Liquid Holiday Cheer, a How-To Manual

After four years of college, and two as the head of my fraternity’s social committee (you try running a party of 300 and not melting), I graduated with an advertising degree and took the next natural step. I became a bartender. Over the next few years, as I built my spec book, I taught mixology to the masses through a series of wine tastings and mixing classes. Consider this a primer for what I like to call Libations 101, Drinks for the Occasional Drinker.

Making a good drink is like cooking a good meal, it takes and understanding of balance, and in the end can be really satisfying. It doesn’t matter if you’re mixing yourself a drink, or bartending for hundreds of your closest friends, knowing the basics of mixology can make or break a holiday party. Here are just a few hints, tricks and recipes to get through your next get together:

Infusions:

Infusing alcohol is a simple process that can have outstanding results. All you need to do is soak different fruits and spices in a spirit, and over time it will pick up some of the flavors. A simple rule of thumb is that the more passive the flavor, the longer the soak will take, but here’s a few easy recipes:

1. Soak ground cardamom, star anise and a whole can of Bartlett pairs in a grain-based vodka for 2-3 weeks for a bottle of winter wonder.
2. Infuse a fifth of bourbon with 3 whole vanilla pods for two weeks and you’ll have a great mixer for eggnog.
3. A habanero peppers, three jalapeños, and the zest of two lemons soaked in vodka for 4-7 days makes an excellent base for Bloody Maries.

Holiday Drink Recipes:

The most important thing to remember when making drinks is that you have to use fresh ingredients. Don’t use bottled lime juice. Squeeze a lime. It makes all the difference in the world. To add professional veneer to every drink you make, here’s a simple syrup recipe that every bartender knows, and then some recipes for drinkable holiday cheer. The first two drinks are holiday deviations on old stand-bys, and the last two are my originals, but feel free to make them your own.

Simple Syrup

Also known as bartender’s sugar, this is the best way to add sweetness to a cold drink, and is made by adding equal parts boiling water and sugar, and then stirring until the sugar dissolves.

Santa’s Cookies Martini

• 1 oz. Chocolate Liquor
• 1 oz. Dark Chocolate Liquor
• ½ oz. Peppermint Schnapps
• 1 oz. Vanilla Vodka

Shake, pour into a martini glass and start looking for reindeer.

Early Sunset Coffee

• 1 oz. Coffee Liquor
• 1 oz. Irish Cream
• 1 oz. Orange Liquor

Fill your mug the rest of the way with coffee and watch the stars come out, at 4 PM.

Nondenominational Holiday Plant Martini

• 1 oz. French Blue Gin
• ½ oz. Elderberry Liquor
• 1 oz. Pinot Gris

Shake it up and throw in a sprig of spruce.

December in New Orleans

• 1½ oz. Bourbon
• ¾ oz. Pimm’s #1 Cocktail
• ½ a lemon, juiced

Shake everything together, garnish with a lemon wedge and soon you’ll sip off to the Big Easy.

Just remember, whether it’s liquid courage, mistletoe or entertainment, you should always drink responsibly, especially at company functions this holiday season.