By The Howl Street Team 

‘Tis the season of parties and we asked area bartenders for some of their favorite no-fail cocktail recipes to help you spread the cheer. Here’s what they came up with:

Irish coffee
A mighty tonic to warm the bones.

4 oz of fresh brewed coffee
1 1/2 oz Irish whiskey
1 heaping tsp brown sugar
dollop of fresh whipped cream

Combine ingredients and float cream on top.

Negus
For when you’re feeling particularly Dickensian, this warm and spiced wine hits the spot in front of a crackling fire.

2 oz ruby port
1tsp brandy
2 oz water
1/2 lemon
1 pinch nutmeg
1 tsp sugar

Heat ingredients with lemon thinly sliced into rings. Do not boil. Strain into a heatproof goblet when hot and enjoy.

Tom & Jerry
Light and spicy, this holiday classic is a nice alternative to the usual spiked egg nog.

3 eggs
3 tablespoons powdered sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 teaspoon ground cloves
4 oz dark rum
4 oz Cognac or brandy
hot milk
grated nutmeg

Separate the egg white from the yolk and beat them separately until stiff peaks form. In a separate bowl, beat the egg yolks until light in color, then gradually beat in sugar, allspice, cinnamon and cloves. Fold the yolk mixture into the whites and pour two tablespoons into four mugs each. Add an ounce of brandy and 1 ounce of dark rum to each mug. Fill with hot milk, stir well and dust with grated nutmeg. 

Manhattan
A classic that screams out club chair, billiards and smoking jacket, and just feels like it was made for snowy nights. For a real Manhattan, rye whiskey is a must.

2 oz rye whiskey
1 oz Italian vermouth
2 dashes Angostura bitters

This martini is made to be shaken not stirred (unless you want it cloudy with foam on top, then shake away). Stir rye, vermouth and bitters with cracked ice and strain into a chilled glass. Garnish with a cherry.

Royal plush
Regal enough to adorn the best holiday tables.

Fill a glass with ice, half-fill with burgundy and top off with chilled brut champagne. Stir.

Bailey’s peppermint cream
Dessert in a glass.

1.5 oz balieys with a hint of mint chocolate
4 oz hot chocolate (we reccomend Sweet Lydia’s award-winning cocoa mix)
top off with fresh whipped cream and crumbled candy cane.

Hot buttered rum
A nightcap that soothes like a warm blanket and a hug.

small slice of soft sweet buttercream
1 tsp brown sugar
optional spices to taste: ground cinnamon, nutmeg and allspice
Vanilla extract
2 oz dark rum
hot water

Place butter, sugar and spices at the bottom of a glass mug. Mix well. Pour in rum and hot water. Stir.

Harvest highball
An easy and refreshing cocktail with delicious ginger beer.

1.5 oz vodka
.5 oz lime juice
.5 oz simple syrup
2 oz chilled ginger beer

Pour ingredients in a highball glass, garnish with a lime wedge.

The Zacava
Sparkly, sweet and packs a rum punch.

1 oz Zacapa Rum 23
1 sugar cube
1 dash Angostura Bitters
Cava Spanish sparkling wine

Add rum, sugar cube and bitters to glass or champagne flute. Fill will Cava.

Holiday glogg
A warm punch guaranteed to be a hit at any holiday party.

2 bottles of a fruity red wine (we like Beaujolais)
1 bottle of port wine
3 cinnamon sticks
14 whole cloves
1 orange peel cut into thin strips
1 cup white sugar
3/4 cup of dark rum
1/4 cup of brandy
1 cup of raisins
1 cup slivered almonds

Gently simmer the red wine, port, cinnamon sticks, whole cloves and orange peel in a large pot set over medium-low heat. Stir in sugar, rum and brandy. Continue simmering 5 minutes more, stirring to completely dissolve sugar and until mixture is steaming but not boiling. Mix raisins and almonds together in a bowl. To serve, ladel into glass mugs and garnish each cup with a spoonful of the raisin/almond mix.

 

About The Author

HOWL Street Team

Exploring everything from food and shopping to arts and entertainment so you can experience the best of what Greater Lowell has to offer.