Holiday cocktail recipes from Club 50

With the holidays right around the corner, people are seeking fun and festive party recipes, so master mixologist Freddy Diaz of Club 50 at Viceroy Miami has created an array of zesty cocktails perfect for any celebration. Below are recipes for the Hot Gluhwein, Meringue Mint Coffee and the ultimate Egg Nog.

Hot Gluhwein (Hot Drink)
1 bottle red wine (Pinot noir)
4 oz. water
2 Tbls of sugar
2-3 cloves
1/2 peeled lemon
1 stick cinnamon
1/2 oz. Grand Marnier
Boil the cinnamon, sugar, lemon, and cloves in the water.
Strain water after cooling (usually 30 minutes so flavor from ingredients are extracted).
Add the wine to the water.
Heat it up – but don’t boil it unless you want to remove alcohol.
Add the lemon Zest on top.
Add 1/2 oz. Grand Marnier.
Serve it in a coffee cup or heat resistant glass cup.

Egg Nog (Cold Cocktail)
2 oz. Brandy or Light rum
1/2 oz. Grand Marnier
1 whole egg
1 tablespoon superfine sugar
1 cup milk
1/2 cup Ice
orange zest
Combine ingredients 1-6 in a mixing glass.
Shake vigorously for about 10 seconds.
Strain over fresh ice in a Collins Glass.
Grate orange zest on top.

Meringue Mint Coffee (Hot Drink)
3/4 oz. Peppermint Schnapps
3/4 oz. Baileys
6 oz. Coffee
Top off with Meringue Frosting
lemon zest on top of foam
Meringue Frosting
2 large eggs (whites)
3/4 cups of sugar
3 Tbls of water
dash of salt
1/2 tsp cream of tarter
1/8 oz. pure vanilla
1 tbls grated lemon zest
Mix ingredients 1-5 in a pan over boiling water.
Remove from heat and beat in last 2 ingredients.

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