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Roman Holiday Cocktail

Roman Holiday Cocktail

Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).

Ingredients

  • 8 mint leaves, plus sprig for serving
  • 1 oz. Averna Amaro Siciliano
  • 1 oz. Italian sweet vermouth (such as Carpano Antica Formula)
  • Lemon wedge (for serving)

Recipe Preparation

Instructions

  • Muddle mint leaves and simple syrup in a cocktail shaker. Add amaro, vermouth, and lemon juice; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with mint sprig and lemon wedge.

Recipe by Mani Osteria & Bar, Ann Arbor, MI,Reviews Section

Roman holiday

2 oz Bombay Sapphire Gin (Beefeater)
1/2 oz Aperol
1/2 oz Cynar
1 oz Blood Orange Juice

Shake with ice, strain into a cocktail glass, and garnish with an orange twist and cherry. The text mentioned that regular orange juice can be used when blood oranges are out of season. When Andrea returned home from the store two Sundays ago with a bag of blood oranges, I recalled a recipe that I had been eying in Frank Caiafa's The Waldorf Astoria Bar Book called the Roman Holiday. This 2010 number matched the blood orange with gin and two bitter liqueurs: Aperol and Cynar which have worked well together in drinks like the Rucola Negroni and Juan Bautista. The name made me think of my initial taste of blood oranges which was on my first vacation that I took on my own where I bought the fruit from vendors in Rome. Once prepared, the Roman Holiday greeted the nose with orange and pine notes. Next, orange and berry on the sip gave way to gin and bitter orange flavors on the swallow.


Recipe: Roman Holiday Cocktail

SAN ANTONIO – Gabriel’s Liquor presents the 12 Drinks of Christmas. Today’s drink is the Roman Holiday shot.

All of these ingredients are available at all Dons & Ben's and Gabriel's Liquor locations.

To get more information on ordering and inventory, just head to Gabriel's Liquor's website.

Copyright 2017 by KSAT - All rights reserved.

About the Author:

David Elder

David Elder is the host of the San Antonio food show, Texas Eats. The social media segment, Elder Eats, dominated in Central and South Texas in 2017, 2018, and 2019, with more than 18 videos receiving more than 1 million views each! He is also an award-winning graphic designer and web designer working for top companies and nonprofits in Texas.


Grinch

Go green with this cocktail named for Dr. Seuss' classic holiday character. The Grinch is a simple Midori sour and, because each of the ingredients should already be in your bar, it is perfect for last-minute entertaining. The red garnish symbolizes the good heart that lies inside every Grinch and the melon-flavored drink is sure to put a smile on everyone's face.


Singapore: Singapore Sling

The Singapore Sling might be the most complex drink on this list to make, but the results are well worth the trouble. It was originally created at the Raffles hotel in Singapore as a more acceptably feminine-looking drink for women (due to its pink color). The Long Bar is now an essential stop in Singapore for lovers of history and mixology. Can&rsquot find Cherry Heering or Benedictine at your local liquor store? Have them delivered!

IngredientsHow to Make It
&ndash 1 1/2 oz gin
&ndash 1/2 oz Cherry Heering
&ndash 1/4 oz Cointreau
&ndash 1/4 oz Benedictine
&ndash 3 oz pineapple juice
&ndash 1/2 oz lime juice
&ndash 1/4 oz grenadine
&ndash dash bitters
Add all ingredients to a cocktail shaker filled with ice and shake well. Strain into an ice-filled collins glass.


Holly Jolly Christmas Punch
When it comes to holiday cocktail recipes, a Christmas punch is always a go-to for me. This Holly Jolly Christmas Punch is incredibly easy to make and wonderfully delicious. If you&rsquore serving a crowd this holiday season, this is a must-make!

White Christmas Martini
Anytime I share this White Christmas Martini on Facebook, all of you seem to love it. It&rsquos made with vanilla vodka, white chocolate liqueur, and creme de cocoa. A coarse sugar garnish makes it sparkle.

Naughty But Nice Christmas Cocktail
I wanted to create a holiday cocktail recipe that would work with a few different types of alcohol. I know that everyone has different preferences, so it&rsquos nice to have a drink recipe that suits as many people as possible. This Naughty but Nice Christmas Cocktail is a delicious and festive mix of flavors almost anyone will love.

Mulled Wine
This is my go-to recipe for Mulled Wine. Not only is it delicious, but it makes the house smell magical as it simmers on the stove or in a slow cooker.

Cranberry Old Fashioned
I have been digging an Old Fashioned lately. That is why I decided to give the classic recipe a seasonal twist with cranberries and a super festive garnish.

Salted Caramel White Russians
Add a little flair to another traditional recipe with these Salted Caramel White Russians. If you&rsquore a fan of salted caramel, you&rsquoll love this libation.

Slow Cooker Holiday Sangria
If you&rsquore looking for a warm cocktail, try this Slow Cooker Holiday Sangria. Just set it and forget it with this one. It&rsquos also perfect for warming up after spending time in the snow or returning from a chilly afternoon of shopping.

Chai Spiced White Russians
Traditionally, White Russians are made of vodka, coffee-flavored liqueur, and half-and-half. To make this version of the cocktail, you incorporate the fabulous flavors of chai. This is a classic cocktail recipe with a seasonal flavor twist you&rsquore going to love!

Non-Alcoholic Holiday Sangria
Need a cocktail without the booze? How about a mocktail? This Holiday Sangria has zero alcohol, but is just as tasty as the real thing.

Poinsettia Pomegranate Martini
This Poinsettia Pomegranate Martini is an easy, delicious, and refreshing drink that&rsquos perfectly styled for the season. It&rsquos made with gin (but you can use vodka), pomegranate juice, fresh lime juice, and simple syrup. You&rsquore going to love it!


The Second Coming of the Jungle Bird

Whether clarified, spherified, caffeinated or chile-spiked, the Jungle Bird cocktail has taken on new plumage lately.

“Bartenders love the Jungle Bird because it’s exactly what a good cocktail is supposed to be: more than the sum of its parts,” explains Meaghan Dorman of The Raines Law Room at the William Hotel in NYC. While many bartenders are happy to simply serve the original recipe that debuted circa 1978 at the Kuala Lumpur Hilton—dark Jamaican rum, Campari, pineapple juice, lime and simple syrup—the rosy-red drink has proven to be a versatile canvas for experimentation.

“The ingredients combine into a very unique flavor, so it’s a good formula to pull out one aspect and plug in something similar,” says Dorman, “and continuing to take steps away from the original to make something new.”

Chasin' The Bird

Roman Holiday

Getaway Car

Yacht Rock

Her variation, called the Getaway Car, takes a spicy-sweet turn, swapping out Campari for Ancho Reyes chile liqueur, which she then finishes with a sprinkle of ancho chile powder. Hers is one of a number of new Jungle Bird riffs that have been popping up on menus across the country of late—a sign that the once-obscure tiki drink has officially joined the cocktail mainstream.

But how did it get here? Jeff “Beachbum” Berry, author and owner of Latitude 29 in New Orleans, discovered the recipe as he dug through a stack of dusty paperbacks in a thrift store in the mid 1990s. Located within a 1980s paperback, The New American Bartender’s Guide, by John J. Poister, the Jungle Bird caught his eye. But he nearly tossed it away.

“It was a squeaker,” he recalls. “The only thing that made it interesting was that Campari was in it. A tropical drink with an amaro was unusual.” Berry made some tweaks to the recipe, in particular changing generic “dark rum” to the more specific, molasses-y Jamaican rum. That recipe went into his book, Intoxica, in 2002, and he didn’t give it another thought for years.

While it’s still hard to determine when the Jungle Bird started to appear on modern-day drink menus, Berry is certain that it became popular because bartenders have embraced bitter-edged Campari over the past few years. “It was the one tiki drink you’d find in craft cocktail bars that wanted nothing to do with tiki,” he says.

Without doubt, its watershed moment was when Giuseppe González (who now owns NYC’s Suffolk Arms) made critical adjustments to the Jungle Bird, putting it on the menu at now-closed urban tiki bar Painkiller/PKNY in 2010. The original drink contained a whopping four ounces of pineapple juice, which placed it firmly outside the interest of most craft cocktail bartenders. So he dialed it back to about an ounce and a half, and made a second, equally important change: He subbed out Berry’s Jamaican rum for richer blackstrap rum. These changes had the effect of bringing the sharp, citrus notes of Campari into relief—and the drink further into alignment with more avant-garde tastes.

Bartenders couldn’t help but take notice the drink found its way over to influential speakeasy Milk & Honey, where Sam Ross (now of Attaboy) then worked. After trying Gonzalez’s version at Painkiller/PKNY, “I was immediately enamored and made it for everyone who sat in front of me,” Ross recalls.

From there, the Bird took flight. The New York Times chronicled the drink’s burgeoning popularity in 2014, officially putting the Jungle Bird on the map. Since then, the variations have become increasingly baroque, with bartenders adapting the drink to suit their tastes and the aesthetics of their respective bars.

For example, at NYC’s Booker and Dax, the drink wears a more modernist cloak—moonlighting as a stirred drink with a split base of blackstrap and Jamaican rums, plus Campari and clarified pineapple and lime juices. The Stirred Bird, as it’s known, is served in a streamlined coupe glass sans all tiki trappings, including garnish.

Modernist technique also plays a role in the variation at Chicago’s The Aviary. There, the Jungle Bird is served tall and layered like a Pousse-Café, with two kinds of rum (Brugal Dry and Gosling’s), more Gosling’s by way of little bubble-tea-like balls that “pop” in the mouth, Campari and tropical fruit. (For a bar called “The Aviary,” a Jungle Bird was a mandatory addition to the menu, says beverage director Micah Melton.)

Some new-age Jungle Bird iterations even eschew rum. At Cindy’s, the rooftop restaurant at the Chicago Athletic Association Hotel, the genteel Roman Holiday is offered as a brunch drink, made with Amaro Meletti, Campari, pineapple and lime, and punched up with cold-brew coffee and cinnamon. Similarly, at Chicago’s Lost Lake, the Ruby Mae’s Second Surfin’ Bird from tiki expert Paul McGee replaces rum with tequila (plus mezcal, in a supporting role) along with ruby port and passionfruit syrup. But, in an all-out bow to its tiki roots, the drink, which serves six, is appropriately presented in a scorpion bowl crowned with a flaming lime hull.

Even “Beachbum” Berry, who unearthed the drink the first time, will be adding a new version to his Latitude 29 menu in June. Called Paul of the Jungle, his Jungle Bird 2.0 is made with a split base of bourbon and rum, plus a “bird mix” of three bittering agents (Campari, Averna and red vermouth) developed by bar manager Brad Smith. The drink is named for local bartending legend, Paul Gustings, Berry explains, adding a friendly dig: “It’s nice and bitter, like Paul.”


At Cindy’s in Chicago, Nandini Khaund swaps in La Colombe cold brew for rum in the Roman Holiday, her reinvention of the tiki cocktail known as the Jungle Bird. She shakes it with Campari, pineapple juice and a pinch of Maldon salt.

Why bite into a breakfast sandwich when you can sip Mike Randolph’s bacon, egg & cheese cocktailਊt Half & Half in St. Louis? It’s a frothy whip of smoked bourbon, creamy mascarpone, a whole egg and a drizzle of maple syrup.


These 19 Holiday Cocktails Are Full of Festive Cheer

There's a good chance that your guests will arrive at your holiday party feeling merry already, but handing out one of these festive cocktails as soon as they enter could help them feel downright jolly. If you're looking for a classic holiday cocktail that you can make (and serve!) in a big batch, there are almost too many options to choose from. But it's a good idea to try and select a sip that will complement any snacks or bites you may be serving or to choose one or two spirits to pour all night (after all, too many options might be downright overwhelming).

Some of the holiday-themed drink recipes on this list are on the lighter side, which makes them good options for pairing with appetizers or a quick-meet up at home. They make use of bubbly Champagne and fizzy mixers, and might be considered a warm break from the bitter cold outside. Case in point: Our Vin D'Orange punch, a fresh take on a mulled batch cocktail that is steeped in rosé and vodka for up to a week before you actually dole it out among chatting friends and tinkering glasses. Other cocktails, however, are heavy hitters: They're designed to warm your soul after a bout of sledding or a hefty snowball fight, with some featuring dairy and a mix of spirits. Our classic eggnog&mdashwhich features a rich custard base layered with robust bourbon, cognac, and rum&mdashis just the thing to serve when subzero temperatures threaten to follow your guests inside.

Whether you choose champagne, tequila, vodka, or rum, these holiday recipes will keep spirits high all night long. Pair them with our festive holiday menus or seasonal bites that'll be sure to double the fun.


Watch the video: Roman Holiday Cocktail (November 2021).