Holiday Cocktails for the Hostess Who Hates to Cook
Spare your guests the food coma and provide holiday cheer in liquid form instead
Here, Duff's favorite fall punch recipe:
The All-American Punch
3 oz Bulleit Rye infused with Lapsang Souchong tea (recipe below)
2 oz Dickel Whiskey No. 12
1.5 oz Carpano Antica Vermouth
1.5 oz Pom fall syrup (recipe below)
1 oz Aperol
1.5 oz lemon juice
1.5 oz pomegranate juice
1.5 oz apple cider
10 dashes of Angostura bitters
Mix all ingredients together in a punch bowl. Slide in ice block.
Pom Fall Syrup
1 cup of pomegranate juice
1 cup of sugar
1/4 cup cloves
1/4 cup star anise
3 cinnamon sticks
Cook cloves, anise, and cinnamon sticks into the Pom juice and sugar. Remove from heat and let cool. Strain into a clear glass.
To infuse the Bulleit: Pour the Bulleit into large container, add in 3 tea bags and allow it to steep for 7-10 minutes with Lapsang Souchong tea. Once it achieves the desired taste, remove the tea bags and strain the Bourbon back into the bottle.
And for those of you with a sweet tooth, try out her recipe for The Custom Tailored:
1 ounce Zacapa Rum 23
1/3 ounce Pedro Ximenez Sherry
1/3 ounce White Crème de Cacao
1 teaspoon Stirrings Espresso Liqueur
3 dashes Chocolate Bitters
Garnish: Dark Chocolate Shavings
Combine Zacapa 23, Pedro Ximenez sherry, white crème de cacao, and espresso liqueur in a mixing glass filled with ice. Stir with a bar spoon until thoroughly chilled. Strain into a chilled coup glass and then garnish by grating dark chocolate on top.
SEE NEXT PAGE: The "Meeting His Entire Extended Family for the First Time" Holiday Party