Season’s Menu: December 2012 Edition

MIDNIGHT REVELRY

1¼ oz. Don Julio 1942 Tequila
¼ oz. Grand Marnier
½ oz. fresh squeezed lime juice
¼ oz. simple syrup
¼ tsp. chipotle chili powder
Sugar or salt to taste

Combine Don Julio 1942, Grand Marnier, lime juice, simple syrup and chili powder in a cocktail shaker. Shake and strain into rocks glass rimmed with sugar or salt (to taste). Garnish with lime wedge.

CRAVE LUSCIOUS MINT RUSSIAN

1 part Crave Chocolate Mint Liqueur
1 part Effen Vodka
Splash of Milk

Build ingredients over ice in an old fashioned glass. Add a splash of milk to make it luscious.

1 part Kahlúa Midnight
1 orange slice

Pour Kahlúa into shot glass. Chase with orange slice.

1½ oz. Larceny Kentucky
  Straight Bourbon Whiskey
4 oz. hot water
1 dash Angostura Bitters
1 Tbsp. butter

Build ingredients in the order listed. Stir with cinnamon stick garnish.

TITO’S SPICED PEAR

1½ oz. Tito’s Handmade Vodka
1½ oz. Rothman & Winter Orchard
Pear Liqueur (or similar)
½ oz. fresh-squeezed lemon juice
Barspoon St. Elizabeth’s Allspice Dram

Combine ingredients in a mixing glass and shake vigorously with ice to chill. Strain into a chilled cocktail glass and garnish with a fresh pear slice or lemon twist.

HORSE’S NECK
2 oz. Lexington Bourbon
8 oz. Ginger Ale
Spiral lemon peel

Place lemon spiral on lip of a Collins glass. Add ice cubes. Pour in Lexington Bourbon and Ginger Ale. Stir and enjoy.

ZABAGLIONE SBAGLIATO
Conceived by Richard Boccato

½ oz. fresh orange juice
½ oz. cane syrup (or ½ oz. 2:1 Demerara syrup)
½ oz. heavy cream
2 oz. Punzoné Vodka
1 egg yolk
1 Luxardo Marasche cherry
Fresh grated nutmeg

Combine all ingredients (except for cherry and nutmeg) in a shaker. Dry shake to emulsify the egg yolk. Add cherry, shake with ice, and strain into a 6 oz. wine glass. Grate nutmeg, and serve.