Bobby G. Recipes: Holiday Cocktails
Bobby G, master mixologist for Beam Global, stops by Pittsburgh Today Live with some recipes, tips and advice on easy-to-make, holiday-themed drinks that will wow guests at during your parties this special season!
THE FRED & GARY
1 part Jim Beam Black
1 part Cruzan 9 Spiced Rum
3 – 4 parts Egg Nog
Shake all ingredients with ice and strain into a chilled wine glass.
Garnish with fresh ground nutmeg.
To serve hot, add 1 part steaming hot water and serve in a coffee mug.
THE PITTSBURGH PUNCH
2 parts EFFEN CRANBERRY
1 part DeKuyper Red Apple
1/2 part fresh lemon juice
2 parts Pineapple juice
3 parts Cran-Apple juice
Pour all ingredients together and stir to combine. When possible chill the mix for an hour before party. Pour mix over 5-8 ice balls* in a punch bowl.
Garnish with 4 wheels each lemon and orange that have been studded with whole cloves and 2-3 cinnamon sticks.
*To make ice balls:
Rinse the inside of a balloon with water then fill to desired size. Tie the balloon with as little air as possible. Hang the balloons from the rack in your freezer or place in a round bottom cup or bowl. Freeze until solid, the tear balloon off the ice.
RED STAG CELEBRATION
1 part Red Stag by Jim Beam
1/2 part fresh lemon sour
3 parts Champagne, Prosecco or sparkling wine
Shake the Red Stag and lemon Sour and strain into a chilled champagne flute. Top with the sparkling wine and drizzle in a splash of grenadine.
Garnish with a long spiral of lemon.