1. Kentucky Christmas

Ingredients

• 2.50 oz Woodford Reserve Bourbon
• 1 oz Mancino vermouth chinato
• .25 oz Luxardo maraschino liqueur 
• 2 dashes of Dale Degroff’s pimento aromatic bitters 
• Bordeaux cherry for garnish

Directions

In a mixing glass, stir all of the ingredients (except the garnish) with ice and strain into a chilled cocktail glass. Garnish with the cherry.

2. Christmas Whiskey Cocktail

Ingredients

• 2 oz Bourbon: Blantons single barrel
• .75 oz sandman royal ambrosante pedro ximenez 20 year old sherry
• Dash of Dale DeGroff’s pimento aromatic bitters
• Dash of bitter truth chocolate bitters
• 2 orange zest coins

Directions

Muddle 1 orange zest coin with both bitters and the sherry at the bottom of an old fashioned glass. Add the bourbon and 4 large ice cubes and stir. Express the oil of the remaining orange zest coin over the top of the drink and drop it in.

3. General Harrisons Eggnog

Ingredients

• 1.50 oz Bulleit Bourbon
• 1 Whole emulsified medium egg
• 1 oz Simple syrup
• 4 oz Fresh apple cider
• Freshly grated nutmeg for garnish

Directions

Combine all ingredients (except the garnish) in a mixing glass with ice in the glass half of a Boston shaker and shake well to emulsify the egg. Strain into an eggnog cup or mug. Garnish with nutmeg.

4. Ginger and Orange Holiday Old Fashioned

Ingredients

• 2.5 oz Bourbon
• 2 Orange zest coins
• 2 dashes of aromatic bitters
• .25 oz Ginger syrup
• 1 barspoon of marmalade
• Flamed orange zest coin for garnish
• Slice of candied ginger for garnish

Directions

​​Muddle the orange zest coins with the bitters and the ginger syrup in the bottom of the Boston shaker glass, then add the bourbon, marmalade, and ice cubes. Shake well and fine strain through a fine mesh cocktail strainer into an old fashioned glass over ice cubes. Garnish with the flamed orange zest coin and candied ginger.

5. Bobby Burns

This variation on the theme was created by Naren Young for Saxon + Parole, New York City.

Ingredients

• 1 oz Dewar’s 12 year old Scotch
• 1 oz Martini and Rossi sweet vermouth
• .25 oz Benedictine
• 2 dashes of Dale DeGroff’s Pimento Aromatic Bitters
• Shortbread cookie for garnish

Directions

​​Stir all the ingredients (except the garnish) with ice in a mixing glass and strain into a chilled cocktail glass. Serve with the shortbread cookie on the side

6. Coffee Cocktail

Ingredients

• 1 oz Courvoisier VSOP Cognac
• 1 oz Ten year tawny port
• 1 small egg
• .75 oz simple syrup
• Freshly grated nutmeg

Directions

Shake all the ingredients (except the garnish) especially well with ice to emulsify the egg. Strain into a port glass. Dust with nutmeg.

7. Brandy Milk Punch

Ingredients

• 2 oz Cognac
• 1 oz Rock candy syrup or simple syrup with a drop of vanilla extract
• 4 oz Milk
• Freshly grated nutmeg for garnish

Directions

Combine the Cognac, syrup, and milk in a shaker. Add ice and shake. Strain and serve in a highball glass over ice. Dust with nutmeg.

To turn this into a quick brandy eggnog by the glass, add a small egg and substitute heavy cream for one once of the milk. I found a delicious version in The Flowing Bowl by Edward Spencer, called Arctic Regions; it is made with four ounces of whole milk, two ounces of Pedro Ximenez sherry, and one ounce of brandy. Shake it well with ice and serve over ice that’s been dusted with cinnamon.

8. Toasted Almond (cold)

Ingredients

• .75 oz Kahlua
• .75 oz Disaronno Originale Amaretto
• 2 oz Heavy cream

Directions

Shake all ingredients with ice and strain into a small cocktail glass.

9. Coquito

Ingredients

• Light or Dark Rum
• Cinnamon: Ground or Cinnamon Sticks
• Sweetened Condensed milk
• Coco Lopez
• Coconut Milk
• Evaporated Milk
• Ground Nutmeg
• Just a splash of vanilla extract
• Shredded Coconut (Optional)
• Raisins (Optional)

Directions

Soak the Cinnamon Sticks and Raisins with rum for 24 to 48 hours. Blend the Coco Lopez, Coconut milk, sweetened condensed milk, evaporated milk and shredded coconut, ground cinnamon, and nutmeg (it is optional to add rum raisins or the cinnamon-infused rum to the once puree.)

Pour the mixture into a container for at least 4 hours before serving. This will help to thicken the mixture but will also help the flavors meld together. Remember to store the mixture in an airtight container in the fridge for no more than 2 weeks.

Take out of the fridge when you’re ready to serve. Shake well before serving and there you have your Coquito.

10. Tom and Jerry

We saved the hardest for last.

First, you must make the batter that will go into each individual drink.

Ingredients

• 2 oz Anejo rum
• 12 fresh large eggs, separated
• 6 cups of sugar
• 1.5 teaspoons ground cinnamon
• Half a teaspoon of ground cloves
• Half a teaspoon of ground allspice
• 1 teaspoon creme of tartar (optional)

Directions

To make the batter: In a large bowl, beat the egg yolks until combined. While continuing to beat, gradually add the sugar, spices, and rum and beat, until the mixture is thick and pale. Beat the egg whites separately until stiff. Fold the egg whites into the egg yolks and stirs until the consistency is of a light batter. Add a teaspoon of cream of tartar, if desired, to prevent the sugar from settling to the bottom of the batter.

Now we move on to each individual drink

Ingredients

• 2 tablespoons batter
• 1.5 ounces of brandy
• Half-ounce Anejo rum
• 3-4 oz boiling water or hot milk
• Freshly grated nutmeg for garnish

Directions

To prepare each drink: put the batter in the bottom of a ceramic mug, add the spirits and the boiling water or hot milk and stir. Dust with nutmeg and serve.

Conclusion

What do you think about our list? Are we spot on? Let us know in the comments below. Enjoy the holiday’s everyone. As always, stay home, stay safe, and get hammered!