HOLIDAY LIBATIONS

In keeping with this season’s spirit of generosity: enjoy a sampling of our favorite holiday cocktail (and mocktail) recipes, perfect for any gathering, from impromptu happy hours to brunches and dinner parties.

VANILLA & FIG FIZZ

Serve in our St. Moritz highball glass

Ingredients

FIG & VANILLA BEAN SIMPLE SYRUP
  • 6 fresh figs, stems removed and halved
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon vanilla bean paste (or scrape the seeds from 1 vanilla bean)
FOR THE COCKTAIL
  • 1 1/2 oz. gin
  • 1/2 oz. fig & vanilla bean simple syrup
  • 2 dashes orange bitters
  • 2-4 oz. tonic
  • ice
  • fresh fig slice for garnish

Instructions

Make simple syrup. Add all the ingredients to a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cook, stirring frequently, for about 5-7 minutes or until figs break down. Allow to cool. Strain using a fine mesh strainer. Store in a tightly sealed container in the refrigerator for up to one week. Yields about 5-6 ounces of syrup (enough for 10-12 cocktails).

When ready to make cocktail, fill a cocktail shaker with ice. Add gin, simple syrup and bitters. Stir well. Strain into a glass with ice cube. Top with tonic to taste. Garnish with a fresh fig slice. Yields 1 cocktail.


BLUEBERRY ROSEMARY SPRITZER

Serve this non-alcoholic drink in our Loren martini glasses

Ingredients

FOR THE MOCKTAIL
  • 7-8 blueberries for muddling
  • 1 rosemary sprig, stripped
  • 1 oz. honey
  • 1 oz. fresh lemon juice, strained
  • ice
  • 4 oz. sparkling mineral water
  • blueberries and rosemary sprigs for garnish

Instructions

Gently muddle blueberries, rosemary leaves, and honey in the bottom of a cocktail shaker. Add lemon juice and ice. Cover and shake vigorously for 10 seconds. Use mesh strainer to pour into glasses. Top with chilled sparkling water and stir. Garnish with blueberries skewered on a sprig of rosemary. Yields 2 cocktails.


BLUSHING BERRY TINI

Serve in our Loren martini glass

Ingredients

FOR THE COCKTAIL
  • sugar
  • 10 raspberries
  • ice
  • 3 oz. vodka
  • 1/2 oz. simple syrup
  • 1 oz. fresh lime juice, strained

Instructions

Rim a glass with sugar. Muddle 8 raspberries in bottom of cocktail shaker. Fill cocktail shaker halfway with ice and add the vodka, simple syrup, and lime juice. Shake until chilled. Use mesh strainer to pour into glass. Garnish with two remaining raspberries. Yields 1 cocktail.


CRANBERRY BOURBON COCKTAIL

Serve in our Bacall old fashioned glass

Ingredients

FOR THE COCKTAIL
  • 2 oz. bourbon
  • .75 oz. grenadine
  • ice
  • seltzer water
  • cranberries for garnish
  • star anise for garnish

Instructions

Mix bourbon and grenadine over ice in glass. Stir to combine. Top glass with seltzer water to taste. Garnish with cranberries and star anise. Yields 1 cocktail.


POMEGRANATE GINGER SNAP

Serve in our Loren tall rocks glass

Ingredients

FOR THE CORDIAL
  • 1 cup of pomegranate juice
  • 2 tsp. lime juice
  • 1/3 cup sugar
  • 5-cm piece of fresh ginger
  • lime wedges for garnish
  • pomegranate seeds for garnish
FOR THE COCKTAIL
  • 1 oz. of pomegranate ginger cordial
  • 1 oz. tequila
  • club soda
  • ice
  • thinly lime wedges for garnish
  • pomegranate seeds for garnish

Instructions

Make pomegranate ginger cordial. Put all cordial ingredients in a pot. Bring to a boil. Simmer on low heat for about 5-8 minutes. Bash the ginger around in the pot a bit to bring out more of its flavor. Allow to cool. Strain liquid into a small jar. Store in a tightly sealed container in the refrigerator for up to one week. Makes enough for 4-6 drinks.

To make cocktail, add 1 oz. of the cooled cordial to glass with ice. Add 1 oz. of tequila and top up with club soda. Garnish with fresh lime and pomegranate seeds. Yields 1 cocktail.


MAPLE BOURBON SOUR

Serve in our Copa Rocks glasses

Ingredients

FOR THE COCKTAIL
  • 1 large sprig of rosemary (plus 2 small sprigs for garnish)
  • 4.5 oz. shots bourbon
  • 2.25 oz. fresh lemon juice
  • 1 oz. shot dark amber maple syrup
  • ice

Instructions

Crush rosemary in your hand and put in cocktail shaker. Add bourbon, lemon juice, and maple syrup. Add ice to fill just above the level of the liquid. Shake vigorously for 15 seconds. Strain into rocks glasses with large cubes of ice. Garnish with remaining rosemary sprigs. Yields 2 cocktails.


BLACKBERRY SPARKLER

Serve in our Loren champagne glasses

Ingredients

FOR THE BLACKBERRY SIMPLE SYRUP
  • 1 cup blackberries
  • 1 cup water
  • cup sugar
FOR THE COCKTAIL
  • 4 ounces, or 1/2 cup gin
  • 8 blackberries for garnish
  • 8 ounces blackberry simple syrup
  • 1 bottle of champagne
  • 4 long sprigs of thyme
  • 1 cup ice

Instructions

Make blackberry simple syrup. In a small saucepan, bring blackberries, water, and sugar to a boil. Reduce heat and simmer 10 minutes, until the blackberries are soft and the simple syrup has turned to a bright pink/reddish color. Remove from heat, drain blackberries, and allow to cool. Syrup can be made in advance and will keep for at least a week in the refrigerator.

To make cocktails, add 1 ounce of gin to each champagne glass. Drop two blackberries in each glass, followed by 2 ounces of homemade blackberry simple syrup. Fill rest of the glass with champagne. Top each glass with sprig of thyme. Makes 4 cocktails.

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