HOUSTON – Ho ho ho! Cheers to the holidays!
The creators of the pop-up bar Cursed Cauldron are back with a winter wonderland theme for guests to get into the holiday spirit.
Alexis Mijares and Angelique Cook-Cavazos, co-founders of Jingle Bell Bar, share two of their signature drinks you can make at home.
Watch them live today at 1 p.m. on KPRC 2 or in the video player above.
Yule Mule
- 2oz El Centenario Tequila Plata
- .25oz Creme de Cassis
- .75oz Mulled Wine Syrup
- .75oz Lime Juice
- 2-3oz Ginger Beer
Method: Build in a glass, top with ginger beer
Glassware: Festive holiday cup or mule cup
Garnish: Mint Sprigs, Dehy Lime Wheel, Gold Glitter
Prancer’s Milk Punch
- 1oz Redemption Bourbon
- 1oz Courvoisier Cognac
- .5oz Creme de Menthe
- .5oz Creme de Cacao
- 2oz Heavy Cream
Method: Shake, Double Strain
Glassware: Festive coupe glass
Garnish: Grated Andes Mint Chocolate
Jingle Bell Bar
Known for their seasonal pop-ups, Mijares and Cook-Cavazos transform their space to match the season by adding creative touches into the decor, food and drinks.
We first met the creative minds in October during their Halloween-inspired pop-up bar, the Cursed Cauldron.
Now that it’s tiiiiiime (imagine Mariah Carey’s voice) for the holidays, they replaced the haunting enchantments with whimsical holiday ornaments.
Jingle Bell bar features three immersive themed rooms with their own vibe and backdrop: Classic Christmas, Candyland Lane, and The Ski Lodge.
You can experience this magical winter wonderland now through December 27 at Botanica (2031 Westcreek Ln).
For more information, visit www.jinglebellbarhtx.com.