C’mon, it’s a New Year, step up to the plate with a new cocktail to celebrate 2015.
New Year’s Eve is upon us. Lots of us, me included, are excited to see the back of 2014. The New Year is going to be a bright and shiny one. A new year filled with possibilities, laughter, hope and joy. You’re planning on bringing in the New Year with a bang, so why would you drink the same old cocktail? This New Year’s Eve add some spice to the year with the Spice Box cocktail. Raise the temps with a bit of heat with the Hot Tot Martini. Give a nod to tradition with the new Eggnog Martini, or get sentimental and raise a glass of traditional eggnog to say “buh-bye” to the old year. Go daring with the French American 75. As the clock turns to 12, try the Raspberry Lemon Drop.
Here are cocktail recipes crafted by Chef Michael Symon, STK Atlanta, and top mixologists Russell Davis, Jay Silverman, Douglas Derrick and H. Joseph Ehrmann!
Basil Hayden's Apple Bubbly
1 part Basil Hayden’s Bourbon
Sparkling Apple Juice
Add Basil Hayden’s Bourbon to a champagne flute.Fill the remainder of the glass with sparkling apple juice. Garnish with a sliced apple.
More recipes after the jump!
Raspberry Lemon Ball Drop
1 oz. Bare Organic Mixer: Lemon Drop
1 1/2 oz. Citrus vodka
3/4 oz. Triple Sec
1/2 oz. Chambord Liqueur
Lemon twist & sugar for rimming glass
If desired rub a lemon wedge around the rim of a martini glass and dip in sugar to coat the rim. In metal mixing tin, fill with ice; add vodka, triple sec, and Bare Organic Mixer: Lemon Drop. Shake thoroughly and strain into chilled martini glass. Pour Chambord down the center of the drink for layered affect (red bottom, yellow/white up top). Garnish with a lemon twist if desired.
1 1/2 oz. Crystal Head Vodka
1 oz. St. Germain Elderflower Liqueur
3 oz. Prosecco
1⁄4 oz. freshly squeezed lime juice
Thin slice of lime
In a shaker filled with ice, add Crystal Head,St-Germain and lime juice. Shake well then strain into a martini glass. Slowly top with Prosecco. Garnish with a thin slice of lime.
2 oz. Diplomatico Rum
.5 oz. Ruby port
.5 oz. Velvet Falernum (Caribbean spice liqueur)
1 barspoon. Varnelli Anise
1 barspoon lemon juice
Stir all the ingredients over ice. Strain into a chill cocktail glass. Garnish with a Star Anise.
STK’s Coconut Egg Nog Martini
Created by STK Atlanta
¾ oz. Brugal Anejo Rum
1 oz. Brugal Blanco Rum
½ oz. Captain Morgan Spiced Rum
1 barspoon Madagascar Vanilla Bean Syrup
1 Egg Yolk
2 dashes Canela
2 dashes Nutmeg
2 oz. Evaporated Milk
1 ½ oz. Condensed Milk
¾ oz. Coconut Cream
Toasted coconut rim for garnish
Combine all ingredients in a blender and blend till smooth. Keep product refrigerated until use. Shelf life is 4 days. Dip a martini glass in simple syrup and garnish with toasted coconut. Pour in a shaker with ice and strain into martini glass.
Created by Jay Silverman, Agave, NYC
2 oz. Casa Noble Crystal
.5 oz. St. Elizabeth Allspice Dram
Ancho chili liqueur
Fresh cranberry maple syrup**
3-4 cranberries for garnish
Stir together the tequila, dram and ancho liqueur in a glass. Add 1/2 oz. cranberry maple syrup that has been strained. Pour over fresh ice into a rocks glass and garnish with a sprig of Rosemary and a lemon peel, and a small amount of cooked cranberries.
Cranberry Maple Syrup**
1/2 lb. fresh cranberries
1/2 cup maple syrup
1/2 cup water
Pinch of salt
Combine the ingredients and cook for 3-4 minutes on medium heat or until the cranberries are just soft, but still round.
Basil & Blackberry Sour
Created by Russell Davis
2 Tablespoons Crofter’s Organic Blackberry Premium Spread
½ oz. Gin
¾ oz Fresh Lemon Juice
½ oz. Simple Syrup
1 - 2 Basil Leaves
Combine gin, juice, blackberry premium spread, simple syrup and basil leaf into a shaker with ice and shake vigorously. Strain (double-strain if possible) into a chilled Martini glass and garnish with a basil leaf.
Cîroc Midnight Toast
1.5 oz. Cîroc Pineapple
0.5 oz. Pure cane Simple Syrup
.25 oz. Fresh orange juice
.25 oz. Fresh ruby red grapefruit juice
.25 oz. apricot liqueur
.25 oz. champagne
In a mixing glass, add all of the liquid ingredients except the champagne. Pour the drink into a champagne flute. Muddle two blackberries, shake well, double strain into champagne flute. Top the cocktail with champagne. Garnish with blackberries and pineapple leaf.
Created by Douglas Derrick of Imbibe
Photo by Lara Ferroni
3 oz. Fresh apple cider
½ oz. Fresh lemon juice
1 ¾ aged rum
½ oz. Fernet- Branca
2 dashes of Angostura Bitters
In a small saucepan, heat the cider, lemon juice and honey syrup to a simmer. Remove from the heat and stir in the rum, Fernet-Branca, and bitters. Pour into a warm mug and garnish with the orange wheel studded withcloves.
2 ¼ teaspoons of honey
¾ teaspoon of warm water
Stir them together until blended.
Mint Apple Swizzle
2 oz. Sonoma Cider The Hatchet
1 1/2 oz. Occidental Road Apple Brandy
1/2 oz. Fresh Squeezed Lime Juice
5 dashes Angostura Bitters
1 Small Bunch of Mint Leaves
1 Small Granny Smith Apple Slice, Peeled
In a short mixing tin, muddle apple and mint in lime juice and brandy. Pour into a highball glass. Top with crushed ice and swizzle until ice cold. Top with cider. Add more crushed ice, then Angostura bitters and garnish with mint.
Knob Creek Mulled Old Fashioned
Recipe by Celebrity Chef Michael Symon
2 Parts Knob Creek® Bourbon
1/3 Part Mulled Demerara Syrup
4 dashes Angostura® Bitters
Add Knob Creek® Bourbon, mulled Demerara Syrup and Angostura® Bitters in a rocks glass with ice. Stir and add an orange peel for garnish.
Mulled Demerara Syrup
2 Teaspoons Mulling Spice
2 Cups Water
Dissolve 2 tsp. of Mulling Spice in 2 cups of water. Add Demerara Sugar and stir over heat until completely dissolves and set aside.
French American 75
1 oz. Bluecoat Gin
½ oz. lemon juice
1/2 oz. lavender simple syrup
Stir over Ice and Pour into a champagne flute. Top with brut champagne or sparkling wine.
Cilantro Mango Margarita
Created by Russell Davis
2 Tablespoons Crofter's Organic Mango Premium Spread
2 oz. Tequila (Blanco)
1 oz. Fresh Lime Juice
3-4 Sprigs Cilantro
Cilantro Sugar/Salt Rim
(1-to-1 Salt/Sugar mixturemay be substituted)
Combine Tequila, juice, preserves, and cilantro in a shaker, then add ice and shake vigorously. Double-strain (Fine and Hawthorne) into a salt/sugar rimmed rocks glass filled with fresh ice. Garnish with a cilantro sprig.
The Old Fashioned Pilgrim
Created by H. Joseph Ehrmann, Elixir
2 oz. Wild Turkey® 101 Kentucky Pilgrim Infusion*
.5 oz. Clover Honey Syrup **
2 dashes Orange Bitters
Orange twist & cocktail cranberry for garnish
In a glass, add the three ingredients and stir gently, top with ice and stir gently again. Express orange oils from a wide twist over the glass and then spear the orange twist with a cocktail cranberry in between for garnish.
* Wild Turkey Kentucky Pilgrim Infusion:
In a wide-mouthed glass infusion jar, place 1 liter of Wild Turkey 101 and 2 bar spoons of cardamom seeds. Close and leave in a dark cool place for one day. Strain out cardamom and add 1.5 cups dried unsweetened cranberries and 3 sticks of cinnamon. Close and leave for an additional two days, agitating once per day. Strain solids and store in the original Wild Turkey bottle.
** Clover Honey Syrup:
Dilute clover honey with hot water on a 1:1 ratio by volume (1 cup honey to 1 cup of hot water). Let syrup cool completely before using.
Old Fashioned Eggnog
¾ cup of granulated sugar
1 pint cream
1 pint milk
2 cups of Four Roses Small Batch
1 oz. aged Jamaican rum
Beat the yolks and whites of the eggs separately. Add ½ cup of sugar to the yolks while beating. Add ¼ cup of sugar to the whites after they have been beaten very stiff. Combine the egg whites with the yolks. Pour in cream and milk, as well as bourbon and rum. Stir thoroughly. Serve very cold with grated nutmeg and/or cinnamon.
Incendio Hot Tot Martini
1 oz. Patrón XO Cafe Incendio (spicy and chocolatey)
1 oz. vodka
Shake with ice; serve in a martini glass with a twist of lemon
Please remember to drink responsibly. Wearing recycled cocktails on your clothing is soo last year.