The holidays are here, and that means lush, creamy drinks with winter spices and fruits are on standby to help set the mood as you wrap presents, hang holiday décor and keep warm by the fire. Here are a few of our favorite cocktail recipes for a modern twist on classic Christmas cheer.
For the entire holiday season, or as a gift. Best when made the day before service. Blend 4 eggs in the blender for 1 minute. Add 6 oz. granulated sugar, 1 teaspoon nutmeg, 1/8 teaspoon allspice, 1/8 teaspoon clove, and ½ teaspoon cinnamon and blend for an additional 30 seconds. Slowly add 2 oz. Hennessy VSOP Cognac, 2 oz. Grand Marnier, and 4 oz. Distillery of Modern Art Rye Whiskey and blend an additional 30 second. Finally, add 12 ounces whole milk and 8 ounces heavy cream and blend 1 minute more. Cover and refrigerate. Grate fresh nutmeg and cinnamon over top at service.
Nothing says Christmas like a gingerbread man, perched perilously on the rim of your martini glass. Combine 1 ounce Distillery of Modern Art vodka, 1 ounce Bailey’s Irish Cream liqueur, 0.5 ounces Kahlua, 0.5 ounces Gingerbread Syrup and a half-scoop softened vanilla ice cream in a shaker. Add ice and shake well. Pour into a martini glass and top with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs. Garnish glass with Gingerbread man as desired.
Amaro Hot Toddy
Soul warming, yet complex thanks to worldly winter notes from Brazilian aged cachaça and Italian Amaro. Gently heat 1 cup plus 2 tablespoons of Distillery of Modern Art whiskey, 1 cup plus 2 tablespoons aged cachaça (such as Avuà Amburana). ¾ cup Averna Amaro, ¾ cup fresh lemon juice, 2/3 cup honey, 4 cups water a large punch of kosher salt. Heat until hot but not boiling, and pour into mugs garnished with lemon wedge.
Spiced and Spiked Cherry
Deep, luscious cherry coke, for adults. Mix 1 oz. Distillery of Modern Art Rye Whiskey,
1 oz. Averna Amaro, 2 oz. Lambrusco, and pour over ice. Top with Cherry Coke to taste, and garnish with a maraschino cherry.
Irish Hot Chocolate
For the night before Christmas. Bring 3 cups whole milk and 3 tablespoons crushed cinnamon to simmer in a saucepan over medium-low heat. Whisk to ensure that milk doesn’t boil or form skin, until cinnamon is floral and fragrant (usually in about 10 minutes). Whisk in 8 oz. semisweet chocolate, 3 tablespoons granulated sugar, and a pinch of kosher salt and continue stirring until the mixture is smooth, and the chocolate melted (usually in about 5 minutes). Pour the mixture through a fine-mesh sieve into a large measuring cup. Mix in 2 oz. Distillery of Modern Art Rye Whiskey and 2 oz. Bailey’s Irish Cream. Divide into mugs, topped with toasted marshmallows.