MILES’ HOLIDAY FLIGHT FOR MORNING, NOON & NIGHT

No time to concoct complicated holiday drinks? This one’s for you. Made for a fun-filled day of work and play, us fortunate ones may find ourselves sipping on…

• Morning: Costa Rican Red Honey Coffee.  Black.  Felix Coffee Roasters, Aspen.
  Pair with a dawn patrol skin-up/ski-down at Tiehack
• Noon: Ginger Elvis Parsley.  Fresh Juice.  Daily Dose, Crested Butte.
  Pair with a few lunch laps at the CB Nordic town trails  
• Night: Mountain Mash Rye Whiskey.  Neat.  Telluride Distilling Company, Mountain Village.
  Pair with a nighttime fat bike ride to the Lift 10 yurt

Bonus points for imbibing all three in any 24-hour period…happy trails!

• Servings: As big as your crew
• Suggested glassware: Insulated metal thermos
• Specialty tools needed: Skinny skis, fat bikes and fully charged lights for these long solstice nights!

INGREDIENTS

• Cash money

DIRECTIONS

1. Open the door.
2. Belly up to the bar.
3. Let your order rip (and don’t forget to tip)!

JANINE’S SHAKEN, NOT STIRRED HOLIDAY ESPRESSO MARTINI

Sometimes you need that extra shot of caffeine with your post-dinner cocktail. This is for those nights when you need to stay up extra late to wrap the last-minute gifts you never heard of, but your kid *just* asked Santa for…or when you need to find the energy to research what to do with that darned elf that you keep forgetting to move…or just to snuggle up and unwind with while you watch Christmas Vacation for the thousandth time. A “special” espresso is also a great morning drink to get through gift opening with the in-laws…Cheers!

• Servings: 4
• Suggested glassware: Martini glass
• Specialty tools needed:
  • Cocktail shaker
  • Espresso machine (highly recommended)
  • Measuring jigger or other measuring device

INGREDIENTS

• 7 oz. cold espresso (I brew mine and then put in the freezer for a bit)
• 4 oz. Licor 43
• 4 oz. Vodka (your favorite brand will work)
• Orange peel, coffee beans or crushed candy canes for garnish (Optional)
• Ice

DIRECTIONS

1. Brew espresso (or coffee) and cool. You can put in the freezer to cool more quickly
2. Add ice, cooled coffee, Licor 43 and vodka to shaker.
3. Vigorously shake the cocktail.
4. Strain into martini glasses.
5. Top with orange peel or three coffee beans (optional) and serve.
6. For a festive twist – create a peppermint rim on your martini glass by dipping the rim in water, citrus juice or honey and coating in crushed candy canes.
7. Enjoy!

LAUREN’S VIN CHAUD

The epitome of what you want in winter – either snuggled up with some twinkling lights and a roaring fire or walking around a Christmas market in the bitter cold – you need something to warm you up inside and out! Warning, may induce a fabulous fake French accent.

• Servings: 4
• Suggested glassware: A mug you can wrap both hands around
• Specialty tools needed:
  • A saucepan
  • Zester/peeler
  • Strainer
  • Technically, you can measure the ingredients if you want to, but I go with a gut feeling.

INGREDIENTS

• 1 bottle Beaujolais (or other young, fruity *cough, cheap, cough* red wine)
• 1 blood orange
• ¼ cup sugar
• Cloves (I suggest 6-8 as I love cloves)
• Cinnamon sticks (4-ish) or ½ tsp cinnamon powder
• 1 star anise (easily omitted for those that think black licorice is disgusting)
• Cardamom pods (3-4, lightly smashed)
• A dusting of nutmeg
• 1/2 cup cognac or Cointreau

DIRECTIONS

1. Pour a small taster of the wine into a glass to sip on while the rest of it comes together.
2. Combine remaining wine, spices and sugar in the saucepan and stir together.
3. Peel the blood orange over the pan to collect all the citrus oils that spray off and drop the peels into the pan. Juice the blood orange and set it aside.
4. Heat until the wine begins to steam a little and the sugar is dissolved – don’t let it boil, though! It’ll just be grape juice then.
5. Remove from heat and cover. Let steep for 5 – 30 minutes, depending on how strong the spice flavor you enjoy is and how quickly you drank your taster. May need to re-warm slightly if you steep the full 30 minutes.
6. Add the blood orange juice and cognac to the wine mixture.
7. Strain into mugs – santé!

Notes: Also known as mulled wine, glögg, glühwein, spiced wine and hot wine. Who names something hot wine? Terrible branding there. Regardless, it’ll sneak up on you. If you suddenly have a beret on and accordion music seems like a good idea, have a glass of water before the next mug.

EMMA’S CLASSIC APEROL SPRITZ TO CHANNEL YOUR PERFECT ITALIAN HOLIDAY

While the Aperol Spritz is a drink traditionally enjoyed in the summer months on the coast of Italy, who says you can’t enjoy a relaxing aperitif while the snow falls in December?

• Servings: 4
• Suggested glassware: White wine glass
• Specialty tools needed:
  • Cocktail jigger
  • Stir spoon
  • Sharp knife

INGREDIENTS AND RATIOS

• 1 part Aperol
• 1 part Prosecco
• 1 part sparkling water
• Orange slices
• Ice

DIRECTIONS

1. Fill a large white wine glass with ice.
2. Pour in the Aperol and then the Prosecco.
3. Stir and top with sparkling water.
4. Garnish with an orange slice.

Notes: Pairs well with bite-sized snacks and a lazy afternoon spent on a patio in Sorrento.

ANDY’S VEUVE DE ZORRO

No holiday celebration is complete without bubbles. But bubbles with a little danger and adventure…and maybe even a mask and cape? Now that’s a party I want to attend!

• Servings: 5
• Suggested glassware: Champagne flute
• Specialty tools needed: A champagne saber (fear not, a chef’s knife can work as well)

INGREDIENTS

• 1 750 ml Bottle of Veuve Clicquot Yellow Label Brut (well chilled)

DIRECTIONS

1. Chill your champagne until it’s around 38-40 degrees. (Straight from your refrigerator, or 10-15 minutes in an iced wine bucket, will do.)
2. Remove the gold foil and metal wire fastener. (If you have feline friends, save them both as they make great cat toys.)
3. Find the seam on your bottle (the line that runs down the side of your bottle) as it’s the weakest part of the glass.
4. Hold your bottle firmly at a 45-degree angle with the cork facing away from you…and not pointing at anyone you don’t want to injure. (In-laws and annoying co-workers are always fair game for target practice.)
5. Hold the saber (or chef’s knife with the blunt edge facing the lip of the bottle) flat against the bottle. Run the blade along the seam and then quickly and firmly thrust forward, up the seam toward the lip of the bottle. Aim for the spot where the seam meets the lip of the bottle.
6. Ensure you didn’t shoot your eye out (like Ralphie in a Christmas Story) or inadvertently blind any of your guests (like Todd and Margo from Christmas Vacation).
7. Allow a little champagne to pour out to ensure any remaining glass shards are washed away (and also because you should always pour one out for your homies).
8. Pour flutes of champagne for your guests to enjoy!

Notes: If all of this sounds too challenging, just grip the cork firmly with one hand, gently twist the bottle with the other hand to release the cork, pour and enjoy.

VICKI’S CHRISTMAS SANGRIA

Although not the exact recipe, this is the only contribution I remember my grandpa making to the holiday meal. Everyone always looked forward to it, and it always looked so pretty!

• Servings: 8-10
• Suggested glassware: Pint glass
• Specialty tools needed:
  • Large pitcher
  • Muddler (or large spoon)
    

INGREDIENTS

• 6 ounces cranberries, rinsed
• 1 orange, sliced
• 1 apple, cored and cut into thin wedges
• 1 pear, cored and cut into thin wedges
• 2 bottles red wine, recommend Tempranillo
• 1 liter club soda or tonic water, chilled

DIRECTIONS

1. Muddle the cranberries in a large pitcher. Use the back of a spoon to crush and smash them against the sides of the pitcher.
2. Add the orange, apple and pear slices and muddle.
3. Pour in the wine and stir. Cover and refrigerate overnight.
4. Before serving, stir in tonic water or club soda. Serve cold.

STEPHANIE’S HOTTY TODDY

It fills you with warmth and comfort. And as it is giving you a nice fuzzy cozy feeling, your sore throat might just fade away. Without this recipe in your repertoire, winter can be dreary and cold.

• Servings: 4
• Suggested glassware: Mugs
• Specialty tools needed: Tea kettle
  

INGREDIENTS

• Tea: 4 bags or equivalent in loose-leaf (The type of tea is of your choice, but I recommend a nice black or green tea. My personal favorite for this is oolong.)
• Lemon
• Honey (some people prefer to substitute honey with maple syrup)
• Whiskey
• Optional extra flavors: Star anise, cloves, rosemary sprig, ginger, cinnamon stick or peppermint

DIRECTIONS

1. Heat about 1 liter of water to the desired temperature for your type of tea.
2. Steep your tea for the ideal time for your type of tea.
3. Pour into mugs and leave room for more liquid to be added.
4. Add in a spoonful of honey to each mug, but really add as much as your heart tells you to.
5. Squeeze some lemon in each mug. You can drop the lemon quarters in after a good squeeze for more potent lemon flavor.
6. Add your shot, dash, or splash of whiskey, however much or little as you want in each mug.
7. Optional: add some extra flavor(s).
8. Wait until it is cool enough to drink but still hot enough to warm you up. Then, enjoy with your friends or family!

ABBY’S BOURBON MILK PUNCH

Festive for day or night!

• Servings: 2 – a parent’s glass of milk
• Suggested glassware: Rocks glass
• Specialty tools needed:
  • Mixing glass
  • Stirrer
  • Strainer
    

INGREDIENTS

• 5 oz bourbon
• 1 oz dark rum
• 4 oz milk (use cream or ½ and ½ for a richer drink)
• ½ tsp vanilla
• 1 oz maple syrup
• Dash of grated nutmeg
• Ice

DIRECTIONS

1. In a mixing glass, fill halfway with ice.
2. Add everything but the nutmeg and stir vigorously for 30-45 seconds.
3. Strain into the rocks glass and garnish with a dusting of nutmeg.

ALANA’S COZY THYME TEA

It is not the holidays without this glass of cheer because the holidays are for snowy evenings, crackling fires, snoozing pups, mugs of tea and smoky whiskey drinks. This cocktail combines all of those feelings into one glass!

• Servings: 4
• Suggested glassware: Whiskey tumbler
• Specialty tools needed:
  • Measuring jigger
  • Spoon
  • Glass for mixing

INGREDIENTS

• 8 oz freshly brewed Earl Grey tea, cooled
• 6 oz smoky whiskey
• 2 oz spicy ginger honey simple syrup
• 2 oz freshly squeezed lemon juice
• 4 small pinches of sea salt (optional)
• 4 sprigs of thyme
• Ice

DIRECTIONS

Spicy Ginger Honey Simple Syrup

1. Make simple syrup by combining 1 cup of honey with ½ cup of water and simmer, mixing until honey dissolves.
2. Add ¼ cup ginger and stir, allowing to combine.
3. Let the mixture cool and steep overnight (a couple days, if possible) in the fridge in an airtight container; strain before using.

Cocktail

1. Brew and cool the Earl Grey tea.
2. Fill a stirring glass ¾ full with ice.
3. Pour whiskey, tea, lemon juice, and ginger simple syrup over the ice and stir to combine.
4. Pour cocktail over ice in a cooled whiskey tumbler.
5. Sprinkle a pinch of sea salt in each glass and garnish with thyme.
6. Enjoy while snuggled up next to the fire with your pup and loved ones.

Notes: Recipe from http://theadventuresofbobandshan.com/ulysses-left-on-ithaca-cocktail/

JOHN AND SUZY’S GIMLET

While we have a few good recipes that have found their way into our seasonal repertoire, this gimlet is my wife Suzy’s favorite. Cheers to another wonderful holiday season!

• Servings: 4
• Suggested glassware: Martini glass
• Specialty tools needed:
  • Shaker
  • Measuring device
  • Strainer

INGREDIENTS

• 10 oz Grey Goose or Ketel One vodka
• 4 oz Rose’s lime juice
• 2 oz fresh-squeezed lime juice
• Lime slice
• Ice

DIRECTIONS

1. Combine the liquids in a shaker with lots of ice.
2. Shake for 10 seconds.
3. Pour into a chilled martini glass.
4. Garnish with a lime slice.

Notes: Depending on the size of your shaker, you may want to split into two rounds of shaking! 

COLLEEN’S POLISH75

This is a Polish twist on the classic French 75. It’s bubbly, so it is appropriate to drink before noon on Christmas morning.

• Servings: 4
• Suggested glassware: Champagne flutes
• Specialty tools needed:
  • Shaker
  • Measuring jigger

INGREDIENTS

• 4 oz vodka (Zubrowka Bison Grass Vodka recommended)
• 4 oz simple syrup
• 4 oz fresh lemon juice
• Dry sparkling wine, cava or champagne
• Raspberries, strawberries or your choice of fruit

DIRECTIONS

1. Shake together vodka, simple syrup and freshly squeezed lemon juice.
2. Divide the mixture into four equal parts into champagne flutes.
3. Top with your choice of bubbles!
4. Drop in berries for festive fun.

JACKIE’S SANTA CLAUSMOPOLITAN

There are two things that are meant to be shaken and not stirred over the holidays: martinis and gifts.

Top the rim of this libation with a slight dusting of light pink sugar and garnish with iced, sugared cranberries and a rosemary sprig and I promise, it will impress even your weird Uncle this holiday season – if he’s invited.

• Servings: 4
• Suggested glassware: Martini glass
• Specialty tools needed:
  • Shaker
  • Measuring jigger
  • Strainer

INGREDIENTS

• 8 oz vodka
• 4 oz Cointreau
• 4 oz white cranberry juice
• 2 oz fresh lime juice
• Ice

Garnish

• Rosemary sprig
• Sugared cranberries

DIRECTIONS

1. Combine all ingredients in the shaker with lots of ice (depending on the size of your shaker, you may need to split into two rounds).
2. Shake well while singing a round of “Jingle Bells.”
3. Strain into a chilled martini glass.
4. Garnish with sugared cranberries and a rosemary sprig.

SAM’S FESTIVE POMEGRANATE MARTINI

Not your typical gin martini, this pomegranate martini is delightfully festive without being overly sweet.

• Servings: 4
• Suggested glassware: Martini glass or punch glass
• Specialty tools needed:
  • Shaker
  • Strainer
  • Measuring jigger (shot glass will do)
  • Citrus squeezer

INGREDIENTS

• 4 oz freshly squeezed lime juice
• 6 oz gin (this author humbly suggests Bluecoat American Dry Gin)
• 4 oz pomegranate juice
• 2 oz triple sec or simple syrup
• Ice

DIRECTIONS

1. Combine all ingredients into a shaker.
2. Shake vigorously.
3. Strain and serve.
4. Repeat as desired/needed.