Thirsty: Summoning New Holiday Spirits

During the holidays I must confess to absolutely loving a proper eggnog—the kind that requires separating yolks from whites, whisking, folding and chilling overnight with enough bourbon, rum and Cognac to make Santa skip a few rooftops. But let’s be honest: most people’s eggnog comes from a sad paper carton that tastes like melted ice cream left out during a family argument. Do yourself a favor: skip the store-bought sludge. If your eggnog doesn’t require a whisk and a prayer, it’s not worth the calories.

This year, why not rewrite your holiday cocktail playbook—especially if you’re hosting a dinner party? You don’t need to be a professional bartender to create cocktails that are festive and sophisticated. Still, it doesn’t hurt to take inspiration from those who shake and stir for a living.

Mulled Cider

By Brian Crocco, Beverage Manager at Klocke Estate, Hudson, NY

I caught up with one of my favorite locals, Brian Crocco, who makes a spectacular mulled cider that’s as comforting as your favorite holiday sweater—but with far better aromatics. “Our country’s landmark apple poet Robert Frost encourages us at autumn harvest time to ‘Cherish in hand, lift down, and not let fall…,’” says Crocco. “We take beautiful fresh-pressed cider from Samascott Orchards (in Kinderhook, NY), simmer it with star anise, clove and cinnamon. To that aromatic and rich juice, we add some of our own Klocke Un-Oaked Apple Brandy (00) and garnish it with a star anise pod.”

yields: 2 quarts

Ingredients

4 Ceylon cinnamon sticks

8Star anise pods

12–18Cloves

2 Quarts Fresh cider

Method

Toast the first three ingredients in a saucepan over low heat for five minutes or until very fragrant. Remove from heat and slowly add the cider. Simmer on low for one hour—mind your heat level, as too high a temperature will cause the cider to break. Strain and serve six ounces of juice with the desired amount of Klocke Estate “00” Apple Brandy or a high-quality Calvados.

Paradise Lost

By Pia Bazzini, Beverage Director at The Maker, Hudson, NY

Pia Bazzini reimagines the holiday ’nog with Paradise Lost, a luscious large-format cocktail that trades heavy cream for coconut milk and swaps brown spirits for agave-based ones. “It’s a delightful blend that captures the season’s essence without egg or cream,” says Bazzini. “With warming spices and rich coconut, it’s balanced by citrus and a hint of herbal complexity.” The result: all the holiday indulgence, none of the nap-inducing aftermath.

yields: 1 large-format batch

Ingredients

30 oz Blanco tequila

10 oz Raicilla (or a non-smoky mezcal)

5 oz Green Chartreuse

15 oz Yuzu juice (or substitute lemon juice)

5 oz Lime juice

10 oz Simple syrup

20 oz Golden Milk (see below)

½ tsp Coarse sea salt

Method

Combine all ingredients in a large pitcher or punch bowl and stir well. Chill before serving. Serve over ice with a festive garnish—try a dusting of cinnamon or a sprig of sage.

Golden Milk Recipe

1½ Cans coconut milk

1 tbsp each black and pink peppercorns

1 tbsp Agave

6 Cinnamon sticks

¼ tsp Ground cinnamon

13 g Grated ginger

¼ tsp Ground ginger

20 g Grated turmeric

¼ tsp Ground turmeric

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for ten minutes, until fragrant and flavorful. Strain through a fine mesh strainer; it can be stored in the refrigerator for up to five days.

Five Spice Flip 

By Tad Carducci, Spirits Educator and Co-Founder at Tippling Bros.

While Hudson Valley bartenders are shaking up brilliance, I couldn’t resist calling an old friend who’s been stirring the national cocktail scene for decades: Tad Carducci. He’s the Co-Founder & Principal of Tippling Bros. and has spent more than a quarter century engineering cocktails at bars, consulting for top restaurants and co-authoring A Lime And A Shaker: Discovering Mexican-Inspired Cocktails (Houghton Mifflin Harcourt). 

Tad’s Five Spice Flip takes a classic—spirit, whole egg and sugar—and gives it a warming twist with bourbon, Amaro Montenegro and a pinch of Chinese five-spice. The result: a rich, silky cocktail that tastes like the holidays.

Ingredients

1 oz Bourbon

1 oz Amaro Montenegro

1 Whole fresh egg

.75oz Simple syrup (1:1 sugar-to-water ratio)

Pinch of Chinese five-spice powder

Method

Add all ingredients to a shaker. Shake vigorously for 20 seconds without ice (“dry shake”). Add ice and shake again for 20 seconds. Strain into a chilled rocks glass and dust with additional Chinese five-spice.