Soul-Soothing Cocktails for The Holiday Season

Crave Fishbar

Here’s a list of festive cocktails to satisfy all of your spiced cider, mulled wine, and hot toddy needs this holiday season. Try these concoctions at the bar — crafted by mixologists from notable restaurants around New York — or make them in the comfort of your own kitchen!

Rekorderling Cider

Hot Swede (created by Rekorderling Cider)

1 oz Spiced rum
1 tbsp Honey
¼ Lemon (squeezed)
1 Cinnamon stick
7 oz Rekorderlig Spiced Apple Hard Cider, heated (or any cider)

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Mezetto

Cocoa Caliente (created by Alon Moskovitch, general manager at Mezetto)

Method: Mix Tanteo Chocolate Tequila, homemade dark hot chocolate, and “five-spice” simple syrup.

Seabird

Port Mulled Wine (created by Alon Moskovitch, general manager at Seabird)

Method: Spice Fronseca Bin 27 Port with cinnamon, cloves, and star anise.

The Plaza

Champagne Punch (created by Laura Royer, bartender at The Rose Club and The Champagne Bar)

32oz Nolet‎ Silver gin
32oz Fresh lemon juice
16oz Plaza “tropical iced tea”
32oz Simple syrup
2 Bottles of Moet NV Champagne

Ice Ring:
8 Sliced strawberries
1 Sliced lemon in rings
Fill Bundt pan with fresh lemonade
Freeze

Method: Combine all ingredients in a crystal punch bowl. Garnish with fresh cut lemon rings and strawberries, place ice ring mold on top‎ of the mixture and serve.

Crave Fishbar

Fig Toddy (created by Kat Gordon, bartender/mixologist at Crave Fishbar)

2 oz. Kraken Spiced Rum
½ oz. Meyer Lemon juice
Healthy spoon of fig jam
Pinch of ground cinnamon and cloves

Method: Stir all ingredients together and top with hot water. Garnish with fresh fig and a Meyer lemon wheel.

Mixologist Kat Gordon says, this cocktail is “A fun spin on the traditional Hot Toddy. We used fig jam instead of honey, figs are a warming choice for winter. Meyer lemons give the cocktail a more balanced acidity than the average lemon. A simple, warm, and spiced cocktail to snuggle up to your loved ones with this Christmas. Throw a dried fig at the bottom of the glass for a tasty rum soaked treat at the end of your drink!”

Solomon & Kuff

Kid Creole (created by Karl Franz Williams, co-owner/mixologist of Solomon & Kuff)

2 Dashes Angostura bitters
0.5 oz. Demerara syrup
0.75 oz. Lime juice
1 oz. Sweet Potato Juice
2 oz. Blackwell rum

Sweet Potato Juice: Run sweet potato through a juicer. If you do not have access to a juicer, you can use a food processor and then press it through a fine sieve.

Method: Add all of the ingredients to a shaker and shake vigorously.  Pour into a coupe glass (a shallow, broad-bowled, saucer-shaped glass) and garnish with a sweet potato chip.

Four Seasons Hotel New York

Bulleit Apple Pie Cocktail (created by Keisha Beckford, TY Bar Manager of the Four Seasons Hotel New York)

100 oz. Bulleit Bourbon
20 Cinnamon Sticks
4 tsp Nutmeg
20 Apples

Method: Pour 4 oz. over ice into highball glass and top with ginger ale.

Wallflower

The Legend of Jock Stein (courtesy of Wallflower)

Method: Combine Pig’s Nose scotch whiskey, horchata, allspice, and almond.

Rekorderlig Cider

Winter Bramble (created by Rekorderlig Cider)

8oz Rekorderlig Spiced Apple Hard Cider (or any cider)
1oz Gin
1oz Crème de mure
1oz Lemon juice
Blackberry to garnish

Method: Build all ingredients except for the liqueur into a glass and stir. Pour a 1oz float of Crème the Mure before serving and garnish with a blackberry.

Le Coq Rico

Mystic Roots (created Antoine Westermann, chef at Le Coq Rico)

Method: Chef Westermann takes roasted vegetables to the next level and incorporates roasted carrots with Woodford Reserve bourbon, demerara, and egg whites.