Build a Better Bar Menu: Winter Cocktails Edition
If your restaurant includes a bar, with a wine list, beer list, and cocktail menu, you should be changing up your specialty cocktails with the seasons. No matter what vibe you’re going for — sports bar, live music venue, cocktail lounge, or fine dining — seasonally appropriate cocktails are bound to be a hit on your menu. My co-workers and I frequently hit the city after a hard day’s work, and half the fun is trying new things on different menus. Here are three winter cocktails to warm your customers:
Christmas Rum Punch
A festive recipe that isn’t for the faint of heart: bake six clove-studded oranges until they soften, place them in a punch bowl, then add one bottle of Jamaican rum and 1/2 cup caster sugar. Set fire to the rum, then stir in 1/2 gallon of apple cider to extinguish the flames. Stir in cinnamon and nutmeg to taste, then serve family-style or ladle into individual glasses.
For a true Manhattan — one of the world’s most famous classic cocktails — stir two parts rye whiskey, one ounce sweet vermouth, and two dashes of bitters with ice, then strain into a chilled glass. Garnish with an orange twist or maraschino cherry. If you want to get creative, you can change up the whiskey — bourbon instead of rye, perhaps? — the vermouth, or even the bitters. There are endless combinations. Personally, I prefer the classic version.
Most people drink amber liquors during fall and winter months — whiskey, brandy, cognac, and rum — but for those who want something different, this gin-based take on a martini will hit the spot. Shake two ounces of dry gin over cracked ice with one ounce dry sherry and one dash of bitters. Strain into a chilled martini glass.
Try these drinks out on your menu! Connoisseurs of classic cocktails will flock your way. I’ll be back on Wednesday. Until then, comment below or contact us here.