Rosemary & Grapefruit (pictured above)
1 oz. Belvedere Vodka
1 oz. St. Germain
2 oz. fresh squeezed Grapefruit juice
Small spring of fresh Rosemary
Muddle rosemary with St. Germain and add all other ingredients. Dry-shake it (with no ice) and pour it into short stem fancy cocktail glass filled with crushed ice. Top with 1.5 oz. dry Prosecco. Garnish with sprig of rosemary.
1.5 oz. Campari
1 oz. Vodka
0.75 oz. Cinnamon Syrup (recipe below)
2 oz. Orange juice
Squeezed Lemon wedge
Combine all ingredients in ice-filled highball glass and stir. Garnish with cinnamon stick.
Cinnamon Syrup: Simmer 1 cup of water with 1 cup of sugar and 5 cinnamon sticks for 5 minutes and cool it down.
Warm Mocha Martini
1 oz. Belvedere Vodka
1 oz. melted Dark 75% Chocolate
2 oz. Hot Espresso
1 or 2 tbl. spoons of Sugar (depends of sweetness preference)
Combine all ingredients in mixing cup and continuously stir it for about 1 min. Pour it into martini glass and top it with cappuccino foam. Decorate with chocolate sauce.
Over at Veloce Club, the stylish and dimly lit Italian wine bar in Manhattan’s Soho neighborhood, head mixologist (and always mustachioed), Doug Singer, serves up cocktails with a more traditional approach - inspired by classic Italian drinks of the past. With these two recipes that incorporate Amaro (an often bitter or herbaceous Italian liquor), Singer shares with us two cocktails that are certain to “lift your spirits and warm your heart” this holiday season. If you find yourself in New York City over the holidays, make sure to pay a visit to Veloce Club at 17 Cleveland Place to have Doug whip you up one of these dark and tasty beverages in person.
The Clockwork Orange
2 oz. of a Dark Rum (preferably Goslings)
1 oz. of Averna Amaro
0.5 oz Cointreau
Splash of cinnamon infused Grappa (or other neutral spirit)
Splash of bitters
Serve on the rocks and garnish with the zest of an orange.
2.5 oz. of Brandy
1 oz. Nonino Amaro
0.5 oz. St. Germain
Stir well and serve in a martini glass with a flamed lemon zest.
For an after-dinner flare, you can also try adding a splash of chocolate bitters.
Image: Igor Zukowiec's Rosemary & Grapefruit Cocktail, photographed by Filip Wolak