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Thursday, December 17, 2020

2020 Holiday Cocktail Party

2020 Holiday Cocktail Party: We need it more than ever!

It's here! Get those glasses polished to crystal clear radiance. 

....and let the party begin!

First up, Moose Milk from Morningstar.....

The Ritual (Canadian Navy)

At least once in every port, the moose runs loose, so party time begins with a toast of Moosemilk, a Canadian Tradition - only in Canada you say!

So don your moose hat and shirt, toast your NATO friends and let them see what a friendly salty moose you are.........."The Moose is Loose"

Quick and Easy Moose Milk

Yield:8 servings


12 fluid ounces heavy whipping cream

12 fluid ounces milk

4 fluid ounces vodka

4 fluid ounces dark rum

2 fluid ounces Irish cream liqueur (such as Baileys®)

2 fluid ounces coffee-flavored liqueur (such as Kahlua®)

2 cups vanilla ice cream

1 pinch ground nutmeg, or more to taste

1 pinch ground cinnamon, or more to taste

Directions: Blend cream, milk, vodka, rum, Irish cream liqueur, coffee-flavored liqueur, ice cream, nutmeg, and cinnamon together in a blender until smooth.


From Hortic/Prefectdt........Frog Spit: A beer cocktail.

1/2 pint lager

1/2 pint hard cider

one shot of Blue Curacao

I'm going to try this, but probably as a Spring cocktail. Still it IS green and looks Christmassy!


From Tomy........Top Shelf Margarita

• 1/2 ounce Cointreau liqueur

• 1/2 ounce Grand Marnier or gran gala

• 2 1/2 ounces prepared sweet-and-sour mix

• 1 ounce lime juice

1 1/2 ounces tequila

and to go along with that Moose Milk, here's Tomy's special chocolate chip cookie idea. He recommends Ghiradelli Dark Chocolate Chip Cookie Mix......with a dash of CANNABIS!


Another non-liquid suggestion comes from Glen of Glenmoretales. He recommends Potted Herrings. Of which he says any online recipe will do. LINK


And the "straight-ups"

From Lurker 48: Laphroaig Single Malt Scotch. I have personal experience with this and concur. It is a gem. Another in the same family and of comparable quality is Lagavulin......(the 16 is nice). 

From Dan: a good Armagnac...... think "cognac" with a different view from your window.

J.P. March (Evan Peters) in American Horror Story 'Hotel', having a nice Armagnac while waiting for Dan to join him at the Cortez.


From Merry.....Candied Orange use in any creative way possible. I think it would be a great garnish for a Boulevardier. (edited to add that this recipe does indeed yield more than just fancy peel. You also get the benefit of infused sugar, and syrup that would indeed be perfect as a cocktail infusion. My recommendation on the infusion would be to add a bit to that same Boulevardier mentioned above. [Boulevardier is a Negroni variant: equal parts whiskey, Campari, and sweet vermouth.] I would think the orange sweetness would complement the bitterness of the Campari. As a result I might back off a bit on the vermouth but I would have to experiment to know for sure.)

For the recipe and some great accompanying pictures click Mistress Merry's Musings


From me, a classic cocktail, a spin on a classic, something for the ladies, a straight-up, and a beer:

The Bourbon Revival

I use a different ratio but the classic recipe is:

1/2 oz. creme de cassis

2 oz. bourbon

1 oz. lemon juice.

1/2 oz. simple syrup

dash of bitters

My ratio is 1 part creme de cassis, 1 part lemon juice, no syrup, and 3-4 parts that dash of bitters.

My "Sub-bourbon" a twist on the Revival

1 part Luxardo maraschino liqueur

1 part lemon juice

3-4 parts bourbon

dash of bitters

garnish with lemon peel

Want something with less total alcohol content?

Ginger-Pear Bourbon Cocktail

using fresh ginger, grate a bit and add it to some honey and just enough water to make it into a syrup. Microwave it and let it steep. Then....

2 oz. bourbon

1 oz. of the steeped mixture strained into the glass

2 oz. pear nectar

top with a splash of ginger ale to give it some fizz and garnish it all with a pear slice.

(I made a 'nada' version of this using a bit more of the ginger/honey syrup and nectar......and eliminating the bourbon. )

Want to just pour from a bottle? .....Jefferson Reserve "Pritchard Hill" variety Bourbon. This is simply magical, smooth and delicious with flavors and notes perfect for the holidays and winter in general!

Want a "beer" that is perfect for a cold December evening and is oh so much more than a mere beer? Gulden Draak ( NOT Golden Dreck) Ale. This is one of many delicious, rich, and complex Trappiste-style ales. There are others if you can't find this one. Even the PA-produced "Merry Monks" will give you the Belgian flavor without the hunt. And Weyerbacher's "Quad" is another....but with more of a punch.

If you're going to stay close to the bar and try all of these recipes, follow the example of these folks and hydrate in-between!

And remember.....if you liked your drink, be sure to thank the bartender! Thanks to all who entered a recipe for something!

If you're a guy, a simple handshake will do. ;-) Merry Christmas!


  1. Those all look wonderful!
    Just a reminder, my recipe is three in one.

    1. Yes, it offers multiple possibilities. I really think I'm going to try it......if not for Christmas then at least for New Year's.

  2. I live in Belgium and the beer that I would recommend most from here is Grimbergen's Fleur de Abbey. Smooth, strong with a nice rounded flavour.


    1. I've had that and it is damned fine. There are so many now! I am very lucky to be in central NJ in the basic metro, NYC/Philly area and have places with amazing selections. I also tend to go from types depending on season and mood.

      As for Belgium, there used to be a fantastic Belgian bar/restaurant in Philadelphia called "Eulogy" which had excellent Belgian fare (mussels, amazing game sausage, etc.) and Belgian beers ON TAP, in addition to pages of bottled choices. Alas it is no more.

  3. Those do look exciting... I'll be drinking in spirit - if not the spirits. *bleugh on the cant-drink situation*

    1. I'm glad you saw them.......even if it's just for future reference. I had some guests recently (and safely) and the Bourbon Revival was a huge hit.

    2. That's good to know. I'll make a mental note of it and come back to get the recipe if i'm ever in the market for a bourbon.. altho used to be just a simple whisky/water gal.