A holiday cocktail, whether poured, spiced or iced, comes with an extra bit of seasonal flair. Seek out one of these Christmas - infused cocktails.
MerryMerry Bloody Mary at the legendary Ta-boo Restaurant - The Palm Beach, Fla.
Have a bloody good time this holiday season with The
Palm Beaches - known as America’s First Resort Destination, comprised of 39 towns and cities from Boca Raton and Delray, to Palm Beach and Jupiter - as they serve up their take on the traditional Bloody Mary. Legend has it, this cold cocktail originated at the destination’s iconic bistro and bar, Ta-boo, as a soothing remedy for Barbara Hutton after a night of partying and celebration. From then on, the quaint bistro became a haven for the wealthy and well-known patrons - drawing in the the likes of John F. Kennedy, Frank Sinatra, and the Duke and Duchess of Windsor, to name a few. It is often said, “If you were not seen at Ta-boo, you were not seen in The Palm Beaches.” Variations of this classic cocktail appear on many drink menus throughout Palm Beach County. Trick your mind into feeling like you are on vacation with The Palm Beaches’ Merry Merry Bloody Mary, it only requires:
Ingredients:
1 tsp Sea Salt
1 cup Ice Cubes
1 1.5 fluid oz Jigger
Vodka
3/4 cup Spicy Tomato-Vegetable Juice Cocktail
2 Dashes Worcestershire Sauce
1 Dash Hot Pepper Sauce
Salt and Pepper to taste
1 Stalk Celery
Instructions: Salt
the rim of a tall glass. To do so, pour salt onto a small place, then moisten the rim of a glass on a damp towel and begin to press into the salt. Fill the glass with cubes of ice. In a cocktail mixer filled with ice, combine vodka, Worcestershire sauce, vegetable
juice, hot pepper sauce, and salt and pepper. Shake vigorously and strain into glass. Garnish with choice of accoutrement, such as purple baby carrots, celery stalks, etc.
Tequila Milk Punch at Montage
Palmetto Bluff - Bluffton, SC
Nestled in a lush, 20,000-acre coastal nature preserve between Hilton Head Island
and Savannah, five-star luxury resort Montage
Palmetto Bluff shares the delectable “Tequila Milk Punch,” created by resort mixologist Britt Flores. The
libation features a stunning presentation with a delicious, soul satisfying, yet boozy take on a very well-loved Southern cocktail. Enjoy “Tequila Milk Punch" while “porching”
at home for the holidays - a long-standing Montage Palmetto Bluff tradition of socializing with friends and family, while relaxing on a scenic outdoor patio or around a cozy fire pit.
Ingredients:
2 oz Cinnamon Infused Blanco Tequila (Cazadores was our choice)
3/4 oz Coconut Milk
3/4 oz Heavy Cream
1/2 oz Vanilla Syrup
1/2 oz Liquor 43
1/4 oz St. Elizabeth’s Allspice Dram
Top with shaved Nutmeg
Instructions: Mix
all ingredients together in a mixing tin and serve over ice. Top off with shaved Nutmeg. *For
DIY Cinnamon Infused Tequila, place two whole cinnamon sticks in a liter of Tequila for one week. Remove cinnamon and serve. *For DIY vanilla syrup – make a classic 2:1 Simple Syrup. Place one fresh Vanilla Bean (cut in half-long ways) in syrup for 1 week. Strain Vanilla out of syrup and refrigerate.
Don't Nog It 'til You Try It –from The Bar at The Spectator Hotel Charleston SC
IMAGE (Credit: The Spectator Hotel)
In Charleston’s 1920s speakeasy-inspired cocktail lounge, The Bar at The Spectator Hotel, master cocktail craftsman Allen Lancaster concocts his popular Don’t Nog It ‘til You Try It drink, an elevated twist on the classic eggnog combining house-made brown butter washed Striped Pig Spiced Rum and white chocolate-tarragon eggnog. Though a bit different than a classic eggnog, Allen insists – don’t “nog” it ‘til you try it!
Recipe + Instructions:
1oz *Brown butter washed Striped Pig Spiced Rum
3oz *White chocolate-tarragon eggnog
Combine above ingredients in mixing glass with ice and stir. Strain and pour contents into snifter. Top with fresh grated nutmeg and white chocolate, then garnish with tarragon sprig.
*Brown butter washed Striped Pig Spiced Rum
1lb Unsalted butter
1 bottle Striped Pig Spiced Rum
Add butter to medium sauce pan at medium to high heat. Cook butter until brown, whisking regularly as not to burn. Remove from heat and add rum. Let stand at room temp for 4-5 hours. Transfer to freezer safe container and put in freezer overnight. Take out of freezer the next day and remove hardened butter from the top. Pour contents through fine strainer and again through coffee filter. Reserve liquid and store in dry cool place.
* White chocolate-tarragon eggnog
12 eggs
8 cups milk
4 cups half n half
1½ cups sugar
1 tbsp. nutmeg
1 tsp white pepper
2 tbsp. cinnamon
1 med bunch tarragon
16oz bag white chocolate chips
Add eggs to mixing bowl, whisk, and set aside. Combine remaining ingredients, except the white chocolate, into a medium sauce pan on medium heat. Let simmer for 10-15 minutes, then strain to remove tarragon. Reserve a small amount and use to temper eggs by slowly whisking it in. Put the remainder back on low heat and add the now tempered egg mixture. Slowly add white chocolate chips, stirring simultaneously, until completely incorporated. Remove from heat, allow to cool, transfer to storage vessel, and refrigerate.
