Savor the flavors of the season with these holiday cocktail recipes from Phoenix restaurants and resorts:

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Apple Jack Hot Toddy

1½ oz. Apple Jack Whiskey
1½ oz. Apple Pucker
¾ oz. Goldschläger
¾ oz. Honey Syrup
1 lemon wedge squeezed

Combine all ingredients in Irish Coffee glass and top with hot water. Garnish with lemon wheel.

Recipe courtesy of: Bar Six40 at the The Scottsdale Resort at McCormick Ranch

 

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Buenas Noches

¾ oz. Grand marnier Liqueur
½ oz. Herradura Silver Tequila
½ oz. Kahlua Coffee Liqueur
1 packet Swiss Miss hot chocolate
Garnish with whipped cream & orange zest

Combine the ingredients in footed mug except hot chocolate. Fill with prepared hot chocolate and top with whipped cream and orange zest.

Recipe courtesy of: The Boulders Resort & Spa

 

 

Central Gin Fizz Nook

Central Gin Fizz

2 oz. of gin
1 dash of cranberry juice
1 large egg white
½ oz. half and half
½ oz. lemon juice
½ oz. lime juice
½ oz. cinnamon simple syrup (recipe below)
1 oz. seltzer water
Fresh grated cinnamon

In a cocktail shaker, combine gin, cranberry, egg white, half and half, lemon juice, and cinnamon simple syrup. Shake for 25 seconds, add ice and shake for another 30 seconds more. Strain mixture into eight-ounce glass. Slowly pour soda water down inside of shaker to loosen remaining froth. Gently ease soda water/froth mix onto top of drink. Grate cinnamon over the top, and serve with a Luxardo cherry garnish.

Cinnamon simple syrup

1 cup granulated sugar
1 cup water
2 tbsp cinnamon

Add all ingredients to a pot and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes, stirring frequently until sugar has dissolved and liquid has reduced. Remove from heat and let cool.

Recipe courtesy of: Nook Kitchen at Hilton Garden Inn Phoenix Downtown

 

Peppermint Patty

Copper City Peppermint Patty

1½ oz. Copper City Bourbon
¾ oz. White Crème de Cocoa
¾ oz. Rumple Minze Peppermint Schnapps
2 oz. half and half

Mix all ingredients in a mixing glass, shake and strain into old fashion glass over fresh ice. Garnish with chocolate shavings.

Recipe courtesy of: Bar Six40 at the The Scottsdale Resort at McCormick Ranch

 

Beckett's Table

Getting Figgy With It

2 oz. fig infused bourbon
½ oz. Anise infused Demerara syrup
Dash Fig Bitters
Dash Angustura bitters
Garnished with orange twist & black mission fig

In a stirring jar add all ingredients and about half way with ice except garnish. For a quick chill use a spoon to stir for about 15 rotations. Strain over 1 large ice cube into large a bucket rocks glass. Garnish with orange twist and black mission fig. Enjoy!

Recipe courtesy of: Beckett’s Table

 

Gingerbread Westin Kierland

Gingerbread Gal

2 oz. Smirnoff Vanilla vodka
1 oz. lemon juice
1½ oz. gingerbread syrup (recipe below)
¼ oz. cranberry juice
2 dashes Fee Barrel Aged Bitters

Combine all ingredients to mixing glass. Add ice and shake briefly. Strain into Collins glass over fresh ice. Top with ginger ale. Garnish with cranberries.

Gingerbread Syrup

½ tbsp fresh ginger, diced
1 tsp ground nutmeg
1 tbsp ground cinnamon
½ tsp ground allspice
1 liter water
2 cups sugar
2 cups molasses

Toast the spices in a dry saucepan for 3 minutes, until aromatic. Add water, sugar and molasses and cook over medium-high heat until sugar has dissolved and mixture is thick and syrupy. Cool, and then pour through a fine mesh strainer to remove graininess of spices. Keep refrigerated.

Recipe courtesy of: The Westin Kierland Resort & Spa

 

Salty Sow Hog Nog

Hog Nog

1 oz. Crusoe Organic Spiced Rum
1 oz. white chocolate liqueur
¾ oz. brown sugar simple syrup
Dash of cinnamon on top

Fill a shaker tin with ice. Add rum, white chocolate liqueur and brown sugar simple syrup and shake for 10 seconds. Strain liquid into an 8-ounce glass with one big ice cube. Shake a little cinnamon on top and garnish with a cinnamon stick. Enjoy!

Recipe courtesy of: Salty Sow

 

Hot Buttered Rum

Hot Buttered Rum

1 ½ oz. Sailor Jerry Spiced Rum
6 oz. hot buttered rum base
2 tbsp whipped cream
¼ tsp freshly grated nutmeg
Cinnamon stick

Heat the hot buttered rum base and pour into a mug. Add the spiced rum and gently stir until incorporated. Top with whipped cream, sprinkle nutmeg and finish with the cinnamon stick.

Recipe courtesy of: J&G Steakhouse at The Phoenician

 

Jack Frost Sanctuary

Jack Frost

1½ oz. Laird’s Applejack
1 oz. Espresso
½ oz. cinnamon syrup
Float with peppermint cream
Garnish with fresh grated cinnamon

Combine all ingredients in a coupe glass. Float with peppermint cream and garnish with fresh grated cinnamon.

Recipe courtesy of: jade Bar at Sanctuary on Camelback Mountain Resort & Spa

 

Mistletoe Margarita

Mistletoe Margarita

2 oz. Hornitos tequila
1 oz cranberry juice
½ oz. fresh lime juice
½ oz. Triple Sec
1 oz. sweet and sour

Combine all ingredients and served over ice. Finish with club soda. Garnished with fresh cranberries on a sprig of rosemary.

Recipe courtesy of: Arizona Biltmore

 

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Osaka smoked old fashioned

2 oz. Nikka Coffey Whisky
Splash of Alessio Chinato Vermouth
2 Fabbri Amarena Cherries
Slice of fresh orange
2 splash of smoked cherry bitters

Burn piece of cherrywood, let smoke, immerse the glass upside down. Stir and strain into glass.

Recipe courtesy of: Sushi Roku

 

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The Poinsettia

¾ oz. PAMA Pomegranate Liqueur
¾ oz. Absolut Berri Acai
Top with sparkling wine

Combine all ingredients in Flute glass and top with sparkling wine. Garnish with cherry and mint sprig.

Recipe courtesy of: Bar Six40 at the The Scottsdale Resort at McCormick Ranch

 

Spiced Pear Sour

Spiced Pear Sour

2 oz. Captain Morgan Rum
1 oz. simple syrup
1 oz. lemon juice
1 oz. pear puree
2 dashes Angostura Bitters
Lemon twist, to garnish

In a shaker filled with ice, add all ingredients and shake until well chilled. Strain over a rocks glass filled with ice. Garnish with a lemon twist.

Recipe courtesy of: The Phoenician

 

Tinsel and Spice by ZuZu

Tinsel & Spice

1½ oz. Sailor Jerry Spiced Rum
1½ oz. poached pear simple syrup (see below)
4 oz. hot water

Shake all ingredients in a shaker, pour into a glass. Garnish with a sprig of rosemary, pear slices, and a cinnamon stick.

Simple Syrup Recipe: makes enough for 8 cocktails

6 oz. water
6 oz. sugar
1½ tsp whole clove
1 cinnamon stick
1 pear

In a medium saucepan, combine sugar, water, clove, and cinnamon. Bring to a boil, add pear, reduce to simmer and cook for 30 minutes.

Recipe courtesy of: ZuZu Lounge at Hotel Valley Ho

 

Mastro's Restaurants

Salted Caramel

1 oz. Double Cross vodka
3 oz. Gabriel Boudier Caramel liqueur
1 oz. Tuaca
Splash whipped cream

Shake vigorously and garnish with a salt rim.

Recipe courtesy of: Mastro’s Restaurants

 

Triple Crown Mule

The Triple Crown Mule

1 ½ oz. Housemade Bowtie Cinnamon Whiskey (you may also use Fireball)
1 oz. lime juice
½ oz. Thatcher’s Apple Spice Ginger Liqueur
1 oz. cranberry juice
2 dashes Fee Brothers Whiskey Bitters
Ginger Beer

Combine all the ingredients in a copper mug filled with ice and top with ginger beer. Garnish with cranberries and lime wedge.

Recipe courtesy of: Proof Canteen at Four Seasons Resort Scottsdale