Whether you’re preparing for holiday celebrations or trying to stay cheerful during the months where days are short and nights are long, we offer some unique drink concepts to make winter a little brighter for all.
Since travel is not recommended due to the pandemic surge, we can bring a bit of Haiti to you no matter where you call home. The Haitian cocktail called Kremas is a staple of Haiti’s food culture and is typical of this season, with peak consumption between Christmas and Haiti’s Independence Day (Jan. 1) and Ancestors Day (Jan. 2). This mix of condensed milk, coconut milk and cinnamon resembles traditional egg-nog with a strong rum-component that imbues a sense of exotic festivity.
2 cups of cream of coconut sweetened
2 cups of condensed milk
2 cups Rhum Barbancourt (aged 8 years)
2 tablespoons pure Vanilla Extract
2 tablespoon cinnamon
2 teaspoons Ground Nutmeg
4 teaspoons Fresh Lime Juice
In a large bowl, mix all ingredients thoroughly. Pour into a glass container and refrigerate until serving. It can also be served over ice. Always shake glass container before serving. Store in the refrigerator. This recipe should yield about 6 cups.
Although the next cocktail is for celebrating Bloody Mary day (January 1st), it is a delightful addition to any brunch spread. Absente Absinthe Refined, handcrafted in the South of France, follows recipes dating back to the 19th century and utilizes the highest quality artisanal distillation methods and ingredients.
2 oz Absinthe Refined
4 oz tomato juice or Bloody Mary mix
1 oz lime juice
Shake and serve in a cocktail glass. Garnish with a lime.
CHERRY FIZZ COCKTAIL
5 oz Domaine Carneros Estate Brut Cuvée
.5 oz Luxardo
.25 oz Raspberry Gum Syrup (Small Hand Foods makes a wonderful one!)
.5 oz fresh lemon juice
1 dash Fee Brothers Whiskey Barrel-Aged bitters
Zest of orange
Chill all ingredients prior to mixing. When chilled, combine the Luxardo, Raspberry Gum and lemon juice in cocktail glass. Add the Brut and finish with a dash of the bitters.
Stir very gently to mix ingredients (without breaking the bubbles).
For garnish, using a paring knife or citrus peeler, cut a long, thin piece of orange rind. Twist over the drink to release oils, run the peel around the rim of the glass, form into a curl and set on the edge of the cocktail.
This delightful hot beverage made with peach ginger blend from the Perfect Puree of Napa Valley will both warm your body and relax your mind.
Created by Manny Hinojosa / Tales of the Cocktail 2020
In a tea pot, infuse lemon peels, ginger, star anise, ginger, cinnamon with hot water. Once infused, pour tea into a coffee mug with Benedictine and Blood Orange Concentrate. Garnish with lemon peel and cream.
Another brunch favorite, Camarena’s Garden Rita combines all the elements for a well-rounded cocktail – savory (rich carrot juice), sweet (agave nectar) and sour (fresh lime) with the smoothness of Camarena Silver.
1.5 oz. Camarena Silver
1.25 oz. Carrot Juice
.75 oz. Lime Juice
.5 oz. Agave Nectar
Add ingredients into a cocktail shaker filled with ice, and shake together to combine/chill. Strain into a salt blend rimmed glass filled with ice, and garnish with black sea salt/sea salt blend.
The effervescence of this juicy, fragrant cocktail adds to its elegance.
1 oz Lucano Amaro
1 oz Calvados
1 oz Pineapple Ginger juice
2 oz Poema Brut
Fresh Lime juice
Mix the ingredients in a mixing glass filled with ice. Drain it into a champagne glass with ice and add a splash of lime juice.
BELLE HOT TODDY
Created by Erin Lynch, Platings + Pairings
1½ ounce Belle de Brillet Pear & Cognac Liqueur
1 tablespoon honey
½ ounce lemon juice
1 cup hot water
Pear slices, cinnamon stick and star anise, for garnish (optional)
Combine the first four ingredients into the bottom of a warmed mug. If desired, garnish with pear slices, cinnamon stick, or star anise.
¾ oz L’Héritier-Guyot Crème de Cassis de Dijon
6 ¾ oz dark beer
Pour ¾ oz L’Héritier-Guyot Crème de Cassis de Dijon in a snifter, then top with 6 ¾ oz dark beer.
Garnish with a skewer of blueberries.
ALIZE MANGO PUNCH
Created by Katie Stryjewski (@garnish_girl)
2 oz. Alizé Mango
1 oz. lemon juice
1 oz. pineapple juice
3/4 oz. simple syrup
2 oz. ginger ale
Combine Alizé Mango, lemon juice, pineapple juice, and simple syrup in a shaker with ice and shake until chilled. Strain into a rocks glass filled with ice and garnish with a lemon wheel.
For a crowd (12 servings):
750 ml. Alizé Mango (one bottle)
375 ml. lemon juice
375 ml. pineapple juice
225 ml. simple syrup
750 ml. ginger ale
In a large bowl, combine Alizé Mango, lemon juice, pineapple juice, and simple syrup. Stir well and refrigerate until chilled. When ready to serve, place 4 cups of large ice cubes into a punch bowl and add the chilled mixture. Top with ginger ale and stir briefly. Garnish with frozen mango chunks and lemon wheels.