Tis’ the season to be jolly! This year’s Christmas celebration may look a bit different than in the past, but that doesn’t mean you can’t celebrate the ‘spirit’ of the holidays. Billie Keithley has crafted up some delicious Christmas cocktails to spruce up your holiday parties. So make this Christmas season special with a great holiday cocktail.
BILLIE’S HOT BUTTERED RUM
Billie’s Hot Buttered Rum
1-1/2 oz Breckenridge Spiced Rum (Buy Now)
1 generous tablespoon hot buttered rum batter*
Top with hot water.
Add ingredients into a mug. Give it a little stir.
Garnish: churros and fresh ground cinnamon
*Hot buttered rum batter: add one stick of softened butter, 1 pint of churro ice cream (substitute your favorite decadent ice cream if you desire), 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon into a blender. Blend until a it becomes a very thick milkshake consistency. Transfer to a covered container and keep in the freezer.
SANTA’S LIL HELPER
Santa’s Lil Helper
2 oz Breckenridge Bourbon (Buy Now)/brown butter/Christmas cookie wash*
Pour over large ice ball, sip and enjoy the slight nuances of a sugar Christmas cookie in this spirit forward Breckenridge Bourbon libation.
*Breckenridge Bourbon wash: add 1 stick of butter to a skillet on medium-low heat. Let it melt until it turns a caramel color and nutty aroma comes forth. Add 5 muddled sugar cookies. Stir. Pour the skillet and 375 ml of Breckenridge Bourbon into a plastic container. Let rest about an hour at room temp. (You’ll see the butter separating). Put into the freezer 4 hours. Take out of the freezer and pull the butter layer off. (Can use this delicious butter for a spread). Strain the rest into a bottle.
1-1/2 oz Breckenridge Spiced Whiskey (Buy Now)
1/2 oz nut liqueur
1 oz creme of coconut
1 oz toasted almond milk
Shake all ingredients with ice well. Strain over ice.
Garnish: grated nutmeg and cardamom sugar
1-1/2 oz Breckenridge Gin (Buy Now)
1-1/2 oz cranberry/habanero/cinnamon syrup*
1/4 oz fresh lemon juice
Shake all ingredients with ice. Serve over ice.
Garnish: cranberries and sliced Habanero
*Cranberry, habanero and cinnamon simple syrup: over medium heat add 8 oz cranberry juice, 8 oz sugar, 4 oz cranberries muddled with 1 tablespoon chopped habanero pepper and pinch of ground cinnamon. Stir until sugar is dissolved. Let cool and strain. Refrigerate.
1-1/2 oz Breckenridge Bourbon (Buy Now)
1/2 oz nut liquor
Fill with hot cocoa
Top with butterscotch whip cream and sprinkles
1-1/2 oz Breckenridge Pear Vodka (Buy Now)
1 oz cranberry juice
1/2 oz Colorado honey simple syrup*
1/4 oz fresh lime juice
2 dashes cranberry bitters
Top with ginger beer
Garnish: lime and cranberries
*Honey simple syrup: over medium heat, add 1 cup water, 1/2 cup honey & 1/2 cup sugar. Stir until dissolved.
2 oz Breckenridge Spiced Rum (Buy Now)
1 oz blackberry syrup
Shake Breckenridge spiced rum and nog with ice. Layer over 1oz blackberry syrup.
Garnish: blackberries and freshly grated nutmeg.
TIS THE SEASON FIZZ
BLOOD ORANGE BLISS
Blood Orange Bliss
1-1/2 oz Breckenridge Vodka (Buy Now)
1 oz blood orange juice
1/2 oz agave nectar
1/2 oz lime juice
1 dash cranberry bitters
Shake all ingredients with ice. Strain and serve over crushed ice.
Garnish: blood orange slice and mint
FA, LA, LA, LA NOG
Fa, La, La, La Nog
2 oz Breckenridge Bourbon (Buy Now)
4 oz egg nog
1/2 oz vanilla liqueur
3 dashes walnut bitters
Shake all ingredients with ice. Served up.
Garnish: sprinkle of vanilla bean sugar.
SPICED WHISKEY CIDER SOUR
2 oz Breckenridge Spiced Whiskey (Buy Now)
1 oz cold, unfiltered apple cider
3/4 oz fresh lemon juice
1/2 oz simple syrup
1 dash Peychaud’s Bitters
Shake all ingredients with ice. Strain and serve up.
Garnish: traditional fruit cake square with a flame.