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 | Welcome to the special holiday edition of the newsletter. I wanted to make all of the drinks in the 12 Days of Cocktails made it out before Christmas so you have time to explore these great drinks or stop by one of the venues this weekend to try the cocktail straight from the source. In case you missed any of this year's cocktails, here is a recap for you to explore... I would also like to thank all of the mixologists and bars that shared these recipes. It is very inspiring to see such innovation continue! Cheers and enjoy your holidays! |
| Day Nine... Kabocha Spiced Cocktail
One very unique ingredient makes this cocktail from Nobu Restaurants stand out and it is truly extraordinary. That oddity is the sweet kabocha squash, which is in season right now and when it's mixed into this spiced puree and paired with a well-aged rum, a little fruit, and egg it becomes a wonderful drink ingredient. Get the recipe... | Day Ten... Santa's Little Helper
It seems that 2013 is the year for eggnog and I have one last variation to share. It comes from the Pasadena, California restaurant Trattoria Neapolis and bartender Kris Doyle. This one has a surprising twist in the form of a little pear puree, which adds a wonderful touch to an otherwise traditional bourbon eggnog recipe. Get the recipe... | Day Eleven... Farolito Cocktail
Here we have an elegant and fun tequila drink that was created by Chris Milligan and which is currently being served at Secreto Lounge in Santa Fe, New Mexico. Fresh sage and an easy to make chokecherry syrup are the stars of this drink and it is a fantastic, unexpected addition to any occasion this winter. Get the recipe... | Day Twelve... Fernet Hot Chocolate
We are going to finish off the 2013 edition of new holiday cocktails with a warm and soothing cup of cocoa from Brian Means of Fifth Floor in San Francisco. This is a great made-from-scratch cocoa recipe that is actually quite easy and uses three chocolate ingredients along with two mint, one of which is the strong herbal-menthol of Fernet Branca. It is a cocoa you will not forget. Get the recipe... | |
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