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December 13, 2007
McCormick & Schmick’s Seafood Restaurant has shared some holiday cocktail recipes and with Sunday's weather forecast leaning toward snow, here are a few to keep tailgaters warm. I especially point out the Nor'easter but there's a Chipotle Hot Chocolate, Ginger Pear Toddy, Blueberry Tea and Irish coffee all to try.
NOR’EASTER
Ounce maple syrup
1 oz. cranberry juice
Ounce apple cider
1 oz. Applejack
Splash club soda
3 cranberries (for garnish)
Add all ingredients except soda and cranberries to a cocktail shaker. Shake and strain over ice into a cocktail glass. Add a splash of club soda and garnish with three cranberries.
IRISH COFFEE
Ounce simple syrup
1 oz. Bushmills Irish Whiskey
5 oz. hot fresh brewed coffee
Whipped cream
Stir syrup, whiskey and coffee together in a warmed glass coffee mug or cocktail glass. Add whipped cream on top to fill glass.
CHIPOTLE HOT CHOCOLATE
1 oz. chocolate vodka
Ounce. Kahlua
Scant 1/8 tsp. chipotle powder
2 dashes cinnamon
1 oz. chocolate syrup
6 oz. steamed milk
Stir all ingredients together in a large coffee mug and serve warm.
GINGER PEAR TODDY
1 oz. Clear Creek pear brandy
Ounce fresh squeezed lemon juice
Ounce honey
1/8 oz. ground ginger
6 oz. hot water
Lemon twist (for garnish)
Stir all ingredients in a coffee or tea mug. Garnish with lemon twist.
BLUEBERRY TEA
Ounce Grand Marnier
1 oz. Amaretto
1 Earl Grey tea bag
5 oz. hot water
Lemon twist (for garnish)
Steep tea bag in hot water. Stir in Grand Marnier and Amaretto. Serve warm in a brandy snifter,
garnished with a lemon twist.
Posted by Gail Ciampa 
at 9:00 AM to Cocktails
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