Sunday, May 28, 2023 May 28, 2023
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What To Drink Now: It’s The Holidays…Have a Cocktail

By Hayley Hamilton Cogill |

Thanksgiving has past…Black Friday and Cyber Monday are over, and if you managed to get through the eating and the start of the shopping, you are surely in store for a great holiday season.  Toast your survival and the season with a festive cocktail made with some of your favorite spirits.  Need some inspiration, consider mixing up one of these.

If this isn’t inspiration enough plan a visit to Sigel’s on Greenville Ave. next Wednesday for their Artisan/Craft Distillers event.  Over 65 spirits will be available for tasting and several of the craftiest distillers will be on hand to talk about their tasty products including Leonard Firestone and Troy Robertson, Proprietors of  Firestone & Robertson Distillery in Fort Worth; Dan Garrison, Proprietor of Garrison Brother’s Distillery down in the Hill Country; Phil Prichard, Proprietor and Master Distiller of Prichard’s Distillery; and Mark Taverniti, Proprietor of Old Tahoe Distillery.  The event is free but an RSVP is required.  If you haven’t tried Dan Garrison’s Texas Whiskey, or any of these other artisanal libations, now is the time as they are all on sale for this event.
A few spirits samples for cocktails below were sent for editorial consideration.

Avión Autumn Apple
1 ½ parts Tequila Avión Silver
1 part lemon juice
1 part agave nectar
1 part fresh pressed apple juice
Directions – Add all ingredients into a shaker, shake and pour into a rocks glass.

SKYY Vodka Mistletoe
1 ½ oz. SKYY Vodka
1 oz. Raspberry Liqueur
Fresh Lemon Juice
Directions – Mix ingredients in a shaker filled with ice. Strain into chilled, martini glass and garnish with cranberries.

Shellback Spice
1 1/2 ounces Shellback Spiced Rum
1/2 ounce Domaine de Canton Ginger Liqueur
1/2 ounce Lemon Juice
1/2 ounce Mint Syrup (See below)
Dash of Bitters
Top with Fever-Tree Ginger Beer
Mint Sprig for Garnish
Directions – Pour all ingredients, except ginger beer, into a mixing glass. Shake with ice, then strain into a copper mug over ice (or rocks glass if copper mug isn’t available). Top with ginger beer and garnish with a mint sprig.
Mint Syrup: Place 12 fresh mint leaves, 1 cup sugar and ½ cup water in a saucepan. Bring to a boil, stirring constantly. Let cool, then sit for a few hours. Strain out mint leaves and store mint syrup in a bottle for up to 2 weeks.

1 part SNAP Liqueur
2 parts sparkling wine or Prosecco
Lemon Twist
Directions – pour the SNAP in the bottom of a champagne flute and top with the sparkling wine. Garnish with a lemon twist.

Gingered Pear
1 ½ oz Blue Ice Vodka
½ oz pear liqueur
¼ oz fresh lime juice
4 oz Ginger Beer
Fresh pear, sliced
Directions – Add vodka and pear liqueur and lime juice to a highball glass.   Add ice, fill with ginger beer and mix with a swivel spoon.  Garnish with a fresh pear slice.

Who doesn’t like a cookie at Christmas time and the new gingerbread flavor of Kahlua makes it that much better to enjoy your holiday cookie in a martini.   Kahlua is giving back this season as well with every click of the “Share the Warmth: button on their facebook page donating $1 to One Warm Coat.  Click here for more details.

Kahlúa Cookie Martini
½ part Kahlúa Gingerbread
1 ½ parts Absolut® Vodka
Combine ingredients in a cocktail shaker. Add ice and shake. Strain into a chilled martini glass. Garnish with a cinnamon stick and enjoy.