Nightclub & Bar - October 2009

Corzo Holiday Cider

Courtesy of Corzo.

1 ½ parts Corzo Silver Infusion
1 part apple juice
¾ part simple syrup
Apple slice (for garnish)

Shake all ingredients with ice in a mixing
glass and strain into a chilled Martini
glass. Garnish with an

apple slice.

Pumpkin Pie Courtesy of Bacardi.

2 parts Bacardi Gold
2 Tbsp. pumpkin purée
1 ½ parts chai
¼ part simple syrup

Graham cracker rim (for garnish)
Shake all ingredients with ice
in a mixing glass and strain into a
chilled Martini glass rimmed
in graham cracker.

Winter Spiced Gingerbread Martini

Courtesy of Monin.

½ ounce Monin Gingerbread Syrup
1 ½ ounces vodka
½ ounce white crème de cocoa
Ice
Brown sugar

Fill a shaker with ice. Add vodka, white crème de cocoa and syrup. Shake well and strain into a chilled brown-sugar-rimmed Martini glass. For a creamier drink, add a splash of Baileys or half-and-half.

Winter Holiday Greenhouse Sangria

Developed by David Greekwood, bar supervisor at Summer Winter at the Burlington (Mass.) Marriott Hotel. Makes one pitcher,

1 apple
1 Asian pear
1 nectarine
1 cinnamon stick
1 bushel mint (chocolate, apple, spearmint
and peppermint)
1 bushel lavender
1 bushel pineapple sage
¼ cup simple syrup
¼ cup Grand Marnier
¼ cup Champagne
1 bottle red wine (recommended: Carchelo
Tinto)
½ cup apple cider

Thinly slice all fruit. Heat lavender, mint, pineapple sage and cinnamon with wine in a saucepan for 20 minutes over a low simmer. Combine all ingredients together in a pitcher and steep for 24 hours. Double the recipe with every bottle of wine added.