Cheers To The Holidays
Shake up your bartending repertoire this winter. We’ve handpicked a few local standout cocktails — and a kid-friendly concoction as well — perfect for your holiday table or for ringing in the New Year. Cheers!
Searsucker’s Pine Pin Fizz created by Pick & Rocks Cocktails
1.5 oz London Dry Gin
¼ oz Zirbenz Stone Pine Liqueur
1 oz egg white
¾ oz lime juice
1 tsp powdered sugar
½ tbsp simple syrup
pine needle garnish
Cusp Dining & Drinks’ Sir Rudy
Sipping rich, creamy drinks like head bartender Nate Howell’s Sir Rudy make holiday cocktailing a stately affair. The Sir Rudy is made using Cruzan Black Strap rum, Del Maguey Vida, demerara, whole egg, and nutmeg. Crowned with a smooth froth — perfect for after dinner delight.
RA Sushi’s Winter Sangria
Bursting with citrus and berry notes, RA’s Winter Sangria invigorates the taste buds on cold, sleepy days. Made using merlot, sake, Fruja Raspberry, triple sec, blackberry brandy, simple syrup, and lemon-lime soda.
Rancho La Puerta’s Mayan Hot Chocolate (non-alcoholic)
Chocolate (xocolatl) was originally developed by the Mayan people of Southern Mexico, long before the Spanish conquest. This creamy sorbet is based on an authentic Mexican drink recipe and has a secret ingredient. Dark chocolate in small quantities offers real health benefits.
1 cup cooked butternut squash pulp
3½ cups milk
3 ounces Ibarra brand Mexican chocolate
3 ounces semisweet chocolate, chopped
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
teaspoon freshly grated nutmeg
In a blender, puree the squash with 1¾ cups of the milk until perfectly smooth. In a large saucepan, mix the remaining 1¾ cups of milk, chocolate, and spices. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash. Do not boil. Strain through a coarse sieve to remove any trace of the squash fiber. Reheat gently in a heavy saucepan. Serve in little demitasse cups, with a crisp cookie for dipping. (makes 4 cups)