This holiday season I was invited to make some holiday cocktail for WXYZ. I put together three festive cocktails and paired the with some handmade glasses from The Henry Ford Museum.
News Segment
Here is the clip from the news. Big thanks to Syma for being a great host, as always.
Recipes
The first cocktail is the Holiday Bramble. This is a simple cocktail that uses Cranberries an ingredient I don’t find used much beyond relish.
Holiday Bramble
- 2oz Whiskey (I used Canadian Club Reserve)
- 1/2oz Fresh Lemon Juice
- 1/2oz Fig Syrup
- 6 Cranberries
- Muddle berries in the bottom of a mixing tin. Add remaining ingredients and ice then shake. Strain into a coupe glass or this lovely handmade Cordial Cup.
- Fig syrup is 2 parts jam and 1 part water warmed over the stove to combine. Strain into a jar and store in the fridge.
The Hot Toddy is so versatile and you can have a lot of fun experimenting with it. Here is my version to help cleanse you of 2020.
2020 Cleanse
- 2oz Spiced Rum (I used Bumbu Rum)
- 1/2oz Fresh Lemon Juice
- 1/2oz Honey/Sage Syrup
- 4oz Hot Tea (I used Earl Gray)
- Add everything to a preheated mug and stir.
- Honey Sage syrup is made by warming 1 part honey to 1 part water. Remove from the stove and add a few leaves of sage. Once cool, remove the sage and store in a jar in the fridge.
I have a love hate relationship with beer cocktails. I’ve experimented with many of them. This is a fun way to make a pilsner more holiday festive as you try to hit the last square of this crazy year.
Jumanji
- 1/2oz Irish Whiskey (I used Fighting 69th)
- 1/2oz Cherry Herring
- 2 dashes Angostura Bitters
- Pilsner Beer
- Spritz of Peety Scotch (I used Ardbeg 10yr)
- Shake the Irish Whiskey, Heering and bitters with ice then strain into a pilsner glass. Top with beer and spritz with scotch.