Holiday Cocktail Recipes

5. Cape Cod Sour

Created by Ben Potts, Bartender at Beaker & Gray, Miami 1.5 oz Elit Vodka .75 oz Simple Syrup .75 oz Lemon Juice 2 bar spoons cranberry preserves 2 dash orange bitters 1 egg white Float red wine Method: Shake all ingredients except wine with ice, shake again without ice, strain into large rocks glass, top with red wine float, garnish with lemon zest.

6. All Things Considered (Created by Joe Calles, Bartender at Luxbar, Chicago)

2 oz. elit Vodka 1.5 oz. Persimmon Cordial .75 oz. fresh lemon juice 1 pinch kosher salt Method: Place all ingredients into a shaker tin. Add ice. Shake and dilute until chilled. Strain and pour into a coupe glass garnished with fresh grated cinnamon.

7. Cider of the elit (Created by Amin Benny, Bartender at Fig and Olive, LA)

2 oz. elit Vodka .5 oz. Pear Purée .5 oz. Fresh Lime Juice .5 oz. Homemade Cider Syrup 2 oz. Unfiltered Apple Juice Method: Shake and strain over ice and serve in a rocks glass topped with a Dehydrated Apple Ring garnish. Place straw through hole in ring. *Homemade Cider Syrup on next page*

8. Cider Syrup

1 Cup Water 1 Cup Refined Sugar 2 Cinnamon Sticks 2.5 TBSP Whole Clove Method: Lightly toast cinnamon and clove. Add water a steep spices until water

9. Persimmon Cordial

2 cups diced and skinned fuyu persimmons 2 cups sugar 2 cups water Method: In a small sauce pan, add diced and skinned fuyu persimmons, sugar, and water. Bring to a simmer and let cook for 45 minutes before straining. Then take 1 cup of the diced/skinned persimmons and blend it back into your persimmon syrup. Store in refrigerator for up to 2 weeks.