The Holiday Cocktail Kitchen

“You don’t need
to know dozens of
drinks. I make one
cocktail perfectly and
my guests love it.”
The Holiday Cocktail Kitchen
Your kitchen is the place where carefully
selected ingredients are transformed by loving
hands into a truly personal expression of
hospitality. Now imagine the result when you add
premium spirits and the rumble of an icemaker
to your well-worn chef ’s knife and simmering
stovetop. This is precisely how top restaurant
mixologists take classic cocktails and transform
them into a memorable experience. In these pages,
you’ll learn to apply your kitchen know-how to
classic drinks (“101” recipes), resulting in strikingly
beautiful and gratifying culinary cocktails (“201”
recipes) that will be the toast of your holiday party.
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“Using fresh
ingredients makes
all the difference,
with cooking and
with cocktails.”
“A signature cocktail
always sets the
stage for my most
successful parties.”
“The absolute easiest way to
improve your cocktails is by
using fresh citrus. Sour mix
is simply no substitute for
the vibrant juice and colorful
twists of these sunny fruits.”
2.
1.
Citrus.
These versatile fruits arrive from tropic climes each winter, a
well-timed dose of liquid sunshine and an easy way to bring freshness and zest
to your Cocktail Kitchen. Lemons, limes, blood oranges, even kumquats—their
lively acidity perks up the palate, while spiraling coils of citrus rinds lend color
to your cocktails and fill the room with the scent of these aromatic fruits. This
quartet of citrus cocktails uses only the best the season has to offer, as we add clever
new twists, quite literally, to two timeless classics. With our favorite gin, BOMBAY
SAPPHIRE®, bursting with botanical and citrus flavors of its own, one sip is sure to
bring a smile to the faces of your special guests.
101
3.
1. Bronx
4.
1 ½ parts BOMBAY SAPPHIRE® Gin
1 part fresh orange juice
¼ part Martini & Rossi® Rosso
Vermouth
¼ part Noilly Prat® Dry
Vermouth
Orange twist for garnish
Combine ingredients in a mixing
glass with ice. Shake thoroughly and
strain into a chilled cocktail glass.
Garnish with an orange twist.
If this classic cocktail were known
as a perfect martini with OJ (which
it is), rather than its outerborough
moniker, more people might be
enjoying it today. A well-kept secret
of the cocktail cognoscenti now,
in the 1930s the Bronx was the
Cosmopolitan of its day.
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201
2. Blood Orange
Bronx
1 ½ parts BOMBAY SAPPHIRE® Gin
1 part fresh blood orange juice
¼ part NOILLY PRAT® Rouge
Vermouth
¼ part Noilly Prat® Dry
Vermouth
Orange twist for garnish
Combine ingredients in a mixing
glass with ice. Shake thoroughly and
strain into a chilled cocktail glass.
Garnish with an orange twist.
The simple substitution of one
ingredient is the easiest way to take
a classic cocktail and make it your
own. We love fresh blood orange
juice for its sweet-tart taste and truly
astonishing color.
101
3. Tom Collins
1 ½ parts BOMBAY SAPPHIRE® Gin
Juice of ½ lemon
¾ part simple syrup
2 parts club soda
Lemon twist for garnish
Combine Bombay Sapphire,
lemon juice and simple syrup in
a Collins glass with ice and stir
to combine. Top with club soda.
Garnish with a lemon twist.
A well-crafted Tom Collins is the
epitome of balance, where a few
simple ingredients combine to create
more than the sum of their parts.
Bright, fizzy and crisp, this drink
allows the refreshing flavors of Bombay Sapphire to shine through.
201
4. Kumquat Meyer
Collins
1 ½ parts BOMBAY SAPPHIRE® Gin
3 kumquats
Juice of ½ Meyer lemon
¾ part simple syrup
2 parts club soda
1 kumquat, thinly sliced, for garnish
Place kumquats in a mixing glass
and muddle to extract the juice.
Add Bombay Sapphire, lemon
juice, simple syrup and ice and shake
thoroughly. Strain into a Collins glass
over fresh ice. Top with club soda.
Garnish with kumquat slices.
You can make this drink into
a Venetian Kumquat Collins by
using Martini & Rossi®
Prosecco Sparkling Wine in place
of club soda.
Muddling.
It’s all in the wrist when it comes to extracting the
aromatic oils of herbs, the juice of fresh limes and other fruits. A wooden muddler
and mixing glass is the Cocktail Kitchen equivalent of the chef ’s mortar and pestle,
a simple tool that is a must for building mojitos and so much more. As you apply
pressure and gentle twisting action, the limes begin to yield their precious juice,
and leaves of crushed mint unleash their distinctive aroma, beckoning your guests
to the delicious drink about to be served. With a pour of BACARDI Superior Rum,
the ideal choice for a perfectly muddled Mojito, and ample ice, you’re mastering a
cocktail ritual that will serve you for years to come.
The Magical Mojito
offers a dramatic melting
effect by substituting
cotton candy for ordinary
sugar, while still yielding
a perfectly balanced
cocktail with traditional
Mojito flavors.
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101
201
101
201
2.
1. Mojito
2. Magical Mojito
3. Moscow Mule
1 ½ parts BACARDI® Superior Rum
¾ part simple syrup
½ lime, cut into wedges
8 to10 mint leaves
2 parts club soda
1 lime wedge and 1 sprig fresh mint
for garnish
1 ½ parts BACARDI® LIMÓN™
1 ½ parts GREY GOOSE® Vodka
¾ part fresh lime juice
3 parts ginger beer
1 lime wedge for garnish
Combine simple syrup, lime and
mint. Muddle ingredients to extract
the juice of the limes. Fill glass
halfway with crushed ice. Add
Bacardi Superior and stir to
combine. Top with more crushed ice
and club soda. Garnish with a lime
wedge and a sprig of fresh mint.
This Cuban classic needs little
introduction, and we prefer
Bacardi Superior in a respectful
nod to the barmen who perfected
this minty favorite.
Flavored Rum
2 dashes Angostura bitters
¾ part fresh lime juice
8 to10 mint leaves
1 fist-sized ball pink cotton candy
1 sprig fresh mint for garnish
In a mixing glass, gently muddle
the mint leaves. Add Bacardi
Limón, lime juice and bitters
with ice and shake vigorously. Place
cotton candy atop a chilled cocktail
glass and carefully strain the drink
over the cotton candy, allowing
it to melt into the drink. Garnish
with a sprig of fresh mint.
When getting creative with classic
cocktails, we always strive to keep
the essence of the original—in this
case fresh mint and Bacardi rum.
In a glass filled with ice, add Grey
Goose Vodka and lime juice. Top
with ginger beer and add more ice,
stirring gently to combine. Garnish
with a lime wedge.
More than mere soda pop, the
spicy-hot flavor of ginger beer reminds us of holiday baking. Replace
the Grey Goose Vodka with
Bacardi 8, with its caramel and
vanilla notes, and you have a Dark
and Stormy cocktail, warming for a
winter’s eve.
4. Apricot Ginger
San Juan Mule
1 ½ parts BACARDI® 8 Rum
1 Tbsp. apricot jam
½ lime, cut into wedges
3 parts ginger beer
1 fresh apricot for garnish
1.
4.
Combine apricot jam and lime
wedges in a mixing glass and
muddle to extract the juice of the
limes. Add Bacardi 8, fill mixing
glass with ice and shake thoroughly.
Simultaneously strain through
a cocktail strainer and a fine tea
strainer into a glass filled with fresh
ice. Top with ginger beer. Garnish
with a fresh apricot slice.
You can make this drink into an
Apricot Ginger Mexican Mule by
using Tequila Cazadores Blanco
in place of rum.
3.
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A sugar-rimmed
glass makes an
elegant vessel
for the complex
flavors of the
Holiday Spice
Bobby Burns,
seducing the
drinker to take
another sip with
each kiss of sugar
and spice.
Spice.
These drinks are a vivid reminder of why adventurers once sailed the
globe in search of spices and why nutmeg and cinnamon were more valuable than
gold. The exotic aroma of a spiced cocktail is no less titillating today, a hallmark of
the holidays and a precious gift for your lucky guests. Whether it’s warming ginger
or festive cloves, we find spices work especially well in combination with wood-aged
spirits such as DEWAR’S Blended Scotch Whisky, with its complementary flavors
of vanilla, caramel and spice derived from years resting in oak casks. For a simple
way to spice up your cocktails, add a dash of cocktail bitters or BENEDICTINE
Liqueur, a treasure trove of 27 plants and spices in one bottle.
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101
201
101
201
4.
3.
1.
2.
1. Whisky Sour
1 ½ parts DEWAR’S® WHITE
LABEL® Blended Scotch Whisky
½ part fresh lemon juice
¾ part simple syrup
1 orange slice and 1 maraschino
cherry for garnish
In a cocktail shaker filled with
ice, combine Dewar’s White
Label, lemon juice and simple
syrup and shake vigorously. Strain
into a rocks glass over fresh ice.
Garnish with an orange slice and a
maraschino cherry.
Forget the sour mix! Learn to make
a proper whisky sour and you will
have the foundation for myriad
masterful libations.
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2. Ginger Honey
Dewar’s Sour
3. Rob Roy
1 ½ parts DEWAR’S® 12 Blended
¾ part NOILLY PRAT® Rouge
Vermouth
2 dashes Angostura bitters
1 orange twist for garnish
Scotch Whisky
2 1-inch square slices of fresh ginger
root, peeled
½ lemon freshly squeezed
1 tsp. honey
1 small slice ginger root, peel on,
for garnish
In a mixing glass, muddle together
ginger slices and lemon juice. Add
Dewar’s 12, honey and ice and
shake vigorously. Strain into a rocks
glass over fresh ice. Garnish with a
slice of ginger root.
Flavorful, golden honey adds
richness to this spicy cocktail.
Thinning the honey with an equal
amount of warm water makes this
sticky sweetener easier to use.
1 ½ parts DEWAR’S® WHITE
LABEL® Blended Scotch Whisky
Combine ingredients in a glass with
ice and stir vigorously. Strain into a
chilled cocktail glass. Garnish with
an orange twist.
Taking its name from Scottish hero
Robert Roy MacGregor, the Rob
Roy is simply a Manhattan made
with Scotch whisky rather than
American whiskey. Bitters are the
secret ingredient, adding aroma and
bringing the other flavors together
in harmony.
4. Holiday Spice
Bobby Burns
1 ½ parts DEWAR’S® 12 Blended
Scotch Whisky
¾ part MARTINI & ROSSI® Rosso
Vermouth
¹⁄ 8 part BENEDICTINE® Liqueur
2 dashes Angostura bitters
1 whole cinnamon stick and
1 lemon twist for garnish
For sugar rim
1 lemon wedge
½ tsp. each of ground clove,
cinnamon, ginger, nutmeg
½ cup superfine sugar
Combine ground spices and sugar in
a shallow dish. Moisten the rim of
a cocktail glass with a lemon wedge
and dip it into the spice mixture.
Combine liquid ingredients in
a mixing glass with ice and stir
vigorously. Strain into the cocktail
glass. Garnish by inserting a
cinnamon stick and a lemon twist.
Herbs.
Whether foraged at the farmer’s market or plucked from your
winter windowsill, fresh herbs open up a new realm of savory cocktails. Muddled
mint may be the modern-day classic, but we’re also known to toss a sprig of rosemary
right into the shaker or reach for our best chef ’s knife to create curling ribbons of
basil and sage. These dramatic flavors are best showcased in a pure, clean spirit such
as GREY GOOSE Vodka, made with 100% French wheat, or Tequila CAZADORES
Blanco, which has herbaceous flavors of its own. Perhaps best of all, herb cocktails
go hand-in-hand with holiday menus, the perfect aperitif before a a momentous
meal or as a partner for a selection of farmhouse cheeses.
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101
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201
101
To prepare a chiffonade
of herbs, begin with
large flat-leafed herbs
such as basil or sage.
Place three to five leaves
in a stack, roll tightly
and, using a sharp
knife, create thin slices
perpendicular to the
roll. Fluff with your
fingers to reveal
flavorful green
ribbons.
201
1.
4.
2.
1. Vodka Gimlet
1 ½ parts GREY GOOSE® Vodka
1 part fresh lime juice
½ part simple syrup
1 thin slice of lime for garnish
Add all ingredients to a cocktail
shaker filled with ice and shake
vigorously. Strain into a chilled
cocktail glass and garnish by
carefully floating a thin slice of
lime on the cocktail.
Because of its sheer simplicity, the
vodka gimlet provides the perfect
foundation for budding cocktail
creativity. Master this drink, with its
bracing lime freshness, and you have
a platform for your favorite herbs,
fruits, even vegetables, like our
delightful Celery Cilantro variation.
2. Celery Cilantro
Tequila Gimlet
1 ½ parts Tequila CAZADORES®
Blanco
¾ part fresh lime juice
¾ part simple syrup
2 2-inch pieces of celery
¹⁄ 3 cup fresh cilantro, loosely packed
1 celery stalk and 1 sprig of cilantro
for garnish
In a mixing glass, muddle together
celery pieces and cilantro. Add
remaining ingredients, fill shaker
with ice, and shake vigorously.
Simultaneously strain through
a cocktail strainer and a fine tea
strainer into a glass filled with fresh
ice. Garnish with the tip of a celery
stalk and a sprig of cilantro.
This Celery Cilantro Tequila gimlet
will find fans among Gimlet and
Margarita lovers alike.
3. Rum Swizzle
1 ½ parts BACARDI® 8 Rum
¾ part fresh lime juice
¾ part simple syrup
3 dashes Angostura bitters
3 parts club soda
1 lime wedge for garnish
Combine Bacardi Superior,
lime juice, simple syrup and bitters
in a tall glass with cracked ice
and stir vigorously, or swizzle,
using a mixing spoon. Top with
club soda and stir gently. Garnish
with a lime wedge.
With its lively fizz and aromatic
bitters, the Rum Swizzle is like a
celebratory version of the Daiquiri.
Traditionally, a forked stick was used
to mix the drink until it became
frothy and icy cold, giving rise to
our “swizzle stick.”
4. Pear Basil
Vodka Swizzle
1 ½ parts GREY GOOSE® La Poire
Flavored Vodka
¾ part fresh lime juice
3 dashes Angostura bitters
¾ part simple syrup
3 to 5 basil leaves, prepared
chiffonade
2 parts club soda
1 thin slice of fresh pear for garnish
Combine Grey Goose La Poire,
lime juice, bitters and simple syrup
in a tall glass with cracked ice and stir
vigorously, or swizzle, using a mixing
spoon. Add basil and club soda and
stir gently to combine. Garnish with
the slice of pear.
You can use a chiffonade in place of
muddling herbs in many cocktails to
create a dazzling and flavorful effect.
Learn how above!
3.
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the cocktail kiTchen
C ocktai l s for a crowd , made easy
As with cooking, much of the fun of the Cocktail Kitchen comes in sharing
your delicious creations with friends. As you plan your holiday menus, be sure
to add the ingredients for a favorite signature cocktail to your shopping list. By
choosing one recipe and doing a little preparation, you’ll spend less time mixing
drinks and more time mixing with your guests (21 and over). Our six preferred
cocktails for a crowd offer sophisticated flavors, made simply!
Vodka Gimlet
1 750-ml. bottle GREY GOOSE® Vodka
2 cups fresh lime juice
1 cup simple syrup
2 limes for garnish
Mojito
1 750-ml. bottle BACARDI® Superior Rum
1 ½ cups simple syrup
10 limes
1 liter club soda
1 bunch fresh mint
Prep: Combine Bacardi Superior and simple
syrup and set aside. Cut limes into small wedges.
Mix: In each glass, place several wedges of lime
and 5–6 mint leaves and muddle together. Fill each
glass halfway with ice. Add 2 ¹⁄ 4 oz. of the prepared
Bacardi Mojito mix. Top with more crushed ice
and 2 oz. club soda. Garnish each drink with a
lime wedge and a sprig of fresh mint.
Makes 17 drinks.
© 2 0 0 9 M . S H A N K E N C O M M U N I C AT I O N S I N C . A L L R I G H T S R E S E R V E D .
Tom Collins
1 750-ml. bottle BOMBAY SAPPHIRE® Gin
8 lemons, freshly juiced
1 ½ cups simple syrup
1 liter club soda
2 lemons for garnish
Prep: Combine Bombay Sapphire, lemon
juice and simple syrup and set aside.
Create wedges or twists from two lemons
for garnish.
Mix: Fill each Collins glass with ice and
add 3 oz. of the prepared Tom Collins mix.
Stir to combine and top with 2 oz. club soda.
Garnish with a lemon wedge or lemon twist.
Makes 17 drinks.
Prep: Combine Grey Goose Vodka, lime juice
and simple syrup and set aside. Thinly slice 2 limes
crosswise for garnish.
Mix: For two drinks, combine 6 oz. of the
prepared Vodka Gimlet mix in a cocktail shaker
with ice. Shake vigorously and strain equally into
two chilled cocktail glasses. Garnish by carefully
floating a thin slice of lime on each cocktail.
Makes 17 drinks.
Pear Basil Vodka Swizzle
1 750-ml bottle GREY GOOSE® La Poire
Flavored Vodka
1 ½ cups fresh lime juice
1 ½ cups simple syrup
3 tsp. Angostura bitters
1 bunch basil
1 liter club soda
1 pear for garnish
Prep: Combine Grey Goose La Poire, lime
juice, simple syrup and Angostura bitters and set
aside. Prepare basil chiffonade (see Herbs section).
Thinly slice pear for garnish.
Mix: Fill each tall glass with cracked ice and add
3 oz. of the prepared Vodka Swizzle mix. Stir
vigorously, or swizzle, using a mixing spoon. Add
a generous pinch of basil chiffonade and 2 oz. club
soda and stir gently to combine. Garnish with a
slice of pear.
Makes 17 drinks.
Celery Cilantro Tequila Gimlet
1 750-ml. bottle Tequila CAZADORES® Blanco
1 ½ cups fresh lime juice
1 ½ cups simple syrup
1 bunch celery
2 bunches cilantro, loosely packed
Prep: Combine Tequila Cazadores Blanco,
lime juice and simple syrup and set aside. Cut the
celery stalks into 2-inch pieces and reserve leafy
tips for garnish.
Mix: For two drinks, in a mixing glass muddle
together four celery pieces and ²⁄3 cup cilantro.
Add 6 oz. of the prepared Tequila Gimlet mix. Fill
shaker with ice, and shake vigorously. Simultaneously strain drinks through a cocktail strainer and
a fine tea strainer into two glasses filled with fresh
ice. Garnish with the tip of a celery stalk and a
sprig of cilantro.
Makes 17 drinks.
Rob Roy
1 750-ml. bottle DEWAR’S® WHITE LABEL®
Blended Scotch Whisky
1 375-ml bottle NOILLY PRAT® Rouge Vermouth
2 tsp. Angostura bitters
2 oranges for garnish
Prep: Combine Dewar’s White Label,
Noilly Prat Rouge Vermouth and Angostura
bitters and set aside. Create twists from the two
oranges for garnish.
Mix: For two drinks, in a mixing glass combine
3 oz. prepared Dewar’s Rob Roy mix with ice
and stir vigorously. Strain equally into two chilled
cocktail glasses. Garnish each cocktail with an
orange twist.
Makes 25 drinks.
Learn More and Mix Better at www.cocktailkitchen.com
E N J O Y R E S P O N S I B L Y • ALL MARKS ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE COMPANIES. BACARDI U.S.A., INC., MIAMI, FL.