Gin Splash

Ingredients:
- 3 1/2 oz White Cranberry & Peach juice (Ocean Spray)
- 1 1/2 oz Plymouth Gin
- Peach slices

Add ice and peach slices in a tall glass. Pour gin and white cranberry and peach juice. Stir and serve.

Golden Orchid

Ingredients:
- 2 oz vanilla Cognac
- 2 oz GranGala Triple Orange liqueur
- 2 large mint leaves
- 1/2 small orange, juiced
- dash of simple syrup

Tea the mint into pieces and place into a cocktail shaker with ice. Add Cognac, GranGala, orange juice and simple syrup. Shake vigorously until the mixture is very cold. Strain into a martini glass filled with crushed ice. Garnish with a long orange twist or a vanilla bean.

Stonewall Jackson

Ingredients:
- 2 oz Maker's Mark bourbon
- 5 oz hot apple cider, steamed with cappuccino maker
- Whole fresh cinnamon stick for stirring
Garnish: Orange peel studded with fresh cloves

In a coffee mug, mix bourbon and hot apple cider (steamed with cappuccino maker). Stir with fresh cinnamon stick. Garnish with orange peel studded with fresh cloves. (Cocktail created by: Bar Martignitti)

Global Warmer

Ingredients:
- 6 mint leaves
- 1 1/2 parts Basil Hayden's bourbon
- 1/2 part triple sec
- 1 1/2 parts lime sour mix
- 1/2 part DeKuyper Tropical Mango
Garnish: mint leaf, lime twist

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. garnish with mint leaf and a lime twist. (Created by: Michael Becker, Portland Steak and Chophouse, Portland, OR)

Pumpkin Nog

Ingredients:
- 12 eggs
- 5 cups whole milk
- 750 ml bottle of 10 Cane Rum (or dark rum)
- 1/2 lb superfine sugar
- 1 tbsp vanilla extract
- 1/2 tbsp ground cinnamon
- 1/2 cup pumpkin puree
- whipped cream
Garnish: fresh grated nutmeg, dollop of whipped cream

Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add half sugar, beating at high speeds until thick. Stir in milk, rum, vanilla, cinnamon, and pumpkin puree. Place in refrigerator to chill for at least 2 hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining sugar, beating into stiff peaks. Fold the chilled rum mixture into egg whites. Serve in a martini glass. Garnish with freshly grated nutmeg and a dollop of whipped cream.

WINTER COCKTAIL

The Vintner's Nightcap
Ingredients:
- 3 oz Night Harvest Shiraz
- 1 oz coffee liqueur
- 1/4 oz cherry liqueur
- 2 drops pastis
- Star Anise

Place pastis in a snifter glass, and swirl around the sides. Add the shiraz, coffee liqueur and cherry liqueur. Swirl to mix and drop a Star Anise in the drink to garnish. (Cocktail created by H. Joseph Ehmann, Elixir Beverage Catering)

Kentucky Egg Nog

Ingredients:
- 1 liter Maker's Mark bourbon
- 1 quart milk
- 1 quart heavy cream
- 2 dozen eggs
- 1 1/2 cups sugar
Garnish: nutmeg

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and bourbon together. Add whites, beat cream. And add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg.

Evergreen Martini

Ingredients:
- 1 oz unprocessed simple syrup*
- 1/2 fresh squeezed lemon juice
- 2 oz Douglas Fir Tea*
- 2 oz vodka
Ganish: small evergreen branch or candied ginger

Add all ingredients to ice-filled cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass. Garnish with either a small evergreen branch or a piece of candied ginger. *Making simple syrup with unprocessed sugar gives a rounder sweetness to simple syrup. In airtight container, mix 1c sugar and 2c water. Shake every twenty minutes or so until completely dissolved.

Brew tea and allow to steep for ten minutes as you would a regular cup of tea. Do not add milk or sugar. Chill in fridge until ready to use. (Cocktail by Gwen Sutherland Kaiser, Photo by Mary Claire Miraldi)

Yuletide Moon

Ingredients:
- 4 pitted bing cherries
- 1/4 oz simple syrup
- 1 1/2 oz Night Harvest Marlot
- 1 oz bourbon
Garnish: one wheel slice of lemon and fresh nutmeg to grind

In a mixing glass, muddle the cherries (if not pitted, just remove pits after muddling). Add simple syrup, merlot, bourbon and lemon slice. Top with ice to 2/3 full and shake lightly. Empty entire contents into a 10.5 ounce old fashioned glass. Top with grated nutmeg. (Cocktail created by H. Joseph Ehmann, Elixir Beverage Catering)

Sidro Spice

Ingredients:
- 1 1/2 oz apple cider
- 1 tsp fresh ginger (may substitute with 1 oz ginger ale)
- 1/4 tsp chai tea poweder (may substitute with cinnamon)
- 2 oz Ecco Domani Chianti
Garnish: slice of ginger root or apple

Muddle fresh ginger. Shake all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass (or rocks glass if served hot). (Cocktail created by: Alex Ott, Mixologist NYC)

Gingerbread Apple Martini

Ingredients:
- 1 oz vanilla vodka
- 2 oz Canton Ginger Liqueur
- 2 1/5 oz apple cider
- A few drops of lemon juice
- Orange zest
- Agave syrup

Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into martini glass and pour to almost the top. Freshly grate orange zest on drink and serve immediately. (Created by Pichet Ong)

Misty Winter Warmer

Ingredients:
(makes four quarts)
- 1 cup brown sugar
- 1 1/2 tsp whole cloves
- 4 cinnamon sticks
- 2 qt cranberry juice
- 46 oz pineapple juice
- 2 cups Canadian Mist whisky
- 4 1/2 cup water

Place brown sugar and spices in a pot basket of a 30-cup coffee maker. Add juices, water and whisky to the pot. Brew as you would coffee and serve hot, directly from the pot.

Chestnut Eggnog

Ingredients:
- 6 eggs, separated
- 1/2 c unprocessed sugar
- 1/4 tsp kosher or sea salt
- 1/4 tsp grated nutmeg
- 2 c brandy
- 2 c heavy cream
- 1 c milk
- 1 c Chestnut puree*
Garnish: whole star anise or fortune cookie

Beat egg yolks, sugar, nutmeg, salt, chestnut, cream until it thickens and pales in color and consistency. Slowly beat in milk and brandy. In separate bowl, beat egg whites until consistency is that of a white and fluffy meringue mixture. Gently fold meringue into eggnog and serve. Garnish with a whole star anise or fortune cookie. NOTE: eggnog mixture will separate so keep a spoon handy to stir the pitcher.

* Chestnut Puree: In food processor, add 1 lb can of pureed chestnuts, 1 c unprocessed sugar, 1/2 c water and puree on high until mixture becomes smooth. (Cocktail by Gwen Sutherland Kaiser, Photo by Mary Claire Miraldi)

Thanksgiving Toast

Ingredients:
- 1 oz. Beefeater Gin
- 1/2 oz. canned cranberry sauce
- 1/2 oz. Ginger ale
Garnish: 3 roasted walnut halves, speared cranberries or a sprig of rosemary

Shake vigorously with ice and strain into martini glass. Add a float of ginger ale after straining. Garnish with 3 roasted walnut halves, speared cranberries, or a sprig of rosemary.

Pomegranate Toddy

Ingredients:
- 3 oz brandy
- 1 1/2 oz Pama pomegranate liqueur
(or substitute with 2 oz pomegranate juice and 1/4 oz simple syrup)
- 3 oz Darjeeling tea with cloven
Garnish: cinnamon stick and orange peel

Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange peel.

Manuka & Maple Sour

Ingredients:
- 1 part 42 Below Honey Vodka
- 1/2 part maple syrup
- 2/3 part lemon juice
- dash of bitters
Garnish: lemon zest and orange peel

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with lemon zest and an orange peel.

Modern Mojito

Ingredients:
- 3/6 of a lime
- 3 sweet basil Leaves
- 1/2 oz Partida Agave Nectar
- 1 1/2 oz Leblon Cachaca
- 1/2 oz Sprite

Muddle the first three ingredients, add ice, the Leblon, sprite, shake and serve in a rocks glass. (Cocktail created by: Junior Merino, Master Mixologist, Cocktail Times.com. Photo: Peter Pioppo from Studio P.)

Shooting Star

Ingredients:
- 1 1/2 oz Sobieski Vodka
- 1/2 oz Massenez Creme De peche
- 3/4 oz Pineapple Juice
- 1 oz Lychee Juice
- 1/4 oz Lime Juice
Garnish: Starfruit

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with starfruit. (Cocktail by Junior Merino)

Dead Man-Go

Ingredients:
- 1 part 42 Below Honey vodka
- 1 part mango nectar
- 4 slices of ginger root, finely chopped
- 1 teaspoon of agave nectar
- 2 orange wedges
- Splash of raspberry liqueur
Garnish: Pomegranate seeds

In a cocktail shaker, muddle together the ginger and orange, and add vodka, juice and nectar. Fill with ice, shake well and strain over ice into a rocks glass. Garnish with a splash of raspberry liqueur and fresh pomegranate seeds.

Jack O'Tini

Ingredients:
- 2 oz Stoli vodka
- 1/4 oz pumpkin puree
- 1 tsp lemon juice
- 2 oz orange juice

Place a large soup pot filled with water on the stove to boil. Carve the tops from the pumpkins and set aside. Scope out the interior and seeds, leaving a think shell. Discard the seeds and flesh, or use in another recipe. Place the pumpkins in the boiling water and boil for about a minute. Remove and drain. Combine all ingredients in a shaker with ice. Strain into the pumpkin. Serve with a black straw.