medium heat in a large pot. Slice the oranges and lemons and add to the wine as it heats. Muddle them in the pot. Add mulling spices and sugar (start with .25 cups). As it heats, taste to check for sweetness and spiciness. Add sugar until you get it where you want it.