12 Days Of Christmas Cocktail: The Happy Holidays!

It’s a bourbon-y Christmas this year. Bourbon glazed carrots with dinner, bread pudding with bourbon soaked raisins (and the most potent and delicious bourbon sauce I’ve ever had), and now this cocktail — based on a drink called the Bourbon Crusta.

As Robert Hess puts it, “the "Crusta" is a style of drink which harkens from the early 1800's. While it never gained the same level of notoriety as the "Cocktail", today's cocktail revival is allowing it to once again make it's way onto drink lists again.”

I say a cocktail by any other name is still a cocktail. And this is a delicious one. I’m always on the lookout for a cocktail that includes maraschino liqueur, because I always have some on hand to make maraschino cherries.

The Happy Holidays!
2oz Bourbon Whisky (I used Bulleit. The label indicates it is “Frontier Whiskey” -- what’s not to like about that?)
.5oz Cointreau
.5oz Maraschino Liqueur
1.25oz fresh lemon juice
dash Angostura Bitters

Shake with ice. Strain into a cocktail glass (optional sugared rim). Enjoy!

Comments

[Kelly H]

Melissa, thank you so much for the 12 days of cocktails! It was so fun and I couldn't wait to see what you came up with each day. Fun stuff!

[amy]

Wishing I was a friend and taste testing all these yummy looking/sounding drinks! Thanks for the inspiration, going to have to try more than a few of them.

Cheers! Hoping you are having a wonderful holiday season with your family and friends!

[Hippittee]

I'm on Kelly's bandwagon! What a great series of posts.

I tried more than a couple of the recipes on myself and guests. And if I had my own blog, and provided updates along the lines of "did they drink it" - all would have received hearty thumbs (or should it be pinkies) UP!

[Jami]

In honor of all of the great bourbon cocktails, I'm going to share my new favorite, which I got from the Netherland Hotel in Cincinnati - they call it the Bear Necessities. Anyhow:

1 part bourbon - I use Makers Mark (and usually pour generously)
1 part Lemoncello
1 part honey ginger syrup (recipe follows)
Juice of 1 lemon
1/2 part ginger ale (I sometimes leave this out - we often don't have any, or I don't want to open a bottle for a half ounce or whatever)

Shake with ice and strain into cocktail glass - garnish with a sprig of thyme - or not.

At any rate, it's pretty much a cold hot toddy, and extra delicious.

Ginger Honey Syrup
Combine 1½ cups water and one firmly packed cup of finely chopped and peeled ginger, and bring to a boil. Cover and simmer for 2 minutes. Remove from heat, still covered, and let stand for 4 to 6 hours. Strain to remove the ginger, saving the spiced water and pressing the ginger to extract any moisture. Add one cup of honey and stir until dissolved.

[Lisame]

I have loved this series! Y'all have a warm and cozy rest of the Holiday Season. We got snow in Dallas, TX! First time I ever had a white xmas (at least here) in 46 years. We a couple of your drinks and toasted you from here! Stay Warm.

[alyssa]

Love this post! You have a terrific well written blog and I so enjoy reading it. Wishing you and your loved ones a happy and healthy New Year