5 cozy winter cocktail recipes from Dallas bartenders
Celebrating the holidays will look different in 2020. There’s no way around it. But that doesn’t mean that you can’t indulge in modest celebrations. In fact, you deserve to fervently and confidently follow your heart’s desires to just make it through that Grinch sucker of a year. Build a gingerbread replica of the Leaning Tower of Dallas, then knock it down. Wrap yourself in gold tinsel and jog down Commerce Street wearing the Run Rudolph Run belt. Have a cup of rum-laced eggnog, then choose your favorite city council member and tell them you love them.
A handful of Dallas bartenders add to the amusement by graciously offering some of their favorite recipes for the winter. The pandemic may have brought the kibosh to lavish parties, but there is still fun to be had. If Kevin McCallister can swing it, so can you.
Gingerbread Belarusian by Stephanie Welch from Thunderbird Station(Catherine Downes)
Stephanie Welch of Thunderbird Station, Singlewide
“I love to bake and gingersnaps are something I do on every vacation. I started playing around with some of these flavors and ended up with something gingerbread and creamy. I think about being a kid and when you build a gingerbread house and try to sneak pieces. “
1 ½ ounces vanilla cognac
1 ounce Kahlua
½ ounce ginger flavored simple syrup (recipe follows)
Shake and pour into a stone glass over ice. Top with a floater of cream. Garnish with a little allspice
Ginger flavored simple syrup: add 1 cup of dark brown sugar to 1 cup of water and bring to a boil, stir until dissolved. Add 4 ounces of sliced and peeled fresh ginger, 1 ounce of cinnamon sticks, ½ teaspoon of cinnamon, ¼ teaspoon of cloves, and ¼ teaspoon of allspice and cook for 2 minutes. Turn heat to low and simmer for 15 minutes. Remove from heat and let cool for at least 30 minutes. You can store your syrup in an airtight container in the refrigerator for up to a month.
OG eggnog by Heather Poile from Lounge Here(Catherine Downes)
Heather Poile from Lounge Here
“I didn’t really start celebrating holidays until I was an adult because I was once a Jehovah’s Witness. The first time we celebrated Christmas as a family, we all went out and did whatever we thought everyone else had been doing all along. We made Christmas cookies and fruit cakes from scratch. It was probably my favorite Christmas. I had never liked growing up eggnog. Although we didn’t celebrate the holidays, we got the eggnog when it was in season. Every time I tried it, I found it so gross – it was thick and way too cute. But when I became a bartender I started collecting all this literature on original recipes and I found the eggnog recipe and made it and it was the first time I liked it. “
1 ounce heavy cream
1 ounce honey
1 ½ ounces of brandy or rum
¼ ounce vanilla liqueur
Shake all ingredients vigorously in a shaker can for 1 minute. Then shake with ice for 1 minute. Strain in stone glass with or without ice. Rub the cinnamon and nutmeg over the drink.
Lucano Corretto by George Kaiho by Jettison(Catherine Downes)
George Kaiho from Jettison
“Whenever I have dinner with my mother on vacation, we end with a coffee. That’s how I came up with the basis of this drink. Amaro, a type of herbal liqueur made in Italy, is usually drunk on its own after dinner, so I combined the two. I chose Amaro Lucano because it is my favorite amaro and also a very good digestif that will be your great friend after a big dinner. For the coffee, I used the Dallas Roaster Tweed blend called Timepiece, which mainly uses Brazilian coffee. It tastes good on any occasion. “
6 to 7 ounces of coffee, hot or cold
1 ½ ounces Amaro Lucano
¼ ounce orange liqueur
A pinch of lime, squeezed
Mix everything and stir.
Sour de Santos from Las Almas Rotas(Catherine Downes)
Ryan Victor from The Broken Souls
“I love a good old fashion classic and that’s why I wanted to work in this format. To make it seasonal, I played different holiday tastes. I think it goes well with all of Grandma’s baking cookies. I never became a baker, but I was underfoot all day when my grandmother was in the kitchen. “
Sour from Santos
1 ½ ounce thank god sword
½ ounce apricot liqueur (we used Rothman & Winter’s Orchard Apricot here)
Allspice Dram value bar spoons (St. Elizabeth brand)
3 drops of chocolate mole bitter
3 drops of cinnamon tincture
1 egg white
¾ ounce of fresh lemon juice
¾ ounce of simple syrup
Shake dry: Mix all ingredients in a shaker dish without ice and shake vigorously for 20 seconds. Put ice in the shaker. The ingredients should almost, but not completely, cover the ice cream. Shake again for 20 seconds and strain over ice into an old-fashioned glass.
Cinnamon Paloma by Kayla McDowell of Bowen House(Catherine Downes)
Kayla McDowell of Bowen House
“I always liked grapefruit and cinnamon together for any holiday flavor because it’s not overly Christmassy. I wanted to start with a paloma, something that everyone is used to and that they enjoy drinking. It’s very light and refreshing in summer, but I wanted to make it more wintry. The cinnamon goes very well with the grapefruit soda, and the protein gives it plenty of body. I wanted to put it in a pint glass because nobody at home has Nick and Noras or small coupes or Collins glasses. “
2 ounces of white tequila
½ ounce of fresh lime juice
½ ounce Cinnamon Simple Syrup (recipe follows)
1 egg white
Combine tequila, lime, syrup and egg white in a shaker can with ice. Shake well and strain twice in a pint glass. Add ice and top with grapefruit soda. Garnish with a wheel of lime dusted with cinnamon.
Simple cinnamon syrup: bring 1 1/2 cups of water to a boil, add 1 1/2 cups of brown sugar and 6 cinnamon sticks. To dissolve the sugar, stir, simmer on low temperature for 10 minutes. Strain cool cinnamon sticks.