Holidays on the Rocks: Expert Holiday Cocktails

Festive Brews to Light Up Your San Diego Holiday Party!



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Mixologist: Steven Tuttle

Kex Nog

2 oz. Zaya Rum 12 year
3 oz. Egg Nog (Recipe below)
2 Dashes Black Walnut Bitters*
Nutmeg Zest

Combine rum, eggnog and bitters in shaker and shake until well blended. Pour over crushed ice and top with nutmeg zest.

Egg Nog

12 eggs
10 oz. Heavy Cream
10 oz. Demerara Syrup *
5 oz. Biscotti Liqueur *

Beat eggs then blend with the cream, syrup and Liqueur.

Demerara Syrup can simply be made by cooking 2 parts Demerara sugar to 1 part water in the saucepan over medium-high heat, stirring constantly for 3-4 minutes or until sugar is dissolved. Cool to room temp and store in airtight container in refrigerator up to 1 week.

Faretti Biscotti Liqueur (available at Holiday Wine Cellar & Bev Mo)

Mixologist: Steven Tuttle
Kettner Exchange
619.255.2001