Holidays on the Rocks: Expert Holiday Cocktails
Festive Brews to Light Up Your San Diego Holiday Party!
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2 oz. Zaya Rum 12 year
3 oz. Egg Nog (Recipe below)
2 Dashes Black Walnut Bitters*
Combine rum, eggnog and bitters in shaker and shake until well blended. Pour over crushed ice and top with nutmeg zest.
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