Charlie Moore, the head bartender at Knife at The Highland, has come up with a few recipes that give twists to classic holiday potables. Try some of these at home, or stop by Knife and have Charlie make them for you at the bar.
Hobnoggin (classic egg nog with a touch of chocolate and mint)
1.5 oz. Cognac
1/2 oz. creme de menthe
1/2 oz. creme de cacao
1/2 oz. simple syrup
1 oz. heavy cream
1 whole egg
Making it: Add all ingredients into a cocktail shaker, shake vigorously for 30-45 seconds. Strain into a cocktail glass, and garnish with a mint leaf. Pairs well with desserts.
Winter in Nassau (a twist on the hot toddy)
1.5 oz. Appelton Estate rum
3/4 oz. mango black tea honey syrup
3/4 oz. lime juice
4 dashes Chinese five spice bitters
Making it: To make the syrup: Add 2 cups of water, 2 cups of sugar and 2 mango black tea bags in a pan and bring to a oil; let cool. Combine syrup to taste in a mug with other ingredients and stir; garnish with a lime wheel.
Irish Holiday (a seasonal twist on an old-fashioned)
2 oz. banana-infused Irish whiskey
1/2 oz. vanilla syrup
1 barspoon of fall tincture
Making it: To infuse the whiskey, as one cup of dehydrated banana chips to one liter of whiskey; allow to sit for 5–7 days. To make the syrup, combine 2 vanilla beans, 2 cups of sugar and 2 cups of hot water; stir until all ingredients dissolve; cool and bottle. To make the tincture, combine 10 cloves, 2 cinnamon sticks and the peels of 2 oranges into a cup of high-proof whiskey and let sit 30 days (get started soon!). Combine into a highball glass over ice.