At Fashion Reverie, we believe that you should always try to end the year with a bang. But for this year, let’s add a little BANG to your cocktails. This season Fashion Reverie provides our viewers with a roundup of some of the most festive cocktails to enjoy during this season.
Image courtesy of mercerandprince.com
MERCER + PRINCE SIDECAR
A$AP Rocky’s Mercer & Prince whiskey comes in all types of style. But for the holiday festivities, the Mercer + Prince Sidecar is the top choice to get your holiday mood on.
2 oz. of Mercer & Prince Whiskey
1 oz Premium Orange Liqueur
5 oz of Fresh Lemon Juice,
sugar rimmed glass
Rub the rim of a chilled coupe glass with a lemon and dip into sugar (and edible gold dust if you have it!) Add liquid ingredients into a cocktail shaker filled with ice and shake to combine/chill. Strain into newly rimmed glass and garnish with an expressed lemon peel.
Image is courtesy of delish.com
Sugarplum Spritz
In need of a sugary buzz during this Nutcracker season? This blend of plum wine, cherry syrup, and lemon with just a dash of bitters rounds out the season with visions of sugarplums.
2 tbsp. granulated sugar
1/4 c. simple syrup
4 oz. Umeshu Plum Wine
2 oz. Luxardo maraschino cherry syrup
1 oz. fresh lemon juice
dash of Peychaud’s bitter ice
8 oz. dry prosecco,
2 plum slices.
Spread sugar on a small, shallow plate. Pour simple syrup onto another small, shallow plate. Dip the rims of 2 tall glasses in simple syrup, then roll rims in sugar, holding the glass at a 45° angle. In a cocktail shaker, combine wine, cherry syrup, lemon juice, and bitters. Fill the shaker with ice, cover, and vigorously shake until the outside of the shaker is very frosty, about 20 seconds. Fill prepared glasses with ice. Strain the cocktail into glasses. Top this concoction with prosecco. Dip the skin of each plum slice into simple syrup, then gently roll in sugar. Garnish drinks with sugared plum slices.
Image courtesy of cooking.nytimes.com
Cremasse (cremas or Kremas)
With Haiti paving the way for all sorts of styles, it’s no surprise that the Haitian holiday traditional drink is a lot of people’s favorite drink.
1 (14-ounce) can sweetened condensed milk
1 (13.5-ounce) can unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1 to 2 teaspoons vanilla extract
1/4 cup Malibu Coconut Rum
1/4 Bacardi Superior White Rum
4 star anise pods
1 lime, zested or juice
In a bowl, whisk to combine the condensed milk, coconut milk and evaporated milk. Add the Malibu Coconut rum, cinnamon, nutmeg, vanilla extract, star anise, and lime zest. Let sit at room temperature for 2 hours before serving or refrigerated mixture overnight. Strain and discard solids. Serve at room temperature with a few ice cubes or chilled, in a rocks glass or other short, wide glass. The mixture can be kept covered and refrigerated for up to 1 month.
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Peppermint Martini
There should always be some room for some minty flavor! You can freshen up your festivities with this drink for the holidays.
1/2 c. semisweet chocolate chips, melted
1/4 c. crushed candy canes
6 oz. white chocolate liqueur
4 oz. Tito’s Vodka
2 oz. peppermint schnapps
2 tbsp. heavy cream
Ice 3 small candy canes
Pour melted chocolate onto a shallow plate, and place crushed candy canes on another shallow plate. Dip rims of martini glasses first in chocolate, then in candy canes. Pour remaining chocolate into the bottom of glasses and swirl to coat the bottom ⅓ of glasses with chocolate. Place glasses in the freezer while you prepare the drink. Combine white chocolate liqueur, Tito’s vodka, peppermint schnapps, and heavy cream in a cocktail shaker. Fill to the top with ice and shake until cold. Divide the drink between 3 glasses and garnish with a candy cane before serving.
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Espresso Martini
If you’re a coffee lover, and in need of a classic cocktail, then this drink is right for you. This isn’t just a pump of energy, but a pump of spontaneous new flavors for the holidays.
1 1/2 oz. vodka
1 oz. coffee liqueur such as Kahlúa or Mr. Black
1 shot espresso
1/2 oz. simple syrup
In a cocktail shaker, combine vodka, coffee liqueur, espresso, and simple syrup. Cover and vigorously shake until the outside of the shaker is very frosty and foam forms, about 15 seconds. Double strain into a coupe glass. Cover half of the top of the glass with a paper towel. Dust the exposed half with espresso or cocoa powder. Garnish plain side with coffee beans.
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Frozen strawberry margarita
For a drink that’ll cool you off after a tiring day of shopping or running errands during the holidays, it doesn’t get better than this. If you’re in need of a fruity bounce to your drink, you’ve found the right one.
1 (10-oz) bag frozen strawberries
1/2 c. (4 oz.) silver tequila
1/4 c. (2 oz.) triple sec
1/4 oz. (2 oz.) lime juice
2 tbsp. honey
5 large leaves basil (optional)
6 standard ice cubes
Lime wedges, for serving
Blend until smooth. Divide mixture into 2 glasses and garnish with a lime wedge.
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Tiramisu White Russians
They say you should save the best for last, this drink epitomizes the aura of this festive season.
4 oz. cold heavy cream
2 tsp. granulated sugar
Ice
4 oz. Kahlua, divided with 4 oz. of Barbancourt rum
Cocoa powder
You’ll want to add cream and sugar to a pint-sized glass jar, seal, and shake vigorously until cream thickens enough to hold a soft peak, about 3 minutes. Fill 2 rocks glasses with ice. Add 2 ounces Kahlua and 2 ounces of rum to each glass, and stir to combine. Using a spoon, divide whipped cream evenly between the glasses, using the back of the spoon to smooth into an even layer that covers the surface of the drink. Dust tops with cocoa powder, garnish with a cookie half, and serve
—Lauren Pierre-Louis
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