Eat and Drink NYC bartenders shake up holiday cocktails By MELISSA KRAVITZ Updated December 21, 2015 2:02 PM Print Share fbShare Tweet Email Winter libations are essential to enjoying the festive food on any holiday table. NYC bartenders have shared their recipes to bring out the holiday spirit (and spirits). Spearmint Vesper Photo Credit: Plymouth Courtesy of The Heath at The McKittrick Hotel Ingredients: 2oz. Plymouth Gin ½ oz. High West Vodka 1/4oz. California Aloe Liqueur vFresh cucumber slice Method: Shake ingredients over ice until well chilled, then strain into a deep goblet. Garnish with thin lemon peel. Prohibition Hot Toddy Photo Credit: Paul Wagtouicz Created by Kenneth McCoy, Ward III Ingredients: 2 oz Cutty Prohibition Edition 1/2 oz fresh lemon juice 1/2 oz honey water syrup Splash of fresh pressed ginger juice or muddled fresh ginger Hot water from a kettle Method: Combine everything into a mixing vessel stir with a bar spoon. Heat your glass with hot water to be sure the glass isn't cold, when ready to pour contents into glass pour out the hot water now strain in your cocktail add hot water on top about 4 oz of hot water. Garnish with a cinnamon stick and a flamed orange peel. Tiki Nutcrackers Photo Credit: The Nomad Created by Shaun Dunn, The Nomad Ingredients: .5 oz Frangelico 1 oz Appleton Rum .75 oz lemon juice .5 oz Wild Turkey Rye .5 oz Orgeat (Almond Syrup) .25 oz East India Solera Sherry 1 tsp. cinnamon syrup 3 dashes of Angostura Bitters Method: Combine all ingredients and whip shake with 3 ice cubes. Pour into glass over crushed ice and garnish with a lemon wheel, mint, bitters and paper umbrella. Snow-groni Created by The Tippler, Chelsea Market Ingredients: 2/3 cup (100 g) coarsely cracked ice 1 ½ fluid ounces (3 tablespoons/45 ml) sweet vermouth 1 fluid once (2 tablespoons/30 ml) London-style dry gin 1 fluid once (2 tablespoons/30 ml) Campari Garnish: Orange twist, removed from an orange with a channel knife for garnish. Method: Process the ice, vermouth, gin, and Campari in a blender until smooth and slushy. Pour the mixture into an old fashioned glass. Garnish with the orange twist and serve immediately. The Dolce Vita Photo Credit: Thomas Schauer Created by Xavier Herit, Wallflower Ingredients: 1 oz Pierre Ferrand Cognac 1840 1 oz Dolcetto D'Alba (red wine) ½ oz Pierre Ferrand Dry Orange Curacao ½ oz Pedro Ximenes Sweet Sherry ½ oz Cinamon Syrup ½ oz Lemon juice ½ oz Orange juice 1 clove Method: Shake ingredients and then heat on stove. Pour into Irish coffee class and garnish with shaved nutmeg and a cinnamon stick. Serve hot! Zacapa Nog Photo Credit: Zacapa Rum Created by Lynnette Marrero, founder of Speed Rack Ingredients: 5 oz Zacapa Rum 23 6 oz rice milk 4 oz coconut cream 3 oz simple syrup 1 oz lime juice 2 dashes orange flower water Grated cinnamon for garnish Method: Combine Zacapa Rum, rice milk, coconut cream, simple syrup, fresh lime juice and orange flower water in cocktail shaker with ice. Shake well. Strain contents into rocks glass. Garnish with grated cinnamon. Yields five drinks. Spiced Bohemian Created by KrystleLynn Kingcade, Añejo Ingredients: 1/2 oz lime juice 1 oz Creme Yvette .5 oz Allspice liquor 1.5 oz Bohemia Method: Shake all ingredients except the Bohemia and strain in rock glass over ice. Top with Bohemia beer and grate nutmeg on top. Cranberry Fields Created by Frank “Stilo” Pimental, Ribalta Ingredients: 1 1/2oz Ketel One Oranjej 3/4oz Barrow's Intense Ginger Liqueur 3/4oz Blue J Cranberry Shrub 1/2oz Fresh Lemon Method: Shake and strain into a rocks glass. Garnish with 3 Cranberries. Holiday Harvest Punch Photo Credit: Carlos Detres Created by John McCarthy, Cedar Local Ingredients: 3 cups Brugal Extra Dry 2 cups Fresh Blood Orange Juice 1 cup Fresh Lime Juice 1.5 cups Fresh Simple Syrup 20 dash Cranberry Bitters Method: Stir all ingredients together in a large punch bowl with a few cubes of ice to chill. Garnish with blood orange slices and fresh cranberries. To serve, ladle into an ice-filled rocks glass and garnish with a blood orange slice and a cranberry. Brewed Awakenings Created by Christian Sanders, Evelyn Drinkery 1 ½ parts Hornitos® Black Barrel® Tequila 1 ½ parts coffee liqueur ¼ part vanilla syrup * 1 part heavy cream *To make vanilla syrup, mix together 1 part sugar, 1 part water and 1 part vanilla extract. Bring to a boil and cool before serving (approximately 1-2 minutes) Method: Combine all ingredients in a glass and serve Me & Her Photo Credit: Sekend Sun Created by Nate Dumas, Sekend Sun Ingredients: 1.25 oz Mr. Katz's Rock and Rye 1 oz Monkey Shoulder .75 oz lemon juice .5 oz LeJay cassis .25 oz Campari Top soda Method: Add all ingredients to shaker with ice. Shake and strain over fresh ice. Top with soda and garnish with lemon wedge. The "Appalachian Trail" By Stephen Yorsz, Rochelle's Ingredients: 1 1/2 parts Am?erican Born Moonshine 1/2 part bonded Apple Jack 3/4 parts lemon 3/4 parts honey Peychaud's bitters Method: Shake ingredients with ice. Serve up with a dash of bitters. Babbo's Toddy Created by Erick Castro, Boilermaker Ingredients: ½ oz. Campari ½ oz. Wild Turkey 101 Bourbon 1 oz. Sweet Vermouth ¾ oz. Cinnamon Syrup* *To make cinnamon simple syrup, bring 4 cinnamon sticks, one cup sugar and one cup water to a boil. Remove from heat and let cool. Method: Build ingredients into warm 8 ½ oz. mug and top with boiling water. Garnish with an orange slice. Happiest Ending Created by Tim Cooper, Sweetwater Social Ingredients: 1oz Patron XO Café Incendio 1oz Aged Rum 1oz Freshly Whipped Cream Method: Mix in glass. Top with freshly grated Nutmeg. By MELISSA KRAVITZ Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.