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North Hills Monthly

Happier Holidays!

Nov 30, 2018 01:19PM ● By North Hills Monthly magazine

Hot Buttered Whiskey

2018 HOLIDAY COCKTAIL RECIPES

Very Merry Sparkler

1 oz Don Julio Tequila Blanco
2 oz fresh blood orange juice
1 oz honey
Moét & Chandon Impérial Brut, chilled
1 blood orange slice
Combine first three ingredients in a shaker filled with ice.
Shake and pour into a wine glass.
Top with Champagne and garnish with a blood orange slice.

Berry Merry Holiday Cocktail
2 oz Tito’s Handmade Vodka
2 oz Chambord Liqueur
1 oz Caravella Limoncello
1 splash grenadine
Club soda
Combine first four ingredients shaker filled with ice.
Shake and strain into a chilled martini glass.
Top with club soda.

Hot Buttered Whisky
1 Tbsp unsalted butter
1/2 Tbsp honey
1/8 tsp each, ground cloves, cinnamon and ginger
4 oz hot apple cider
2 oz Jack Daniel’s Tennessee Whiskey
1 cinnamon stick
Combine first two ingredients and the spices in a small bowl.
Pour hot cider into a mug, add the butter mixture and stir until melted.
Add whiskey and garnish with cinnamon stick. Serve immediately.
Please enjoy responsibly.

Gin ‘N’ Juice
4 oz Hendrick’s Gin
6 oz fresh grapefruit juice
1 dash sugar
1 mint sprig
Combine first three ingredients in a shaker filled with ice.
Shake and strain into a tall glass filled with fresh ice.
Garnish with mint sprig.

Cinnamon Maple Whiskey Sour
1-1/2 oz Bulleit Bourbon
1 oz fresh lemon juice
1 Tbsp maple syrup
1 pinch ground cinnamon
Combine all ingredients in a shaker filled with ice.
Shake and strain into a rocks glass filled with fresh ice.

Pear & Thyme Fizz
1/4 c Grand Marnier Liqueur
2 c apple juice
1 pear, very thinly sliced
12 sprigs fresh thyme, plus more for garnish
1-750 mL bottle Veuve Clicquot Champagne Brut
Combine first four ingredients in a large pitcher. Stir gently and chill for 2–4 hours.
Divide mixture between six flutes, discarding thyme. Top each glass with Champagne.
Garnish with a sprig of fresh thyme, if desired.