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The 1770 House Persimmon Spritz by Michael Cohen
Festivus, Stolen Apple Pie, Jingle Bell Rock and Secret Santa from Baron's Cove.
Harbor Grill's Gingerbread Martini
The Tolzken
A number of South Fork restaurants are helping to spread Christmas cheers by sharing their festive cocktail recipes.
These drinks can be ordered at each restaurant, or tried at home while entertaining for the holidays.
Baron’s’s Cove
Jingle Bell Rock1.5 ounces Greenhook Dry Gin
1 ounce cranberry syrup
1/2 ounce Aperol
1/2 ounce St. Germain
1/2 ounce lemon juice
Club sodaCombine first four ingredients, shake and strain over ice in a highball glass.
Top with club soda. Stolen Apple Pie1.5 ounces Stolen Smoked Rum
2 ounces Milk Pail Apple Cider (local)
1/2 ounce ginger agave
1/2 ounce lemon juice
Cinnamon stickShake all ingredients and strain over ice into rocks glass.
Garnish with cinnamon stick. Secret Santa2 ounce vanilla bean-infused Square One Vodka
1 ounce vanilla simple syrup
1/4 ounce Menthe Pastille
3/4 ounce heavy cream
1 ounce Bailey’s Irish Cream
Crushed candy canesRim martini glass with crushed candy canes.
Shake all ingredients and strain into martini glass. FestivusCremant de Loire
1 ounce Farmer’s Organic Gin
1/2 ounce lemon verbena agave
1/2 ounce lemon juice
Lemon peelShake first three ingredients and strain into champagne flute.
Top with crémant and garnish with thin lemon peel.
Nick & Toni’s
My Holiday AffairAdami Prosecco
1 ounce Flaghill cranberry liqueur
Pinch of dried cranberriesIn a champagne flute, pour in cranberry liqueur and top with Prosecco.
Garnish with dried cranberries.The Tzolkin2 ounces spiced hot cocoa mix
Whipped cream
Cayenne pepper
Mayan hot chocolate
2 ounces 123 Reposado TequilaIn a hot beverage glass, add the spiced hot cocoa mix, then add the tequila.
Add hot water and stir. Leave room for whipped cream.
Top with whipped cream and a sprinkle of cayenne pepper.Rowdy Hall
Hot Apple Pie2 ounces Tuaca
6 ounces spiced apple cider
Homemade whipped creamMix Tuaca and cider.
Top with whipped cream.The Booze Sweater2 ounces Mckenzie Bourbon
1 teaspoon honey
1 slice candied lemon
10-ounce pot peppermint teaIn a rocks glass, pour bourbon and add candied lemon and honey.
Serve tea alongside the bourbon.
Add tea as desired.Harbor Grill
Gingerbread MartiniOne part Godiva white chocolate liquor
One part Kahlúa
One part Vanilla Vodka
2 tablespoons gingerbread syrup Shake all ingredients together.
Serve straight up in glass rimmed with crushed ginger cookie. The 1770 House
Persimmon SpritzChampagne or Prosecco
1 ounce Hendrick’s Gin
1.5 ounces Aperol
2 tablespoons persimmon purée
Dash simple syrup
Cucumber slice or pomegranate seedsFor persimmon purée:2 to 3 yellow, fuya variety persimmons
1/4 cup water or vanilla-flavored vodkaTo make the purée, remove skin of persimmons and cut fruit into small pieces.
Add cut persimmon and 1/4 cup liquid to blender.
Purée ingredients, and store in refrigerator for up to five days.
Add gin, Aperol, 2 tablespoons persimmon purée and simple syrup to a cocktail shaker filled with ice.
Shake to combine.
Pour into a martini glass until two-thirds full.
Top with Champagne or Prosecco, making sure it doesn’t bubble over sides of glass.
Garnish with cucumber slice or pomegranate seeds.
on Dec 12, 2016