When your go-to cocktail or glass of champagne is too anti-climactic for New Year’s Eve, go to something more festive. Here are some cocktail suggestions as previously posted in Keet’s Cocktails to help you celebrate (click or tap on each...
The BOURBON MILK PUNCH is not especially a punch, but could easily be in a punch bowl during the holidays — just multiply out the proportions. This is a new discovery here, and now a favorite for the holidays. It...
This four-ingredient CHOCOLATE MARTINI can be consumed as a dessert substitute, dessert addition, or as an eggnog replacement during the holidays. There are a number of recipes floating around; but this satisfies on all fronts. Requirements: vodka, Godiva chocolate liqueur,...
In the mid-70’s, the BRANDY ALEXANDER was one of the most-ordered drinks at the downtown restaurant where I waitered. It’s been pushed aside by newer cocktails since then, but is still the brandy, creme, and creme de cacao cocktail it’s...
The KINGSTON COCKTAIL matches Jamaican rum with coffee liqueur and, as with other Kahlua-type drinks, is especially enjoyable after dinner or on festive occasions. If using a dark Jamaican rum like Myer’s, the rum’s notes of caramel, chocolate and honey...
The CRANBERRY COOLER is a cranberry juice cocktail for whiskey lovers. Either bourbon or Canadian blended whiskey can be used. Some recipes call for equal parts Canadian whiskey and cranberry juice. The bourbon mix expands the whiskey proportion. My preferred...
The WHITE RUSSIAN had a resurgence in popularity from the 1998 movie The Big Lebowski in which Jeff Bridges’ character, the Dude, drinks a White Russian throughout. This delicious and decadent rocks drink is about as easy to prepare as...
The CULROSS (“cool-ROSS”) is a medium-sweet rum-based cocktail that suits any season. Its blend of white rum, Lillet Blanc, apricot brandy and lemon juice date back to the 1930 Savoy Cocktail Book from Harry Craddock. It’s well balanced and easily...
The WALDORF cocktail hearkens back to the early 1900’s and accents the traditional rye Manhattan with absinthe. The original mix was very boozy with equal parts absinthe-rye-vermouth, but has been modified for today’s drinker by reducing the absinthe and increasing...
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