“You don’t need to know dozens of drinks. I make one cocktail perfectly and my guests love it.” The Holiday Cocktail Kitchen Your kitchen is the place where carefully selected ingredients are transformed by loving hands into a truly personal expression of “Using fresh ingredients makes hospitality. Now imagine the result when you add all the difference, premium spirits and the rumble of an icemaker with cooking and to your well-worn chef’s knife and simmering with cocktails.” stovetop. This is precisely how top restaurant mixologists take classic cocktails and transform them into a memorable experience. In these pages, you’ll learn to apply your kitchen know-how to classic drinks (“101” recipes), resulting in strikingly “A signature cocktail beautiful and gratifying culinary cocktails (“201” always sets the recipes) that will be the toast of your holiday party. stage for my most successful parties.” www.cocktailkitchen.com “The absolute easiest way to improve your cocktails is by using fresh citrus. Sour mix is simply no substitute for the vibrant juice and colorful twists of these sunny fruits.” Citrus. These versatile fruits arrive from tropic climes each winter, a well-timed dose of liquid sunshine and an easy way to bring freshness and zest to your Cocktail Kitchen. Lemons, limes, blood oranges, even kumquats—their lively acidity perks up the palate, while spiraling coils of citrus rinds lend color to your cocktails and fill the room with the scent of these aromatic fruits. This quartet of citrus cocktails uses only the best the season has to offer, as we add clever new twists, quite literally, to two timeless classics. With our favorite gin, BOMBAY SAPPHIRE®, bursting with botanical and citrus flavors of its own, one sip is sure to 2. 1. bring a smile to the faces of your special guests. 101 201 101 201 1. Bronx 2. Blood Orange 3. Tom Collins 4. Kumquat Meyer 3. 1 ½ parts BOMBAY SAPPHIRE® Gin Bronx 1 ½ parts BOMBAY SAPPHIRE® Gin Collins 4. 1 part fresh orange juice Juice of ½ lemon ® ® ¼ part Martini & ROSSI® Rosso 1 ½ parts BOMBAY SAPPHIRE Gin ¾ part simple syrup 1 ½ parts BOMBAY SAPPHIRE Gin Vermouth 1 part fresh blood orange juice 2 parts club soda 3 kumquats ® ¼ part NOILLY Prat® Dry ¼ part NOILLY PRAT Rouge Lemon twist for garnish Juice of ½ Meyer lemon Vermouth Vermouth ¾ part simple syrup ® Combine Bombay Sapphire, Orange twist for garnish ¼ part NOILLY Prat Dry 2 parts club soda Vermouth lemon juice and simple syrup in 1 kumquat, thinly sliced, for garnish Combine ingredients in a mixing Orange twist for garnish a Collins glass with ice and stir glass with ice. Shake thoroughly and to combine. Top with club soda. Place kumquats in a mixing glass strain into a chilled cocktail glass. Combine ingredients in a mixing Garnish with a lemon twist. and muddle to extract the juice. Garnish with an orange twist. glass with ice. Shake thoroughly and A well-crafted Tom Collins is the Add Bombay Sapphire, lemon If this classic cocktail were known strain into a chilled cocktail glass. epitome of balance, where a few juice, simple syrup and ice and shake as a perfect martini with OJ (which Garnish with an orange twist. simple ingredients combine to create thoroughly. Strain into a Collins glass it is), rather than its outerborough The simple substitution of one more than the sum of their parts. over fresh ice. Top with club soda. moniker, more people might be ingredient is the easiest way to take Bright, fizzy and crisp, this drink Garnish with kumquat slices. enjoying it today. A well-kept secret a classic cocktail and make it your allows the refreshing flavors of Bom- You can make this drink into of the cocktail cognoscenti now, own. We love fresh blood orange bay Sapphire to shine through. a Venetian Kumquat Collins by ® in the 1930s the Bronx was the juice for its sweet-tart taste and truly using Martini & ROSSI astonishing color. Prosecco Sparkling Wine in place Cosmopolitan of its day. of club soda. www.cocktailkitchen.com The Magical Mojito offers a dramatic melting effect by substituting cotton candy for ordinary sugar, while still yielding a perfectly balanced Muddling. It’s all in the wrist when it comes to extracting the cocktail with traditional aromatic oils of herbs, the juice of fresh limes and other fruits. A wooden muddler Mojito flavors. and mixing glass is the Cocktail Kitchen equivalent of the chef’s mortar and pestle, a simple tool that is a must for building mojitos and so much more. As you apply pressure and gentle twisting action, the limes begin to yield their precious juice, and leaves of crushed mint unleash their distinctive aroma, beckoning your guests to the delicious drink about to be served. With a pour of BACARDI® Superior Rum, the ideal choice for a perfectly muddled Mojito, and ample ice, you’re mastering a cocktail ritual that will serve you for years to come. 101 201 101 201 2. 1. Mojito 2. Magical Mojito 3. Moscow Mule 4. Apricot Ginger 1 ½ parts BACARDI® Superior Rum 1 ½ parts BACARDI® LIMÓN™ 1 ½ parts GREY GOOSE® Vodka San Juan Mule ¾ part simple syrup Flavored Rum ¾ part fresh lime juice ® ½ lime, cut into wedges 2 dashes Angostura bitters 3 parts ginger beer 1 ½ parts BACARDI 8 Rum 8 to10 mint leaves ¾ part fresh lime juice 1 lime wedge for garnish 1 Tbsp. apricot jam 1. 2 parts club soda 8 to10 mint leaves ½ lime, cut into wedges In a glass filled with ice, add Grey 4. 1 lime wedge and 1 sprig fresh mint 1 fist-sized ball pink cotton candy 3 parts ginger beer GOOSE Vodka and lime juice. Top for garnish 1 sprig fresh mint for garnish 1 fresh apricot for garnish with ginger beer and add more ice, In a mixing glass, gently muddle stirring gently to combine. Garnish Combine apricot jam and lime Combine simple syrup, lime and the mint leaves. Add Bacardi with a lime wedge. wedges in a mixing glass and mint. Muddle ingredients to extract LIMÓN, lime juice and bitters More than mere soda pop, the muddle to extract the juice of the the juice of the limes. Fill glass with ice and shake vigorously. Place spicy-hot flavor of ginger beer re- limes. Add Bacardi 8, fill mixing 3. halfway with crushed ice. Add cotton candy atop a chilled cocktail minds us of holiday baking. Replace glass with ice and shake thoroughly. Bacardi Superior and stir to glass and carefully strain the drink the Grey GOOSE Vodka with Simultaneously strain through combine. Top with more crushed ice over the cotton candy, allowing Bacardi 8, with its caramel and a cocktail strainer and a fine tea and club soda. Garnish with a lime it to melt into the drink. Garnish vanilla notes, and you have a Dark strainer into a glass filled with fresh wedge and a sprig of fresh mint. with a sprig of fresh mint. and Stormy cocktail, warming for a ice. Top with ginger beer. Garnish This Cuban classic needs little When getting creative with classic winter’s eve. with a fresh apricot slice. introduction, and we prefer cocktails, we always strive to keep You can make this drink into an Bacardi Superior in a respectful the essence of the original—in this Apricot Ginger Mexican Mule by nod to the barmen who perfected case fresh mint and Bacardi rum. using Tequila CAZADORES Blanco this minty favorite. in place of rum. www.cocktailkitchen.com A sugar-rimmed glass makes an elegant vessel for the complex flavors of the Holiday Spice Bobby Burns, Spice. These drinks are a vivid reminder of why adventurers once sailed the seducing the globe in search of spices and why nutmeg and cinnamon were more valuable than drinker to take gold. The exotic aroma of a spiced cocktail is no less titillating today, a hallmark of another sip with the holidays and a precious gift for your lucky guests. Whether it’s warming ginger each kiss of sugar or festive cloves, we find spices work especially well in combination with wood-aged and spice. spirits such as DEWAR’S® Blended Scotch Whisky, with its complementary flavors of vanilla, caramel and spice derived from years resting in oak casks. For a simple way to spice up your cocktails, add a dash of cocktail bitters or BENEDICTINE® Liqueur, a treasure trove of 27 plants and spices in one bottle. 101 201 101 201 3. 4. 1. 2. 1. Whisky Sour 2. Ginger Honey 3. Rob Roy 4. Holiday Spice 1 ½ parts DEWAR’S® WHITE Dewar’s Sour 1 ½ parts DEWAR’S® WHITE Bobby Burns ® ® LABEL Blended Scotch Whisky LABEL Blended Scotch Whisky ® ® ½ part fresh lemon juice 1 ½ parts DEWAR’S 12 Blended ¾ part NOILLY PRAT® Rouge 1 ½ parts DEWAR’S 12 Blended ¾ part simple syrup Scotch Whisky Vermouth Scotch Whisky ¾ part MARTINI & ROSSI® Rosso 1 orange slice and 1 maraschino 2 1-inch square slices of fresh ginger 2 dashes Angostura bitters root, peeled Vermouth cherry for garnish 1 orange twist for garnish ® ½ lemon freshly squeezed ¹⁄8 part BENEDICTINE Liqueur In a cocktail shaker filled with 1 tsp. honey Combine ingredients in a glass with 2 dashes Angostura bitters ice, combine Dewar’S WHITE ice and stir vigorously. Strain into a 1 whole cinnamon stick and 1 small slice ginger root, peel on, 1 lemon twist for garnish LabeL, lemon juice and simple for garnish chilled cocktail glass. Garnish with syrup and shake vigorously. Strain an orange twist. For sugar rim into a rocks glass over fresh ice. In a mixing glass, muddle together Taking its name from Scottish hero 1 lemon wedge Garnish with an orange slice and a ginger slices and lemon juice.