What will they think of next? (December edition)

This month's trio of cocktail recipes takes aim at holiday entertaining needs. To hit that target, I'm republishing a lineup of recipes introduced last Deceember but regularly requested by readers since then.


Ryan Duvenage won the 2008 International Bartending Association World Championships qualifying spot from South Africa. This is one of the two original cocktails he created en route to the title.

50ml Havana Club Anejo Reserva
12.5ml Tio Pepe Fino Sherry
10ml Monin Raspberry
10ml Monin Blackberry
10ml Balsamic Vinegar
2 dashes Peychauds Bitters

Stir with ice and strain into a chilled cocktail or champagne glass. Garnish with an orange twist and a nasturtium flower.

The International Bartenders Association, which turned 59 this year, has a list of "official" cocktails. This is one of the after-dinner ones.

2 parts Liquore Galliano
2 parts Créme de cacao (white)
2 parts fresh cream

Pour all ingredients into a shaker filled with ice. Shake briskly for few seconds. Strain into a chilled cocktail glass.


This cocktail was inspired by the in-laws of owner Chris Ojeda for The Edison restaurant and lounge in Los Angeles. It's a hot toddy-ish recipe you can make to sedate your family after holiday dinners. There, I said it.

2½ ounces applejack bonded or applejack
3 ounces of hot water
½ ounce mulling spiced syrup*
Slice of a baked apple**
Lemon peel (expressed in the drink)
Star anise
Grated nutmeg

In toddy glass or mug place the baked apple slice in the bottom and slightly muddle to break up. Pour the applejack, mulling spiced syrup and water and stir. Add the star anise and grated nutmeg for garnish.

(* Mulling spices syrup: Make simple syrup (1:1 sugar and water) and let the spice steep like you would a tea over a low heat. Turn off heat and let them steep for 30 minutes and strain out. Mulling spices are available at most grocery stores or health food stores.)

(** Bake an apple for 20-25 minutes at 350 degrees.)

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