Spike Your Holiday Feast Drink Menu With This Awesome Cocktail Trio

In this festive season, a cocktail done right can be worth its weight in gingerbread. When it comes to entertaining the way grown folks do, drinking, good food, and holiday cheer go hand in hand in, um, third hand, we guess. They just do. That means a reliable drink recipe is a great thing to keep in your back pocket for those special occasions that you want to make even more special. Mixologist Marcio Ramos of NYC’s The Honeywell basement bar gives us not a cocktail recipe, but three cocktail recipes that promise to serve your party-throwing needs well. To master them is to master being the host everyone secretly wishes they were, so be ready.

Autumnal Rum
By Marcio Ramos – The Honeywell (New York, NY)


  • 3 slices Fuji apples
  • 2 oz. plantation 3 star rum
  • .5 oz. lime juice 
  • 1 oz. simple syrup
  • .25 oz. Suze Gentian Liqueur
  • Cinnamon sugar


Muddle three slices of apples in a shaker. Put ingredients into shaker in this order: lime juice, simple syrup, Suze Gentian Liqueur, Plantation 3 Star Rum. Shake and strain into martini glass. Dip apple slices into agave then dip into cinnamon sugar. Garnish with cinnamon sugar apples. Served in martini glass.

Hot Thotty
By Marcio Ramos – The Honeywell


  • .5 lemon
  • 1 oz hibiscus
  • .5 Honeybush-infused Buffalo Trace
  • 5 Cinnamon sticks
  • 6 orange slices 
  • Hot water


Pour half oz. lemon in teacup. Add 1 oz. of hibiscus agave in teacup and 0.5 oz. Honeybush-infused Buffalo Trace. Heat up plain water, 5 cinnamon sticks and 6 orange slices (liked an infusion). Pour over concoction and stir. Garnish with dehydrated lemon. Served in teacup.

Must Be Cleveland 
By Marcio Ramos – The Honeywell


  • 3 drops vanilla bean extract
  • Bar spoon of Cleveland’s Bertman’s Famous Mustard
  • 2 oz. El Peloton mescal
  • .5 lemon
  • .75 oz. agave
  • .75 oz. egg white
  • Peychaud bitters swirl (for garnish) 
  • Star anise


Put ingredients into shaker in this order: vanilla bean extract, barspoon of mustard, lemon juice, agave, mezcal. Dry shake. Open up shaker and add ice. Double strain into a martini glass. Add a couple of dashes of Peychaud bitters and place star anise on top. Served in martini glass.


This article first appeared on FlavorfulWorld.com.

[Top image: Pexels.com]

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