Gingerbread Apple Cocktail
Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients – 2 oz. Domaine de Canton, 1 oz. vanilla vodka, 2.5 oz. apple cider and drops of lemon juice – in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.
In a cocktail shaker with ice, add 3/4 oz. Bailey’s Irish Cream, 3/4 oz. DeKuyper butterscotch liqueur, 1/2 oz. Jagermeister anise-flavored liqueur, 1/2 oz. Goldschlager cinnamon schnapps and 1/2 oz. half-and-half. Zest lemon over shaker. Shake and set aside. Sugar the rim of a martini glass by dipping glass into a saucer of water, followed by a saucer of raw sugar. Strain drink into glass. Garnish with a pinch of cinnamon.
Candy Cane Cooler
Place 1 tbs. of crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add 1 1/2 oz. of mint-infused vodka*, 1/2 oz. brandy and 1/2 oz. half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
*Infuse Directions*: Thoroughly wash 2 cups of mint leaves and place in a decanter or jar. Empty 1 bottle of vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days – longer if you want a stronger taste.
Place ingredients – 28 oz. coconut milk, 2 cups rum, 14 oz. condensed milk, 4 egg yolks – in blender; blend until well mixed. Pour into a bottle and refrigerate until cold. Serve in small glasses and sprinkle top lightly with nutmeg.