1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin*
1/2 oz. pear nectar
1/2 oz. fresh lime juice
1/2 oz. clove syrup**
Club Soda
Directions: Shake first 4 ingredients well in a cocktail shaker then strain into highball glass with ice. Top w/ club soda. Stir briefly.
Garnish: slice of pear and cloved lime slice
Santa’s Hot Toddy
1 oz. Flor de Cana Rum
1/2 oz. vanilla liqueur
1 tsp. honey
1 tsp. roots remedies energy tonic
3 oz. hot water
Directions: Combine ingredients into a hot toddy mug.
Garnish: mini candy cane and orange peel
North Pole
1 oz. Lucid Absinthe
1 oz. Sweet vermouth
Dash of angostura bitters
Cinnamon sugar rim
Directions: Stir ingredients very well and strain into a chilled cocktail glass.
Garnish: mint leaf
Holiday Pear Punch
2 parts Xante Pear liqueur
1/2 part Grand Marnier
1/2 part lemon juice
1/2 part cranberry nutmeg syrup***
1/2 part Cremant d’Alsace
Cinnamon sticks and cranberries
Directions: Combine all ingredients into a punch bowl. When ready to serve, add block ice and stir well.
* - To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to
airtight container w/ Gin. Allow to infuse for approx. 30 minutes. Remove tea bags and serve.
** - To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw. Add in 1 tbsp whole cloves and
heat until sugar is dissolved. Then simmer for approx. 10 minutes. Strain out cloves, chill, and serve.
*** - To make cranberry-nutmeg syrup: Combine 1 cup water, 1 cup cranberries, and 1 cup white sugar. Add in 1 tbsp. freshly grated nutmeg. Heat until sugar dissolves and cranberries become soft. Mash cranberries and continue to simmer over low heat for 10 minutes. Strain out cranberry
pieces, chill, and serve.
