The bar team at Fig & Ash shares a pair of holiday cocktails, perfect for sipping after a drawn-out, delightful evening with friends and family. First, try the Spiced Cranberry Manhattan. This holiday twist on a classic Manhattan blends rye whiskey, sherry, Averna, and a homemade spiced cranberry shrub. Finished with orange bitters and garnished with a cinnamon stick and cranberry, it’s rich, warming, and perfect for festive evenings. Then, mix up a Barrel-Aged Pear Sour. Made with barrel‑aged gin, pear nectar, vanilla syrup, and lemon, this cocktail is shaken with egg white for a smooth, frothy texture. A dusting of cinnamon sugar on top adds a cozy, seasonal touch.
Two Holiday Cocktails
Print
Spiced Cranberry Manhattan
Description
This holiday twist on a classic Manhattan blends rye whiskey, sherry, Averna, and a homemade spiced cranberry shrub. Finished with orange bitters and garnished with a cinnamon stick and cranberry, it’s rich, warming, and perfect for festive evenings.
Ingredients
- 1 ½ oz Rye Whiskey
- 1/2 oz Cream Sherry
- 1/2 oz Averna
- 2 dashes of orange bitters
- 1/2 oz spiced cranberry shrub
Instructions
For the shrub:
- Using a vegetable peeler, zest a large orange into large strips. Combine this zest with sugar, and muddle together to express the oils from the orange into the sugar.
- Cover, and let sit on the counter for at least an hour. After an hour, remove zests from the sugar and discard them, leaving behind only the sugar.
- Juice one large orange and set the juice aside. Add 2 cups of cranberries and 1 cup of apple cider vinegar to a blender, then puree.
- Add this puree, juice from the orange, oily sugar, 1 torched cinnamon stick, 1 whole nutmeg, cracked, 1/2 tsp allspice berries, and 1/2 tsp cloves to a nonreactive container.
- Mix to combine and cover. Allow to steep for two days, then strain when ready to use.
For the cocktail:
- Combine all ingredients into a mixing glass and add ice. Stir until combined and slightly diluted (mixing glass will become chilled).
- Depending on preference, strain into a coupe or a rocks glass with ice.
- Garnish with a cinnamon stick and cranberry.
Barrel-Aged Pear Sour
Description
Made with barrel‑aged gin, pear nectar, vanilla syrup, and lemon, this cocktail is shaken with egg white for a smooth, frothy texture. A dusting of cinnamon sugar on top adds a cozy, seasonal touch.
Ingredients
- 2 oz Barrel Aged Gin
- 3/4 oz pear nectar juice
- 1/2 oz vanilla syrup
- 1/4 oz lemon juice
- Pinch cinnamon sugar
- 1 egg white
Instructions
For the syrup:
- Combine 2 cups of water and 2 cups of sugar in a saucepan and bring to a boil.
- Allow this to boil until it’s become slightly thickened, then pull off the heat and stir in 1 tbsp vanilla extract.
For the cocktail:
- Combine all ingredients in a cocktail shaker. Shake without ice to froth the egg white.
- Add ice and shake again until chilled.
- Strain into a coupe and garnish with a sprinkle of cinnamon sugar on top.
Recipes by Fig & Ash
Styling by Keith Recker
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
