A couple of weeks ago, the Vayable team won Foodspotting’s startup cocktail mix-off thanks to the skills we learned at cocktail hour with H Joseph, the owner of San Francisco’s Elixir. He shares some original cocktail recipes so that you can make them too to please all your family, friends, and guests during the holidays.
“I like to look for new ways to incorporate traditional flavors. The “warm baking spice” combination is something that approaches the senses in a way that has a nostalgia-inducing effect. They make most people feel that warm and fuzzy memory of holidays past, so incorporating them into cocktails is something that so many are looking for. This really sets the moment.” – H. Joseph Ehrmann
1.5oz Ron Zacapa 23 yr Rum
1 oz Warres Otima 10yr Tawny Port
1 oz lemon juice
2 barspoons pumpkin butter
Luxardo Maraschino Cherry
In a mixing glass, add all ingredients, fill with ice and shake well for 10 seconds.
Hawthorne strain into a coup glass and garnish with a Luzardo Maraschino cherry on a toothpick.
Old Sydney-Town Punch
1 liter Bols Genever
11 oz. of St. Elizabeth’s Allspice Dram
11 oz. of Orange Juice
16 oz. of Lemon Juice
11 oz. of Pineapple Gum
Place a large piece of block ice in the bowl and let rest, stirring before serving.
To make a hot batch, use above recipe and 32 oz. water and warm in a pot, crock pot or soup toureen.
4 pitted bing cherries*
1/4 oz. of simple syrup
1 1/2 oz. Night Harvest merlot
1 fresh lemon wheel
fresh nutmeg to grind
In a mixing glass, muddle the cherries (if no pitter, just remove pits after muddling). Add simple syrup, merlot, bourbon and lemon slice. Top with ice to 2/3 full and shake lightly. Empty entire contents into a 10.5oz. old fashioned glass. Top with grated nutmeg to garnish.
*When fresh cherries are not in season, substitute quality marinated cherries like Marascas from Luxardo or Morellos from Trader Joe’s and do not use simple syrup
Enjoy the holidays! Brought to you with love from Team Vayable and all of our guides.