Holiday 2016

 

The holidays are the best time to experiment and create festive cocktails. This is our first holiday season with Amaro Bilaro in the bottle, and we had a fabulous time riffing on some classics and collaborating with friends, all in the goal of creating a more perfect holiday cocktail.

Holiday mis-en-place

Holiday mis-en-place

First, we joined forces with our friends at Gus and Grey, a fabulous jam company based in Detroit.  We've been buying Tara Grey's jams for years (FYI, they make great holiday gifts), and we loaded up on a few new ones in the beginning of December to work into cocktails.

 
 
Amaro Bilaro teams up with Gus & Grey

Amaro Bilaro teams up with Gus & Grey

 
Darlin' Bilaro

Darlin' Bilaro

Darlin' Bilaro:

1/2 oz Death's Door Gin; 1/2 oz Amaro Bilaro; 1/2 oz Don Ciccio Cinque Aperitivo; 1 barspoon Gus & Grey Oh My Darlin' Cranberry-Clementine Marmalade; 3 wedges satsuma (lightly muddled); 2 dashes Regans' Orange Bitters.

Combine ingredients in a cocktail shaker with ice.  Shake vigorously and double strain into a coupe glass and garnish with brandied cranberries (see prior post for instructions on how to brandy cranberries).

 

The Bitter Floozie:

1.5 oz Bourbon (you can use any kind on hand, we used Buffalo Trace); 1/2 oz Amaro Bilaro; 3/4 oz lemon juice; 2 dashes peach bitters; 1 barspoon Gus & Grey Floozie (peach bourbon vanilla jam).

Combine all the ingredients in a cocktail shaker with ice; shake hard. Double strain into a glass with crushed ice; garnish with a lemon twist. 

The Bitter Floozie

The Bitter Floozie

And of course no holiday would be complete without eggnog!  The addition of Amaro Bilaro adds a bitter twist to a traditionally sweet holiday drink.  We combined 1/2 oz each of Amaro Bilaro, Brandy and Coffee Liqueur and 4.5 oz eggnog in a cocktail shaker with ice.  Shake hard, and strain into a glass of your choice.  Don't forget to grate fresh nutmeg on top!

Grating fresh nutmeg is key

Grating fresh nutmeg is key

Cheers!