Holiday Spirits - Local cocktail bars offer up mixed drinks with seasonal twists

Holiday Spirits - Local cocktail bars offer up mixed drinks with seasonal twists

December 23rd, 2011 by Casey Phillips in Life Entertainment

The Coconut Room at The Palms at Hamilton offers a Pecan Bourbon Mudslide.

Photo by Alex Washburn/Times Free Press.

This cocktail, named the detente, was prepared by bartender Laura Kelton at Easy Bistro and Bar.

Photo by John Rawlston/Times Free Press.

The Foundry is featuring the "Botticelli" as their holiday drink. The beverage is made with 1oz cranberry infused vodka, 1oz sangria syrup, a splash of cranberry juice, filled with champagne and garnished with a strawberry.

Photo by Dan Henry/Times Free Press.

Say your prayers, eggnog. Bon voyage, hot toddy. Move over, Irish coffee.

For the holidays, local bars and eateries are offering up fresh spins on classic cocktails and decadent new mixed-drink combinations for the adventurous.

Here's where to find (and how to make) some of the more interesting new additions to local menus.

Contact Casey Phillips at cphillips@timesfreepress.com or 423-757-6205. Follow him on Twitter at @PhillipsCTFP.

Pecan Bourbon Mudslide

*What it is: A sweetly smoky blend of infused bourbon, syrup and Irish cream.

*Where to get it: The Palms at Hamilton's Coconut Room, 6925 Shallowford Road. 499-5055.

*Price: $9.50

*Menu pairing: Bourbon-marinated ribeye ($24.95).

MAKE IT AT HOME

*What you'll need: Praline-infused bourbon (see note), Baileys Irish Cream and dark Karo syrup.

*Recipe: Combine 2 ounces infused bourbon with a splash of Baileys and 1 tablespoon of Karo syrup with ice in a shaker. Shake and strain into a chilled martini glass.

*Note: To make your own praline bourbon infusion, funnel 1/2 cup each of chopped pecans and brown sugar into a corkable bottle and fill with bourbon. Allow to sit for at least a week before using.

The Botticelli

*What it is: A refreshingly fruity combination of cranberry vodka, champagne and pomegranate sangria syrup.

*Where to get it: The Foundry, 1201 Broad St. 424-3775.

*Price: $9.

*Menu pairing: Tempura shrimp cocktail ($9) or the American artisanal cheese board ($12).

MAKE IT AT HOME

*What you'll need: Cranberry-infused vodka, pomegranate sangria syrup, champagne and cranberry juice.

*Recipe: Combine 1 ounce cranberry vodka and 1 ounce of pomegranate sangria syrup (substitute grenadine in a pinch). Fill the rest of the glass with champagne, and finish with a splash of cranberry juice.

Christmas Cosmopolitan

*What it is: A fresh citrus-infused, top-shelf twist on the standard cosmopolitan.

*Where to get it: Market Street Tavern, 850 Market St.

*Phone: 634-0260.

*Price: $7.

*Menu pairing: Grilled salmon with wild rice and grilled asparagus ($17).

MAKE IT AT HOME

*What you'll need: Vodka, premium orange liqueur (O3 Premium Orange Liqueur), fresh-squeezed lime juice, cranberry juice and chambord.

*Recipe: Combine 11/2 ounces vodka, 1/2 ounce orange liqueur, 1/2 ounce fresh-squeezed lime juice and a splash of cranberry juice into a shaker with ice. Strain into a martini glass. Add a splash of chambord in the middle of the glass and garnish with a twist of lime.

Peppermint Hot Chocolate Martini

*What it is: An adults-only interpretation of the wintery chocolate treat.

*Where to get it: The Delta Queen, Coolidge Park, 100 River St. 468-4500.

*Price: $7.50.

*Menu pairing: Swedish pancakes with crushed strawberries and powdered sugar (included in holiday buffet, complimentary when staying on the Delta Queen).

MAKE IT AT HOME

*What you'll need: Ketel One vodka, Godiva chocolate liqueur, peppermint schnapps and heavy whipping cream.

*Recipe: Combine 11/2 ounces vodka with 1/2 ounce chocolate liqueur, 1/4 ounce schnapps and a splash of whipping cream. Top with mini marshmallows and small Andes peppermint bits.

Champagne Mojito

*What it is: A standard mojito with a splash of bubbly to liven things up.

*Where to get it: Bluewater Grille, 224 Broad St. 266-4200.

*Price: $8.50.

*Menu pairing: Lobster and shrimp tacos ($16.95).

MAKE IT AT HOME

*What you'll need: Mint leaves, simple syrup, lime wedges, Bacardi limon rum, champagne.

*Recipe: Muddle six mint leaves torn in half with 1 ounce simple syrup and the juice of three lime wedges in a pint glass. Add 11/4 ounces rum and shake in a glass with ice. Top with champagne to taste, and garnish with a mint sprig.

The Old St. Nick

*What it is: An aromatic holiday twist on the old-fashioned featuring an apple-cinnamon bourbon infusion.

*Where to get it: Local 191, 191 Chestnut St. 648-6767.

*Price: $7.50.

*Menu pairing: All on its own.

MAKE IT AT HOME

*What you'll need: Apple-cinnamon-infused bourbon, Campari Italian liqueur, Dolin sweet vermouth, Fee Brothers' old-fashioned bitters.

*Recipe: Combine 11/2 ounces infused bourbon, 1/2 ounce Campari, 1/2 ounce sweet vermouth and two dashes of bitters in an old-fashioned glass. Garnish with a cinnamon stick or a Granny Smith apple sliver. As a warmer alternative, serve in hot apple cider.