45°
Notorious F.I.G. courtesy of Alexis Ramirez, Midland Brew House, Saddle Brook
Ingredients:
- 2 oz Bulleit Bourbon
- 2 oz Housemade pear reduction (you can use pear juice)
- 2 tbsp Fig preserves
- Splash of lemon juice
Pour together and enjoy. Said Ramirez: "Gathering produce and flavors for a seasonal cocktail is awesome. But making it memorable is the fun part."
Apple Rye-It, Pier 115 Bar and Grill, Edgewater
Ingredients
- 1 1/2 oz. Bulleit Rye
- 1 oz. Locally sourced, unfiltered and cold pressed organic apple cider
- 1/2 oz. Housemade apple and cranberry puree (you can mix a small amount of apple sauce with a small amount of cranberry sauce)
- 1/2 oz. Simple syrup
- Fresh cranberry garnish
This cocktail employs apple and cranberry components that instantly evokes the flavors and feelings of cool weather and warm holidays. The heat of the rye balances the sweetness of the apples and the sour of cranberries. The cocktail was created by Beverage Director and Bar Manager Marcelo Martins.
Pomegranate Rosemary Martini Recipe, Ho-Ho Kus Inn & Tavern, Ho-Ho Kus
Ingredients
Muddle in a pint glass:
- Fresh rosemary
- 1/2 oz St. Germain liqueur
- 1/2 oz Rosemary simple syrup
- 2 oz White whiskey
- 1/2 oz Pomma liqueur
- 1/2 oz Pomegranate juice
- Ice
Shake, then pour into martini glass. Said Co-owner Laurie Hamm: "When we think 'holidays,' we think about those who matter most in our lives. Our loved ones. Family. Friends. Our holiday cocktails sparked some sort of memory with each of us, and we're really proud of the outcome."
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