Holidays

If you’re in a festive holiday spirit. You’ve come to the right place! We have compiled a list of the best cocktails for both the Holidays and New Years. We have everything from rums, vodkas, and even gin! Enjoy!

Heering Negroni

 

· 2 parts Cherry Heering
· 2 parts Gin
· 2 parts Sweet Vermouth
· 2 parts Campari

*Pour all ingredients into a mixing glass filled with ice. Stir max 19 turns, strain into a lowball glass. Squeeze and garnish with an orange zest on top

*Garnish with Orange Slice

 

Hot Cherry

 

· 1 part Cherry Heering
· 2 parts Single Malt
· Organic Honey
· Cinnamon stick
· Hot water

*Add all ingredients except hot water into a teapot. Pour 5 parts hot water, rest for a while. Serve.

 

Cherry Sour Bourbon

 

· 2 parts Cherry Heering
· 2 parts Bourbon
· 3 parts freshly squeezed lemon juice
· 3 parts simple syrup
· Dash bitter
· Dash egg-white
· Garnish with an Orange wedge and/or Amarena Cherry

*Pour all ingredients into a shaker filled with ice and shake. Strain into a lowball glass with ice. Garnish with an orange and a cherry

 

Heering Latte

 

· 2 parts Coffee Heering
· 4 parts warm milk
*Mix ingredients and serve in a “latte glass”

 

Coffee Berry Sour

 

· 4 parts Coffee Heering
· 2 parts Crème De Mur
· 4 parts freshly squeezed lemon juice
· 3 parts simple syrup
· Dash egg white?Blackberry, lemon

*Add all ingredients into a shaker. Shake up and serve in a lowball glass. Garnish with 2 blackberries and a lemon

 

Xanté Hot Apple

 

• 2 0z Xante
• Freshly Pressed Apple Juice
• A Cinnamon Stick

*Heat the apple juice together with the cinnamon stick. Add Xanté before serving

 

Kahlúa White Russian
1 part Kahlúa
2 parts Absolut Vodka
1 part cream
Fill a glass with ice. Add Kahlúa, Absolut Vodka and cream.

Peppermint Mocha Espresso Martini

 

1 part Kahlúa Peppermint Mocha
1 ½ parts Absolut Vodka
1 part Fresh Espresso
Dash of simple syrup
Fill a Martini glass full with ice and water. Fill a shaker with ice, add ingredients and shake. Empty the ice and water from the chilled Martini glass, strain into Martini glass.

Pumpkin Whiskey
1 part Kahlúa Pumpkin Spice
1 part Jameson Irish Whiskey
Mix Kahlua Pumpkin Spice and Jameson Irish Whiskey and serve in an old-fashioned glass with an ice cube.

 

Winter Chill
2oz Altos Reposado
1oz Pineapple Juice
1oz Unfiltered Apple juice (or Cider)
¾ oz Fresh Lime juice
½ oz Cinnamon syrup

Add all ingredients to a mixing glass, and shake with ice. Strain over fresh ice into a rocks glass, and garnish with freshly-grated nutmeg, and a pineapple spear.

Malibu Midnight Kiss
1 part Malibu Black
2 parts cola
1 cocktail cherry
1 lime wedge
Stir all the ingredients on rock ice in a highball glass. Garnish with a twist of lime and a cocktail cherry.

Malibu Island Spiced Cidertini

1 part Malibu Island Spiced
3 parts fresh cider
Cinnamon powder
Wet the rim of a chilled martini glass and dip in cinnamon powder. Mix ingredients in shaker over ice, stain into a martini glass. Garnish with a fresh cinnamon stick if desired.

CÎROC ULTRA PREMIUM VODKA is Gluten Free, contains natural sugars and comes in different variations flavors ( Base, Red Berry, Peach, Coconut, Amaretto, Pineapple)

TOP SHELF TOAST

.5oz CÎROC Amaretto
.5oz Cognac
.5oz Simple Syrup
.5oz Fresh Lemon Juice
Combine all ingredients in Martini Shaker. Shake. Strain.
Glass: Rocks

CÎROC AMARETTO TIRAMISU

1.5oz CÎROC Amaretto
.75oz Espresso Liqueur
.75oz Cream
Combine all ingredients in Martini Shaker. Shake. Strain.
Glass: Rocks

CÎROC CHOCOLATE COCONUT LATTE

1.5oz CÎROC Coconut
1.5oz Chocolate Coconut Water
1.5oz Iced Coffee
.75oz Agave
Combine all ingredients in Martini Shaker. Shake. Strain.
Glass: Collins

CÎROC PINEAPPLE CIDER

1.5oz CÎROC Pineapple
1oz Pineapple Juice
.75oz Lime Juice
.75oz Licor 43
Shake and strain into hi ball glass. Garnish with Nutmeg & Black Walnut.
Glass: Hi Ball

THE CÎROC POINSETTA

1.25 oz CÎROC Vodka
.75 oz Pomegranate Liqueur
.75 oz Lemon Juice
.5 oz Simple Syrup
Shake over ice and serve chilled in champagne flute. Top with a splash of champagne.
Garnish with a cherry.
Glass: Champagne Flute

BERRY BUBBLY

1.5oz CÎROC Red Berry
.5oz Simple Syrup
.5oz Fresh Lemon Juice
Top with Champagne
Combine first three ingredients in a shaker with ice.
Shake well. Strain into a champagne flute.
Top with champagne. Garnish with a Strawberry Wedge.
Glass: Stemless Champagne

CIROC RED BERRY & CREAM

.75oz CIROC Red Berry
.75oz Cream Liquor
.75oz Almond Milk
.75oz Caramel Syrup
Shake and strain into martini glass. Garnish with 1 Toasted Marshmallow and a Carmel
Toffee Rim.
Glass: Rocks

Yuletide Martini

 

2 oz Bombay Sapphire
2 tsp Cranberry Sauce
.25 oz dry curaçao
.25 oz cinnamon syrup
1 dash five spice bitters

“The Martini was called ‘the only American invention as perfect as the sonnet’ by H.L. Menken. and, although the classic recipe involves only gin and vermouth, in the American spirit of invention, the cocktail can be experimented with to no end. In light of the holidays, The Yuletide Martini takes inspiration from some of the brighter flavors of the holidays, and incorporates cranberry, orange and spices to evoke the feeling of holiday spirit. E.B. White called the martini the ‘elixir of quietude,’ and this martini is meant to be just that: a quiet moment to be found in the hectic rush of the holiday season. Cheers.”  (Created by Bombay Sapphire Denver’s Most Imaginative Bartender Winner, Tacy Rowland of Bol in Denver.)

Good Memories

 

1.75oz Bombay Sapphire Gin
1 oz spiced rum
1 scoop Hazelnut ice cream
0.5oz cherry liquor
Jerry Thomas bitter
Cinnamon

Method: Pour all the ingredients into a shaker except the bitter and cinnamon, then shake with no ice, just with a strainer cord, the ice cream will melt into the drink chilling it out perfectly, getting creamy and ready for some cinnamon grated on top and Jerry Thomas bitter.

“It’s a delicious martini-style cocktail perfect for Christmas, with hazelnut notes and cloves, all surrounded with cinnamon aroma, cherries, and vanilla from the rum. It’s a cold blend that has a floral body from the Bombay Sapphire Gin, that warms you up in the cold. It is also perfect for a summery Christmas on a fantastic tropical island. Enjoy Responsibly! Salute!” –Created by Bombay Sapphire NY’s Most Imaginative Bartender Winner, Vincenzo Cangemi of Ovest Pizzoteca & Bar in NYC. ( Created by Bombay Sapphire New York’s Most Imaginative Bartender Winner, Vincenzo Cangemi of Ovest Pizzoteca and Bar in NYC.)

Hampshire

 

1 1/2 part Bombay Sapphire Gin
1/2 part Pamplemousse combier
3/4th Part East India Sherry
3/4th Part Carpano Antica
Angostura Bitters

Add ice and stir

Once cocktail dilutes 20%, pour into chilled coupe glass.

Garnish with grapefruit swath and cherry.

“This cocktail’s pedigree is based on the Martinez cocktail, but I decided to split the fortified wine and change the modifier. This is a perfect sipper for the holiday season. It has nutty and spice notes while being in perfect harmony with Bombay Sapphire gin. I decided to pay homage to Bombay sapphire’s new Laverstoke distillery located in Hampshire, London.” (Created by Bombay Sapphire’s Most Imaginative Bartender National Winner 2014, Ran Duan of Boston’s The Baldwin Bar at The Sichuan Garde.)

Mediterranean Martini

2 parts Apricot Infused Bombay Sapphire Gin
Splash of Lillet
Dash Raki Mist
1 part Cointreau
Fresh Lime Juice
Shake all contents vigorously and strain into Martini glass.
Garnish with lemon twist.
(Created by Pera in NYC)

Plum Tart

2 oz plum wine
1 oz Bombay Sapphire Gin
.75 oz cranberry juice
3 drops of orange bitters
3 lime wedges
2 bar spoons of Demerrara sugar
Directions
Muddle lime and sugar in glass.
Add rest of ingredients. Shake well and strain into Martini Glass
Top with lime wheel with dried cranberries
(Created by Bombay Sapphire Miami’s Most Imaginative Bartender Winner, Philip Khandehrish of The Setai Bar in Miami.)

Cali Rum Punch

1 liter bottle Caliche
1 bottle of sparkling wine.
16 oz of Ruby port.
12 oz curaçao liquor.
12 oz fresh squeezed and strained orange juice.
12 oz unsweetened pineapple juice.
8 oz fresh squeezed strained lemon juice.
8 oz light agave nectar.
1 large block of ice
For garnish:
1 cup of hulled and sliced strawberries
2 large lemons pitted and sliced
Handful of mint leafs.
In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.

 

Always Remember to Drink Responsibly!