HOLIDAY COCKTAIL Guide
FEATURING
2 oz cranberry wine
1 oz Roku Gin
0.5 oz thyme & rosemary simple syrup 0.5 oz Drambuie
0.25 oz allspice dram 8 drops Angostura Orange Bitters
Combine all ingredients in stirring glass
Add ice and stir 25-30 seconds to chill and add dilution
Strain over fresh ice
Garnish with fresh rosemary
THYME TO LET IT IT'S Corn? Linger
2 oz chipotle-pepperinfused Hornitos Plata
1 oz creamed corn syrup
IAN LATTEA
Budd Dairy Food Hall
0.25 oz lime juice
Tajin-covered lime wheel garnish
Combine all ingredients in a shaker, add ice, and shake for 10-15 seconds
Strain over fresh ice
Garnish with a lime wheel and Tajin
PERSIMMON Martini
Combine all ingredients to a shaker, add ice, and shake for 10-15 seconds
Strain over fresh ice
Garnish with a lime wheel and Tajin
1.5 oz persimmon-infused Roku Gin
0.75 oz Japanese Bermutto Sake
0.25 oz salted pomelo jam
0.5 oz oloroso sherry
Dried persimmon garnish
BRANDON TIMM
FIOR DE Fuego
DANE KOCH
Lincoln Social
2 oz Hornitos Reposado Tequila
1 oz Serrano, pink peppercorn, and blood orange cordial
0.5 oz grapefruit juice
0.5 oz Amaro Nonino
0.25 oz Aperol
1 oz Grapefruit Jarritos Citrus salt half rim
Shake Hornitos Reposado, Serrano, pink peppercorn, grapefruit cordial, Amaro Nonino, and Aperol in a shaker with ice for 15 seconds
Strain over ice
Top with Grapefruit Jarritos
Veritas
300 ml Suntory Toki Japanese Whisky
1 can + 2 tbsp sweetened condensed milk
1 can evaporated milk
1 can full-fat coconut milk, shaken well
1/4 cup cream of coconut
½ tsp vanilla extract
½ tsp ground cinnamon
Pinch freshly grated nutmeg
Pinch sea salt
Toasted rosemary & skewered fresh cranberries garnish
TAVERN Coquito Honeycrisp
1.5 oz Haku Vodka
2 oz Hana Fuji Apple Sake
0.75 oz honey/apple juice syrup
0.5 oz lemon juice
Dehydrated apple slice garnish
Combine all ingredients and mix until fully emulsified
Pour into a sterilized 64 oz glass jar or swing-top bottle, leaving headspace.
Seal tightly, refrigerate 7 days, shaking it once daily
Shake well before serving 4 oz in small glass or coupe
KEVIN THOMPSON Worthington Tavern
Combine all ingredients into a shaker
Add ice and shake for 10-15 seconds
Double strain into glass
Garnish with a dehydrated apple wheel
ELAINA LUCIDO Song Lan Restaurant
THE Samurai
LUKAS HALL Lemongrass Fusion Bistro
NAUGHTY OR Spiced
1.5 oz Maker’s Mark 46
0.75 oz spiced ruby port honey
0.5 oz lemon juice
1 oz, or 1 medium egg white
Combine 250 ml each of a ruby port and honey in a pot
Add the peel of one orange, two crushed cinnamon sticks and one tablespoon of cloves
Simmer for 10 minutes, then strain out the spices
Dry shake, shake and strain
Garnish with grated cinnamon
Grated cinnamon garnish
1 oz Suntory Toki Japanese Whisky
1 oz Basil Hayden Dark Rye
1 oz ginger simple syrup
Juice ½ lime
3 dashes of spiced cherry bitters
Red wine float
Lime wheel garnish
Stir Suntory Toki Japanese Whisky, Basil Hayden Bourbon, ginger syrup, and lime juice for 25-30 seconds
Double strain over a big ice cube
Top with red wine float
GEOFF MING
Soul at the Joseph
2 oz Suntory Toki Japanese Whisky
STEEP Dreams
0.75 oz ginger simple syrup
0.5 oz lemon juice
0.5 oz oolonginfused brown sugar simple syrup
0.75 oz soda water
0.5 oz oolong tea
Dehydrated lemon wheel & yuzu juice mist garnish
Combine Suntory Toki Japanese Whisky, ginger simple syrup and lemon into a shaker and shake with ice for 15 seconds
Strain over ice
Top off half way with soda water and the rest with an oolong-infused brown sugar simple syrup float
Garnish with a dehydrated lemon
PRAJESH RAJKUMAR
Lindey's
IN Memoriam
1 oz Suntory Toki Japanese Whiskey
0.75 oz Amaro Nonino
0.5 oz Bruto Americano
0.25 oz Bitter Bianca
0.25 oz Amontillado Sherry
Combine all ingredients in a stirring glass
0.0625 oz Fratello Hazelnut Liqueur
3 dashes
Trinity Bitters
Add ice and stir for 25-30 seconds to chill and add dilution
Strain over a big cube
Garnish with a cocktail umbrella
KYLE WESTERBURG
Forno Kitchen + Bar
SAGE THE Season
Harvest Pizza
1.5 oz Basil Hayden Dark Rye
0.75 oz Benedictine
0.25 oz Cognac
0.5 oz tart cranberry & sage syrup
Spritz rose water
4 dashes tiki bitters
Combine all ingredients in a stirring glass
Add ice and stir for 25-30 seconds to chill and add dilution
Strain into martini glass
Garnish with sage leaves
FLIGHT Delay
0.75 oz holiday-spice-infused Knob Creek Bourbon
0.75 oz Aperol
0.75 oz Amaro Montenegro
0.25 oz lemon juice
Pinch of nutmeg
Dehydrated lemon and star anise garnish
Combine all ingredients in a shaker
Add ice and shake for 10-15 seconds
Strain over crushed ice
Garnish with a dehydrated lemon wheel, star anise, and a pinch of nutmeg
EMILY SEGNER
Vaso Rooftop Lounge
LAUREN BERNARD
CHRISTMAS IN Costantia
1.25 oz bananainfused Suntory Toki
Japanese Whisky
0.25 oz Roku Gin
0.25 oz hot water
0.5 oz croissant syrup
0.5 oz oolong cream
Dash angostura bitters
Combine banana infused Suntory Toki
Japanese Whisky and Roku Gin with hot water and croissant syrup in a heat resistant glass
Top with tiki bitters and oolong cream
Garnish with tea leaves
REGAN DOUGHTY Brass Eye
BREAKFAST IN Japan
Combine all ingredients in a stirring glass
Add ice and stir for 25-30 seconds to chill and add dilution
Double strain into a martini glass
NICHOLS Stories on High
JOLLY Dreams
Garnish
PECAN Sour
THE SILK Compass
2 oz chai-infused Knob Creek Bourbon
1 oz unsweetened oat milk
JASON PRESTON ROACH The Bottle Shop
oz Disarrono Amaretto
oz apple cider cordial
oz lemon acid
apple slices & toasted oats garnish
Combine all ingredients in a shaker, add ice, and shake for 10-15 seconds
Strain over fresh ice
Garnish with dehydrated apple slices and toasted oats
MRS. CLAUSʼ Tea
oz Maker’s Mark Bourbon
oz black tea syrup
oz Amaro Averna
dashes of xocolatl mole bitters
Combine all ingredients in a stirring glass
Add ice, stir for 25-30 seconds to chill and add dilution
Strain over a big cube
Garnish with a cinnamon stick
CARLIE SHEARER Speck Italian Eatery
VIET Serve
Soft
GENEVIEVE JOHNSON I Like It Like That
1.5 oz Roku Gin
1.5 oz Earl Grey tea
0.75 oz bourbon cream
0.75 oz Earl Grey syrup
Top with chocolate foam and pecan crumble
Sugar cone garnish
In a stirring glass with ice, combine Earl Grey
Tea Infused Roku Gin, bourbon cream, and Earl Grey tea syrup gently for 15 seconds
Strain into glass and layer chocolate foam followed by the pecan crumble
Garnish with sugar cone pieces
ROCKWELL Manhattan
1.25 oz Maker’s Mark 46
0.75 oz Suntory Toki Japanese Whisky
1 oz Rockwell Native amber vermouth
0.25 oz Amaro di Angosturi
2-3 dashes Angostura bitters
Grapefruit expression garnish
Combine all ingredients in a stirring glass
Add ice, stir for 25-30 seconds to chill and add dilution
Double strain into a classic Nic & Nora glass
Garnish with grapefruit expression and swath
CAMERON HULL
Understory
GOURD VIBES Only
KEATON WHEELER
Astra
SPICED Gurl
1.5 oz Suntory Toki Japanese Whisky
0.25 oz pumpkin pie spice
0.25 oz coffee
0.25 oz sherry
0.75 oz chamomile
Toasted oat cold foam and spiced salt
Stir Suntory Toki Japanese Whisky, pumpkin spice, coffee, sherry, and chamomile tea together with ice for 25-30 seconds
Strain over a big cube
Top with cold foam and a pinch of spiced salt
2 oz Haku Vodka
1 oz English breakfast tea
0.75 oz Cinnamon Toast Crunch simple syrup
0.5 oz acid-adjusted orange juice
0.5 oz Averna
0.25 oz Amaretto
Crushed Cinnamon Toast Crunch rim
Pour cocktail into 2 oz Cinnamon Toast Crunch cereal milk
Strain curds after 20 minutes through 2 layers of cheesecloth twice for clarified results.*
*(for large batches, let milk sit overnight)
PROMISE MCLEOD Antiques on High
WISHING YOU JOY, CHEER, AND THE Perfect Pour
MAY YOUR SEASON BE SPIRITED AND BRIGHT.
PLEASE DRINK RESPONSIBLY.