Tag Archives: Holiday Cocktails

Select Spritz, featuring Select Aperitivo

Welcome to basil & salt’s first ever cocktail week!

I know what you’re thinking. How is this different than any other week?

This week is editor’s choice and I thought I would share my favorite cocktail recipes with readers, and I would really like to know what your favorite cocktail is!

If you would like to share, find the menu tab at the top of the page, poke ‘cocktail questionnaire’ and fill out the form. I look forward to reading your responses.

The Select Spritz


Ingredients

  • 3 Parts La Marca Prosecco
  • 2 Parts Select Aperitivo
  • 1 Splash Soda Water
  • Garnish: 1 Large Green Olive

Directions

  1. Pour Select, La Marca Prosecco, and soda water into a wine glass over ice.
  2. Top with a large green olive.

spirited holiday yule nog

As the temperature drops and with the holiday season in full swing, there is no better way to celebrate than with a traditional festive beverage. Eggnog, a spiked mixture of egg yolk and milk, has been around for centuries and is often enjoyed around Christmas time.

In the American North it is mixed with coffee or rum, a technique brought to the Northern coastal states of New England by merchants and pirates. The merchants would often trade spices for textiles like twine used for fishing nets. These spices, such as rum and coffee were mixed with the delicate smoothness of the creamy eggnog becoming a fan favorite. And of course we all know how the pirates handled their days and nights at port. ~ Wikipedia

This holiday season, Salt & Char located in Saratoga Springs, will be serving up a special eggnog cocktail—the Salt & Char Yule Nog. The cocktail includes real cream and eggs, along with, cognac, jagertee, sugar, cinnamon, and much more.  If you aren’t in the area to stop by Salt & Char and taste this dazzling delight in person, the mixologists have shared their recipe with us so you can sip this beauty at your next holiday cocktail party.

Salt & Char Yule Nog

Yields 12 glasses

yule-nog-3Ingredients

  • 6 eggs, separated
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup brown sugar
  • 2 teaspoons white sugar
  • 2 teaspoons vanilla extract
  • Pinch cinnamon
  • Pinch kosher salt
  • 6 ounces cognac
  • 1 ounce jagertee
  • Orange and nutmeg to garnish

Directions

Mix egg yolks and brown sugar. Slowly add in milk and cream. Add vanilla, salt, white sugar, cinnamon, cognac and jagertee. Whip egg whites then fold into liquid mixture. Serve in chilled glass. Top with orange zest and nutmeg.

pair & pour: holiday appetizer and cocktail pairing by blakely trettenero

Blakely Trettenero’s simple holiday cooking tips

Keep the menu simple and pick recipes that you can prepare in advance before your loved ones arrive. You don’t have to make a 10 course meal for everyone to be happy so don’t push yourself too much by trying recipes you’ve never made before. As long as you keep the cocktails flowing, they will think anything you make will be delicious! Enjoy the spirit of the Holidays and relax! They go by fast.

Mushroom, Herb & Gruyere Puffs

mushroom-herb-gruyere-puffsIngredients

  • 2 tablespoons butter
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 1 pound baby bella (or crimini) mushrooms, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • salt
  • pepper
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1/2 cup full fat Greek yogurt
  • 1/3 cup shredded Gruyere cheese
  • 2 sheets thawed puff pastry
  • egg wash for brushing

Instructions by Blakely

  1. Preheat your oven to 400 degrees F
  2. In a saute pan over medium high heat melt the butter and add the chopped onion. Sauté the onions for about 5 minutes, until cooked through
  3. To the onions add the minced garlic, finely chopped mushrooms, salt, pepper, and the chopped fresh herbs
  4. Cook until all of the moisture is out of the pan from the mushrooms, 7-10 minutes
  5. Sprinkle the mushrooms with the flour and stir to combine. Let it cook for about 2 minutes to cook out the raw flour flavor
  6. Add the white wine and Greek yogurt, mixing everything together
  7. Once everything is combined turn off the heat and add the shredded cheese. Stir to combine and set aside
  8. On a floured surface roll out the puff pastry lightly and cut it into squares. I got 12 squares per sheet of puff pastry
  9. Add a spoonful of the mushroom mixture to the middle of the puff pastry squares and brush the edges with the egg wash
  10. Fold the edges together, making little turnover shapes, and use your finger to crimp down the edges
  11. Add them to a parchment lined sheet tray, brush the top with egg wash, sprinkle with pepper and thyme leaves, and put into the oven
  12. Let them bake until golden brown, about 15 minutes

That’s it! Serve them while they’re hot and watch them disappear in SECONDS!

Cranberry Orange Champagne Cocktail

cranberry-orange-champagne-cocktailIngredients

  • 1 ounce cranberry juice
  • 1 ounces Cointreau, or any orange liquor
  • sparkling wine
  • frozen cranberries (optional)

Instructions by Blakely

I love a good fancy cocktail for a special occasion! Makes everything seem festive with only a little effort. This cocktail is one of my favorites for the Holiday season and I know it will be yours too. In a champagne glass add the cranberry juice, orange liquor, and top with champagne. I like to add frozen cranberries or an orange peel to give is a festive look.

There you go! A delicious easy cocktail for any special occasion. Cheers!


About Blakely Trettenero

Blakely Trettenero, host of the  Everyday Gourmet with Blakely ~ GourmetwithBlakely.com and Hungry for Travels ~ Hungryfortravels.com websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.


 


Take a look at Basil & Salt’s new online cooking classes and workshops!

Are you ready for our recipes in printed, glossy color? Subscribe and receive 12 issues, a year subscription mailed direct to your mailbox, at the introductory price of $22.99… or follow our Groupon campaign for a deeper discount!

Basil & Salt’s Holiday Moscow Mule

Pomegranates are in season October through February, making them both a  colorful and delicious addition to the holiday season. When choosing your pomegranate look for a deep color with a red to reddish-brown outer rind. If it’s ripe it will feel heavy for its size. It will keep chilled for 3 to 4 weeks if unopened.

PomegranateHow to de-seed your pomegranate

Using a paring knife, cut a circle at a shallow angle and remove the crown (blossom end) of the pomegranate. Toss away.

Use your paring knife to cut along the ridges on the outside of your pomegranate from blossom to stem. Make 6 gentle cuts careful not to go too deep, you don’t want to pierce the seeds.

Working over a bowl, use your fingers to gently pry open your pomegranate (see photo)  and pull the seeds away from the peel and white membrane.

Holiday Moscow Mule

Holiday Moscow MulesIngredients

  • 1 copper mug
  • Ice
  • Fresh orange wedges (for cocktail and garnish)
  • 2 ounces gin or vodka
  • 4-6 ounces ginger beer
  • 2 ounces cranberry juice
  • Pomegranate or frozen cranberries, for garnish
  • Rosemary sprig, for garnish

Directions

Squeeze orange wedge into copper mug and fill mug with ice. Pour gin, ginger beer and cranberry juice on ice. Garnish with pomegranate or frozen cranberries, rosemary sprig and drop an orange slice in for garnish.



We are now featuring online cooking courses and workshops!
Check out our first course, our pastry workshop with Chef Jason Palin.

Basil & Salt Magazine’s ‘HolidayCheer’ now available for pre order

Planning a dinner party in a way that you’re actually capable of getting it done without panicking is important. It’s bad hospitality for the host to be freaked out.  ~Ted Allen

HolidayCheer Cover Art with Price NEWbasil & salt magazine is pleased to introduce its signature cookbook series.

HolidayCheer is the first in our series and the inaugural issue is a collection of both culinary and cocktail recipes combined with entertaining tips to make your parties and gatherings the highlight of each season.

A small sampling of topics: 

To brine or not to brine? When it comes to the Thanksgiving Day centerpiece, there are discussions each year about which method is best to cook the holiday bird. There are several ways to present Tom and how it is done depends on each individual home cook. How much time do you have to prepare? What supplies do you have on hand? How many guests are you prepping the bird for? We will touch on all of these points, plus a few more with a collection of different recipes and methods.

And more!

  • Shimmering Cocktails
  • Sensational Desserts
  • Glittering Displays and Holiday Decor

Our next 100 copies at $12.99. After our initial print has sold-out, HolidayCheer will be available on Amazon at an increased price. Take advantage of our debut  and purchase early.   Buy Here      

 



 

 

Tommy Bahama’s Coconut Eggnog Martini

Toast the Holidays with Tommy Bahama Restaurant & Bar

No holiday celebration is complete until eggnog has been served… kick your holidays up a notch with the Coconut Eggnog Martini from Tommy Bahama Restaurant & Bar. This festive drink is full of everything we love about the holidays – booze and eggnog. Dazzle your guests with this delicious, creamy cocktail!

Tommy Bahama's Cococut Eggnog Martini

coconut-eggnog-martini-imgIngredients

  • 1 part Jim Beam® Bourbon
  • 1 part Cruzan® Coconut Rum
  • 2 ½ parts Coconut Eggnog

Build in a shaker. Add ice, shake well until chilled and strain into glass.

Coconut Eggnog

  • 5 egg yolks, pasteurized
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 2 cups coconut milk
  • Pinch of salt
  • 1 tsp. vanilla
  • 1/2 tsp. nutmeg

Whisk egg yolks with sugar until creamy and the sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla, salt and nutmeg.

Glassware: Martini

Ice:  Cubes for shaking

Garnish:  Freshly grated nutmeg


Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour.

Tommy Bahama Restaurant & Bar – New York

551 Fifth Avenue, New York, NY 10176

Open 11:30am Daily  •  Island Time Happy Hour: 4-6pm Daily

For reservations, please call 212.537.0960 or visit TommyBahama.com    Please drink responsibly.

 

Five Festive Cocktails Your Guests Will Love

christmas-lights

 

Photo Gallery below.

Christmas in Canada

  • Christmas in Canada1 oz. Ungava Gin
  • ½ oz. Amaro Montenegro
  • ½ oz. Maple Syrup
  • ½ oz. Lemon Juice
  • 5 dashes of chocolate bitters
  • 1 egg
  • Cinnamon stick and nutmeg

Load a shaker with egg and dry shake.  Add ice and liquid ingredients and shake again.  Strain into a glass and garnish with nutmeg and cinnamon stick

Help From An Elf

  • Help from an Elf2 oz. CAMUS VSOP Elegance Cognac
  • 4 oz. half & half
  • 1 oz. simple syrup
  • ¼ oz. vanilla extract
  • Brown sugar and nutmeg for garnish

Rim a chilled martini glass with brown sugar and set aside.  In a cocktail shaker with ice add all ingredients and shake. Strain into garnished martini glass and top with nutmeg and serve.

Bunny Slope

  • Bunny Slope4 Fresh Strawberries
  • 2 oz. Whipped Cream Vodka
  • Woodchuck® Amber

Muddle 3 strawberries. Add ice and vodka and shake.  Strain over fresh ice. Top with Woodchuck Amber cider and stir.  Garnish with a fresh strawberry and serve.

Santa's Sip

  • Santa's Sip2 oz. Bonfire Cinnamon Beach Whiskey
  • 1 oz. Mint Schnapps
  • Mint sprig and cinnamon stick

In a shaker with ice add Bonfire Cinnamon Beach Whiskey and mint schnapps.  Shake and strain into a glass with ice.  Garnish with a mint sprig and cinnamon stick and serve.  

Jingle Bell On The Rocks

  • Jingle Bell On The Rocks1 ¾ oz. SIA Scotch Whisky
  • ½ oz. Sweet Vermouth
  • ½ oz. Aperol
  • ¼ oz. Walnut Liqueur
  • ¼ oz. Laphroaig 10 yr
  • 2 dashes of Amargo Chuncho Bitters

Add all ingredients into a shaker with ice and shake. Strain into a rocks glass with ice cubes and serve.

Happy Holidays!!

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