Small Bites

One-Two Punch: Holiday Cocktails

By Robin Wolf | November 30, 2017
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 Hosting during the holidays can be a challenge. I always strive to o er my guests something more than the usual suspects by way of libations, but I don’t want to get stuck playing bartender all night when I could be mingling. My solution is simple: punch! Why make complex cocktails when you can rock it one-and-done style and provide something fun and festive? Punches serve double duty as refreshment and as a conversation piece for your gathering, so grab your bowl of choice, mix something up and let the merriment flow!

—Robin Wolf, Mixologist

Miss American Pie

5 cups bourbon
4 cups un ltered apple cider
1 cup molasses syrup (mix hot water and Grandma’s Molasses 1:1 until dissolved)
1 cup Wine Shine
Cinnamon Brandy (
2 cups ginger beer
1 cup club soda

Garnish with apple slices and cinnamon sticks

Gold Dust Woman

6 cups Krobar Distillery Gin (
2 cups Golden Syrup (recipe below)
2 cups fresh orange juice
2 liters tonic water
Garnish with juniper berries, orange wheels and rosemary

Golden Syrup

Heat equal parts sugar and water in medium saucepan.

Add 1 large bunch rosemary, peel of 2 oranges, 1/2 cup dried marigold  ower, 2 star anise pods, 1/2 tablespoon whole allspice, and 1 tablespoon juniper berries. Bring to boil, then simmer 15 minutes. Allow to cool at least 1 hour. Strain. Keep in an airtight container in refrigerator for up to one week.

Ch-Ch-Cherry Bomb

5 cups Re:Find Rye Whiskey
1 cup Averna (Italian amaro)
11/2 cups tart cherry juice
1/2 cup fresh lime juice
2 cups spiced cola syrup (recipe follows)
1 liter club soda
Garnish with star anise, cherries and lime wheels

Spiced Cola Syrup Makes 2 liters

In a medium saucepan, combine 3 cinnamon sticks, 4 star anise pods, peel of two oranges, and 1/2 tablespoon whole allspice. Bring to a boil and reduce to  volume. Cool, strain. Keep in an airtight container in refrigerator for up to 10 days.

Article from Edible San Luis Obispo at
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