5 Seasonal Cocktail Recipes for Guaranteed Good Cheer

Local mixologists share their secrets to seasonal soiree success -- craft cocktails of course. These easy recipes are guaranteed to raise your spirits


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With family festivities, office shindigs, and friendly gatherings galore, your December calendar is sure to be filled with celebrations of all sorts. If you’re hosting your own event and looking for an easy way to set your adult party apart, it’s time to turn to fancy libations, of course! 

Don’t worry, crafting the perfect holiday cocktail doesn’t have to be hard: here’s how to toast your wintertime tidings with easy, spirited sips from our area’s brightest mixologists.

 

Shiraz Hot Chocolate
Courtesy of Rinny Shah, owner of Oak Vino Wine Bar, Beacon

Ingredients
½ c red wine (Shiraz or any full-bodied red wine would work)
3 Tbsp semi-sweet chocolate, chopped 
1 c whole milk, warmed
sugar, to taste

Preparation
In a saucepan, simmer wine over low heat.
Mix in chopped chocolate, and whisk until all the chocolate is melted.
Slowly add warm milk to the mixture.
Whisk until everything is blended.
Sweeten with sugar to taste.

389 Main St, Beacon
845.765.2400; www.oakvino.com

 

“Santa's Up All Night” Spiked Cappuccino
Courtesy Chef Matthew Karp at Plates Restaurant, Larchmont

Ingredients
1 double shot of espresso
steamed milk
1.5 oz Peppermint Schnapps
whipped cream, cocoa powder, peppermint flakes (try crushed candy cane) & 1 cinnamon stick (for garnish)

Preparation
Prepare a cappuccino by brewing a double shot of espresso and adding steamed milk.
Drizzle peppermint schnapps around interior edge of the glass.
Top with whipped cream and garnish with crushed candy cane or peppermint flakes, cocoa and a cinnamon stick.

121 Myrtle Blvd, Larchmont
914.834.1244; www.platesonthepark.com

 

Spirit of Malus
Courtesy of bartender Brendan Heady at Phoenicia Diner, Phoenicia

Ingredients
2 oz Black Dirt Distillery Applejack
1 oz fresh local cider
.5 oz local maple syrup
.5 oz fresh Meyer lemon juice
3 drops of apple cider vinegar
1 paper-thin wheel of Macintosh Apple (for garnish)

Preparation
In a shaker, combine Applejack, cider, syrup, lemon juice and ice. 
Shake hard for 20 seconds, until ice cold. 
Double strain into a chilled coupe glass and garnish with three drops of high quality apple cider vinegar and the whole Macintosh apple wheel.

5681 NY-28, Phoenicia
845.688.9957;
www.phoeniciadiner.com

 

White Chocolate Martini
Courtesy of bartender Liz Gorgone at Augie’s Prime Cut, Mohegan Lake

Ingredients
2 oz white chocolate Godiva liqueur
3 oz Ketel One Vanilla Vodka
3 oz white crème de cacao
chocolate syrup (for garnish)

Preparation
Mix vodka, chocolate liqueur and crème de cacao. 
Shake. 
Prepare martini glass with a chocolate rim and a chocolate syrup swirl, and pour mix slowly into glass.

3436 Lexington Ave, Mohegan Lake
914.743.1357;
www.augiesprimecut.com

 

Cream Of The Crop
Courtesy of Matt Kay, executive chef/owner of Cedar Street Grill, Dobbs Ferry

Ingredients
1 1/2 oz Svedka Vanilla Vodka
1 oz Faretti (biscotti liqueur)
2 oz heavy cream
grated nutmeg and orange twist (for garnish)

Preparation
Combine vodka, Faretti, and cream.
Shake with ice and strain into martini or coupe glass.
Rib the glass with orange twist and sprinkle a dash of grated nutmeg.

23 Cedar Street, Dobbs Ferry
914.674.0706; www.cedarstreetgrillny.com

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