Looking for the perfect cocktail to serve your holiday guests? We asked bartenders at two of our favorite watering holes to match the spirit of the season with recipes for quaffs that are warm, bright, and cheery.
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!
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.
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 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.
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
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
piece of poached pear and rosemary sprig for garnish
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.