Best Bites: Balsamic cranberry roast chicken

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

Try this hearty one pan roast chicken with balsamic sauce, cranberries and thyme! Check out the recipe on this episode of Best Bites.

Ingredients:
Makes 4 servings

  • 2 cloves garlic
  • ¼ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1½ cups cranberries, divided
  • 8 pieces chicken (thighs, drumsticks or a mixture)
  • Nonstick spray, as needed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme, plus extra sprigs for finishing
  • 1 tablespoon chopped fresh rosemary, plus extra sprigs for finishing

Instructions:

  1. In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.
  2. Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.
  3. Preheat the oven to 375°F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.
  4. Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan.
  5. Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade.
  6. Raise the oven temperature to 425°F and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.

Pair your meal with a festive cocktail!

66 PHOTOS
Holiday cocktails to sip on this year
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Holiday cocktails to sip on this year

Deep Cranberry Bliss 

Ingredients:

  • 1 ½ oz Deep Eddy Cranberry Vodka 
  • ¾ oz ginger syrup*
  • ¾ oz Tait Farms spiced apple shrub 
  • ½ oz fresh lime juice 
  • 1 dash of apple bitters 
  • Fever Tree Club Soda
  • Apple infused Cranberries and Lime Wedge for Garnish

Preparation:

  1. Shake and strain into a highball glass. Top with a splash of club soda and garnish with dried cranberries and a lime wedge.

*Peel and mince ½ pound ginger. Add ginger to 8 cups water and bring to a boil. Lower heat and simmer 20 minutes. Strain and discard ginger. Add 8 cups sugar, stirring to dissolve. 

EXIMO Estrella

Ingredients:

  • 2 parts FACUNDO EXIMO Rum
  • ½ part Demerara sugar
  • 1 bar spoon Crème de Yvette
  • 1 dash Green Strawberry Bitters
  • 1 dash Chocolate Bitters
  • Garnish: Orange peel

Preparation: 

  1. Combine all ingredients and stir with plenty of ice until very cold.
  2. Strain into a rocks glass with a large ice cube.
  3. Garnish with a zig zag orange peel.

SVEDKA A Present, For Me?

Ingredients:

  • 1½ parts SVEDKA Vodka
  • 1½ parts white crème de cacao
  • 1 part peppermint schnapps
  • 1 part heavy cream

Preparation:

  1. Combine ingredients in cocktail shaker over ice, shake and strain into Martini glass.
  2. Garnish with crushed peppermint stick on the rim or with a whole peppermint stick.

naughty ­or­ nice ­over ­ice

Ingredients:

  • 3­oz.­ strawberry bubly
  • ½­ oz. ­pineapple ­juice
  • ½­ oz. ­cranberry ­juice
  • ½­ oz.­ orange­ juice
  • 1­ oz. ­silver­ or ­dark ­rum
  • Sprinkle­ of ­ground ­clove
  • Slice ­of ­strawberry ­dusted ­with ­clove ­on ­rim ­of ­glass

Preparation:

  1. Serve ­all ­ingredients ­over ­ice ­in ­a ­highball­ glass

RUFFINO Folly Fizz 

Ingredients:

  • 6 parts Ruffino Prosecco
  • ½ part apple brandy
  • Small scoop cranberry puree
  • Fresh cranberries

Preparation:

  1. Stir the apple brandy and cranberry puree over ice. Strain into a flute.
  2. Top with Ruffino Prosecco. Garnish with a cranberry skewer. 

BACARDÍ Coquito

Ingredients:

  • 2 part BACARDÍ Superior Rum
  • 3/4 part of evaporated milk 
  • 3/4 part of condensed milk 
  • 1 part coconut creme (preferably Coco Lopez)
  • 1 tea spoon of vanilla extract
  • 1 pinch cinnamon
  • Garnish: coconut flakes & cinnamon sticks

Preparation: 

  1. Shake all ingredients vigorously with plenty of ice and strain into a glass mug.
  2. Garnish with cinnamon and coconut flakes.

Santa’s Sin

Ingredients:

  • 1 1/2 parts Stoli Salted Karamel
  • 1/2 parts Rumchata
  • 4 parts Hot Chocolate

Preparation:

  1. Pour all ingredients together in a heat-resistant glass and top with fresh whipped cream.

STAY WILD AND TEA

Ingredients:

  • 1.5 ounce Tazo Wild Sweet Orange Tea
  • 1.5 ounce Lemongrass infused Whiskey
  • .75 ounce Pineapple
  • . 25 ounce Anise Syrup
  • To Float, Blue Pea Flower

Preparation:

  1. Combine TAZO Wild Sweet Orange Tea, Lemongrass infused whiskey, pineapple juice and anise syrup into shaking tin. Fill with ice and shake for 7 seconds.
  2. Double strain into a rocks glass with 2 inch cube. Float blue pea flower on top and garnish with a anise star.

Cranberry Citrus Fizz

Ingredients:

Preparation:

Combine ingredients and enjoy.

Absolut Snowball

Ingredients: 

  • 2 parts Absolut original
  • .5 parts Almond milk
  • .5 parts lemon
  • .5 parts lime
  • .5 parts peppermint syrup
  • 1.5 parts soda
  • egg white

Directions

  1. Combine all ingredients minus soda in the cocktail shaker
  2. Dry shake until emulsified
  3. Add ice and shake until cold
  4. Coat outside of globe with a lemon wedge and coat with superfine sugar
  5. Strain cocktail into the globe, top with soda and garnish with an angostura snowflake pencil

Golden Hot Toddy

Ingredients:

  • 50 ml Aberfeldy 12
  • 15 ml Local Honey Syrup*
  • 20 ml Lemon Juice
  • Spice Mix

* Local Honey Syrup: 100g of honey, 64g water, stir and leave to chill. Bottle and use accordingly.

Preparation:

  1. Hot, spicy and zesty, we mix a bespoke hot toddy mix with Aberfeldy 12, local honey, lemon juice and hot water for this winter warmer.

Cointreau Ginger Snap

Ingredients:

  • 2 oz Cointreau
  • 1 oz Fresh Lime Juice
  • 0.25 oz Cinnamon Syrup
  • 2 Slices Muddled Ginger (quarter sized)
  • 2 Dashes Angostura Bitters
  • 1 Egg White (optional)

Preparation:

  1. Combine ingredients in a shaker. Shake will with ice.
  2. Strain into a cocktail glass. Garnish with two slices of candied ginger.

Prancer’s Punch

Ingredients:

  • 1 oz. Vodka
  • 2 oz. Pomegranate juice
  • 1 Tbsp. Runamok Maple’s Cinnamon + Vanilla Infused Maple Syrup ($16.95, RunamokMaple.com)
  • Seltzer or ginger ale

Preparation:

  1. Add the vodka, juice and maple syrup to a glass, over ice and then top off with seltzer or ginger ale.

Cinnamon Tequila Toddy

Ingredients:

  • 1 ½ parts Hornitos Black Barrel Tequila
  • 5 parts hot water
  • ¾ part cinnamon bark syrup
  • ¼ part honey
  • ¼ part fresh lemon juice
  • 3 dashes vanilla bitters
  • Cinnamon sticks

Preparation:

  1. Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup.
  2. Remove cinnamon sticks from the mixture and combine the remainder of the ingredients in a coffee glass.
  3. Stir and garnish with a cinnamon stick.

Lone Star Sparkler PUNCH 
Created by William Grant & Sons Director of Brand Advocacy Charlotte Voisey

Ingredients:

  • 3 parts Fistful of Bourbon
  • 3 parts pear puree
  • 2 parts ginger syrup
  • 1 part fresh lemon juice
  • 2 parts sparkling wine
  • 1 part chilled water

Preparation:

  1. Combine ingredients in a punch bowl over a large block of ice. Garnish with whole star anise and lemon twists.
  2. Bourbon and “brrr” already go hand in hand, so spice up the season with ginger, lemon and Fistful flavor.

Crown Royal Holiday Sour

Ingredients:

  • 1.5 oz CR Deluxe
  • .75 oz Lemon juice
  • .75 oz Cinnamon Syrup
  • Float red wine

Preparation:

  1. Shake/Rocks/Float dry red wine/Orange wedge

Brockmans Warm Winter Mull

Ingredients:

  • 5 oz. Brockmans Gin
  • 1 bottle of Spanish Rioja
  • 3 ½ oz. simple syrup
  • 3 ½ oz. orange juice
  • 1 sliced orange
  • 1 handful fresh seasonal berries
  • 6 cinnamon sticks (+ more spices like star anise or cloves if you like)
  • 1 tsp. whole peppercorns (in a sachet)

Preparation:

  1. Add all ingredients to a slow cooker and stir to combine. Heat on high for one hour. Reduce the temperature to low to keep it warm for up to 5 hours. If you don’t have a slow cooker, simply place ingredients in a heavy based casserole dish or saucepan, bring to the boil and simmer with the lid on, leaving it on a very low heat for about 45 minutes.
  2. To serve, spoon into insulated glassware. Garnish with a few seasonal berries, a stick of cinnamon and orange slice.
Cocoa Caliente
Created by Cecelia Steffensen and Pamela Wiznitzer and available at the Henry at the Life Hotel in NYC

Ingredients: (Serves 4)

  • 4.5 oz Patrón Silver (use the 2018 Limited Edition Patrón Silver Tequila 1 Liter bottle)
  • 500 grams Heavy Cream (about 17 ounces*)
  • 500 grams Whole Milk
  • 2 Cinnamon Sticks
  • 2 whole pieces Allspice
  • 0.5 grams Cardamom
  • 5 grams Cornstarch
  • 200 grams Chocolate Nyangbo (about 7 ounces*)
  • *Note - for easy proportioning, you can use equal parts cream and milk, and use 40% as much chocolate in the recipe*

Preparation:

  1. Toast all the spices in a pot, then add to the milk and heavy cream and let it rest overnight.
  2. The next day, put everything in a pot add the cornstarch, bring it to a boil while continually whisking. Strain + pour the mix over the chocolate.
  3. Pour Patrón Silver in mug and top with spiced chocolate mix. Top with Patrón-infused marshmallow.

Hendrick’s Pom Pom Punch
Created by Erik Andersson, Hendrick’s Gin Ambassador

Ingredients:

  • 3 parts Hendrick’s Gin
  • 1 part pomegranate juice
  • 1 part lemon juice
  • 1 part simple syrup
  • 3 parts black currant tea
  • Fresh cracked white pepper

Preparation: 

  1. Add all ingredients in a punch bowl with a large block of ice.
  2. Crack pepper on top.
  3. Garnish to a cucumber slice and orange wheel.

Los Pollos Hermanos
Recipe courtesy of The Clocktower, NYC

Ingredients:

  • 1 oz. Montelobos Mezcal
  • 1 oz. Tequila Cazadores Blanco
  • ¾ oz. Herb-infused agave
  • 1 oz. chicken stock
  • ½ oz. egg white
  • 1 oz. lemon juice

Preparation:

  1. Dry shake, shake and strain ingredients.
  2. Pour over ice into a highball glass, garnish with lemon and sprig of rosemary.

Mastro's Steakhouse's Holiday Cheer

Ingredients:

  • Tito’s Vodka
  • Kerrigold Irish Cream
  • Kahlua
  • Licor 43

Preparation:

  1. Served in a martini glass
  2. Garnished with Cinnamon, sugar, graham cracker rim (equal parts)

Tanqueray Vesper

Ingredients:

Preparation:

  1. Per James Bond: Shake, strain. Garnish with lemon twist

Singleton & Spice

Ingredients:

*Add cinnamon & apple slice for a flavor twist

Preparation:

Add all ingredients in a Mug glass and garnish with lemon wheel spiked with 4 cloves, cinnamon stick

Candy Cane Kahlua Hot Chocolate
by Thumbtack Chef Niko Paranomos

Ingredients:

  • 1 can full-fat coconut milk
  • 1 cup almond milk
  • 5 tbsp. high-quality cacao powder
  • 1-4 tbsp. raw sugar, agave or honey (depending on what type of sweetener you like, and how sweet you like it)
  • ¼- 1/2 tsp. of a quality peppermint extract
  • Optional: Whipped Cream & Crushed Candy Canes for toppings

Preparation:

  1. Add all ingredients except peppermint extract to a saucepan over medium heat, slowly stirring till your liquid is warm. Remove from the heat and add peppermint extract, starting with a few drops, and adding more to your liking.

  2. Top with whipped cream and crushed peppermint and enjoy.

Winter Edition Twist 

Ingredients: 

  • Red Bull Winter Edition 
  • Fresh orange slices
  • Splash of sparkling water

Directions: 

  1. Build ingredients over ice. 
  2. Garnish with orange slice or wedge.

Santa Sangria
By Spoons and Stilettos for Perrier

Ingredients:

  • 2 cups sliced apple and pineapple
  • 2 cups Perrier Carbonated Mineral Water
  • 1 bottle of red wine
  • 1/4 cup rum (black or white)
  • 3 tbsp sugar
  • 1/2 cup cranberry juice
  • Rosemary and fresh cranberries to garnish

Preparation:

  1. Place pineapple and apple slices in a large 3 qt pitcher with the sugar and rum. Sit in the refrigerator until you are ready to drink.
  2. When ready to serve, add the wine, cranberry juice and Perrier to pitcher. Stir gently to combine, then pour over ice and garnish with fresh cranberries and rosemary sprigs. Voilà!

Michigan Old Fashioned

Ingredients:

  • 1 ¼ oz Virtue Cider Michigan Cherry
  • 1 ½ oz whiskey
  • 3 dashes orange bitters
  • 3 dashes Angostura bitters
  • ¼ oz maple syrup
  • Orange peel garnish
  • Ice

Preparation:

  1. Stir ice, both bitters, maple syrup, and whiskey in a mixing glass.
  2. Strain into Old Fashioned glass over cubed ice, top with cider, add garnish.
Stella Artois Cidre Ginger Snap
Jonah Shaw, Founder and Chef, Catskill Food Company (Delhi, NY)

Ingredients [per drink]:                                

  • 1 oz. Triple Malt              
  • 0.5 oz. Fresh Squeezed Lemon Juice        
  • 0.5 oz. Fresh Ginger Juice                           
  • 0.5 oz. Maple Syrup                                                

Maple Spice Blend for Rim [per 8 drinks]:

  • 1 oz. Maple Sugar                           
  • 0.5 oz. Allspice Powder                 
  • 0.5 oz. Nutmeg Powder                                                                                          

Preparation:                      

  1. Rub rim of glass with lemon wedge. Dip glass into maple spice blend. Half fill glass with ice – add liquid ingredients to glass and stir.
  2. Fill glass to half waypoint with Stella Artois Cidre.

Cointreau Mulled Cider

Ingredients:

  • 12 oz Cointreau
  • 32 oz Cider
  • 6 oz Fresh Lime Juice
  • 2 Cinnamon Sticks
  • 2 Whole Star Anises
  • 2 Whole Cloves
  • 2 Oranges (thinly sliced)
  • 1 Apple (thinly sliced)

Preparation:

  1. In a large saucepan, bring cider, lime, fruit & spices to a boil. Cover & remove from heat.
  2. Add the Cointreau last and steep for at least 20 minutes. Divide among individual mugs & serve hot.
  3. Garnish with a fresh cinnamon stick & slice of apple or orange.

White Chocolate Martini

Ingredients:

  • 2 parts Stoli Vanil
  • 2 parts White Creme de Cacao

Preparation:

  1. Shake hard with ice and strain into a chilled coupe dipped in liquid white chocolate

Cran Fizz

Ingredients:

Preparation:

  1. Combine ingredients and enjoy

Toasted Almond

Ingredients

  • 2oz XO
  • 3oz Vanilla Almond Milk
  • .5oz Clove Syrup

Preparation:

  1. Add all ingredients to shaker.
  2. Add ice and shake.
  3. Strain into chilled rocks glass.
  4. Garnish with grated cinnamon.

Hot Buttered Rum

Ingredients:

  • 45 ml The 86 Co Cana Brava Rum
  • 1 bar spoon of B.G. Reynold’s
  • 2 dashes of Scrappy’s Cardamom Bitters
  • 1 heaping of hot buttered rum mix
  • Add hot water

Preparation:

  1. In a seasonal mug, combine 45 ml of The 86 Co Cana Brava Rum 3 Y, 1 bar spoon of B.G Reynold's Falernum, 2 dashes of Scrappy's Cardamom Bitters and 1 heaping tablespoon of hot buttered rum mix, add hot water to fill, stir and enjoy

Holiday Bliss
Available at Morton's Steakhouse

Ingredients:

  • 1 oz. Grey Goose Vodka
  • 1 1⁄2 oz. Passoã Passion FruitLiqueur
  • 2 oz. Cranberry Juice
  • 1⁄2 oz. Lemon Juice
  • 1⁄2 oz. Simple Syrup
  • 1⁄2 oz. La Marca Prosecco
  • 1⁄2 oz. Food Grade Pellet Dry Ice
  • 3 each Raspberries

Preparation:

  1. Place Dry ice into Lightbulb
  2. Add all liquid ingredients in mixing glass (except La Marca Prosecco)
  3. Stir and strain into Lightbulb over Dry Ice
  4. Top with La Marca Prosecco
  5. Serve with Coup glass and pour tableside
  6. Garnish: 3 skewered Raspberries

Winter Elixir

Ingredients:

  • ½ part Fernet-Branca
  • 1½ parts Malfy gin
  • 1 part yellow chartreuse
  • ¾ part lime juice
  • ½ part demerara syrup
  • 2 dashes orange bitter

Preparation:

  1. Combine all ingredients except Fernet-Branca in a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with crushed ice.
  2. Float Fernet-Branca on top and garnish with mint sprigs and powdered sugar.

Crown Royal Sparkling Vanilla Cider

Ingredients:

  • 2 oz CR Vanilla
  • 2 oz Apple cider
  • .5 oz Lemon juice
  • Top up with Ginger beer

Preparation:

  1. Shake/Highball/Top up with ginger beer/Apple slices

Woodford Reserve Candy Cane
Credit: Woodford Reserve, The Official Bourbon of the Kentucky Derby

Ingredients:

For the syrup:

  1. Boil equal parts water and sugar until sugar is dissolved. Remove from heat and let cool.
  2. Steep a handful of mint leaves in the cooling syrup until you reach the desired flavor. Strain before use.

Preparation:

  1. Shake in ice, and strain into martini glass.
  2. Garnish with a mini candy cane

Hot Buttered Boulevardier

Ingredients:

Preparation:

  1. In a footed glass or mug add Russell's Reserve, Campari, sweet vermouth, maple butter and vanilla.  
  2. Pour hot water on top and stir briskly until butter is dissolved and well integrated.
  3. Garnish with a clover-studded half orange wheel and a star anise pod

Tequila Mi CAMPO Jericalla 

Ingredients:

Preparation:

  1. Measure and pour all the ingredients into empty cocktail shaker and shake vigorously. Add ice and shake vigorously again.
  2. Fine strain into Chilled glass and garnish with freshly grated nutmeg

Sparkling Winter Wonderland

Ingredients:

  • 1 oz. Vodka
  • 0.5 oz. Crème de Menthe
  • 6 oz. Truly Spiked & Sparkling Grapefruit & Pomelo
  • 2 dashes Silver Edible Disco Dust

Preparation:

  1. Combine the vodka and crème de menthe in a cocktail shaker with ice and shake.
  2. Pour mixture into glass and garnish with Truly Spiked & Sparkling Grapefruit & Pomelo and 2 dashes of disco dust.

Note: Upgrade your glass game by using this snow globe shaped cocktail glass.

Le Grand Courtâge Fizzy Spiked Pear Punch

Ingredients:

Preparation:

  1. Pour pear juice, vodka, and simple syrup into a pitcher and stir to combine.
  2. Pop a bottle of Blanc de Blancs Brut and slowly pour the full bottle into the juice mixture in your pitcher. Stir again, gently. Fill glasses to the top with ice and serve up your pear punch!
  3. Garnish with slices of pear. Adjust the sweetness by adding more or less simple syrup, or skip it entirely!

Tito’s Hot Pecan Toddy

Ingredients:

  • 2 oz. Toasted Pecan Infused Tito’s Handmade Vodka
  • Hot water
  • ½ teaspoon honey
  • Lemon slice squeezed
  • Cinnamon stick and cloves for garnish

Preparation:

  1. Add infused Tito’s, one squeezed lemon wedge and hot water to a heat resistant glass
  2. Stir in the honey and garnish with cloves and cinnamon stick
  3. Enjoy!

Peach and Cranberry Spritz

Ingredients:

Preparation:

  1. Combine all ingredients and serve in a wine glass over ice. Garnish with a cranberry.

S'mores Tini

Ingredients:

Preparation:

  1.  Shake all ingredients in iced cocktail shaker and strain into a martini glass.
  2. Add preferred chocolate syrup down edge of glass and coat rim with chocolate syrup and graham crackers

Available at PHD Terrace at Dream Midtown

Stella Artois Cidre Elderberry Bellini
Jonah Shaw, Founder and Chef, Catskill Food                        

Ingredients:                                                                    

  • 0.5 oz. Elderberry Syrup 
  • 0.75 oz. Ammaro                                           
  • Orange Twist                     

Preparation:                                                                   

  1. Add liquid ingredients to glass and stir. Top with one third of Stella Artois Cidre. Squeeze orange twist over drink and add as garnish.    

Secret Garden Sangria

Ingredients:

  • 1 bottle APA Sauvignon Blanc
  • .5 oz. triple sec
  • Add lemon and orange juice to taste

Preparation:

  1. Add all ingredients to an oversized pitcher with pear slices, oranges, apple cubes, rosemary, cranberries and pomegranate seeds.
  2. Garnish with rosemary sprigs, edible white/pink flowers, star anise and cinnamon sticks

*serves 6

Available at PHD Terrace at Dream Midtown

Speyside Cowboy
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

Preparation:

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

EXIMO Honey Harvest

Ingredients:

  • 1½ parts FACUNDO EXIMO Rum
  • ½ part Honey Turmeric Syrup
  • ½ part Lemon juice
  • ¼ part Carrot juice
  • ¼ part Passion Fruit juice
  • ¼ part Benedictine liqueur
  • Garnish: Micro edible flowers, lime wheel, and mint

Preparation:

Honey Turmeric Syrup 

  1. Stir 10 ounces of hot water with 1 teaspoon of turmeric powder and 10 ounces of orange blossom honey until well combined. Allow to cool before use.

Cocktail Preparation

  1. Combine and shake all ingredients vigorously with plenty of ice. Double strain into rocks glass.
  2. Garnish with micro edible flowers, lime wheel and mint.

Pom Fizz

Instructions:

Preparation:

  1. Pour all ingredients in a flute. Garnish with pomegranate seeds.

Caramel Apple Toddy

Ingredients:

Preparation:

  1. In a small saucepan, heat the cider until hot. Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs.
  2. Garnish with a lemon wheel and dried apple ring.

**INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

Rosé Ruby Punch

Ingredients:

  • 2 Bottles Angry Orchard Rosé Cider
  • 1/3 Cup Ruby Port
  • 1/3 Cup Triple Sec
  • 1/3 Cup Cognac
  • 1 Cup Spiced Cranberry Syrup
  • 1/4 Cup Lemon Juice

Preparation:

  1. Build in a punch bowl and garnish with cranberries and apple slices.

**Spiced Cranberry Syrup

Ingredients:

  • 2 cups cranberry juice
  • 1 cup sugar
  • 1/4 teaspoon crushed red pepper
  • 3 large cinnamon sticks

Preparation:

  1. In a pot, add the cranberry juice, sugar, crushed red pepper, and cinnamon.
  2. Simmer the mixture over medium to low heat for 15 minutes. Let cool and strain. Store in the fridge.

All the Fixin’s

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Fresh Lemon Juice – .75 oz.
  • Amontialdo Sherry – .75 oz.
  • Fresh Grapefruit Juice – .75 oz.
  • Cinnamon Syrup – .5 oz.
  • Angostura Bitters – 2 dashes
  • Cracked White Pepper – For garnish

Preparation:

  1. Add all ingredients to a cocktail shaker
  2. Add ice and shake
  3. Fine strain into a coupe glass
  4. Garnish with cracked white pepper

Baileys Pumpkin Pie Milkshake
Created by Jessica Hirsh (@cheatdayeats)

Ingredients:

  • 3 oz of Baileys Pumpkin Spice 
  • 1 slice of Pumpkin Pie
  • 1 scoop of Pumpkin Ice Cream
  • 1 scoop of Vanilla Ice Cream
  • 1/4 cup Icing and 2 crushed up Graham Crackers to garnish glass (leave a little extra for the top)
  • Caramel and Whipped Cream for garnish on top 

Preparation:

  1. Put crushed up Graham crackers into shallow bowl.
  2. Use knife or spoon to rim the top of the outside of the glass with icing and then cover with Graham cracker
  3. Blend 1/2 slice of pumpkin pie with both ice cream scoops and Baileys Pumpkin Spice
  4. Pour into glass
  5. Top with other half of pumpkin pie slice, whipped cream and caramel with a sprinkle of Graham cracker

Woodford Reserve Apple Cider
Credit: Woodford Reserve, The Official Bourbon of the Kentucky Derby

Ingredients:

  • 4 ounces hot fresh apple cider
  • 2 ounces Woodford Reserve
  • 1 ounces brown sugar syrup

For the syrup:

  • Combine equal parts water and brown sugar. Bring to a boil until sugar is dissolved. Remove from heat and let cool.

Preparation:

  1. Combine ingredients, garnish with apple slice and enjoy

The Beatrice Inn Gin + Tonic

Ingredients:

  • 2oz Monkey 47 gin
  • Top w/ tonic and 1/4oz lemon juice
  • Garnish with Rosemary, Lavender, Thyme, Juniper and Pink Peppercorn

Preparation:

  1. Add cult favorite, Monkey 47 gin, tonic and lemon juice to mixing glass. Shake and pour over ice in tall glass.
  2. Garnish with Rosemary, Lavender, Thyme, Juniper and Pink Peppercorn

Jägermeister Merry Mulled Cider
Created by Willy Shine, Jägermeister Brand Meister

Ingredients:

  • ¾ part Jägermeister
  • ¾ part Bourbon
  • 4-5 parts Apple Cider
  • 1 heaping teaspoon Maple Butter*
  • Garnish: Cinnamon stick
  • Glass: Mug

*Maple Butter: 1 cup butter softened. ½ cup brown sugar, ¼ cup maple syrup. Combine together and chill in refrigerator for 30 min.

Preparation:

  1. Heat cider in advance (keep hot in electric kettle) and build in the mug. Stir to dissolve maple butter garnish and serve.

Sparkling Cosmo

Ingredients:

Preparation:

  1. Shake all ingredients except Chandon in a shaker tin. Strain into glassware and top with Chandon.
  2. Garnish with lemon wheel.

Merry Maple Sour

Ingredients:

  • 2oz XO
  • 1oz Fresh Lemon
  • .5oz Maple
  • .5oz Egg White

Preparation:

  1. Add all ingredients into shaker.
  2. Dry shake, then shake with ice.
  3. Find strain into chilled coupe.
  4. Express lemon oils over the surface.
  5. Garnish with a lemon peel.

NOLET’S Silver Apple Crisp Punch

Ingredients:

  • 26 oz. NOLET’S Silver Gin
  • 13 oz. Apple Juice or Cider
  • 6.5 oz. Lime Juice
  • 6.5 oz. Honey
  • 2 Fresh Limes Apples (Green or Red)

Preparation:

  1. Mix all ingredients in an infusion jar (or punch bowl) and stir thoroughly to dissolve honey. Slice limes into wheels and add to jar.
  2. Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks and or thyme.

New Amsterdam Green Belt

Ingredients:

  • 1.5 oz. New Amsterdam Vodka 80 Proof
  • 3 oz. green juice of choice (this recipe calls for green juice with kale, cucumber and ginger)
  • 1.5 oz. Mineral Water 

Preparation:

  1. Combine ingredients
  2. Garnish with lime chili salt, and a lime 

Casa Noble In Noble Fashion

Ingredients:

  • 1.5 oz Casa Noble Reposado Tequila
  • 0.5 oz ancho chili liqueur
  • 0.25 oz simple syrup
  • 2 dashes orange bitters
  • 2 drops molé bitters
  • Orange peel

Preparation:

  1. Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice.
  2. Squeeze orange peel; rub around rim and drop into glass.

Crimson & Clover Sparkler

For the coconut close sugar:

  • ¼ cup coconut sugar
  • ½ teaspoon ground cloves
  • 1 grapefruit wedge

For the cocktail:

Preparation:

  1. First make the coconut clove sugar: Simply combine the ingredients in a bowl and mix well. Then pour out onto a shallow plate. Use the grapefruit wedge to rim your glass, then dip the rim in the coconut clove sugar. Add ice to the glass and set aside.
  2. Next combine the Ketel One Botanical, pomegranate juice, grapefruit juice, and pinch of ground cloves in a shaker with ice. Shake, then pour through a sieve into the sugar-rimmed glass. Finish with the soda water and a sprinkle of pomegranate seeds.

Cranberry Screwdriver

Ingredients:

Preparation:

  1. Pour Smirnoff Ice Screwdriver into a high ball glass and slowly pour cranberry juice on top as a floater.

Silver Autumn Blossom 

Ingredients:

Preparation:

  1. Muddle blood orange wedge with syrup in a mixing glass. Add ice and remaining ingredients. Shake and strain into a coupe glass.
  2. Garnish with an orange peel.

Purple Emperor
by Brock Schulte

Ingredients:

Preparation:

  1. Hard Shake and double strain into a classic coupe.
  2. Garnish w/ lemon zest and discard.

Available at The Monarch Cocktail Bar

Bulleit Cranberry Ginger Punch

Ingredients:

  • 1.25 oz. Bulleit Bourbon
  • 2.5 oz. Cranberry Juice
  • 0.25 oz. Ginger Syrup
  • 1 oz. Club Soda
  • Garnish: Frozen Cranberries

Preparation:

  1. Combine 1.25 oz. Bulleit Bourbon, 2.5 oz. Cranberry Juice, and 0.25 oz. Ginger Syrup.
  2. Top with 1 oz. Club Soda in a rocks glass and add frozen cranberries.
  3. Prepare a group serve of 20 drinks by using a punch bowl, one 750 ml bottle of Bulleit Bourbon, and multiplying all other ingredients by 20.
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