PORT CHESTER, N.Y. -- You don't have to be a professional bartender to kick your holiday cocktails up a notch. The following Port Chester restaurants offer the following festive drinks, along with recipes, so you can impress your guests at home. Cheers to that!
Old Thymer, created by Gretchen Thomas, bartaco
- 6 Sprigs of thyme
- 2 Lemon wedges
- 1 Large orange wedge (about ?1/8 of an orange)
- ½ oz. Simple syrup
- 1 ½ oz. Carpano Vermouth
- 1 ½ oz. Four Roses Bourbon
For garnish, use minced rosemary, sugar in the raw orange wedge and toothpick. For prepartion: Muddle the thyme, lemons, orange and simple syrup in a cocktail shaker. Add the measured vermouth and bourbon. Fill with ice, then shake well. Strain into ice-filled Rocks glass. Dip orange wedge into rosemary-sugar mixture and pierce with a toothpick for garnish. Il Grande Mare, created by Steve Bayusik, Tarry Lodge
- 2 oz. Jefferson's Ocean Aged Bourbon
- 1 oz. Meletti Amaro
- 1 oz. Lemon Rosemary Syrup
- 2 Dashes Angostura Bitters
Garnish with a sprig of fresh rosemary. Bayusik said his creation is a spicy libation with notes of caramel, brown sugar, smokey campfire, and just a hint of salty sea air that warms the heart on cold winter's nights.
Figgy Pudding, created by Al Corbelli, nessa
- 2 Chopped Dried Figs
- 25 oz. Lemon Juice
- Drop of Lemon Bitters
- 2 oz. Rum (Cruzan Blackstrap is preferred)
Muddle two chopped dried figs with lemon juice and a drop of lemon bitters. Add 2 oz of the darkest, funkiest rum you can find - Cruzan Blackstrap is ideal - and shake with ice. Double strain into a highball, top with tonic and garnish with a lemon wheel and dried fig slice. According to Corbelli, this is a riff on the classic British Christmas dessert popularized in the famous Christmas Carol "We Wish You A Merry Christmas."