The holidays are for entertaining, and for many people, that means festive cocktails. We asked local bartender Aaron Joseph (@ajzjoseph on Instagram) and Baltimore-based cocktail blogger Nikki Davidson (find her on her website cocktailcrafty.com or on Instagram @cocktailcrafty). (Lisa Snowden-McCray)
From Aaron Joseph:
Orchard Delight
2 oz. Papa’s Pilar 24 rum or Sagamore Rye
- 2 oz. organic apple cider
- .5 oz. lime juice
- .75 cinnamon syrup (see below)
Instructions:
- Combine all ingredients and either pour over ice or heat entire cocktail. Garnish with grated cinnamon.
- Ingredients for cinnamon syrup:
- 4 cups of water
- 4 cups of sugar
- 5 sticks of cinnamon
Instructions for cinnamon syrup:
Heat water with cinnamon sticks. Once water starts to boil, add sugar. Stir till sugar is completely dissolved. Turn down heat to low and allow syrup to reduce for 10 minutes. Pour into heat-safe container or glass and strain of solids. Allow syrup to cool before use.
Charm City Chai
- 2 oz. chai tea
- 1.5 oz. Martel V.S. Single Distillery
- .5 oz. lemon juice
- .75 oz. ginger syrup (see below)
Instructions:
Combine all ingredients and either pour over ice or heat entire cocktail. Garnish with lemon wheel and candied ginger.
Ingredients for ginger syrup:
- 1 tablespoon of dried ginger
- 4 cups of water
- 4 cups of sugar
Instructions for ginger syrup:
Heat water with dried ginger. Once water starts to boil, add sugar. Stir till sugar is completely dissolved. Turn down heat to low and allow syrup to reduce for 10 minutes. Pour into heat-safe container or glass and strain of solids. Allow syrup to cool before use.
From Nikki Davidson:
Stella Noel
- 1 part Cognac
- 1 part Galliano
- 1 part creme de cacoa
- 2 parts heavy cream
- 2 dashes nutmeg
Instructions:
Shake with ice. Strain into glass. Enjoy.
Christmas Mule
- 1.5 oz. vodka
- .5 oz. cranberry rosemary syrup (see below)
- 1/2 lime juiced
Instructions:
Shake with ice. Strain into a copper mug or collins glass. Fill with ice. Top with ginger ale or ginger beer.
Ingredients for cranberry rosemary syrup:
- 1 cup filtered water
- 1 cup granulated sugar
- 1 cup cranberries
- 2 sprigs rosemary
Instructions for cranberry rosemary syrup:
Bring water to a boil. Reduce heat. Stir in sugar. Stir until sugar has dissolved. Add cranberries. When cranberries begin to pop, remove from heat. Add rosemary and allow to cool. Once the syrup has cooled, remove rosemary.