4 Holiday Cocktail Recipes You Haven't Tried Before

- 1 dash Fee Brothers aromatic bitters
- 0.5 ounces lemon juice
- 0.25 ounces simple syrup
- 0.25 ounces orange liqueur
- 1 ounce Edinburgh Christmas Gin
- cranberry preserves
- ice
- 2 ounces rosé Champagne
- grapefruit twist
- mini candy cane

Step 1: In a mixing tin, add the aromatic bitters, lemon juice, simple syrup, orange liqueur, Christmas gin and a heaping barspoon of cranberry preserves.

Step 2: Add ice, shake and strain into a coupe, top with 2 ounces rosé Champagne.

Step 3: Garnish with a grapefruit twist and a mini candy cane.

- Alice and the Magician cocktail aromatic spray, Balsam fir
- 2 ounces gin
- 0.5 ounces maple/apple shrub (2 parts maple syrup, 1 part apple cider vinegar)
- tonic water
- rosemary sprig
- 3 cranberries

Step 1: Spray the inside of a glass with Alice and the Magician cocktail aromatic spray.

Step 2: Pour gin into the glass, add maple/apple shrub and stir.

Step 3: Top with tonic, and add a rosemary sprig and 3 cranberries for garnish.

- 1 dash Angostura bitters
- 1 dash absinthe
- 0.5 ounces lime juice
- 0.5 ounces grapefruit
- 0.5 ounces Tiki Adam Falernum
- 0.5 ounces cinnamon syrup
- 0.75 ounces Wild Turkey Rare Breed Bourbon
- 0.75 ounces Appleton Estate Signature Rum
- 1 drop red food coloring
- ice
- mint
- confectioners' sugar

Step 1: In a mixing tin, add Angostura bitters, absinthe, lime juice, grapefruit, Tiki Adam Falernum, cinnamon syrup, bourbon, rum and red food coloring.

Step 2: Add ice, shake and strain into a glass filled with crushed ice.

Step 3: Garnish with mint and confectioners' sugar.

- 2 dashes Angostura bitters
- 1 dash Fee Brothers aromatic bitters
- 1/2 teaspoon Tiki Adam Macadamia Nut Orgeat
- 1/2 teaspoon Tiki Adam Maple liqueur
- 1 ounce hazelnut-infused Wild Turkey 101 Bourbon*
- 1 ounce pecan-infused Appleton Estate Rum**
- ice
- flamed orange twist

Step 1: In a mixing glass, add Angostura bitters, aromatic bitters, macadamia nut orgeat, maple, bourbon and rum.

Step 2: Add ice and stir. Strain into a rocks glass.

Step 3: Garnish with a flamed orange twist.

_{*To make the hazelnut-infused bourbon: Add one cup toasted hazelnuts per bottle of bourbon. Add hazelnuts and bourbon in a container and let sit at room temperature for three days. Strain through a chinois.}

_{**To make the pecan infused-rum: One cup toasted pecans per bottle of rum. Add pecans and rum in a container and let sit at room temp for one day. Strain through a chinois.}