“You don’t need to know dozens of drinks. I make one

cocktail perfectly and my guests love it.”

“Using fresh ingredients makes all the difference, with cooking and with cocktails.”

“A signature cocktail always sets the

stage for my most successful parties.”

The Holiday Cocktail Kitchen Your kitchen is the place where carefully selected ingredients are transformed by loving hands into a truly personal expression of hospitality. Now imagine the result when you add premium spirits and the rumble of an icemaker to your well-worn chef ’s knife and simmering stovetop. This is precisely how top restaurant mixologists take classic cocktails and transform them into a memorable experience. In these pages, you’ll learn to apply your kitchen know-how to classic drinks (“101” recipes), resulting in strikingly beautiful and gratifying culinary cocktails (“201” recipes) that will be the toast of your holiday party.

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1. Bronx1 ½ parts BOMBAY SAPPHIRE® Gin1 part fresh orange juice¼ part MARTINI & ROSSI® Rosso Vermouth¼ part NOIllY PRAT® Dry VermouthOrange twist for garnish

Combine ingredients in a mixing glass with ice. Shake thoroughly and strain into a chilled cocktail glass. Garnish with an orange twist.If this classic cocktail were known as a perfect martini with OJ (which it is), rather than its outerborough moniker, more people might be enjoying it today. A well-kept secret of the cocktail cognoscenti now, in the 1930s the Bronx was the Cosmopolitan of its day.

2. Blood Orange Bronx1 ½ parts BOMBAY SAPPHIRE® Gin1 part fresh blood orange juice¼ part NOIllY PRAT® Rouge Vermouth¼ part NOIllY PRAT® Dry VermouthOrange twist for garnish

Combine ingredients in a mixing glass with ice. Shake thoroughly and strain into a chilled cocktail glass. Garnish with an orange twist.The simple substitution of one ingredient is the easiest way to take a classic cocktail and make it your own. We love fresh blood orange juice for its sweet-tart taste and truly astonishing color.

3. Tom Collins1 ½ parts BOMBAY SAPPHIRE® Gin Juice of ½ lemon¾ part simple syrup2 parts club sodalemon twist for garnish

Combine BOMBAY SAPPHIRE, lemon juice and simple syrup in a Collins glass with ice and stir to combine. Top with club soda. Garnish with a lemon twist.A well-crafted Tom Collins is the epitome of balance, where a few simple ingredients combine to create more than the sum of their parts. Bright, fizzy and crisp, this drink allows the refreshing flavors of Bom-bay Sapphire to shine through.

4. Kumquat Meyer Collins1 ½ parts BOMBAY SAPPHIRE® Gin 3 kumquatsJuice of ½ Meyer lemon ¾ part simple syrup2 parts club soda1 kumquat, thinly sliced, for garnish

Place kumquats in a mixing glass and muddle to extract the juice. Add BOMBAY SAPPHIRE, lemon juice, simple syrup and ice and shake thoroughly. Strain into a Collins glass over fresh ice. Top with club soda. Garnish with kumquat slices.You can make this drink into a Venetian Kumquat Collins by using MARTINI & ROSSI® Prosecco Sparkling Wine in place of club soda.

Citrus. These versatile fruits arrive from tropic climes each winter, a well-timed dose of liquid sunshine and an easy way to bring freshness and zest to your Cocktail Kitchen. Lemons, limes, blood oranges, even kumquats—their lively acidity perks up the palate, while spiraling coils of citrus rinds lend color to your cocktails and fill the room with the scent of these aromatic fruits. This quartet of citrus cocktails uses only the best the season has to offer, as we add clever new twists, quite literally, to two timeless classics. With our favorite gin, BOMBAY

SAPPHIRE®, bursting with botanical and citrus flavors of its own, one sip is sure to bring a smile to the faces of your special guests.101 201 101 201

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“The absolute easiest way to improve your cocktails is by using fresh citrus. Sour mix

is simply no substitute for the vibrant juice and colorful twists of these sunny fruits.”

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The Magical Mojito offers a dramatic melting effect by substituting cotton candy for ordinary sugar, while still yielding a perfectly balanced cocktail with traditional Mojito flavors.

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Muddling. It’s all in the wrist when it comes to extracting the aromatic oils of herbs, the juice of fresh limes and other fruits. A wooden muddler and mixing glass is the Cocktail Kitchen equivalent of the chef ’s mortar and pestle, a simple tool that is a must for building mojitos and so much more. As you apply pressure and gentle twisting action, the limes begin to yield their precious juice, and leaves of crushed mint unleash their distinctive aroma, beckoning your guests to the delicious drink about to be served. With a pour of BACARDI® Superior Rum, the ideal choice for a perfectly muddled Mojito, and ample ice, you’re mastering a cocktail ritual that will serve you for years to come.

1. Mojito1 ½ parts BACARDI® Superior Rum¾ part simple syrup½ lime, cut into wedges8 to10 mint leaves2 parts club soda1 lime wedge and 1 sprig fresh mint for garnish

Combine simple syrup, lime and mint. Muddle ingredients to extract the juice of the limes. Fill glass halfway with crushed ice. Add BACARDI Superior and stir to combine. Top with more crushed ice and club soda. Garnish with a lime wedge and a sprig of fresh mint.This Cuban classic needs little introduction, and we prefer BACARDI Superior in a respectful nod to the barmen who perfected this minty favorite.

2. Magical Mojito 1 ½ parts BACARDI® lIMÓN™ Flavored Rum2 dashes Angostura bitters¾ part fresh lime juice8 to10 mint leaves1 fist-sized ball pink cotton candy1 sprig fresh mint for garnish

In a mixing glass, gently muddle the mint leaves. Add BACARDI lIMÓN, lime juice and bitters with ice and shake vigorously. Place cotton candy atop a chilled cocktail glass and carefully strain the drink over the cotton candy, allowing it to melt into the drink. Garnish with a sprig of fresh mint.When getting creative with classic cocktails, we always strive to keep the essence of the original—in this case fresh mint and BACARDI rum.

3. Moscow Mule1 ½ parts GREY GOOSE® Vodka¾ part fresh lime juice3 parts ginger beer1 lime wedge for garnish

In a glass filled with ice, add GREY GOOSE Vodka and lime juice. Top with ginger beer and add more ice, stirring gently to combine. Garnish with a lime wedge.More than mere soda pop, the spicy-hot flavor of ginger beer re-minds us of holiday baking. Replace the GREY GOOSE Vodka with BACARDI 8, with its caramel and vanilla notes, and you have a Dark and Stormy cocktail, warming for a winter’s eve.

4. Apricot Ginger San Juan Mule1 ½ parts BACARDI® 8 Rum1 Tbsp. apricot jam½ lime, cut into wedges3 parts ginger beer1 fresh apricot for garnish

Combine apricot jam and lime wedges in a mixing glass and muddle to extract the juice of the limes. Add BACARDI 8, fill mixing glass with ice and shake thoroughly. Simultaneously strain through a cocktail strainer and a fine tea strainer into a glass filled with fresh ice. Top with ginger beer. Garnish with a fresh apricot slice.You can make this drink into an Apricot Ginger Mexican Mule by using Tequila CAzADORES Blanco in place of rum.

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Spice. These drinks are a vivid reminder of why adventurers once sailed the globe in search of spices and why nutmeg and cinnamon were more valuable than gold. The exotic aroma of a spiced cocktail is no less titillating today, a hallmark of the holidays and a precious gift for your lucky guests. Whether it’s warming ginger or festive cloves, we find spices work especially well in combination with wood-aged spirits such as DEWAR’S® Blended Scotch Whisky, with its complementary flavors of vanilla, caramel and spice derived from years resting in oak casks. For a simple way to spice up your cocktails, add a dash of cocktail bitters or BENEDICTINE®

liqueur, a treasure trove of 27 plants and spices in one bottle.

1. Whisky Sour1 ½ parts DEWAR’S® WHITE lABEl® Blended Scotch Whisky½ part fresh lemon juice¾ part simple syrup1 orange slice and 1 maraschino cherry for garnish

In a cocktail shaker filled with ice, combine DEWAR’S WHITE lABEl, lemon juice and simple syrup and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with an orange slice and a maraschino cherry.Forget the sour mix! learn to make a proper whisky sour and you will have the foundation for myriad masterful libations.

2. Ginger Honey Dewar’s Sour1 ½ parts DEWAR’S® 12 Blended Scotch Whisky2 1-inch square slices of fresh ginger root, peeled ½ lemon freshly squeezed1 tsp. honey1 small slice ginger root, peel on, for garnish

In a mixing glass, muddle together ginger slices and lemon juice. Add DEWAR’S 12, honey and ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with a slice of ginger root.Flavorful, golden honey adds richness to this spicy cocktail. Thinning the honey with an equal amount of warm water makes this sticky sweetener easier to use.

3. Rob Roy1 ½ parts DEWAR’S® WHITE lABEl® Blended Scotch Whisky¾ part NOIllY PRAT® Rouge Vermouth2 dashes Angostura bitters1 orange twist for garnish

Combine ingredients in a glass with ice and stir vigorously. Strain into a chilled cocktail glass. Garnish with an orange twist. Taking its name from Scottish hero Robert Roy MacGregor, the Rob Roy is simply a Manhattan made with Scotch whisky rather than American whiskey. Bitters are the secret ingredient, adding aroma and bringing the other flavors together in harmony.

4. Holiday Spice Bobby Burns1 ½ parts DEWAR’S® 12 Blended Scotch Whisky¾ part MARTINI & ROSSI® Rosso Vermouth¹⁄8 part BENEDICTINE® liqueur2 dashes Angostura bitters1 whole cinnamon stick and 1 lemon twist for garnish

For sugar rim1 lemon wedge½ tsp. each of ground clove, cinnamon, ginger, nutmeg½ cup superfine sugar

Combine ground spices and sugar in a shallow dish. Moisten the rim of a cocktail glass with a lemon wedge and dip it into the spice mixture. Combine liquid ingredients in a mixing glass with ice and stir vigorously. Strain into the cocktail glass. Garnish by inserting a cinnamon stick and a lemon twist.

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A sugar-rimmed glass makes an elegant vessel

for the complex flavors of the

Holiday Spice Bobby Burns, seducing the

drinker to take another sip with

each kiss of sugar and spice.

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To prepare a chiffonade of herbs, begin with large flat-leafed herbs such as basil or sage. Place three to five leaves in a stack, roll tightly and, using a sharp knife, create thin slices perpendicular to the roll. Fluff with your fingers to reveal flavorful green ribbons.

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Herbs. Whether foraged at the farmer’s market or plucked from your winter windowsill, fresh herbs open up a new realm of savory cocktails. Muddled mint may be the modern-day classic, but we’re also known to toss a sprig of rosemary right into the shaker or reach for our best chef ’s knife to create curling ribbons of basil and sage. These dramatic flavors are best showcased in a pure, clean spirit such as GREY GOOSE® Vodka, made with 100% French wheat, or Tequila CAzADORES® Blanco, which has herbaceous flavors of its own. Perhaps best of all, herb cocktails go hand-in-hand with holiday menus, the perfect aperitif before a a momentous meal or as a partner for a selection of farmhouse cheeses.

1. Vodka Gimlet1 ½ parts GREY GOOSE® VODKA1 part fresh lime juice½ part simple syrup1 thin slice of lime for garnish

Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into a chilled cocktail glass and garnish by carefully floating a thin slice of lime on the cocktail.Because of its sheer simplicity, the vodka gimlet provides the perfect foundation for budding cocktail creativity. Master this drink, with its bracing lime freshness, and you have a platform for your favorite herbs, fruits, even vegetables, like our delightful Celery Cilantro variation.

2. Celery Cilantro Tequila Gimlet1 ½ parts Tequila CAzADORES® Blanco¾ part fresh lime juice¾ part simple syrup2 2-inch pieces of celery¹⁄3 cup fresh cilantro, loosely packed1 celery stalk and 1 sprig of cilantro for garnish

In a mixing glass, muddle together celery pieces and cilantro. Add remaining ingredients, fill shaker with ice, and shake vigorously. Simultaneously strain through a cocktail strainer and a fine tea strainer into a glass filled with fresh ice. Garnish with the tip of a celery stalk and a sprig of cilantro.This Celery Cilantro Tequila gimlet will find fans among Gimlet and Margarita lovers alike.

3. Rum Swizzle1 ½ parts BACARDI® 8 Rum¾ part fresh lime juice¾ part simple syrup3 dashes Angostura bitters3 parts club soda1 lime wedge for garnish

Combine BACARDI Superior, lime juice, simple syrup and bitters in a tall glass with cracked ice and stir vigorously, or swizzle, using a mixing spoon. Top with club soda and stir gently. Garnish with a lime wedge.With its lively fizz and aromatic bitters, the Rum Swizzle is like a celebratory version of the Daiquiri. Traditionally, a forked stick was used to mix the drink until it became frothy and icy cold, giving rise to our “swizzle stick.”

4. Pear Basil Vodka Swizzle1 ½ parts GREY GOOSE® la Poire Flavored Vodka¾ part fresh lime juice3 dashes Angostura bitters¾ part simple syrup3 to 5 basil leaves, prepared chiffonade2 parts club soda1 thin slice of fresh pear for garnish

Combine GREY GOOSE la Poire, lime juice, bitters and simple syrup in a tall glass with cracked ice and stir vigorously, or swizzle, using a mixing spoon. Add basil and club soda and stir gently to combine. Garnish with the slice of pear.You can use a chiffonade in place of muddling herbs in many cocktails to create a dazzling and flavorful effect. learn how above!

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As with cooking, much of the fun of the Cocktail Kitchen comes in sharing your delicious creations with friends. As you plan your holiday menus, be sure to add the ingredients for a favorite signature cocktail to your shopping list. By choosing one recipe and doing a little preparation, you’ll spend less time mixing drinks and more time mixing with your guests (21 and over). Our six preferred cocktails for a crowd offer sophisticated flavors, made simply!

learn More and Mix Better at www.cocktailkitchen.com

THE COCKTAIl KITCHEN C O C K T A I l S F O R A C R O W D , M A D E E A S Y

Mojito1 750-ml. bottle BACARDI® Superior Rum 1 ½ cups simple syrup10 limes1 liter club soda1 bunch fresh mint

Prep: Combine BACARDI Superior and simple syrup and set aside. Cut limes into small wedges.

Mix: In each glass, place several wedges of lime and 5–6 mint leaves and muddle together. Fill each glass halfway with ice. Add 2 ¹⁄4 oz. of the prepared Bacardi Mojito mix. Top with more crushed ice and 2 oz. club soda. Garnish each drink with a lime wedge and a sprig of fresh mint. Makes 17 drinks.

Tom Collins 1 750-ml. bottle BOMBAY SAPPHIRE® Gin8 lemons, freshly juiced1 ½ cups simple syrup1 liter club soda2 lemons for garnish

Prep: Combine BOMBAY SAPPHIRE, lemon juice and simple syrup and set aside. Create wedges or twists from two lemons for garnish.

Mix: Fill each Collins glass with ice and add 3 oz. of the prepared Tom Collins mix. Stir to combine and top with 2 oz. club soda. Garnish with a lemon wedge or lemon twist.Makes 17 drinks.

Vodka Gimlet 1 750-ml. bottle GREY GOOSE® Vodka2 cups fresh lime juice 1 cup simple syrup 2 limes for garnish

Prep: Combine GREY GOOSE Vodka, lime juice and simple syrup and set aside. Thinly slice 2 limes crosswise for garnish.

Mix: For two drinks, combine 6 oz. of the prepared Vodka Gimlet mix in a cocktail shaker with ice. Shake vigorously and strain equally into two chilled cocktail glasses. Garnish by carefully floating a thin slice of lime on each cocktail.Makes 17 drinks.

Pear Basil Vodka Swizzle1 750-ml bottle GREY GOOSE® la Poire Flavored Vodka1 ½ cups fresh lime juice1 ½ cups simple syrup3 tsp. Angostura bitters1 bunch basil1 liter club soda1 pear for garnish

Prep: Combine GREY GOOSE la Poire, lime juice, simple syrup and Angostura bitters and set aside. Prepare basil chiffonade (see Herbs section). Thinly slice pear for garnish.

Mix: Fill each tall glass with cracked ice and add 3 oz. of the prepared Vodka Swizzle mix. Stir vigorously, or swizzle, using a mixing spoon. Add a generous pinch of basil chiffonade and 2 oz. club soda and stir gently to combine. Garnish with a slice of pear.Makes 17 drinks.

Celery Cilantro Tequila Gimlet1 750-ml. bottle Tequila CAzADORES® Blanco1 ½ cups fresh lime juice1 ½ cups simple syrup1 bunch celery2 bunches cilantro, loosely packed

Prep: Combine Tequila CAzADORES Blanco, lime juice and simple syrup and set aside. Cut the celery stalks into 2-inch pieces and reserve leafy tips for garnish.

Mix: For two drinks, in a mixing glass muddle together four celery pieces and ²⁄3 cup cilantro. Add 6 oz. of the prepared Tequila Gimlet mix. Fill shaker with ice, and shake vigorously. Simultane-ously strain drinks through a cocktail strainer and a fine tea strainer into two glasses filled with fresh ice. Garnish with the tip of a celery stalk and a sprig of cilantro.Makes 17 drinks.

Rob Roy1 750-ml. bottle DEWAR’S® WHITE lABEl® Blended Scotch Whisky1 375-ml bottle NOIllY PRAT® Rouge Vermouth 2 tsp. Angostura bitters 2 oranges for garnish

Prep: Combine DEWAR’S WHITE lABEl, NOIllY PRAT Rouge Vermouth and Angostura bitters and set aside. Create twists from the two oranges for garnish.

Mix: For two drinks, in a mixing glass combine 3 oz. prepared DEWAR’S Rob Roy mix with ice and stir vigorously. Strain equally into two chilled cocktail glasses. Garnish each cocktail with an orange twist. Makes 25 drinks.

E N J O Y R E S P O N S I B L Y • ALL MARKS ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE COMPANIES. BACARDI U.S.A., INC., MIAMI, FL .

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