(614) Holiday Cocktail Guide

WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark®, Maker’s Mark 46® and Maker’s Mark® 101 Kentucky Straight Bourbon Whisky, 45%–50.5% Alc./Vol. ©2020 Maker’s Mark Distillery, Inc. Loretto, KY

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Columbus bartenders serve up holiday concoctions for the season This holiday season it’s your chance to shine as the hostess (or host) with the most. Impress your friends, family, and neighbors with these quality concoctions from local bartenders by mixing them up at your own festive gatherings. Don’t feel like whipping up one of these beauties? Then head to the bar itself and have these clever barkeeps serve you up one of these boozy delights for a night on the town.

GUIDE

Antiques on High

Barrel and Taps

antiquesonhigh.com

COWBOY STEVE

barrelandtaps.com

BLACK MANHATTAN

1 oz Courvoisier VSOP

Stir until diluted

2 oz Overholt Rye 114

1 oz Brandy

1 oz Zucca Rabarbaro

Pour over a large rock of ice and flame an orange peel over the top of the drink

1 oz Amaretto

Build in a tin, stir & pour in a chilled glass

1 oz Condamaro

a dash of bitters

Garnish with a Cherry

Bartender:

Bartender:

Eddie Boyd

Racheal Scarlata

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winter cocktail guide

Buckeye Bourbon House

District West districtwest614.com

buckeyebourbonhouse.com

A PLUM'S DOMAIN

SHOGUN SLAY RIDE

2 oz Marker's Mark 46

1 muddled plum

2 oz Roku Gin

1 oz Domaine de Canton

3 dashes of plum bitters

½ oz lemon juice

shaken & double strained

1 oz cranberry pomegranate syrup

Âź oz Simple Syrup

garnish with plum slice & mint

1 oz egg white

Top with non-alcoholic ginger beer Garnished with mint leaves and cranberry.

Bartender:

Bartender:

Chris Cruceta

Adrian Kenon

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Jeff Ruby's Steakhouse

Hen Quarter

henquarterdublin.com

jeffruby.com/columbus

PUMPKIN ON THE ROCKS 2 oz Maker's Mark 46

¼ oz All Spice Dram

¾ oz pumpkin pie syrup

2 dashes of apple and lemon bitters Serve over ice

THE WOODY HAYES 1 ½ oz Maker’s Mark washed with peanut butter ½ oz Godiva Dark Chocolate Liqueur

¼ oz Demerara Syrup Stir and strain over a large cube in an old fashioned glass

Garnish with whipped cream, peanut butter powder, and a chocolate Ohio candy

¼ oz Fladgate 10 year Tawny Port

Bartender:

Bartender:

Nick Rocca

Erin Holtman

(614) + BEAM SUNTORY

winter cocktail guide

Lindey's Restaurant & Bar

TOKI APPLE SQUASH

Matt and Tony's mattandtonys.com

MAKER'S SPICED APPLE MANHATTAN

1 ½ oz Toki Japanese Whisky

Shake, top with ice and soda

2 oz Maker's Mark 46

1/2 oz simple syrup

Garnished with Crisp Fuji apple peel and 2 cardamom seeds

2 dashes of bitters

½ oz lemon juice

2 oz apple cider

½ oz spiced simple syrup Shaken and served over ice

½ oz cinnamon chai infused apple cider reduction

Bartender:

Bartender:

Ajay Jarma

Tim Meyer

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Milestone 229

Mid City Garage

milestone229.com

midcitygarage.com

WINTER SPICED BOULEVARDIER 1 ½ oz Knob Creek Single Barrel ¾ oz Campari ¾ oz Carpano Antica Vermouth

CINNAMON GIRL

cherry black vanilla bitters

2 oz Maker’s Mark 46

Stir and strain over ice rock. Garnish with cinnamon-dusted clovestudded orange peel, and star anise.

½ oz orange juice ½ oz clove cinnamon simple syrup

1 ½ oz locally sourced apple cider served on the rocks in a copper mug Garnished with an orange slice and cinnamon stick

Bartender:

Bartender:

Ryan Schumann

Alanda Allgood

(614) + BEAM SUNTORY

winter cocktail guide

Mitchell's Steakhouse

Prohibition

prohibitiongastrolounge.com

mitchellssteakhouse.com

TORCHED APPLE MANHATTAN

HAVE SOME GRACE

2 1/2 oz Jim Beam

¼ oz Antica Vermouth

1 ½ oz Basil Hayden Dark Rye

2 dashes of cocoa bitters

½ oz Apple Berentzen liqueur

Garnish with a Luxardo cherry

½ oz Aperol

¼ oz Amaro Di Angostura

½ oz Coffee-Infused Carpano Antica

St. George Absinthe spritz Garnished with a lemon peel

Bartender:

Bartender:

Jaclyn Cooper

Jackson Ludin

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Soul at The Joseph

The Alibi

bourbonandbarleysaloon.com

soulatthejoseph.com

GIMME S'MORE 2 oz Laphroaig 10 yr ½ oz toasted marshmallow simple syrup ½ oz Averna Amaro

3 dashes of Angostura Bitters 1 large marshmallow toasted to perfection Stir Laphroaig toasted marsh mallow simple syrup

PARLEZ VIEUX CARRÉ Bitters

2 oz Maker’s Mark 46

Pour Averna to bottom

½ oz B+B

Stir ingredients and strain into an absinthe- washed coupe glass

½ oz Lustau Vermouth

Garnish with Amarena cherry

Garnish with marshmallow

Bartender:

Kyle Strategler

2 dashes Fee Brothers Aztec Chocolate Bitters

Bartender:

Michael Kirkland

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The FlatIron Tavern

The Bottle Shop

facebook.com/TheBottleShopColumbus

POUR TRANSLATION

flatirontavern.com

KURISUMASU “JAPANESE CHRISTMAS”

1 ½ oz Roku Gin

¾ oz lemon juice

2 oz Toki Whiskey

1 oz club soda

¾ oz Luxardo

¼ oz homemade Parfait Amour*

1 oz lemon juice

Garnish with fresh cranberries and rosemary sprig

*In 250mL of 85%= ABV Brandy, or any overproof white spirit like Everclear, infuse 15g dried lavender, 5g rose petals, ½ tsp orange flower water. Allow to macerate for at least 3 days. Take 500mL of Orgeat, add a smidge of nutmeg, cinnamon, and coriander. Thoroughly strain alcohol flower infusion, and combine with oregat, mix until combined.

¾ oz simple syrup 2 oz cranberry juice

Bartender:

Bartender:

Brock Kalbfleisch

Chris “Wags” Wagner

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The Keep

The Oracle

thekeepcolumbus.com

BROAD STREET BOULEVARDIER 1 1/2 oz Basil Hayden Dark Rye 1 oz Carpano Sweet Vermouth

theoraclebar.com

NIGHT TERROR

1 oz Aperol

1 ½ oz Knob Creek

Stir with ice, strain, and serve with orange peel

1 oz Maurin Quina ½ oz Fernet Branca

4 drops burlesque bitters Stir with ice, strain into glass and garnish with Luxardo cherry.

Bartender:

Bartender:

Anthony Kiragu

Ben Mowen

(614) + BEAM SUNTORY

winter cocktail guide

The Top Steakhouse

The Royce

theroycecolumbus.com

JUST FINISHING UP 2 oz Maker's Mark Bourbon ¾ oz lemon juice ½ oz honey water

½ oz In-House Made Ginger Syrup Mix contents in shaker over ice. Strain and top with fresh nutmeg

thetopsteakhouse.com

ADDIE'S PEACH COBB PIE 2 oz Toki Whisky 2 oz Addie’s Peach Cobbler Syrup Mix over ice, strain into glass and garnish with cinnamon sugar peach slice

Addie’s Peach Cobbler Syrup: cup of brown sugar, tablespoon cinnamon, ½ tablespoon nutmeg, tablespoon of butter, 1 can peaches, 1/2 oz lemon juice (cook syrup on stove, bring to boil, drop temp, let cool).

Bartender:

Bartender:

Marshall Wine

Chris Lane

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Urban Meyer's Pint House

The Woodbury woodburycbus.com

THE BLACK WALNUT BEAVER 2 oz Knob Creek Rye

fresh blackberries

2-3 dashes Fee Black Walnut Bitters

Mix in tin with ice, strain over large ice rock and garnish with an orange twist

¼ oz Blackberry puree

urbanspinthouse.com

CHRISTMAS OLD FASHIONED 2 oz Knob Creek Single Barrel 4 dashes Angostura bitters ½ oz ginger cinnamon syrup

Add contents to a shaker tin, stir well and strain into rocks glass with fresh ice Garnish with Luxardo cherry

Bartender:

Bartender:

Austin Crawford

Briana Konich

(614) + BEAM SUNTORY

winter cocktail guide

Yogi's Bar & Grill

Vaso

vasodublin.com

MIDNIGHT DRIVER

yogisdublin.com

BUCKEYE MULE

2 oz Plum infused Toki

1 oz egg whites

2 oz Maker's Mark 46

3/4 oz Mesquite plum juice cordial

Add contents to shaker tin. Shake well, strain into coupe glass and sprinkle half with beet dust.

2 oz cranberry juice

1/4 oz Salers Aperitif 3/4 oz lemon juice

½ oz fresh lime juice

Combine in tin and pour contents into a Mason Jar with ice. Top with ginger beer and garnish with lime, fresh mint, and cherry.

Bartender:

Bartender:

Trey Willis

Leah Halkides

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