Is that store-bought eggnog and generic brand of rum in your glass looking a bit lackluster? We thought so.
The good news is, you don’t have to be a professional bartender or mixologist to improve your holiday cocktails. But, to give you a few ideas and recipes for Holiday entertaining, KNPR’s State of Nevada thought it would ask two local professionals for some advice when it comes to making cocktails.
Mariena Mercer, property mixologist for The Cosmopolitan of Las Vegas, has three festive beverages that you can enjoy at home this Holiday season. While, Jeff Grindley of Atomic Liquors, recommends a simple hot toddy to deal with the cool desert winters.
Mercer said this is her “play on a hot buttered rum”
4 ounces of hot water
2 tablespoons of Butter Mix *
1 ounce of Pyrat Rum
1 ounce of Amontillado Sherry.
Assemble all ingredients together and steam with espresso wand until hot then serve in a coffee cup with no ice.
*Mercer didn't provide a recipe for butter mix, but a traditional butter mix can be made with soft butter and brown sugar.
“A cocktail reminiscent of Nana’s sweet potatoes on Thanksgiving”
2 ounces of butternut squash puree
1 1/2 ounces cinnamon-fig-infused Four Roses Bourbon
1 ounce homemade pecan liquor topped with toasted marshmallow foam, or use a brand such as Praline Pecan Liqueur.
Assemble all ingredients; add ice; shake and strain.
Mercer said for a garnish just add toasted coconut shavings.
Simply described as “I come bearing gifts.”
1 ounce of Amaro Meletti Liqueur
1 ounce chai-infused Punt e Mes Italian vermouth
1 ounce Woodford Reserve Bourbon
2 dashes old fashioned bitters
Mist of Frankincense and Myrrh aroma.
Add all ingredients, stir and then strain into a 10 ounce martini glass with edible gold as a garnish.
Mariena Mercer, property mixologist at The Cosmopolitan of Las Vegas.
Jeff Grindley, bartender at Atomic Liquors