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Christmas has come and gone but the holiday celebrations are far from over.
We're mixing up some festive drinks with Rebecca Wauldron, executive chef from Busch's.
Champagne Cocktail
Yield: One Drink
1 sugar cube
Angostura Bitters or Bitters of Choice
Champagne or sparkling wine
Lemon twist
Soak the sugar cube completely with the bitters and place in a champagne flute. Top with champagne and a lemon twist.
Charred Lemon Sparkler
Yield: 8 Drinks
4 oz Lemon Sage Syrup
4 oz fresh lemon juice
8 oz Gin
Sparkling Wine
In a pitcher or quart jar, combine the lemon sage syrup, fresh lemon juice, and gin. Stir and refrigerate for an hour or until chilled.
For each cocktail: Fill a glass with ice. Add the gin mixture and top with sparkling wine. Stir once. Garnish with a lemon twist and serve.
Cranberry Bourbon Smash
Yield: One Drink
1-2 slices ginger
5-6 cranberries
Leaves from 1 sprig rosemary
2 oz bourbon
1/2 oz lemon juice
1/2 oz simple syrup
Muddle ginger, cranberries and rosemary. Combine remaining ingredients in shaker with ice. Shake, strain into ice filled old-fashioned glass.
Rum & Spiced Apple Old Fashioned
Yield: One Drink
2 oz aged rum
1/2 oz spiced cider syrup (see below)
2 dashes Angostura bitters
Garnish: orange twist
Combine all ingredients in mixing glass with ice. Stir, strain into ice filled old fashioned glass. Garnish.
Spiced Cider Syrup
4 cups fresh apple cider
2 cinnamon sticks
4 allspice berries, whole
1 teaspoon cloves, whole
2 teaspoons black peppercorns, whole
In a medium saucepan, combine cider, cinnamon, allspice, cloves and black pepper. Bring to a boil then reduce heat to a simmer. Keep at a simmer, uncovered, until reduced by 3/4, and consistency is viscous like maple syrup, about 2 hours. Strain and let cool to room temperature. Store in an airtight container in the refrigerator for up to a month.