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An intimate night at the Grand Ole Opry House with friends: Brett James, Jason Sellers, Natalie Hemby, Wendell Mobley, Neil Thrasher and other guests. This charity event
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Carl Sublett Retrospective
presented by Haynes Galleries
A retrospective of works by master watercolorist Carl Sublett is being shown at Haynes Gallery in Midtown. The artist, who died in 2008 at the age of 89, breathed motion
6th Annual Hands Together at Flatrock Music and Arts Festival
Join the Frist Center's Community Engagement Team for a full day of multicultural music and arts in Coleman Park on Thompson Lane. The festival celbrates the diversity
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The 15 Hottest Drinks to Warm up your Winter
The holidays are here, and you’re planning that party. What to serve your guests? How about a few season-appropriate cocktails.
Written By: Nashville Lifestyles & James Hensley
Photographers: Ron Manville & Various
3 oz Ron Abuelo Añejo
1 oz Van Gogh Dutch Caramel Vodka
1/4 stick unsalted butter, softened
2 Tbsp brown sugar
2 Tbsp honey
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Cinnamon stick
Combine all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix together with a spoon then add Ron Abuelo Añejo and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.
A delicious spiced toddy that's easy and striking. Serve it up to your guests or use it to warm you and yours after some holiday fun outside. It's also perfect before bed. You'll sleep like a baby.
2 oz Corsair Spiced Rum
¾ oz fresh lemon juice
¾ oz honey
2 dashes Angostura bitters
Hot water
Orange peel to Garnish
Pour all ingredients into a hot cocktail/coffee mug. Then add hot water and gently stir until the honey is melted. Then express some orange over the top of the drink and insert the orange peel into the glass as the garnish.
This is a deliciously fun and easy "a la minute" eggnog that works just as well with dark rum, spiced rum or brandy. It's rich and creamy, and it's a perfect fit for the season.
2 oz rye or bourbon
1/2 oz heavy cream
1 oz rich simple syrup (2 parts sugar in the raw to 1 part water)
1 whole egg
3 dashes of Angostura bitters
Grated nutmeg
Crack the egg into your shaker making sure no shell gets in the drink. Then add all other ingredients, plus ice, and shake hard for a few moments. Strain the drink into a chilled cocktail glass of your choice and grate a little nutmeg over the top.
2 oz vodka (raspberry flavored, if you like)
1/2 oz Frangelico (hazelnut liquor)
1/2 oz Chambord (black raspberry liquor)
Splash of 7up
Place all ingredients in a shaker with ice and shake. Strain into a chilled cocktail glass, ad a splash of 7up, and garnish with a fresh raspberry in the bottom of the glass.
This twist on the Nuts and Berries brings lots of holiday flavors together and it's an easy one to make. Go equal parts if you like it a little sweeter.
1 oz Pritchard's cranberry rum
1 oz orange flavored vodka
3/4 oz Lazaroni amaretto
Orange twist and zest to garnish
Put all ingredients in a mixing glass with ice and stir. Pour into a chilled cocktail glass and garnish with an orange twist, making sure to zest orange zest on top of the drink.
Champagne or sparkling wine
1 sugar cube
Angostura bitters
Lemon Zest
Coat the sugar cube with the Angostura bitters and drop the cube in the bottom of your champagne flute. Pour in bubbly to the top and zest a little lemon over the top. A twist of lemon completes the presentation.
Because the red of cranberry and the green of mint make for automatic festivity.
2 oz gin or vodka
1 1/2 oz cranberry juice
1/2 oz grenadine
1 mint sprig
Place mint in a shaker and gently bruise it. Place all other ingredients along with ice in shaker. Shake briefly and strain into a chilled glass. Garnish with a floating mint leaf.
1-1/2 oz Ron Abuelo Añejo
2 oz cranberry juice
1 oz lemon juice
1/2 oz simple syrup
10 fresh raspberries
5 mint leaves
Dash Angostura bitters
Ginger ale
Muddle raspberry with the mint. Add the rest of the ingredients. Shake hard and strain into a highball glass and top with ginger ale. Garnish with raspberry and mint.
1 oz Chambord
1 oz Tuaca
3 oz hot apple cider
1 oz hot cranberry juice
Preheat mug. Pour ingredients as listed. Garnish with whipped cream and a cinnamon stick.
2-1/2 oz Van Gogh Blue Vodka
1 oz white crème de menthe
1/2 ounce peppermint schnapps
Cream
Splash of grenadine
Peppermint candy for garnish
Add a dash of grenadine into the bottom of a chilled martini glass and set aside. Pour the rest of the ingredients into a cocktail shaker filled with ice. Shake well and strain into the glass with grenadine to create a “swirl” effect. Garnish with peppermint candy.
4 ounces Numi Chocolate Puerh Tea
2 ounces Van Gogh Dutch Chocolate Vodka
1 ounce heavy cream
Sugar
Steep 1 Numi Chocolate Puerh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add vodka and stir. Whip cream with a little sugar and float on top. Dust with powdered cocoa to garnish.
Apples are in season right now—grab some of the sweeter variety, break out the juicer and put it to good use.
2 oz rye whiskey (Bulleit or Jim Beam work very well)
2 oz freshly juiced apple juice
¾ oz fresh lemon juice
¾ oz local honey syrup (thinned as above)
1 pinch of cinnamon
Top with ginger ale
Place all ingredients in a shaker with ice, shake briefly. Pour into a tall glass filled with ice and top off with ginger ale. If your apple juice is a little tart go heavier on the ginger ale or ad a dash more honey syrup. Garnish with an apple wedge.
2 fluid oz espresso coffee
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup frothed milk
1 pinch pumpkin pie spice
1/2 teaspoon vanilla powder
In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk and frothed milk and sprinkle with pumpkin pie spice and vanilla powder.
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package milk or dark chocolate chips
Garnish:
Whipped cream
Chocolate shavings
Stir together the whipping cream, milk, vanilla, and chocolate chips in a pot.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and chocolate shavings, as desired.
1 shot coffee liqueur
1 shot Irish cream
1 1/2 shot hazelnut liqueur
4 cups hot coffee
Cream
Mix coffee and liqueur in a pot. Serve with cream.
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