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CUPS OF CRUNK Th ree electric cocktails for a next-level holiday bash. H O L LY KAPH E R R  A L E J O S A holiday party that’s full of bump and grind deserves three kick-ass cocktails that will keep inhibitions low and the beat dropped lower. Th is trio is easy enough to pull off with one eye closed, one arm tied behind your back and three sheets to the winter wind. Turn up the music, turn down the lights, bust out your jigger and shaker and get to the good work of getting your friends plastered. DUBSTEP DRANK A butterscotch Dum-Dum swizzle diffuses sweetness through this classic cinnamon-appletini. 2 oz. gin 2 oz. apple juice 1 oz. cinnamoninfused simple syrup 1 oz. Fireball cinnamon whisky 1 butterscotch-fl avored Dum-Dum lollipop Garnish: ground cinnamon and sugar, mixed To make the simple syrup, combine 1 cup granulated sugar and 1 cup water over medium-high heat and bring to a boil. Stir until the sugar is completely dissolved. Remove from the heat and carefully drop in 2-3 cinnamon sticks. Cover and allow to steep 30 minutes-1 hour. Chill completely. For the drink, wet the rim of a martini glass and dip into the cinnamon and sugar mixture. In a cocktail shaker, combine the gin, apple juice, simple syrup and Fireball with ice. Stir gently with a long-handled spoon. Strain and serve with the butterscotch lollipop upside down in the glass. THE RATCHET Named for the hottest girl or guy in the room, this drink is pure eye (and mouth) candy. Get fruitflavored popping pearls at Asian groceries in town. 3 oz. rose champagne 1 oz. Chambord raspberry liqueur 1 tbsp. strawberry, mango or lychee popping pearls 1 small tuft of pink cotton candy Spoon the popping pearls into a champagne fl ute and drizzle the Chambord on top of them. Stuff the cotton candy inside the fl ute and pour the champagne on top. FILTHY NEWFASHIONED It takes a little pre-planning to get the bacon infused into the bourbon, but trust us, you’ll be fist-pumping after the first sip. 1 tsp. simple syrup 2 dashes Angostura bitters 1 3-in. slice orange peel with the pith 2 oz. maple-bacon bourbon 1 Luxardo cherry For the maple-bacon bourbon, pour ¼ cup bacon grease into a bottle of Knob Creek Smoked Maple bourbon. Replace the cap, shake, and allow to sit 3-4 days to infuse, shaking occasionally. Line a wire strainer with a coff ee fi lter or a few layers of cheese cloth and strain the bourbon into the bowl. Discard the solids and use a funnel to pour the bourbon back into the bottle. Store at room temperature. For the drink, add Angostura bitters and simple syrup to a rocks glass. Fill halfway with ice and then stir for about 15 seconds with a long-handled cocktail stirrer. Twist the orange peel over the ice and rub the rim of the glass with the peel. Place the peel in the glass and pour the whiskey over the ice. Stir about 30 seconds. Garnish with a Luxardo cherry and a cocktail straw. 24 W A T E R M A R K ’ S H O L I D A Y G U I D E 2 0 1 6


19308WP
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