Deck the glass with local spirits this holiday season.
Memphis bartenders share recipes for cocktails they created. These drinks are perfect for any festive occasion or if you just want to let fall linger a little longer before those jingle bells start to peal.
First, Mitchell Marable from The Lobbyist details three cocktail recipes, all using Alma del Jaguar tequilas from Memphis’ Morningside Brands. Then, Hunter Coleman at Bari Ristorante e Enoteca shares two more cocktail recipes, both made with Waymar Gin made by Memphis’ Waymar Gin House.
Holiday Tequila
2 ounces Alma del Jaguar Reposado
.25 ounce Fernet-Branca
.25 ounce mors (See recipe below)
.75 ounce tonic syrup
.75 ounce fresh lemon juice
Combine all ingredients in shaker tin. Add ice and then shake vigorously for 10 to 15 seconds. Add large cocktail rock. Double strain into a glass of your choice. Garnish with lemon wheel or expressed peel.
Mors
12 ounces cranberries
500 grams ginger (skin on, finely chopped)
393 grams granulated sugar
Blend partially thawed cranberries and ginger with a half cup water. Strain through a chinois. Set juice aside for later. Gently simmer cranberry pulp, 393 grams sugar, and one cup water for 15 minutes. Strain the pulp syrup and toss the leftover solids. Combine original juice and syrup together. Store in refrigerator for up to 14 days.
Mai Tai
2 ounces Alma del Jaguar Blanco
.75 ounce almond orgeat (any nut orgeat works)
.75 ounce fresh lime juice
.75 ounce Solerno/Grand Marnier
4 dashes Angostura Bitters
Mint bouquet garnish
Combine all ingredients into shaker tin, except bitters and mint. Add ice and then shake vigorously for 10 to 15 seconds. Double strain into a glass of your choice. Fill with pebble/crushed ice. Affix mint bouquet into cocktail as garnish and add bitters to float on top the cocktail.
Fortified Tequila Martini of Sorts — “Walk on By”
On the menu at The Lobbyist
1.5 ounce Alma del Jaguar Blanco
.5 ounce Alma del Jaguar Nocturna
.25 ounce Cocchi Americano aperitif
.25 ounce Yellow Chartreuse
.5 ounce Dolin Blanc vermouth
Lemon garnish
Combine all ingredients into a mixing glass. Add plenty of ice and stir for 12 seconds. Strain neat into a fancy stemware of your choice. Garnish with a lemon twist. — Mitchell Marable
The Chestnut & Cask Old Fashioned
2 ounces Waymar Amontillado Cask Gin
.25 ounce Nocino (Walnut Liqueur)
2 dashes of Angostura Bitters
2 dashes of orange bitters
Put all ingredients in a mixing glass with ice. Stir until properly diluted (roughly 20 seconds). Pour into a rocks glass with ice. Garnish with an orange twist.
The Mistletoe Spritz
1.5 ounces Waymar Gin
1 ounce Italicus (bergamot liqueur)
.5 ounce cranberry rosemary syrup
.5 ounce fresh lime juice
3 to 4 ounces prosecco
Take everything but the prosecco and pour into a shaking tin with ice. Shake until chilled. Pour prosecco into glass first (very important). Then pour contents of the shaker into your glass. Garnish with ice.
To make cranberry rosemary syrup: Put equal parts sugar and water and cranberries (10 to 15) in a pot. Boil until sugar is dissolved and cranberries burst (about 10 minutes). Take off the heat, add rosemary, and let steep for 10 more minutes. Strain and let cool. — Hunter Coleman
Next week: More bartenders share their holiday cocktail recipes using local products.
