Holiday-party season is rife with wine and cookies and every kind of waistline-unfriendly food you could dream of.
One way to make healthier choices in the buffet line? Use a dessert plate.
No, it's not because you should only be eating desserts. Let us explain.
Dr. Charles Passler, a nutritionist and founder of the Pure Change program, recently let us in on this little trick: If you're at a holiday party with a buffet, keep yourself from overindulging by using a smaller plate, like a salad or a dessert plate.
See, if you’ve got a full dinner plate, chances are you’re going to fill it with two types of potatoes. If you physically don’t have space for mountains of indulgent foods, you won’t eat mountains of indulgent foods.
Simple as that.
RELATED: 19 Vegan Desserts Everyone at Your Holiday Party Can Eat Mix up these cocktails this holiday season:
Holiday cocktails to sip on this year
Deep Cranberry Bliss
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
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.
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
Combine all ingredients and stir with plenty of ice until very cold.
Strain into a rocks glass with a large ice cube.
Garnish with a zig zag orange peel.
SVEDKA A Present, For Me?
SVEDKA Vodka 1½ parts white crème de cacao
1 part peppermint schnapps
1 part heavy cream
Combine ingredients in cocktail shaker over ice, shake and strain into Martini glass.
Garnish with crushed peppermint stick on the rim or with a whole peppermint stick.
naughty or nice over ice
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
Serve all ingredients over ice in a highball glass
RUFFINO Folly Fizz
Ruffino Prosecco ½ part apple brandy
Small scoop cranberry puree
Stir the apple brandy and cranberry puree over ice. Strain into a flute.
Top with Ruffino Prosecco. Garnish with a cranberry skewer.
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
Shake all ingredients vigorously with plenty of ice and strain into a glass mug.
Garnish with cinnamon and coconut flakes.
1 1/2 parts
Stoli Salted Karamel 1/2 parts Rumchata
4 parts Hot Chocolate
Pour all ingredients together in a heat-resistant glass and top with fresh whipped cream.
STAY WILD AND TEA
Tazo Wild Sweet Orange Tea 1.5 ounce Lemongrass infused Whiskey
.75 ounce Pineapple
. 25 ounce Anise Syrup
To Float, Blue Pea Flower
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.
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
Combine ingredients and enjoy.
2 parts Absolut original
.5 parts Almond milk
.5 parts lemon
.5 parts lime
.5 parts peppermint syrup
1.5 parts soda
Combine all ingredients minus soda in the cocktail shaker
Dry shake until emulsified
Add ice and shake until cold
Coat outside of globe with a lemon wedge and coat with superfine sugar
Strain cocktail into the globe, top with soda and garnish with an angostura snowflake pencil
Golden Hot Toddy
50 ml Aberfeldy 12
15 ml Local Honey Syrup*
20 ml Lemon Juice
* Local Honey Syrup: 100g of honey, 64g water, stir and leave to chill. Bottle and use accordingly.
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
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)
Combine ingredients in a shaker. Shake will with ice.
Strain into a cocktail glass. Garnish with two slices of candied ginger.
1 oz. Vodka
2 oz. Pomegranate juice
Runamok Maple’s Cinnamon + Vanilla Infused Maple Syrup ($16.95, RunamokMaple.com) Seltzer or ginger ale
Add the vodka, juice and maple syrup to a glass, over ice and then top off with seltzer or ginger ale.
Double-Shot White Russian (Courtesy of Ninja)
3 Ninja® Small Scoops (or 3 tablespoons) ground coffee
2 cups ice
1/4 cup vodka
1/4 cup coffee liqueur
1/4 cup heavy cream
Following the measurement provided, place the ground coffee into the brew basket.
Place the ice into a plastic or metal cocktail shaker; set shaker in place to brew.
Select Cup size and Over Ice brew.
When brew is complete, add vodka and coffee liqueur and shake well to chill.
Divide between 2 glasses, including the ice, and finish each with 2 tablespoons heavy cream.
Cinnamon Tequila Toddy
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
Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup.
Remove cinnamon sticks from the mixture and combine the remainder of the ingredients in a coffee glass.
Stir and garnish with a cinnamon stick.
Lone Star Sparkler PUNCH
Created by William Grant & Sons Director of Brand Advocacy Charlotte Voisey
Fistful of Bourbon 3 parts pear puree
2 parts ginger syrup
1 part fresh lemon juice
2 parts sparkling wine
1 part chilled water
Combine ingredients in a punch bowl over a large block of ice. Garnish with whole star anise and lemon twists.
Bourbon and “brrr” already go hand in hand, so spice up the season with ginger, lemon and Fistful flavor.
Crown Royal Holiday Sour
1.5 oz CR Deluxe
.75 oz Lemon juice
.75 oz Cinnamon Syrup
Float red wine
Shake/Rocks/Float dry red wine/Orange wedge
Brockmans Warm Winter Mull
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)
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.
To serve, spoon into insulated glassware. Garnish with a few seasonal berries, a stick of cinnamon and orange slice.
Created by Cecelia Steffensen and Pamela Wiznitzer and available at the Henry at the Life Hotel in NYC
Ingredients: (Serves 4)
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*
Toast all the spices in a pot, then add to the milk and heavy cream and let it rest overnight.
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.
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
Hendrick’s Gin 1 part pomegranate juice
1 part lemon juice
1 part simple syrup
3 parts black currant tea
Fresh cracked white pepper
Add all ingredients in a punch bowl with a large block of ice.
Crack pepper on top.
Garnish to a cucumber slice and orange wheel.
Los Pollos Hermanos
Recipe courtesy of The Clocktower, NYC
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
Dry shake, shake and strain ingredients.
Pour over ice into a highball glass, garnish with lemon and sprig of rosemary.
Mastro's Steakhouse's Holiday Cheer
Kerrigold Irish Cream
Served in a martini glass
Garnished with Cinnamon, sugar, graham cracker rim (equal parts)
Per James Bond: Shake, strain. Garnish with lemon twist
Singleton & Spice
*Add cinnamon & apple slice for a flavor twist
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
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
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.
Top with whipped cream and crushed peppermint and enjoy.
Winter Edition Twist
Red Bull Winter Edition Fresh orange slices
Splash of sparkling water
Build ingredients over ice.
Garnish with orange slice or wedge.
By Spoons and Stilettos for Perrier
2 cups sliced apple and pineapple
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
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.
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
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
Stir ice, both bitters, maple syrup, and whiskey in a mixing glass.
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
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.
Fill glass to half waypoint with
Stella Artois Cidre.
Cointreau Mulled Cider
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)
In a large saucepan, bring cider, lime, fruit & spices to a boil. Cover & remove from heat.
Add the Cointreau last and steep for at least 20 minutes. Divide among individual mugs & serve hot.
Garnish with a fresh cinnamon stick & slice of apple or orange.
White Chocolate Martini
Stoli Vanil 2 parts White Creme de Cacao
Shake hard with ice and strain into a chilled coupe dipped in liquid white chocolate
Combine ingredients and enjoy
XO 3oz Vanilla Almond Milk
.5oz Clove Syrup
Add all ingredients to shaker.
Add ice and shake.
Strain into chilled rocks glass.
Garnish with grated cinnamon.
Hot Buttered Rum
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
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
Available at Morton's Steakhouse
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
Place Dry ice into Lightbulb
Add all liquid ingredients in mixing glass (except La Marca Prosecco)
Stir and strain into Lightbulb over Dry Ice
Top with La Marca Prosecco
Serve with Coup glass and pour tableside
Garnish: 3 skewered Raspberries
Fernet-Branca 1½ parts
Malfy gin 1 part yellow chartreuse
¾ part lime juice
½ part demerara syrup
2 dashes orange bitter
Combine all ingredients except Fernet-Branca in a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with crushed ice.
Float Fernet-Branca on top and garnish with mint sprigs and powdered sugar.
Crown Royal Sparkling Vanilla Cider
CR Vanilla 2 oz Apple cider
.5 oz Lemon juice
Top up with Ginger beer
Shake/Highball/Top up with ginger beer/Apple slices
Woodford Reserve Candy Cane
Credit: Woodford Reserve, The Official Bourbon of the Kentucky Derby
For the syrup:
Boil equal parts water and sugar until sugar is dissolved. Remove from heat and let cool.
Steep a handful of mint leaves in the cooling syrup until you reach the desired flavor. Strain before use.
Shake in ice, and strain into martini glass.
Garnish with a mini candy cane
Hot Buttered Boulevardier
In a footed glass or mug add Russell's Reserve, Campari, sweet vermouth, maple butter and vanilla.
Pour hot water on top and stir briskly until butter is dissolved and well integrated.
Garnish with a clover-studded half orange wheel and a star anise pod
Tequila Mi CAMPO Jericalla
Measure and pour all the ingredients into empty cocktail shaker and shake vigorously. Add ice and shake vigorously again.
Fine strain into Chilled glass and garnish with freshly grated nutmeg
Sparkling Winter Wonderland
1 oz. Vodka
0.5 oz. Crème de Menthe
Truly Spiked & Sparkling Grapefruit & Pomelo 2 dashes Silver Edible Disco Dust
Combine the vodka and crème de menthe in a cocktail shaker with ice and shake.
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
Pour pear juice, vodka, and simple syrup into a pitcher and stir to combine.
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!
Garnish with slices of pear. Adjust the sweetness by adding more or less simple syrup, or skip it entirely!
Tito’s Hot Pecan Toddy
2 oz. Toasted Pecan Infused
Tito’s Handmade Vodka Hot water
½ teaspoon honey
Lemon slice squeezed
Cinnamon stick and cloves for garnish
Add infused Tito’s, one squeezed lemon wedge and hot water to a heat resistant glass
Stir in the honey and garnish with cloves and cinnamon stick
Peach and Cranberry Spritz
Combine all ingredients and serve in a wine glass over ice. Garnish with a cranberry.
Shake all ingredients in iced cocktail shaker and strain into a martini glass.
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
0.5 oz. Elderberry Syrup
0.75 oz. Ammaro
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
1 bottle APA Sauvignon Blanc
.5 oz. triple sec
Add lemon and orange juice to taste
Add all ingredients to an oversized pitcher with pear slices, oranges, apple cubes, rosemary, cranberries and pomegranate seeds.
Garnish with rosemary sprigs, edible white/pink flowers, star anise and cinnamon sticks
Available at PHD Terrace at Dream Midtown
Created by Glenfiddich brand Ambassador Allan Roth
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
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.
EXIMO Honey Harvest
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
Honey Turmeric Syrup
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.
Combine and shake all ingredients vigorously with plenty of ice. Double strain into rocks glass.
Garnish with micro edible flowers, lime wheel and mint.
Pour all ingredients in a flute. Garnish with pomegranate seeds.
Caramel Apple Toddy
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.
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
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
Build in a punch bowl and garnish with cranberries and apple slices.
**Spiced Cranberry Syrup
2 cups cranberry juice
1 cup sugar
1/4 teaspoon crushed red pepper
3 large cinnamon sticks
In a pot, add the cranberry juice, sugar, crushed red pepper, and cinnamon.
Simmer the mixture over medium to low heat for 15 minutes. Let cool and strain. Store in the fridge.
All the Fixin’s
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
Add all ingredients to a cocktail shaker
Add ice and shake
Fine strain into a coupe glass
Garnish with cracked white pepper
Baileys Pumpkin Pie Milkshake
Created by Jessica Hirsh (@cheatdayeats)
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
Put crushed up Graham crackers into shallow bowl.
Use knife or spoon to rim the top of the outside of the glass with icing and then cover with Graham cracker
Blend 1/2 slice of pumpkin pie with both ice cream scoops and Baileys Pumpkin Spice
Pour into glass
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
4 ounces hot fresh apple cider
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.
Combine ingredients, garnish with apple slice and enjoy
The Beatrice Inn Gin + Tonic
Monkey 47 gin Top w/ tonic and 1/4oz lemon juice
Garnish with Rosemary, Lavender, Thyme, Juniper and Pink Peppercorn
Add cult favorite, Monkey 47 gin, tonic and lemon juice to mixing glass. Shake and pour over ice in tall glass.
Garnish with Rosemary, Lavender, Thyme, Juniper and Pink Peppercorn
Jägermeister Merry Mulled Cider
Created by Willy Shine, Jägermeister Brand Meister
Jägermeister ¾ part Bourbon
4-5 parts Apple Cider
1 heaping teaspoon Maple Butter*
Garnish: Cinnamon stick
*Maple Butter: 1 cup butter softened. ½ cup brown sugar, ¼ cup maple syrup. Combine together and chill in refrigerator for 30 min.
Heat cider in advance (keep hot in electric kettle) and build in the mug. Stir to dissolve maple butter garnish and serve.
Shake all ingredients except Chandon in a shaker tin. Strain into glassware and top with Chandon.
Garnish with lemon wheel.
Merry Maple Sour
XO 1oz Fresh Lemon
.5oz Egg White
Add all ingredients into shaker.
Dry shake, then shake with ice.
Find strain into chilled coupe.
Express lemon oils over the surface.
Garnish with a lemon peel.
NOLET’S Silver Apple Crisp Punch
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)
Mix all ingredients in an infusion jar (or punch bowl) and stir thoroughly to dissolve honey. Slice limes into wheels and add to jar.
Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks and or thyme.
New Amsterdam Green Belt
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
Garnish with lime chili salt, and a lime
Casa Noble In Noble Fashion
Casa Noble Reposado Tequila 0.5 oz ancho chili liqueur
0.25 oz simple syrup
2 dashes orange bitters
2 drops molé bitters
Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice.
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:
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.
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.
Pour Smirnoff Ice Screwdriver into a high ball glass and slowly pour cranberry juice on top as a floater.
Silver Autumn Blossom
Muddle blood orange wedge with syrup in a mixing glass. Add ice and remaining ingredients. Shake and strain into a coupe glass.
Garnish with an orange peel.
by Brock Schulte
Hard Shake and double strain into a classic coupe.
Garnish w/ lemon zest and discard.
Available at The Monarch Cocktail Bar
Bulleit Cranberry Ginger Punch
1.25 oz. Bulleit Bourbon
2.5 oz. Cranberry Juice
0.25 oz. Ginger Syrup
1 oz. Club Soda
Garnish: Frozen Cranberries
Combine 1.25 oz. Bulleit Bourbon, 2.5 oz. Cranberry Juice, and 0.25 oz. Ginger Syrup.
Top with 1 oz. Club Soda in a rocks glass and add frozen cranberries.
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.