Drink and be merry with these 3 delicious cocktails from Haberdish.
The holiday season is here and it’s time for delicious food and maybe a little bubbly. Today on QC@3, Mixologist, Colleen Hughes from Haberdish joined us in studio to create 3 holiday cocktails.
Want to make these at home?
Holiday Bourbon Tummy Tamer
1.5 oz Makers 46
.5 oz Eda Rhynes Appalachian Fernet
2 oz 100% Cranberry Juice
1 oz Cinnamon Maple syrup *
frozen cranberries and lemon wheels for garnish
Combine all liquid ingredients in shaker tin with ice. Shake for a few seconds and strain off ice into large cocktail glass. Finish with frozen cranberries and lemon rounds.
*Cinnamon Maple Syrup
¼ cup grade B maple syrup
2 Tbsp. white sugar
¼ tsp. ground cinnamon
¼ cup very hot water
Combine all ingredients and stir until all sugar has dissolved.
Store refrigerated for up to two weeks
1oz crème de caco
½ oz white crème de menthe
½ oz green crème de menthe
1 ½ oz heavy cream
Combine all liquid ingredients in shaker tin with ice. Shake vigorously
Serve up in Coupe glass
½ oz Ginger Liquor (Domain de Canton)
5 oz Very cold Brute sparkling wine
Long lemon peel
In Fluted glass add Ginger Liquor and Sparkling Wine. Dash sugar cube with Peychaudes bitters and drop to bottom of glass
Garnish with long lemon peel twist