Holiday Sip List

With the weather getting colder, and the holidays approaching, it’s time to think about the holidays.The gifts. The Friends and family. The liquor. 360 Magazine has compiled a list of the perfect cocktails for this holiday season.

Pumpkin Boilermaker 

Ingredients:

• 1 part Fistftul of Bourbon
• 1 pumpkin ale
• 2 dashes of  aromatic bitters

Method: Add 2 dashes of aromatic bitters to any quality pumpkin ale and drop Fistful of Bourbon into the beer. Drink and be merry.

Fistful of PSL 

Ingredients: (makes approximately 2 drinks)

• 1 part of Fistful of Bourbon
• 2 cups of milk
• 2 tablespoons of pumpkin puree
• 1/2 tablespoon of pumpkin spice
• 1/2 cup of coffee

Method: Add all ingredients except for the bourbon in a warming vessel – this could be a pot on the stove for a few minutes or in a bowl, covered with Saran Wrap, cut 3 slits and microwave for 1 minute. Once warm, pour in Fistful of Bourbon and transfer into your favorite mug. Top with whip cream and dust with pumpkin spice. 

Select Cranberry Paloma  

Created by Milagro Tequila

• Ingredients 
  • 1 ½ parts Milagro Select Silver
  • ¾ part fresh lime juice
  • ¾ part cranberry juice
  • ½ part thyme simple syrup
  • 2 parts pink grapefruit soda
• Preparation
  • Combine all ingredients except soda in a Boston shake and shake well. Strain into highball glass over fresh ice and garnish with cranberries.

Autumn Apple Snap  

Created by Hendrick’s Gin

• Ingredients 
  • 1 1/2 parts Hendrick’s Gin
  • 3/4 part Lemon Juice
  • 3/4 part Apple Juice or Apple Cider
  • Top with Ginger Beer
  • Apple Slices and Grated Nutmeg to Garnish
• Preparation
  • Combine all ingredients in a highball glass filled with cubed ice and lightly churn. Garnish with apple slices and grated nutmeg.

Little Bit Bittah

Created by Reyka Vodka Brand Ambassador Trevor Schneider 

• Ingredients 
  • 12 parts Reyka Vodka 
  • 9 parts Grapefruit Juice 
  • 3 parts Grenadine
  • 3 parts Campari

Method: Shake and strain into iced rocks glass. Garnish with grapefruit wedge.

Carpe Dia Punch

Ingredients:

• 6 parts Milagro Añejo
• 3 parts hibiscus tea
• 3 parts ginger beer
• 3 parts fresh lime juice
• 1 part blackberry syrup
• Sage leaves
• Blackberries

Method: Pour all ingredients, except ginger beer, in a punch bowl over a block of ice. Top with ginger beer and stir intermittently. Garnish with blackberries and sage.

Jubilee Punch

Ingredients:

• 6 oz Hendrick’s Gina
• 2 oz Maraschino Liqueur
• 2 oz Lemon juice
• 2 oz Elderflower Cordial
• 12 oz Sparkling apple cider
• Slices of fruit (apples, lemons, cucumber) to garnish

Method: Combine ingredients in a punch bowl over a block of ice.Ladle punch over ice a few times, garnish and serve.

Irish Tea-Se-Tea
Created by Tullamore D.E.W. Brand Ambassador Gillian Murphy 

Ingredients: 

● 2 parts Tullamore D.E.W. Original 

● 1.5 parts Irish Breakfast Tea 

● 0.75 part lemon juice 

● 0.75 party simple syrup Method: Mint to garnish. Add all ingredients to a punch bowl.Garnish with lemon slices and fresh mint. Serve over ice in a wine glass.

Fistful of PSL

Ingredients: (makes approximately 2 drinks)

• 1 part of Fistful of Bourbon
• 2 cups of milk
• 2 tablespoons of pumpkin puree
• 1/2 tablespoon of pumpkin spice
• 1/2 cup of coffee

Method: Add all ingredients except for the bourbon in a warming vessel – this could be a pot on the stove for a few minutes or in a bowl, covered with Saran Wrap, cut 3 slits and microwave for 1 minute. Once warm, pour in Fistful of Bourbon and transfer into your favorite mug. Top with whip cream and dust with pumpkin spice.

Espresso Martini

Ingredients: 

• 2 parts Reyka
• 1 parts espresso
• .5 parts simple syrup

Method: Combine all ingredients into a cocktail shaker. Shake, strain into a martini glass, and garnish with espresso beans.

Speyside Cowboy [Image]

Created by Glenfiddich Brand Ambassador Allan Roth

Ingredients:

• 2 parts Glenfiddich 14 Year Old Bourbon Barrel Reserve
• ½ part Drambuie
• ¼ part coffee liqueur
• ¼ part demerara syrup
• 1 barspoon China China
• Egg white or chickpea water
• Coffee beans, to garnish

Method:  Combine all ingredients except for the coffee beans in a shaker and shake to incorporate the egg white.  Add ice and shake again.  Pour into a coupe.  Garnish with coffee beans.

Notes: 

• After dinner drink, espresso martini inspired

Harvest Honey

Created by The Balvenie Brand Ambassador Naomi Leslie

• Ingredients
  • 2 oz The Balvenie Sweet Toast of American Oak 12 Year Old
  • ½ oz Pineau des Charentes Dessert Wine
  • 1 barspoon Spiced Honey
  • 3 dashes Molasses Bitters
• Preparation
  • Add all ingredients to a mixing glass, add ice, and stir briefly. Strain into a coupe glass.

D’USSE Far East

Ingredients: 

1 1/2 Parts D’USSÉ VSOP Cognac 

1/2 Part Amaretto Liqueur 

3 Parts Chai Tea 

1/2 Part Vanilla Syrup 

1/2 Part Almond Milk 

2 Dashes Cardamom Bitters 

Glass & Garnish: Highball & Star Anise 

Method: Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass. 

D’USSE Hot Toddy

Ingredients: 

2 Parts D’USSÉ VSOP Cognac 

4 Parts Hot Black Tea 

1 Part Honey Syrup 

Glass & Garnish: Glass Mug & Orange Peels, Cinnamon Stick 

Method: Steep tea in a glass mug. Add D’USSÉ and honey syrup, then stir. 

Mistletoe Mimosa

Ingredients:

0.5oz Elderflower liqueur

2 drops Orange Water

Splash Cranberry juice

Sparkling Wine

Garnish with 1/2 sugar rim & fresh cranberry/rosemary spring

Available at The Breakfast Club LA.

AGUA FRESCA

Ingredients:

Ketel One

Coconut Water

Canela

Lemon

Pineapple

Aperol

Available at Toca Madera Modern Mexican Restaurant

ALMA DE SOL

Ingredients:

Avion Reposado

Turmeric & Arbol St. Germain

Lemon

Passionfruit

Zucca Amaro

Red Wine Float

Available at Toca Madera Modern Mexican Restaurant

Rosemary Margarita

Pair with Pozole Rojo (A Rich Soup Made With Hominy) 

Ingredients

• 1.5 oz 1800 Cristalino 
• 1 oz lime juice
• 0.5 oz orange liqueur
• 0.5 oz agave syrup
• Rosemary sprig
• Lime wedge

Directions: Add all ingredients to a shaker with ice. Shake vigorously and strain over fresh ice into a rocks glass rimmed with salt. Garnish with rosemary sprig and lime wedge. 

Oaxaca Hot Chocolate 

Pair with Marranitos (Mexican Gingerbread Pigs)

Ingredients

• 1.5 oz 1800 Reposado
• 0.25 oz Agavero Original
• 6 oz Mexican hot chocolate 
• Dark chocolate, nutmeg, cinnamon and cayenne for garnish 

Directions: Add ingredients to a glass coffee mug and stir to combine. Garnish with pinches of dark chocolate, nutmeg, cinnamon and cayenne to taste. 

Tequila Toddy

Pair with Mexican Buñuelos (Fried Dough With Cinnamon Sugar) 

Ingredients

• 1.5 oz 1800 Añejo
• 2 oz apple cider
• 2 oz boiling water
• 0.25 oz honey
• Cinnamon sticks
• Lemon wedge 

Directions: Add ingredients to a footed glass coffee mug and stir to combine. Garnish with two lemon wheels and two cinnamon sticks.