3 Warm and Bright Cocktails for the Holidays

Poached Pear–Rosemary Rum

Jessica Duffy, co-owner with husband Patrick of Rockport’s 18 Central Oyster Bar & Grill

You’ve got enough to do during the holidays, so I created a holiday cocktail that borrows from the poached-pear recipe you’re making for dessert. That way, you don’t have to go out and buy stuff just for cocktails.

Makes one cocktail

For the poached pears:

• 1 dozen Bosc pears, peeled, halved, and core and seeds removed
• ¼ cup grated fresh ginger
• freshly squeezed juice of 1 large orange
• freshly squeezed juice of 1 large lemon
• 1 vanilla bean
• 2 star arise
• a few allspice cloves
• 2 cinnamon sticks
• 2 cups white wine
• 2 cups sugar

For the cocktail:

• ¼ poached pear
• 6–8 rosemary leaves, torn
• 2 ounces poaching liquid
• ½ ounce allspice dram (or substitute dark honey with a pinch of allspice)
• 2 ounces spiced rum
• club soda
• piece of poached pear and rosemary sprig for garnish

To make poached pears, place all ingredients in a saucepan and fill with just enough water to cover. Poach in 150–160-degree water for two hours.

Cut quartered pear in half. In a mixing glass, muddle one piece of pear and rosemary leaves. Fill with ice. Add poaching liquid, allspice dram, and rum, then shake and pour into a 10–12-ounce glass. Top with club soda and garnish with the other piece of poached pear.

Tequila Toddy

Trey Hughes, bar manager at Portland Hunt + Alpine Club

What I love about this is it’s a real winter warmer that is easy to make at home and can be made in large batches as well. It’s a fun twist on a classic toddy and tastes pretty great!

Makes one cocktail

• 1½ ounces añejo tequila
• ¾ ounce lemon juice
• ¾ ounce agave nectar
• 2 dashes mole bitters
• 3 ounces hot water

Mix ingredients together in a warmed mug. Garnish with a cinnamon stick and a lemon twist.

Roasted Cranberry Sauce, Ginger, and Vodka Martini

Jessica Duffy, co-owner with husband Patrick of Rockport’s 18 Central Oyster Bar & Grill

Makes about six 5-ounce cocktails

For the ginger-infused vodka:

• One 750ml bottle of vodka
• 6–8 pieces of candied ginger, preferably from Beth’s Farm Market in Warren

For the roasted cranberry sauce:

• 1 pound fresh cranberries
• 1 cup sugar
• 4 star anise
• 2 cinnamon sticks
• 1 cup freshly squeezed orange juice
• zest of one orange

For the martinis:

• Half a recipe of roasted cranberry sauce (about 1¼ cups)
• 2 cups freshly squeezed orange juice
• 12 ounces ginger-infused vodka
• fresh cranberries and candied ginger for garnish

To make the ginger-infused vodka, mix vodka with candied ginger and let sit for about four days.

To make the cranberry sauce, preheat oven to 400 degrees. Stir together ingredients in a deep baking dish and roast for 30 minutes or until the cranberries burst. Let cool. Remove cinnamon stick and star anise.

To make the martinis, blend together cranberry sauce and orange juice. Pour into cocktail shaker with ginger-infused vodka and shake with ice. Strain into martini glasses. Garnish each glass with a piece of candied ginger and a fresh cranberry skewered on a cocktail pick.