Hot Holiday Cocktails

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The holidays bring out the best in traditional meals, signature dishes and the finest table settings. Four East End bartenders took some time to offer recipes for their signature holiday cocktails. Make them at home if you wish, but a visit to these establishments can also come with some friendly conversation. Cheers to a great season ahead!

Andy Harbin

Andy Harbin

THE HARVEST

By Andy Harbin

Sophie’s Restaurant, Southold – Frisky Oyster, Greenport – Legend’s, New Suffolk

Ingredients:

2.5 oz. Rough Ryder Rye

1.5 oz. lemon juice

1.5 oz. grape juice

1 oz. Cointreau

1 oz. sage simple syrup

2 dashes bitters

Directions:

Muddle fresh sage in a glass, combine ingredients and shake with ice. Strain into a martini glass and garnish with a lemon twist and fresh sage.

This is the perfect fall cocktail made with local rye. The sage offers a subtle earthiness while the citrus and unique use of grape juice give this craft cocktail just the right hint of sweetness.

Evan Bucholz.

Evan Bucholz.

INSIDE JOB

By Evan Bucholz

Brix & Rye, Greenport

Ingredients:

1.5 oz. Averna

½ oz. Ancho Reyes Chili Liqueur

¾ oz. ginger syrup

¾ oz. lemon juice

Clove-studded lemon wheel

Directions:

Mix all ingredients and add to very hot water. Top with grated cinnamon.

This soul-warming version of a hot toddy has the right spices to give a slight kick of heat and a touch of understated sweetness from the first sip. There’s no better way to cozy up on a cool winter day.

Vinnie Rom.

Vinnie Rom.

BRANDY ALEXANDER

By Vinnie Rom

The American Hotel, Sag Harbor

Ingredients:

2 oz. Hennessey VSOP Cognac

1 oz. dark Crème de Cacao

3 oz. “American Hotel” vanilla bean cream

Ice

Directions:

Add all ingredients to a cocktail shaker. Shake and strain into a martini glass and top with a few sprinkles of cinnamon.

The secret here is The American Hotel’s “special” vanilla cream, which likely has a few more ingredients that Rom would not divulge. To make at home simply infuse heavy cream with the inside of a vanilla bean.

Joe Kastrati.

Joe Kastrati.

 

SPIKED HOT CHOCOLATE

By Joe Kastrati

The Palm, East Hampton

Ingredients:

2 oz. Stolichnaya vanilla vodka

½ oz. Bailey’s Irish Cream

Hot chocolate

Whipped cream

Chocolate Sauce

Directions:

Pour liquors into mug or heat-resistant glass of your choice. Top with hot chocolate and leave plenty of room for whipped cream and chocolate sauce.

Simply made and perfect for a cold night at home.

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