Creative cocktails to serve this holiday season

JACKSON, Wyo. — The best kind of holiday spirit comes in a glass.

The right drink will fill any party with holiday cheer. Concocted by Fine Dining Restaurant Group’s Wine and Beverage Director, Neil Loomis, these perfect holiday cocktails are equal parts festive, fun, and delicious. They’re also easy to make. Loomis, The Dr. of All Things Liquid (as he’s known around Fine Dining), is the ultimate cocktail connoisseur. With these recipes in-hand, you might as well be, too — no one will know any better.

The best part? You can conveniently buy the liquid ingredients in the liquor store at Bin22.

Upon arrival: the Holiday Fizz

This is the perfect drink to serve at the beginning of the night. Light, refreshing, and bubbly, it promises to immediately spread cheer in whoever sips it. The Campari gives it a festive red tint, and the pomegranate seeds dance in the champagne’s bubbles for a fun, fruity treat.

 

The Holiday Fizz:
1/2 oz St Germaine
1/2 oz Campari*
Fill flute with LaMarca Prosecco, garnish with pomegranate seeds
*For a sweeter version, use Aperol instead of Campari

The heavy hitter: Cranberry Paloma

A holiday take on the grapefruit-based classic. Cranberry and ginger beer give it a more seasonal flavor, and the mint spring and cranberry garnish look like mistletoe in a glass. Not too sweet, not too sour, this Goldilocks of drinks is juuust right.

Cranberry Paloma:
For an individual drink
2 oz Espolon Blanco
1 oz cranberry juice
1 oz grapefruit juice
1/2 oz fresh-squeezed lime
Top with 2 oz ginger beer*
Garnish with a mint sprig and several cranberries

For a 1/2 gallon pitcher
One bottle Espolon Blanco
1 1/2 c. cranberry
1 1/2 c. grapefruit
3/4 c. fresh lime
Pour 4 to 5 oz into iced glass, top with 2 oz ginger beer and garnish

*For a less sweet version, sub club soda for ginger beer

Warm and fuzzy: The Mull It Over

A holiday favorite. There’s nothing like sipping a hot, comforting cup of mulled wine by the fire. This drink has all the classic flavors of the season: cinnamon, clove, apple cider. Wine, of course. And all you have to do is throw the ingredients in a big pot and let it simmer for half an hour.

1 bottle dry red wine
1 c. Presidente Brandy
3 c. apple cider
1/4 c. brown sugar, add more if desired
Several (4-6) cinnamon sticks, whole cloves, star anise pods
Zest of 2 oranges
Simmer in a pot for 30 minutes. Garnish with a cinnamon stick. Drink and enjoy!

And while you’re in the holiday spirit, don’t forget to give the gift that’s sure to fit everyone:
Fine Dining Restaurant Group gift certificates. Available in any amount and able to be used at all Fine Dining properties (Rendezvous Bistro, Bin22, The Kitchen, Osteria, Enoteca, Roadhouse Pub & Eatery and Bodega), call 307-733-5010 or stop by 260 W Broadway, Suite B, to purchase today.

Sponsored by:

Fine Dining Restaurant Group

Fine Dining Restaurant Group was born in Jackson Hole, Wyoming by leading culinary minds Gavin Fine and Roger Freedman Now encompassing six restaurants, a catering company, specialty grocer/bottle shop, craft sausage company and artisan

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