Because you can never have too many, our holiday cocktail series continues with another round-up of uniquely crafted cocktails sourced from your favorite local bars and restaurants. Whistler, BC’s Cure Lounge at Nita Lake Lodge gives up the goods on a seasonally sweet White Raspberry, while Seattle-based bar director Jon Christiansen shares how to celebrate the Holidays On Ice, and don’t let Portland’s Levant’s Autumn Piper fool you, this fall-inspired cocktail is winter-worthy, too.
In Whistler, Cure Lounge shares their recipe for a velvety blend of raspberries and white chocolate with this simply festive holiday cocktail.
White Raspberry
4-5 muddles raspberries
1 ounce Chambord
1 ounce crème de cacao
2 ounces milk or cream (depending on the consistency you prefer)
Place all ingredients in a cocktail shaker and shake to combine. Strain into a martini glass and garnish with a raspberry.
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Jon Christiansen, bar director at Seattle’s Monsoon, Ba Bar, and Bellevue’s Monsoon East restaurants, details his list of ingredients for Holidays On Ice. You can visit Ba Bar in Seattle and have the slushy machine made version, or try it out at home in a blender.
Holidays On Ice
5 ounces Sailor Jerry’s Spiced Rum
3.75 ounces Becherovka
3.75 ounces Tempus Fugit Crème de Menthe
2.5 ounces light crème de cacao
5 ounces simple syrup
5 ounces heavy cream
5 whole eggs
ice
mint for garnish
Fill blender ⅔ full with ice, add all ingredients (except for mint), and blend thoroughly. Pour into an Irish style coffee cup and top with mint garnish.
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Levant in Portland is celebrating the season with the festive flavor of orange in their Autumn Piper. Autumn may almost be over, but this seasonal sipper is great for winter, too.
Autumn Piper
¾ ounces Novo Fogo Silver
¾ ounces Fernet Vallet
¾ ounces Cherry Heering
¾ ounce fresh orange juice
orange peel for garnish
Combine all ingredients and serve in a coup with a flamed orange peel topper.
Another trifecta to add to your arsenal, these holiday cocktails will easily elevate your holiday entertaining.
