Raise A Glass
Spice up your New Year’s Eve with these 5 festive cocktails
by Holly Cowart
Whether you’re throwing your own holiday bash or cozying up with loved ones to watch the ball drop, these seasonal cocktail recipes will keep spirits high as you usher in the New Year.
Tito’s Hot Pecan Toddy
2 oz toasted pecan infused Tito’s Handmade Vodka
3 oz hot water
1/2 teaspoon honey
1 lemon slice
Add 2 oz toasted pecan infused Tito’s Handmade Vodka to a heat resistant glass.
Add hot water and squeeze lemon slice.
Stir in 1/2 teaspoon honey and garnish with cloves and a cinnamon stick.
The Apples & Pears
1 part Glenfiddich 12 Year Old
1 part club soda
1 part non-alcoholic apple cider
1/2 part fresh lemon juice
1/4 part Drambuie
2 dashes Angostura bitters
Combine the Glenfiddich 12 Year Old, lemon juice, Drambuie, and bitters.
Shake briefly and pour into a flute.
Add club soda and cider.
Garnish with a lemon twist.
Fronks Spiked Eggnog (Vegan!)
6 oz Fronks Nog
1 oz spiced rum
2 oz bourbon
1 tbsp ground cinnamon or nutmeg
Combine Fronks Nog, spiced rum, and bourbon and stir until mixed well.
Garnish with cinnamon or nutmeg.
Treaty Oak Hill Country Highball
2 oz Ghost Hill Bourbon
1/2 oz rosemary simple syrup
Waterloo Sparkling Water
Build in Collins glass over ice and stir.
Top with Original Waterloo Sparkling Water.
Garnish with rosemary sprig and a grapefruit zest expressed over glass and placed in cocktail.
Mulled Sotol Cider
Ingredients (serves 20)
1 bottle of Desert Door
1 gallon cider
1/4 cup honey
2 inches fresh chopped ginger
1/3 cup of mulling spices
2 rosemary sprigs
1 orange, sliced into wheels
Add cider, honey, ginger, mulling spices, rosemary, and orange wheels to large pot over medium heat.
Simmer for 20 minutes with lid on.
Add 4-6 oz of cider to each mug with 1.5 oz sotol.