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The best holiday cocktails in town
Photo credit: Stephen Reiss
If the thought of all the holiday hoopla has you craving a stiff drink (or two, or three), you’re in luck. The city is rife with seasonal cocktails that will get you in the spirit and keep you feeling warm and tingly, too.
Too cozy to brave the cold? We’ve included recipes so you can tipple by the tree at home, too.For a swanky, old New York experience: Sleigh Bells ($15)
Ingredients:
Available at: The 21 Club (21 W. 52nd St., 212-582-7200)
Equal parts, Baileys Irish Cream, Navan (Madagascar vanilla-infused brandy) and peppermint schnapps
Candy canes dipped in chocolate, chilled Directions:
Mix equal parts Baileys, Navan and peppermint schnapps. Shake. Lay a candy cane dipped in chocolate across the rim of the glass.For a post-work drink: The Sugar Plum Martini ($13.50)
Available at: The Campbell Apartment (Grand Central Terminal, 89 E. 42nd St., 212-953-0409) and The Empire Room (Empire State Building, 350 Fifth Ave., 212-643-5400)Ingredients:
Directions:
2 oz. chilled Stoli Razberi
¼ oz. Chambord
Float of Moet & Chandon
1 sugar cube
Place the sugar cube in bottom of a martini glass. Saturate with Chambord. Strain Stoli Razberi into the glass. Top with Moet & Chandon.For an evening with visiting relatives: Mistletoe Martini ($13.50)
Available at: The Empire RoomIngredients:
1 1/2 oz. Beefeater gin
1/2 oz. Allspice Dram
1/2 oz. fresh lemon juice
1 heaping tsp. maple syrup
Palmful of cranberries
8 mint leaves
Mint sprigDirections:
For a pre- or post-show drink: Ho Ho Hot Toddy ($15)
Muddle the cranberries and mint in the syrup and lemon juice. Add the remaining ingredients with ice and shake well. Strain into a martini glass. Garnish with the mint sprig and two cranberries.
Available at: Empire Hotel’s lobby bar, which is across the street from Lincoln Center (44. W. 63rd St., 212-265-7400) Ingredients:
2 oz. Jameson or Bacardi Gold
1 oz. butterscotch liquor
4 oz. steamed milk
Candy cane (optional) Directions:
Pour all three ingredients in a glass or mug. If desired, garnish with a candy cane. For a cozy, intimate experience: Inocente Rosemary Fresca ($14 normally, mention amNewYork and it’s $12, or $8 Monday-Friday from 5-8 p.m.)
Available at: DBar, Donatella Arpaia’s Chelsea lounge (263 W. 19th St., 212-493-5150)
Ingredients:
1 1/2 oz. Inocente tequila
3/4 oz. elderflower liqueur
1/2 oz. rosemary syrup
1/2 oz. fresh lime juice
Splash of Prosecco
Fresh rosemary stem
2 cranberries Directions:
Shake the first four ingredients, and strain over ice into a tall Collins glass. Top with Prosecco and garnish with the fresh rosemary stem and two cranberries for a holiday touch. For a great view and a cocktail: Coco-Coco ($15)
Available at: Sky Room, the large rooftop lounge in Times Square (The Fairfield Inn and Suites, 330 W. 40th St., 212-380-1195) Ingredients:
Hot cocoa
Shot of Amaretto
2 oz. Bacardi Coconut
2 oz. of Coco Lopez Cream of Coconut
8 oz. heavy cream
1 pinch of xantham gum Directions:
Make hot chocolate, add amaretto and top with whipped cream. To make whipped cream, whip last four ingredients together until the right consistency is reached. A blender can be used. For the feel of a German holiday market: Glühwein – German holiday mulled wine ($7)
Available at: German-themed Loreley Williamsburg (64 Frost St., 718-590-0025) and Loreley Restaurant & Biergarten on the Lower East Side (7 Rivington St., 212-253-7077)Ingredients:
Directions:
1 bottle of red wine
1 orange
1 lemon
5 cloves
1 cinnamon stick
1/2 cup brandy
1/4 cup sugar
1 star anise
4 cinnamon sticks (optional)
Cut the lemon and orange in half and stick cloves into the skin. Add the wine, cinnamon, star anise and fruit with cloves to a pot and bring to a boil; once it’s boiling, cover it, reduce heat to low and simmer for 45 minutes. Remove from heat and squeeze juice halves into wine mixture. Discard the fruit, cloves, cinnamon and star anise. Add sugar and brandy and stir until sugar dissolves. Pour into 4 glasses (or glass mugs) and garnish with cinnamon stick. For a spin on the classic egg nog: Winter Nog ($12)
Available at: Black Market, the swanky (and somewhat hidden) East Village bar (110 Ave. A, 212-614-9798) Ingredients:
1 ½ oz Drambuie
1 ½ oz. Baileys Irish Cream
¾ oz. mint simple syrup
Mini candy cane
Fresh ground nutmeg Directions:
Mix the top three ingredients and garnish with mini candy cane and liberal amounts of fresh ground nutmeg.
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