Wintery Mix:

ALL AT SEA

3 Crow Rum

Cognac

Caribbean spice syrup

Bitters

Absinthe rinse

Lemon peel garnish

-          Bob Herczeg, Bar manager at Falmouth Country Club (Fall 2013)

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the ARIES

1 one-inch cube honeydew melon, plus 1 melon ball for garnish

1 ½ oz. green chartreuse

1 ½ oz. gin

3-4 oz. seltzer

Muddle melon cube in a glass; strain juice into ice-filled cocktail shaker. Add chartreuse and gin. Shake well. Strain into a tall, ice-filled glass. Top with seltzer. Garnish with melon ball.

-          Martha Stewart

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CRANBERRY MARTINI

½ oz.  dry vermouth

2 oz. Cranberry Gin

Fill cocktail shaker about halfway with ice. Add vermouth and stir/swirl/gently shake to coat ice. Pour off excess liquid, retaining “seasoned” ice. Add cranberry gin and shake well. Strain into a chilled cocktail glass. Garnish with lime twist or (candied) orange slice.

-          Courtney Williamson, manager at Sweetgrass Old Port

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BIJOU COCKTAIL

Back River Gin

Green chartreuse

Sweet vermouth

Orange bitters

-          Bob Herczeg, Bar manager at Falmouth Country Club (Winter 2013)

HOT CHOCOLATE WITH BRANDY

5 oz. bittersweet chocolate chips

1 ½ cups milk

¼ cup heavy cream

½ tsp cornstarch (to thicken mixture)

2 tbsp brandy (you may want more, depending on your taste)

1.       Over medium heat, melt the chocolate chips. Stir constantly to avoid scorching.

2.       Very slowly, mix in the milk. (Do not add all the milk at once; otherwise the chocolate will not blend evenly throughout the mixture.)

3.       Just as slowly, whisk in the heavy cream and cornstarch.

4.       Slowly bring to a boil until you find your preferred consistency. Then, add the brandy.

-          Foodies of New England

HOT TODDY

1 tsp sugar

6 oz. boiling water

2 oz. brandy

Put the sugar into a mug. Pour the boiling water into the mug along with the brandy. Stir and sprinkle on some freshly grated nutmeg. Presto!

-          Foodies of New England

HOT WHISKEY

Whiskey, any kind you like (I usually go for Irish)

Boiling water

Small spoonful of honey

Lemon wedge

Whole cloves

Ground cinnamon

Stud lemon wedge with whole cloves (5 or so), sprinkle with cinnamon and set aside. Add one ounce or so of whiskey to your mug. Fill with boiling water. Stir in honey. Squeeze spiced lemon wedge and drop into drink. Carefully enjoy.

-          Courtney Williamson, manager at Sweetgrass Old Port

MARTINEZ

1 ¼ oz. Old Tom style gin

¾ oz. London dry gin

¾ oz. sweet vermouth

¼ oz. maraschino liqueur

2 dashes angostura bitters

1 dash Peychaud’s bitters

Lemon peel

Combine all ingredients in a mixing glass. Add ice and stir. Strain into a chilled cocktail coupe. Twist the lemon peel to express oils over the surface of the cocktail and either discard or use to garnish.

-          Mike Ryan, Wine Enthusiast

PIMM’S CUP

2 cups lemonade

1 cup ginger ale

½ cup Pimm’s No. 1

½ cup gin

Lemon slices, for garnish

Fill a large pitcher with ice cubes. Stir in lemonade, ginger ale, Pimm’s and gin. Garnish with lemon slices. Serves 6 to 8.

-          Martha Stewart (?)

PRE-PROHIBITION MARTINI

Back River Gin

Dry vermouth

Orange bitters

The original recipe for the most classic of cocktails.

-          Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2012)