Looking for something to fill your glass of holiday cheer this season?

Here are some favorite winter cocktail recipes from local bars and lounges.

 

Benevolent Spruce (or Blushing Pine)

Developed by Kristi Gamble at Clover in Spokane’s Logan Neighborhood

1.5ounces Dry Fly Gin

0.75ounces POM Pomegranate Juice

0.25 ounces Campari

0.25 ounces Allspice Dram (an allspice liqueur)

0.25ounces lemon juice

4 dashes Fee Brothers Cranberry Bitters

3 sprigs of rosemary (2 shaken in cocktail, 1 for garnish)

Yield: 1 serving

Hot Oatmeal Cookie

From The Onion Bar and Grill, downtown Spokane

½ shot butterscotch schnapps

½ shot Baileys Irish Cream

½ shot Jägermeister

½ shot Goldschläger

8 to 10 ounces ohot cocoa

Dollop of whipped cream, for garnish

Sprinkling of cinnamon, for garnish

Yield: 1 serving

 

Chata Coffee

From The Onion Bar and Grill, downtown Spokane

¾ shot Chata Rum

½ shot Kahlua

½ shot dark crème de cocoa

8 to 10 ounces of coffee

Dollop of whipped cream, for garnish

Chocolate drizzle, for garnish

Yield: 1 serving

 

Hot Jac’d Apple

From The Onion Bar and Grill, downtown Spokane

1 shot Fireball Cinnamon Whisky

8 to 10 ounces hot cider

Cinnamon stick, for garnish

Yield: 1 serving

 

Hot Buttered Fireball

From The Onion Bar and Grill, downtown Spokane

1 shot Fireball Cinnamon Whisky

8 to 10 ounces  hot buttered rum mix

Dollop of whipped cream, for garnish

Cinnamon stick, for garnish

Yield: 1 serving

 

Eggnog

Developed by Amanda Pankratz at Butcher Bar at Santé Restaurant and Charcuterie, downtown Spokane

4 egg yolks

1/3 cup plus 1 tablespoon sugar

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon fresh nutmeg

4 egg whites

1.5 ounces Torres 10 Year Imperial Brandy

In a medium bowl, beat egg yolks. Add 1/3 cup of sugar, stirring until dissolved. Add milk, cream, bourbon and nutmeg. Blend well. Chill to below 42 degrees. When ready to serve, beat egg whites to soft peaks in another medium bowl. Whisk in 1 tablespoon of sugar. Then, whisk gently into cooled mixture, steam or heat to order, and add brandy. Serve warm.

Yield: 6 to 7 servings

 

Hot Buttered Rum

Developed by Amanda Pankratz at Butcher Bar at Santé Restaurant and Charcuterie, downtown Spokane

2 ½ tablespoons butter

1/8 teaspoon kosher salt

½ teaspoon cane sugar

½ teaspoon powdered sugar

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon clove

1/8 teaspoon black pepper

1.5 ounces Amrut Old Port Rum

 Yield: 1 serving

 

Bourbon Tea

Developed by Amanda Pankratz at Butcher Bar at Santé Restaurant and Charcuterie, downtown Spokane

6 ounces Tea Forté citrus mint, steeped and muddled with

1 ounce freshly squeezed lemon juice

0.5 ounces local honey

Handful of fresh mint leaves

1 drop On Guard essential oil from dōTERRA (clove, cinnamon, wild orange edible essential oil)

1.5 ounces Woodinville Whiskey Bourbon

Yield: 1 serving

 

Spiked Clove-Infused Cider

Developed by Amanda Pankratz at Butcher Bar at Santé Restaurant and Charcuterie, downtown Spokane

8 ounces steamed cider

1.5 ounces of Kirk and Sweeny Rum

1 drop of clove-infused high-proof neutral grain spirit tincture (or steeped cloves)

Yield: 1 serving

 

Raspberry Chocolate Cheesecake Martini

Northern Quest Casino and Resort, Airway Heights

2 ounces Stolichnaya Razberi vodka

0.5 ounces Godiva Chocolate liqueur

0.5 ounces Baileys Irish Cream

Place ice cubes in metal shaker. Add remaining ingredients. Shake until blended. Strain into cocoa-rimmed martini glass. Garnish with a fresh raspberry. Serve immediately.

Yield: 1 serving

 

Winter Mojito

Northern Quest Casino and Resort, Airway Heights

1.5 ounces Mount Gay Rum

0.5 ounces fresh lime juice

1.5 ounces simple syrup

4 fresh cranberries, for garnish

8 to 10 fresh mint leaves

Place ice cubes in metal shaker. Add remaining ingredients. Shake until blended. Strain into highball with fresh ice. Garnish with a few whole cranberries and mint sprig coated in powdered sugar. Serve immediately.

Yield: 1 serving

 

Tea Toddy

Northern Quest Casino and Resort, Airway Heights

1 Earl Grey tea bag, steeped in 8 ounces of hot water

1.25 ounces Baileys Irish Cream

0.75 ounce Black Velvet Caramel

1 teaspoon sugar

Steep a fresh cup of hot earl grey tea while leaving space in the glass for 2 ounces of liquor. Stir in remaining ingredients. Serve immediately.

Yield: 1 serving

 

Basil Gimlet

Northern Quest Casino and Resort, Airway Heights

5 fresh basil leaves (reserve 1 for garnish)

1.25 ounces Hendrick’s Gin

0.5 ounces agave nectar

0.75 ounces lime juice

 In a pint glass, muddle fresh basil, agave nectar and lime juice. Add ice and gin. Shake vigorously and pour into martini glass. Garnish with a basil leaf.

Yield: 1 serving

 

 Pumpkin Pie Martini

Northern Quest Casino and Resort, Airway Heights

Crushed graham cracker

1.25 ounces Absolut Vanilla Vodka

0.75 ounces Baileys Irish Cream

0.75 ounces Kahlua

1.25 ounces pumpkin liqueur

Pinch ground cinnamon and nutmeg, for garnish

Coat rim of 10-ounce martini glass with graham cracker crumbs. Pour vodka, Irish cream, Kahlua and pumpkin liqueur into a shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into glass. Top with whipped cream. Garnish with a sprinkle of ground cinnamon and nutmeg. Serve immediately.

Yield: 1 serving

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