Food & Wine USA - (12)December 2019

BOTTLE SERVICE

74 DECEMBER 2019

HE HOLIDAYS ARE HERE, and so are guests, descending like a swarm of

alarmingly merry bees. And they’re thirsty, so you need something

festive—stat. We asked our favorite bartenders for their best holiday-

enhancing cocktails, with strings attached: no spirits over $25, and they

had to use the whole bottle in a batched drink that can be made ahead;

bonus points for updating a recognizable classic with mass appeal. The

results? Cocktails that are sure to please whoever shows up on your

doorstep, carolers included. Just what you need to get your guests through

the season—or off the slopes.

T

Spiced Maple Gimlets

TOTAL 5 MIN; SERVES 15

Refresh weary travelers and skiers

alike with this gin drink for whiskey

lovers. In it, woodsy maple syrup

and star anise cozy up to juniper-

laced Fords Gin.

1 (750-ml.) bottle juniper-

forward gin (such as Fords)

11 / 2 cup maple syrup

1 cup fresh lime juice

6 dashes Angostura bitters

or^1 / 2 tsp. sarsaparilla

4 cups ice, plus more for

serving

15 star anise, for garnish

Combine gin, maple syrup, lime

juice, and bitters in a pitcher. Add 4

cups ice, and stir until ice is melted.

Serve in rocks glasses over fresh

ice; garnish with star anise. —PAUL

FINN, GARAGE COCKTAIL BAR, AUSTIN

MAKE AHEAD Batched drink may be

made one day ahead; keep chilled

until ready to serve.

Big-Batch Rye Sours

PHOTO P. 73

ACTIVE 10 MIN; TOTAL 35 MIN

SERVES 15

Hibiscus syrup pairs with dry cura-

çao and lemon juice to brighten

spicy Old Forester Rye whiskey.

(^1) / 2 cup granulated sugar
(^1) / 4 cup boiling water
1 Tbsp. dried hibiscus flowers
1 (750-ml.) bottle 100-proof rye
whiskey (such as Old Forester)
2 cups dry curaçao
11 / 2 cups fresh lemon juice
4 cups ice
Lemon peel strips, for garnish

1. Combine sugar,^1 / 4 cup boiling
   water, and hibiscus in a heatproof
   mug. Stir until sugar is dissolved; let
   stand until cooled. Cover and chill
   hibiscus syrup until ready to use.


2. Combine rye, dry curaçao, lemon
   juice, and^1 / 2 cup hibiscus syrup in a
   pitcher. Add ice, and stir until ice is
   melted. Serve chilled; garnish with
   lemon peel strips. —SOTHER TEAGUE,
   AMOR Y AMARGO, NEW YORK CITY
   MAKE AHEAD Batched drink may be
   made one day ahead; keep chilled
   until ready to serve.