Sommelier David Cook and Chef Jon Buchanan from Third Coast share recipes for four festive holidays cocktails.
Eggnog Martini
4oz Eggnog
1oz Dark Rum
.5oz Rye Whiskey
.5oz Brandy
Garnish with nutmeg
Hard Cider Martini
1.5oz Dark Spiced Rum
3oz Fresh Apple Juice
.5oz Dry Vermouth
.5oz Sweet Vermouth
2 dashes Angostura Bitters
Garnish with apple wheel
Orange Clove
Red River Rye Whiskey
Grand Marnier
Frangelico
Texas Toddy
Jameson Irish Whiskey
Texas clover honey
Jasmine black tea
lemon