Rosemarino
Beautiful dried citrus wheels inspired this tart fall cocktail that is balanced by savory, woody rosemary and just a hint of sea salt. The bold color and crisp bite will brighten up any holiday gathering. And – a welcome bonus – it is easy to make.
MAKES 1 COCKTAIL
Ingredients
2 ounces fresh ruby red grapefruit juice
1 1/2 ounces vodka
1/2 small lemon, juiced
1/4 ounce agave syrup
2 small sprigs of rosemary
dash of sea salt
dried grapefruit wheel, for garnish
Directions
Fill a small cocktail shaker with ice. Pour in the grapefruit juice, vodka, lemon juice and agave. Gently crush one rosemary sprig between your fingers and add to the shaker along with a dash of salt. Put on the lid and shake vigorously for about 20 seconds. Strain into a martini glass and garnish with a dried grapefruit wheel and remaining sprig of rosemary. Serve immediately.
Gingerbread Sparkler
Kick off the holiday season with this festive bubbly cocktail. If you don’t empty the Champagne bottle, just save in the fridge for morning mimosas.
MAKES 4 COCKTAILS
Ingredients
1 cup granulated sugar
3/4 cup water
1 cup fresh ginger root, peeled and sliced
4 gingersnap cookies
1 tablespoon raw sugar crystals
juice of 1 lemon
1/4 cup hazelnut liqueur, like Frangelico
1 1/2 cups chilled Champagne or prosecco
Directions
1. Combine sugar and water in a small saucepan and bring to a simmer, stirring until all the sugar has dissolved. Add ginger and let simmer for another 15 minutes. Remove from heat, cover and let steep for one hour. Strain ginger pieces. Let syrup cool completely and then store in an airtight container in the fridge until use.
2. Put cookies in a zip-top bag, lay on the counter and cover bag with a kitchen towel. Gently smash with a rolling pin or other heavy object until cookies are fine crumbs. Pour crumbs out onto a small plate and add raw sugar.
3. Dip the upper edge of champagne flutes into the ginger syrup, then roll the edge in the cookie crumbs, trying to keep crumbs on exterior of glass only.
4. Combine lemon juice, 1 tablespoon of ginger syrup and hazelnut liqueur in a large glass. Distribute mixture evenly among the four champagne flutes, then top with Champagne. Serve immediately.
Satsuma Old Fashioned
‘Tis the season for bright local citrus! This fresh take on an Old Fashioned will warm your spirit.
MAKES 1 DRINK
Ingredients
1 1/2 ounces bourbon
1/4 cup satsuma juice, freshly squeezed
1/2 ounce grenadine
5 dashes Peychaud’s Bitters
satsuma peel, to garnish
Directions
Mix all ingredients in a rocks glass and stir to combine. Fill glass with ice and garnish with a twisted strip of satsuma peel.
Holiday Gin & Tonic
This recipe puts a festive Christmas spin on the traditional cocktail.
MAKES 2 COCKTAILS
Ingredients
1 ounce sloe gin
1 ounce gin
1 ounce cranberry shrub*, optional
4 dashes orange bitters
1/2 tablespoon lemon juice
1 1/2 ounces clementine juice
3 – 4 ounces good quality tonic water
sugar-frosted rosemary sprig, optional
Directions
1. Put both the gins, cranberry shrub, bitters, lemon juice and clementine juice in a mixing glass with a handful of ice. Stir to chill.
2. Distribute liquid evenly among all glasses (filled with ice) and top up with tonic water, to taste. Garnish with a rosemary sprig dipped in simple syrup and sprinkled with sugar.
* Purchase cranberry shrub online or substitute grenadine for a little flavor and color.
The Chrissy
Ruth’s Chris’ legendary dessert in a glass is a Mobile favorite. Doris Brouilette created the original recipe.
MAKES 1 COCKTAIL
Ingredients
1/2 ounce Frangelico
1/2 ounce vodka
3 heaping scoops Häagen-Dazs ice cream
Directions
Combine ingredients in a blender. Pulse blender until smooth. Pour into glass.
Related Recipes
- 10 Homemade Holiday Treats Perfect for Gifting
- A Legacy of Lace Cookies
- Eugene Walter’s Holiday Champagne Punch
