Chef Bill Fuller: Holiday Cocktails

(Photo Credit: KDKA)

(Photo Credit: KDKA)

Chef Bill Fuller, of the Big Burrito Group, stops by the Pittsburgh Today Live kitchen to share his favorite cocktails that are perfect for all your holiday festivities!

Real Egg Nog
Makes 8-10 punch cup drinks

  • 6 ea. Egg yolks
  • 2 C. Confectioners sugar
  • 1-2 C. Old Overholt Rye Whiskey (or brown booze of your choice)
  • 2 C. Heavy cream
  • 6 ea. Egg whites
  • Nutmeg and cinnamon stick to grate

1.) Whisk together egg yolks and sugar to bright yellow.
2.) Slowly stir in whisky.
3.) Add cream and allow to rest for a little while in refrigerator.
4.) When ready to serve, whip egg whites to stiff peak.
5.) Fold a small portion into egg and cream mixture. When thoroughly combined, add remaining whites.
6.) Place in punch bowl. Grate nutmeg overtop.

Cherry Manhattan
Makes 8-10 drinks

  • 2 ¼ C. Makers Mark Bourbon
  • 1 C. Luxardo Maraschino Liqueur
  • ¼ C. Amaro Ramazzotti

If serving immediately:
1.) Combine in a two quart glass pitcher filled with ice. Stir gently with a cocktail spoon. An iced tea spoon works. Stir at least ten times, gently gliding the spoon around the inside of the pitcher.
2.) Chill 8-10 martini or coupe glasses.
3.) Strain mixture into each glass, allowing a little room for sloshing.
4.) Drop cherry on toothpick into the drink.

If preparing more than an hour ahead:
1.) Combine liquors and reserve at room temperature.
2.) To order – place about 3 oz. (per cocktail) of the mix into a small cocktail pitcher with ice. Stir as above.
3.) Strain mixture into each glass, allowing a little room for sloshing.
4.) Drop cherry on toothpick into the drink.

Kaya Pomegranate Mai Tai
Makes about 10-12 drinks

  • 1 ¼ C. Fresh lime juice
  • 1 ½ C. Amrut Old Port Rum (or other gold rum)
  • ¾ C Joseph Cartron pomegranate liqueur
  • ½ C Orgeat Toriani Syrup
  • ¾ C. Lazzaroni Amaretto
  • 1 ½ C. Meyers dark rum
  • Mint, orange wheel, lime wedge for garnish

If serving immediately:
1.) Combine lime juice, gold rum, liqueur, and Amaretto in a two quart glass pitcher half-filled with crushed ice. Stir vigorously!
2.) Fill 10 – 12 highball or some sillier Mai Tai glasses with ice.
3.) Strain through a small strainer into glasses. Top each with a 1 oz. floater of dark rum.
4.) Garnish with mint sprigs, a slice or two of citrus, a straw, or an umbrella.

If preparing more than an hour ahead:
1.) Combine lime juice, gold rum, liqueur, and Amaretto in 1 qt. pitcher with a strainer lid (or a have a small strainer handy).
2.) Chill.
3.) To order – place about 3 oz. (per cocktail) of the mix into a shaker with ice. Shake it.
4.) Fill highball or some sillier Mai Tai glass with ice.
5.) Pour into glass. Top with a 1 oz. floater of dark rum.
6.) Garnish with mint sprigs, a slice or two of citrus, a straw, or an umbrella.

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