Brandy Rand

Thirsty Writer, Libations Marketer

12 Cocktails of Christmas: Festive libations in and around Boston.

A countdown to the 12 cocktails of Christmas on WBZ radio…. Listen in –  Connoisseur Corner WBZ 12Xmas Cocktails


Sparkling Cinnamon Apple at Morton’s The Steakhouse, Boston (recipe below)

Prosecco, Lindemans Pomme Lambic, Housemade Shaken Cream, Monin Honey Syrup, Dip rim of Champagne flute in honey syrup, then in cinnamon sugar

The Brahmin Frostini at Brahmin American Cuisine & Cocktails, Boston: Makers Mark Bourbon, dark creme de cacao, heavy cream, cocoa powder, garnished with a candy cane

Festa or Winter’s Warmth at Scampo at Liberty Hotel, Boston: Cognac, rye & sweet vermouth with fresh black currants

Butterscotch Godfather  at Harvest in Cambridge: Toffee infused scotch, amaretto, liquor 43

Naughty Hot Cocoa at Poe’s Kitchen at the Rattlesnake in Boston: Chambord & Espresso-infused vodka, hot cocoa with Tiramisu Liquor, Whipped Cream, Cinnamon Sugar Toasted Marshmallows and White Chocolate Sprinkles

Greg-Nog at Tryst in Arlington: Tuaca, Tia Maria, Aztec Chocolate Bitters, House-made Eggnog

Poinsettia  at Legal Sea Foods in Boston: Cointreau, Pomegranate Mixer, Angostura Orange Bitters, Cava Float

Hot Buttered Rum at Clio at Eliot Hotel in Boston: Burnt Hay Roasted Peach, Gosling’s and Plantation Rums, Vermont Dairy Butter, Nutmeg

Pera at Dante in Cambridge: Pear vodka, pear brandy, cinnamon

The Dane at Ten Tables in Jamaica Plain: Aquavit with housemade cranberry apple syrup on the rocks

Cinnamon Orange Margarita at Masa in South End, Boston: Cazadores Reposado, Licor 43, Cinnamon, Orange, Lime, served straight up

Kingston Nights at Russell House Tavern in Cambridge (recipe below): Smith and Cross Rum, Benedictine, Apple Cinnamon Simple Syrup, Bittermans Chocolate Mole bitters, Hot Water, Orange Peel Garnish


Kingston Nights

Recipe from Russell House Tavern in Cambridge

2oz Smith and Cross Rum

1/2oz Benedictine

1/2oz Apple Cinnamon Simple Syrup

2 dashes Bittermans Chocolate Mole bitters

Hot Water

Orange Peel Garnish

Pour ingredients into glass.

Fill with hot water.

Garnish with orange peel.

Sparkling Cinnamon Apple

Recipe from Morton’s The Steakhouse, Boston
4 oz Lunetta Prosecco
2 oz Lindemans Pomme Lambic
2 oz Housemade Shaken Cream
½ oz Monin Honey Syrup

Dip rim of Champagne flute in honey syrup, then in cinnamon sugar

Pour prosecco, honey syrup and lambic into shaker and add ice

Stir with bar spoon 10 Times

Strain into prepared champagne flute

Top with two bar spoonfuls of housemade shaken cream

Dust with Cinnamon Sugar


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This entry was posted on November 29, 2011 by in Boston bars, recipes, WBZ Radio and tagged , , .
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