Seasonal Old Fashioned
Seasonal Old Fashioned (available at Origin Kitchen + Bar)
2 oz. Redemption Rye
½ oz Pumpkin Syrup
2 dashes Orange Bitters
Pour all ingredients into a pint glass filled with ice. Stir and strain into a rocks glass filled with fresh ice. Garnish with an orange peel.
Candy Cane Cooler (recipe courtesy of NoMa Social)
1 tbs crushed soft peppermint candy
1½ fl oz vodka
splash of white creme de menthe
¼ fl oz brandy
½ fl oz half-and-half
Crushed ice
Peppermint stick for garnish
Mint sprig for garnish
Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.
John’s Remedy
John’s Remedy (available at Origin Kitchen + Bar)
2 oz. Jameson Irish Whiskey
¾ oz Luxardo Maraschino Cherry Liquor
1 dash Chinese Bitters
Add ice and ingredients to shaker tin and shake thoroughly. Strain into a snifter glass. Garnish with lemon peel and maraschino cherry.
King in the North (available at Origin Kitchen + Bar)
1 ½ oz. Bruichladdich Scottish Barley
½ oz. Disaronno Amaretto
Pour all ingredients into a pint glass filled with ice. Stir and strain into a rocks glass filled with fresh ice. Garnish with a Luxardo Cherry.
Winter White Sangria
Winter White Sangria
2 Parts Viva Diva Peach Moscato
1 Part Malibu Coconut Rum
0.5 Part Triple Sec
1 Splash Peach Orchard Punch
Stir Rum and Triple Sec in with Fresh cut Orange, Peach, and Apple Slices. Stir in Tropicana’s Peach Orchard Punch. Finish with Viva Diva Peach Moscato. Add Ice and Serve.
Cinnamon Sidecar (recipe by Seth Brammer of The Second Floor)
Four Roses bourbon
Combier
Lemon
Cinnamon
Bubbles
Combine and serve up.
Hot Frenchman’s Punch
Hot Frenchman’s Punch (recipe by Philip Duff)
1 shot G’Vine Nouaison
1¾ shots sweet, dark red wine/madeira
2 shots hot water
1 barspoon honey
1 barspoon brown sugar
⅓ shot freshly squeezed lime juice
Half a grated cinnamon stick
One sprig of coriander
One “grate” of fresh nutmeg One “nail” of ginger
Combine all the ingredients in a mixing glass or teapot and allow to steep for approx. 3 minutes Pour out through a tea-strainer into the glass.
Glass: Heat-tempered handled mug or teacup
Garnish: Cinnamon stick.
Pumpkinpalooza (available at The Hard Rock Cafe)
2 ½ oz Makers Mark
2 ½ oz Pumpkin real puree infused syrup
4 scoops Vanilla ice cream
Blend ingredients. Garnish with Whipped Cream and Caramel Syrup.
El Burro
El Burro (recipe by Seth Brammer of The Second Floor)
Cabeza Tequila
Jalapeno
Lime
Ginger Beer
Combine ingredients and serve over crushed ice.
Grilled Orange Margarita (recipe by Seth Brammer of The Second Floor)
Char-grilled orange
El Jimador
Lime
Combier
Combine and serve on the rocks.
Wild Cherry Peppermint Cosmo
Devotion Wild Cherry Peppermint Cosmo (This is a sugar- and gluten-free cocktail!)
2.5 ounces of Devotion Wild Cherry vodka
Dash of Peppermint Schnapps
1.5 ounces of Diet Cranberry Juice
Cocoa Press (available at The Hard Rock Cafe)
1 oz Amaretto
2 oz Bacardi Oakheart
3 oz Pumpkin real puree
14 oz Hot Chocolate
5 Marshmallows
Place 5 marshmallows (regular size) into bottom of press. Add the first three ingredients then fill with hot chocolate. Insert depressor and lid. Slowly press the depressor to the bottom of French Press to smash marshmallows.
Pumpkin Smash and Winter White Cake
Pumpkin Smash (available at The Hard Rock Cafe)
1 ½ oz Pumpkin real puree infused syrup
4 oz Milk
3 scoops Vanilla ice cream
Blend ingredients. Garnish with Whipped Cream and Caramel Syrup.
Pomegranate Prosecco (available at The Hard Rock Cafe)
1 tbs Pomegranate Seeds
1 oz Finest Call White Sangria Mix
2 oz Santa Margarita Prosecco
1 Rosemary Sprig
Add Pomegranate Seeds and Sangria Mix into Champagne flute. Fill with Santa Margarita Prosecco. Garnish with rosemary sprig.
