• 2 cups Fresh Cranberries
• 1 cup Water
• 1 cup Sugar
• 2 Cinnamon Sticks
• 1 teaspoon Freshly Grated Orange Zest
• 1/4 teaspoon Ground Nutmeg (preferably fresh)
• 1/8 teaspoon Ground Ginger
• Pinch of Ground Cloves
In a small saucepan, add the cranberries, water, sugar, cinnamon sticks, orange zest, ground ginger, nutmeg and cloves over medium-high heat.
Bring to a boil, stirring occasionally to dissolve the sugar. Reduce heat and simmer for 10 minutes. Turn off heat and allow the mixture to steep for another 10 minutes.
Place a bowl under a fine-mesh sieve. Strain the syrup in the fine-mesh sieve. Store the cranberry simple syrup in an airtight container in the refrigerator for several weeks.
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Pour the bourbon and spiced cranberry simple syrup into an old fashioned glass. Add orange bitters. Stir to combine.
Add a large ice cube to the glass. Stir about 15-20 times to chill and just slightly dilute the mixture. If desired, garnish with an orange twist, sugared cranberries and candied rosemary. Enjoy!
NOTE: When making one cranberry old fashioned at a time, prepare it directly in the rocks glass. If you’d like to prepare multiple old fashioned cocktails at a time, however, a mixing glass is traditional, or you could even use a pitcher if you’re serving a large crowd. To make a 12-serving batch, use 3 cups bourbon, ¼ cup spiced cranberry simple syrup, ¾ cup water (to account for dilution) and ¾ ounce bitters. Stir together and store covered in the refrigerator until ready to serve.
• 2 oz Bourbon Whiskey
• 1 teaspoon Fine Sugar
• Handful of Blueberries
• 4 oz Freixenet Cordon Negro Brut Cava
• Optional Garnish: Mint Leaves
Combine mint leaves with fine sugar, blueberries and a few drops of water, and muddle well. Add bourbon, stir well Strain into a Collins glass (or any tall glass), add ice cubes, and the cava.
Garnish with mint and chug…I mean serve.
NOTE: Sooo good, but eat before you drink this stuff, it’s magic!!!
Crites, Tidey & Associates
• 3/4 - 1 cup Bourbon or Rye
• 8 oz Semi-Sweet Choco Chips
• 2 Crushed Cinnamon Sticks
• 8 cups Whole Milk
• 3/4 cup Sugar
• 2 cups Unsweetened Cocoa Powder
• Top with toasted marshmallows, yum!!!
PG Enlighten
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Start with a rocks glass. Mull half an orange slice without the rind and remove. Add ice to your liking and fill with Sazerac Rye and garnish with the other half the orange slice.
This holiday cocktail will surely warm you up these cold winter nights.
• 6 cups Water
• 1 cup Sugar
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In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; cool completely. Stir in brandy, orange juice concentrate, juice and bitters. Pour into a 3-qt. freezer container. Freeze overnight or until set.
For each serving, scoop ¾ cup slush into a rocks glass. Pour lemon-lime soda into the glass; serve with fruit as desired.
• 3 oz Eggnog
• 2 oz Cinnamon-Flavored Whiskey Liqueur
• Optional Rim Ingredients: ¼ cup Raw Sugar, 2 tablespoons Ground Cinnamon & ¾ oz Amaretto Liqueur
• Optional Garnishes: ¾ oz Amaretto Liqueur, Cinnamon Stick & Freshly Grated Nutmeg
Optional Rim:
In a small dish mix the raw sugar and ground cinnamon to a uniform color and pour a small amount of amaretto into another small dish. Dip the glass rim into the amaretto then roll it into the cinnamon sugar.
Cocktail: In a cocktail shaker, pour the eggnog, cinnamon whiskey liqueur, and amaretto. Fill with ice. Shake vigorously for 30 seconds. Strain into the prepared glass. Garnish with a cinnamon stick and dusting of freshly grated nutmeg.
Boston Light Source
• 2 oz Maker’s Mark
• 1 oz Fresh Espresso
• 0.5 oz Mr. Black Coffee Liqueur
• 0.75 oz Brown Sugar Simple Syrup
• 2 dashes Aromatic Bitters
• 1 tablespoon Vanilla Extract
Spiced Brown Sugar Syrup: On low heat, mix 2 cups dark brown sugar, 1 cup water and 1 tablespoon vanilla extract.
Cocktail: Add all ingredients to a shaker tin and whip shake until chilled. Strain into a chilled coupe glass and garnish with espresso beans.
Lighting Affiliates
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Pour in Midori, Malibu and Pinapple juice in a cocktail shaker and shake until very cold. Strain into a glass and top with whipped ream.
• 3/4 cup of Lime Juice
• 1/4 cup of Packed Mint Leaves (plus more for garnish)
• 1/2 cup of Sugar
• 1/2 cup of White Rum
• 1/2 cup of Coconut Rum
• 1 cup of Canned Coconut Milk
• Sparkling Water
• Pomegranate Arils
In a larger pitcher, muddle the mint leaves in the sugar and lime juice.
Using a strainer, remove the muddled mint leaves (optional).
Add the white rum, coconut rum, and canned coconut milk to the pitcher and stir vigorously until all ingredients are combined well.
Fill four glasses halfway full with ice and fill 3/4 full with coconut rum mixture.
Top off each glass with sparkling water. Garnish with mint leaves and pomegranate arils and enjoy!
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DIRECTIONS
Mix in shaker with ice.
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Chill a martini glass. Pour the vodka, club soda, and peppermint schnapps into an ice-filled shaker. Shake until cold, then pour into the chilled glass. Hang a mini candy cane over the rim of the glass. Or rim the glass with crushed candy cane. Or both!
LAURA MOSELEY Boston Light Source•
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Add Vodka, White Cranberry Juice, Simple Syrup, and Lime Juice to a shaker with ice. Shake and pour into a chilled Martini glass. Add lime wedge and cranberry. Enjoy….
Lighting Associates, Inc.
• 2 1/2 cups Chilled Orange Juice
• 2 1/2 cups Chilled Cranberry Juice
• 2 cups Chilled Ginger Ale, 7-UP or Sprite
• 2 cups Chilled Vodka
• 1/2 cup Maraschino Cherry Juice
• 1/2 cup Chilled Lemon Juice
• Optional Garnishes: Cranberries, Maraschino Cherries & Rosemary Sprigs
In a larger pitcher or punch bowl combine all the ingredients.
Stir well. Yield: about 10 cups
Serve over ice and garnish with cranberries or maraschino cherries and a rosemary sprig.
NOTE: You could use Cherry 7UP, then omit the cherry juice. To make kid friendly just omit the vodka - feel free to add more juice or soda.
• 1 tablespoon Sugar
• 1/2 teaspoon Ground Cinnamon
• Lemon Wedge
• 1 1/2 oz Apple Cider (preferably unfiltered)
• 1 1/2 oz Premium Tequila (preferably gold)
• 1/4 oz Fresh Lemon Juice
• 1/4 oz Crème de Cassis
• Optional Garnish: 1 Slice Unpeeled Apple or Dried Apple Slice
Stir together the sugar and cinnamon on a saucer. Rub the lemon wedge around the top of an 8 oz glass. Immediately dip the rim in the cinnamon sugar.
Half fill the glass with ice cubes. Pour the cider, tequila, lemon juice, and Crème de Cassis over the ice and stir to blend.
Garnish the rim with apple and serve.
Schroeder Sales
• 6 oz Whole Milk
• 1 1/4 oz Hot Cocoa Mix
• 2 scoops Vanilla Ice Cream
• 1 1/2 oz Bailey’s Irish Cream Liqueur
• 1/2 oz Fireball Cinnamon Whiskey
• Optional Garnishes: Whipped Cream, Rosemary & Maraschino Cherry
In large coffee mug, add 2 scoops vanilla ice cream, Bailey’s Irish Cream and the Fireball cinnamon whiskey. Set aside.
In microwave safe, glass 2 cup measuring cup with a spout, pour in the whole milk and heat on high for 1 minute and 30 seconds (longer if you desire hot cocoa to be hotter). Carefully remove from microwave and add the contents of your hot cocoa packet to the hot milk. Stir until no lumps remain.
Carefully pour the hot cocoa into the large coffee mug with ice cream and alcohol.
Garnish with a squirt of whipped cream, 2 sprigs rosemary for antlers and 1 maraschino cherry for the nose (i.e, Rudolph’s face). Fix this in your Isolite coffee mug! And enjoy!!!
Sundae
• 2 scoops of Vanilla Ice Cream
• 1 1/2 oz Kahlua
• 1/2 oz Fireball
• Optional Garnishes: Whipped Cream & Cherry
Shot
• Vanilla Frosting
• Clear Orange Sprinkles
• 1/2 oz Kahlua
• 1/4 oz Orange Liquor
• 1/4 oz Rum Chata
• Optional Garnish: Clementine
Sundae:
Using a sundae glass, mix ice cream, Kahlua, Fireball, then add hot chocolate, top with whip cream and a cherry.
Shot:
Using a Shot Glass, dip the rim in vanilla frosting, dip into clear orange sprinkles, add Kahlua, orange liquor, Rum Chata and garnish with clementine.
• 3 (750mL) Bottles Port Wine (preferably really good quality)
• 2 cups Favorite Bourbon
• 2 cups White Rum
• 1 Cinnamon Stick
• 1 Orange Peel (no white)
• 2 Whole Cloves
• 2 Cardamom Pods
• 2/3 cup Sugar
• 12 oz Golden Raisins
• 3/4 cup Slivered Almonds (no skin)
Heat port wine in a large stock pot until just below simmering. Then add the bourbon and the rum. Put the cinnamon stick, orange peel, cloves and cardamom pods in a cheesecloth bundle. Then (this is the super fun / scary part) when the wine mixture is super hot (definitely not boiling) light it on fire!!! While it’s on fire, pour the sugar in, it sorta needs to burn for like…under a minute, but…the sugar and fire makes it taste AMAZING and complex. Put out the fire just by placing the lid on the stock pot. Once the fire is out, add in the bundle of spices, raisins and almonds. Let cool. After it cools, strain and store back in the empty bottles –it’s ready to reheat for company!
NOTE: I keep the golden raisins after straining to use as a garnish in the bottom on each cup.
Cinnamon Syrup
• 1/4 cup Honey
• 2 Cinnamon Sticks
• 1 teaspoon Vanilla Extract
White Russian
• 2 oz Vodka
• 2 oz Kahlua
• 1 oz Espresso
• 1-2 oz Cinnamon Syrup
• 1-2 oz Half & Half Cream
• Optional Garnishes: Chocolate Syrup & Vanilla Sugar
Cinnamon Syrup: (Makes enough for 6 drinks)
In a medium pot, combine 1/2 cup water, the honey, and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla extract. Let cool. Keep in the fridge for up to 2 weeks.
Cocktail: If desired, rim your glass with chocolate sauce and vanilla sugar.
Fill your glass with ice. Add vodka, Kahlua, expresso and vanilla syrup. Stir. Add the half and half and stir to combine. Garnish with cinnamon, if desired.
NOTE: Vanilla Sugar - Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 a vanilla bean, seeds scraped.
• 1/2 oz Rum
• 1/2 oz Vodka
• 1/2 oz Irish Cream
• 1/2 oz Kahlua
• 1/2 oz Amaretto Liqueur
• 1/2 oz Chocolate Liqueur
• 1/2 oz Cream of Coconut
• 1 cup Ice
• Chocolate Syrup
Lighting Dynamics, Inc.
Spelling borrowed from “It’s Always Sunny in Philadelphia”
• 0.3 oz Bailey’s Irish Cream
• 0.3 oz Kahlua Liqueur
• 0.4 oz 100 Proof DeKuyper Peppermint Schnapps
Serve at room temperature or chilled.
Root Beer Float
• 0.5 oz Vanilla Infused Vodka
• 0.5 oz DeKuyper Root Beer Schnapps
Serve at room temperature or chilled.
Clarus Lighting & Controls
Have a party and have everyone bring a spirit/liquor of choice. Then mix them in a bowl and serve.
Pour your choice of whatever it is in a glass and drink!
• 1/2 cup Clamato Juice
• 1/8 cup Mrs. T Mix
• 1 teaspoon Lime Juice
• 1 tablespoon Worcestershire Sauce
• 1/4 teaspoon Horse Radish
• Pinch of Celery Seed
• 1 teaspoon of Olive Juice
• Top off with Shrimp
Mix well with plenty of ice.
• 2 cups Orange Juice
• 2 cups of Cranberry Juice
• 1 1/2 cup Pineapple Juice
• 2 cups Ginger Ale
• Fresh Cranberries
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Mix and serve over ice. Throw some fresh cranberries, slice of pineapple in and enjoy!
