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There is no better time to toast than Christmas. If this year you want to do it in a creative and original way, we propose a series of cocktails that the best bartenders in the world have selected in Forbes magazine. From Marc Álvarez and Simone Caporale, from Sips Barcelona, to Mr. Lyan, from Lyaness. Here you have 8 drinks for all tastes.
Florentine in New York by Sips Barcelona
We start this review of the Christmas cocktails that Forbes proposes together with the best mixologists on the planet. The first stop, of course, is at Sips Barcelona, which this year has been named the Best Bar in the World and has elevated Marc Álvarez and Simone Caporale as the kings of mixology. On this occasion to celebrate Christmas, at Sips they propose a 1:1:1 combination that takes you directly to the party.
Ingredients:
- 30 ml of Amaro Santoni
- 30 ml of Bourbon
- 30 ml of dry vermut
Preparation:
- In a rocks glass, combine the ingredients with ice and stir to dilute the mixture. Complete it with ice cubes and decorate with lemon zest.
Kindred joy by Connaught Bar
Giorgio Bargiani is the assistant director of the Connaught Bar cocktail bar, located in London. For his Christmas proposal with Forbes, he has decided to seek inspiration in Mexico with a memorable preparation that he invites you to celebrate and toast in the best company.
Ingredients:
- 45 ml of Tequila Patrón Plata
- 30 ml of Three Spirit Spark Blurred Vines
- 15 ml of Ancho Reyes chili Liqueur
- 15 ml of tomato liqueur
- 6 ml of yuzu syrup
- 45 ml of pink grapefruit soda
Preparation:
- Pour all the ingredients into a glass, stir well and strain it into a wine glass over a piece of ice.
- Garnish with an amber gem.
The Turtledove by Yatch Club
Behind this modern and irreverent Denver cocktail bar is the married couple McLain Hedges and Mary Allison Wright. For this special occasion, they propose a cocktail inspired by the famous Jungle Bird mix, to give a tropical touch to Christmas.
Ingredients:
- 30 ml Hamilton Jamaican dark rum 30 ml of H&H Verdelho Madeira 10 years 15ml Campari 30 ml pineapple juice 15 ml lime juice 15 ml cinnamon syrup* 1 glass of water 100g sugar Half a teaspoon of ground cinnamon 1 pinch of salt Mint leaves and a slice of orange to decorate * Cinnamon syrup: In a small pot, combine water and ground cinnamon over low heat and wait until it starts to boil. Put out the fire. Add the sugar and stir to dissolve. Strain through a coffee filter and refrigerate.
Preparation:
- Put all the ingredients in a shaker, add ice and shake.
- Strain into a double whiskey glass with large ice.
- Garnish with a good sprig of mint, a slice of orange and a little grated cinnamon.
Potter’s Old Fashioned by Angel’s Share
Behind the success of this picturesque cocktail bar located in New York’s West Village is bartender Takuma Watanabe, of Japanese origin. For the Christmas holidays, the mixologist proposes a cocktail inspired by Harry Potter’s Butterbeer in Forbes.
Ingredients:
- 60 ml chai tea and butter washed bourbon*
- 5g chai tea
- 75 ml of bourbon
- 15 ml coconut syrup
- 2 dashes Bitter Abbott An orange peel
- *Chai Tea and Butter-Washed Bourbon: Infuse chai tea with bourbon and leave overnight. Strain the chai tea and cook the remaining liquid with butter. Store in the freezer until the butter solidifies. Strain and bottle again. It will keep for at least a week in the refrigerator.
Preparation:
- Combine all ingredients in an Old Fashioned glass with a large ice cube and stir.
- Garnish with an orange peel.
Coca-Cola Sour by Lyaness
This London cocktail bar is another global hotspot for lovers of mixed drinks. In Forbes, Ryan Chetiyawardana, also known as Mr. Lyan and owner of the establishment, proposes a Christmas cocktail with warm flavors and festive ingredients, which nods to the most famous soft drink brand.
Ingredients:
- 60 ml Beefeater gin
- 25 ml freshly squeezed lemon juice
- 20 ml freshly squeezed orange juice
- 20 ml Campari
- 25 ml pomegranate and pepper caramel*
- 300 g golden sugar
- 1 teaspoon black pepper
- 1 pomegranate (cut into pieces)
- 1 pinch of dried lavender
- 1 egg white Cherry to decorate Nutmeg to decorate
- *Pomegranate and pepper candy: in a pan put the sugar with the whole black peppercorns. When it begins to caramelize, remove from heat. Add the squeezed pomegranate (be careful as it may splatter). Return to low heat and stir until the sugar dissolves. Remove from heat and add a pinch of dried lavender. When cool, strain through a sieve and keep refrigerated.
Preparation:
- Mix all the ingredients in a shaker and shake dry.
- Add ice cubes, shake well again, then strain twice.
- Garnish with a cherry and a small fresh grating of nutmeg.
Parnsip by Himkok
At this Oslo cocktail bar, they produce more than 75% of the alcohol they serve in-house. This year it was named the 10 best bar in the world. At Forbes they propose a combination using parsnip, a peculiar vegetable that is directly related to Christmas.
Ingredients:
- 60ml Parsnip-Infused Buffalo Trace Bourbon*
- 750ml Buffalo Trace
- 500 g parsnip root
- 3 ml maple syrup
- 3 dashes of Angostura cocoa bitters
- 1 parsnip leaf to decorate
- *Parsnip and bourbon infusion: Cut the washed parsnip roots in half. Remove the central part and cut the root into cubes. Place 500g of chopped cubes in a vacuum bag and pour into the bourbon bottle. Vacuum seal the bag and store in the refrigerator for a day. Then, strain with a coffee filter.
Preparation:
- Mix the ingredients and stir well.
- Pour into a lowball glass with a large ice cube.
Tannenbaum Negroni by Swift Borough
From this cocktail bar, created by Mia Johansson and Bobby Hiddleston, they propose a version of the Negroni ideal for Christmas celebrations. Swift already has three locations in the United Kingdom and has become one of the most desired bars.
Ingredients:
- 3 dashes of Angostura bitters
- 3 dashes of allspice liqueur
- 45 ml of vintage port 30 ml syrup
- 30 ml gin
- 45 ml sweet vermouth Cherries to decorate
Preparation:
- Combine and stir the ingredients well. Serve with ice and decorate with cherries.
Bananarama Backflip by Botanist bar
Grant Sceney is the creative director of Botanist Bar in Vancouver, which is considered one of the best bars in North America. The cocktail he proposes in Forbes is a nod to the classic eggnog.
Ingredients:
- 60 ml aged rum
- 27 ml maple syrup
- 15 ml of cream Half a banana
- 1 egg
- 1 pinch of ground cinnamon
Preparation:
- Put all the ingredients in a blender and blend well.
- Add two ice cubes and blend again until the ice is diluted.
- Pour into a coupe glass and decorate with freshly ground cinnamo
If you want to know the rest of the proposals selected by Forbes, you can consult the complete list here.