5 Must Mix Cocktails from This Year’s Chilled Gift Guide

Have yourself a merry little holiday with these must mix festive cocktails found in our Chilled Annual Gift Guide. They are sure to make your spirits bright! Check out the 2022 Holiday Gift Guide here.

 

 

 

The XR Old Fashioned

Ingredients:

  • 2 oz El Cristiano XR Extra Reposado Tequila
  • 2 dashes of Bitters
  • 1 dash of Simple Syrup
  • Pour over ice
  • Orange Zest
  • Maraschino Cherry

Preparation: Measure El Cristiano XR Tequila into a glass cocktail shaker, add Bitters and Simple Syrup, shake and strain into rocks glass over ice with metal strainer. Place in a Maraschino cherry using an extra long mixing spoon, stir slightly. Peel orange zest and garnish on top.

 

 

 

Pomegranate Yule Mule

Ingredients:

  • 1 1/2 oz NOLET’S Silver Gin
  • 1 oz Unsweetened Pomegranate Juice
  • 1/2 oz Fresh Lime Juice
  • Ginger Beer
  • Pomegranate Arils, Mint, Cranberries, Lime Wheels or Rosemary for Garnish

Preparation: Combine all ingredients over ice (if serving immediately), or when making ahead combine all but the Ginger Beer and ice. Pour cocktail over ice to serve, top with Ginger Beer and garnish.

 

 

 

Candied Cranberry Spritz

Ingredients:

  • 3 oz Zonin Prosecco
  • 3/4 oz Grand Marnier
  • 1/2 oz Gin or Vodka
  • 2 oz Cranberry Juice
  • 1 oz Ginger Ale
  • Squeeze Orange Juice
  • Squeeze Lime Juice
  • 3 Dashes Orange Bitters

Preparation: Use simple syrup to rim a goblet or wine glass with orange sugar. Fill glass with ice. Add all ingredients directly to glass. Stir gently. Garnish with dehydrated orange wheel, candied cranberries and rosemary sprig. Orange Sugar: Fine zest of 1 orange. 4 tbsp of granulated sugar.

 

 

 

Bärenjäger Hot Toddy

Ingredients:

  • 1 1/2 oz Bärenjäger Honey Liqueur
  • 1/2 Triple Sec

Preparation: Topped with Earl Grey or Black Tea. Garnish with a lemon slice.

 

 

 

Horse’s Neck

Ingredients:

  • 11/2 oz Catoctin Creek Roundstone Rye
  • Splash of ginger ale
  • 3 dashes lemon bitters
  • Lemon twist
  • 1 large ice cube

Preparation: Garnish ice cube with lemon twist. Drop into an old fashioned glass. Separately, stir together rye, ginger ale, and bitters with ice. Strain and pour over prepared glass.

The post 5 Must Mix Cocktails from This Year’s Chilled Gift Guide appeared first on Chilled Magazine.



from COCKTAILS Archives - Chilled Magazine https://ift.tt/37Nm2eb
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more