Last year, we launched our second Kickstarter campaign with a fairly modest goal and a very tight timeline. In the 3 weeks that followed, 187 people came together to back our project. It took 850 bottles, 20 pounds of paper shred, 600 square feet of bubble wrap, and one all nighter to get our Holiday Cocktail Kits into your hands and under your trees, but it was worth every minute of planning and packaging. We’re so grateful for your support, and we hope you enjoy the recipes featured in the kit (which you can also find here if you've lost the cards) and the additional ones on this page.
Place a sugar cube or 3/4 tsp granulated sugar in a chilled coupe glass and add 2 dashes of citrus bitters and 1 tsp Douglas Fir extract. Top with 4 oz sparkling wine. Gently twist a strip of grapefruit peel over the glass to release its oils, then add the peel to the glass.
Shake 1 1/2 oz gin, 3/4 oz lemon juice, 3/4 oz simple syrup, and 1 tsp Douglas Fir extract over ice until well combined. Strain into a tall ice-filled glass, top with soda water, and garnish with a lemon wheel and candied cranberries (recipe below) on a cocktail pick.
UNDER THE TREE
Shake 1 oz aged rum, 1 oz amontillado sherry, 1/2 oz fresh lime juice, 1/2 oz simple syrup, and 1 tsp Allspice extract over ice. Strain into a tall ice-filled glass, top with 2 oz soda water, and garnish with a lemon twist.
LATKES AND APPLESAUCE
Shake 1 oz potato vodka, 1/2 oz fresh lemon juice, 1 1/2 oz apple cider, 1 tsp simple syrup, and 1 tsp Allspice extract over ice until well combined. Strain into an ice filled glass and garnish with a cinnamon stick. L’chaim!
Add 1 3/4 oz gin, 3/4 oz lemon juice, 1/2 oz cranberry syrup (recipe below), and 1 egg white to a cocktail shaker. Dry shake for 30 seconds, then add ice and shake until foamy. Strain into a chilled coupe and stir in 2 dashes of bitters and 1/2 tsp Rosemary extract. Garnish with candied cranberries (recipe below) on a cocktail pick.
Add 1 1/2 oz cognac, 1/4 oz fresh lemon juice, 1/2 tsp simple syrup, and 1/2 tsp Rosemary extract to a cocktail shaker over ice. Shake until well combined. Strain into a champagne flute, top with 3 oz sparkling wine, and garnish with a sprig of fresh rosemary.
Shake 1 oz bourbon, 1 oz aged rum, 1 tsp simple syrup, 1 1/2 tsp Nutmeg extract, and 4 oz whole milk over ice. Strain into a glass filled with crushed ice and garnish with a cinnamon stick.
HOT FOR SANTA
Add 2 tsp unsalted butter, 1 tbsp brown sugar, and a pinch of salt to a mug, then whisk in 4 oz boiling water. Stir in 2 oz aged rum and 1 1/2 tsp Nutmeg extract and garnish with a lemon twist.