There's something about the flavors of sugar and spice that make it feel like the holidays... and a little buzz thrown in doesn't hurt, to celebrate with some of Atlanta’s favorite holiday spirits! Even though (Jack) Frost is running a bit late this year, (Jack) Daniels and some of his friends’ seasonal delights are here to warm you up for feasts, festivities and frolicking around the town. Check out these wintertime cocktails being served at hotspots around Atlanta. Some will remind you of tiptoeing to peek at the milk and cookies ("Sugar"), while others will bring you back to the comforts of sipping hot cider beside a blazing hearth ("Spice"). All will bring a new season of memories—as long as you haven’t ho-ho-hoed yourself to sleep under the tree!

Take Note: Most of these sprightly libations will be served throughout the winter season, so you can enjoy them into the New Year.

Sugar
Picture
French Russian
(Inspired by the “Twelve Days of Christmas” verse “Three French Hens”)

Yield: 1 Drink

1 oz. Absolute Vanilla Vodka
1 oz. Café Bohême
½ oz. Kahlua
½ oz. half and half
 
Build in shaker with ice.  Shake and strain over ice. Garnish with a chocolate cigar sugar stick. 

St. Regis Hotel
404.563.7900
www.stregisatlanta.com

Photo: New South Photography, Brooks Harris

Picture
Midnight Milk and Cookies
Yield: 1 Drink

1 oz. dark Crème de Cacao
1 oz. light Crème de Cacao
1 oz. Vanilla Vodka
½ oz. half and half
½ oz. milk chocolate syrup
Cocoa powder

Mix dark and light Crème de Cacao, Vanilla Vodka, half and half, and milk chocolate syrup into shaker with ice. Shake well. Line rim of glass with vodka and dip into cocoa powder. Pour and serve immediately.

Shula’s 347
404.848.7345
www.donshula.com

Photo: Natalie Najjar

Picture
On Point
(Inspired by The Nutcracker’s run at The Fox Theatre.)

Yield: 1 Drink

1 ¼ oz. Vodka
¾ oz. fresh lemon juice
¾ oz. simple syrup
¾ oz. rose wine

Combine all ingredients in a cocktail shaker. Shake well. Strain over ice. Garnish with a long lemon peel.

Publik Draft House
404.885.7505
www.publikatl.com

Photo: Rachelle Hicks


Spice

Picture
Sled Dog

Yield: 1 Drink

2 oz. espresso (Park Grounds uses Counter Culture espresso)
1 oz. milk foam
1 tsp. raw sugar
½ oz. Gran Marnier
Cinnamon

Pour raw sugar into cappuccino cup. Pour espresso over sugar. Add Gran Marnier. Top with milk foam. Dust foam with cinnamon.

Park Grounds
678.528.9901
www.parkgrounds.com

Photo: Rachelle Hicks

Picture
Winter Cocktail

Yield: 1 Drink

2 oz.Crusoe Spiced Rum
1 oz. fresh lemon juice
½ oz. simple syrup
½ oz. ginger liquor
½ oz. Allspice Dram
2 dashes of Angostura Bitters
Lemon zest

Combine all ingredients into a shaker filled with ice. Shake well. Strain into a columned glass with ice. Add lemon zest.

Rosebud
404.347.9747
www.rosebudatlanta.com

Photo: Rachelle Hicks

Picture
Honey and Spice

Yield: 1 Drink

2 oz. apple cider (Aria uses a house-made cider)
1 ½ oz. Jack Daniel’s Tennessee Honey
½ oz. Domaine de Canton
½ oz. lemon juice
Splash of ginger ale

Shake Jack Daniel’s, Domaine de Canton, lemon juice and cider over ice. Strain into a glass full of ice. Add a splash of ginger ale… and Wallah!

Aria
404.233.7673
www.aria-atl.com

Photo: George Sanchez


Compiled and written by Rachelle Hicks.  

 
 
A guest post by Doug Bryant, owner of Sherlock’s Wine Merchant

The cooler days of fall have arrived and it’s time to start thinking about the holidays. America’s most food and table-centered holiday, Thanksgiving is a time for sharing and recognizing the many blessings in our lives. And with the multitude of flavors found on any given table on Thanksgiving Thursday it’s no wonder folks often come to us with the query: Which wine do I serve for Turkey Day?

Right off the bat, we’ll offer this disclaimer – while Grandmother’s turkey may be too dry, your wine should not!
Picture
To begin, select something sparkling and light - with some fruity overtones that will cleanse the palate and begin things deliciously (this wine could also be poured throughout the remainder of the meal should you so desire). Our choice: Clairette de Die ($20), a natural sparkling white wine from the Rhône Valley region in France. This zippy blend of Muscat Blanc à Petits Grains and Clairette is characterized by peach and apricot flavors with rose and honeysuckle aromas. Serve chilled with a variety of first courses including oysters on the half-shell, crab, salad with dried fruit, lobster or pumpkin bisque or an assortment of cheeses.

Picture
In the still white wine department, there are two varietals worth seeking out - Oregon Pinot Gris and classic Alsatian Gewurztraminer. Both offer nice acidity along with a fruit presence (not overbearing or sweet) to accompany turkey and the side dishes typically found at Thanksgiving including sweet potatoes, Brussels sprouts, green beans, dressing, etc... These wines come to the table with fruit up front and a little bit of zing on the finish. Chances are, to the trained palate, they will taste more expensive than their price tags. Cristom Pinot Gris ($20) from the Willamette Valley in Oregon or Trimbach Gewurztraminer ($20) are both good choices.

Picture
Riesling is also a good alternative in the still white wine category. The Selbach Oster ($23) Riesling Spatlese is an excellent choice. While most people think of Riesling as a sweet wine, this one is dry and has a delicate texture with apple, lime and spice flavors. Balanced and vibrant, on the juicy side, with a mouthwatering finish, it is a perfect counterpoint to turkey!

Picture
If you typically consider red wine to be the hero of Thanksgiving dinner, lots of good options await. Traditionally, Beaujolais, with its jammy Gamay grape (not to be confused with Noveau Beaujolais, its younger cousin) or Pinot Noir- the classic “food wine” make excellent selections for Thanksgiving. Our picks include a fantastic value from American-born French winemaker Alex Gambal Cuvee Les Deux Papis ($25.99) or an import of Gamay from Morgon under our house label J. Sanders (a steal at $15). Both wines present good body and fruit to compliment without overpowering the assortment of flavors on the plate.  Another great choice would be the Banshee Pinot Noir ($20) from Sonoma County. Pinot is a truly versatile food wine and will go with just about anything. This sexy number from two great Sonoma County growing regions (Russian River and Petaluma Wind Gap) will accentuate bold flavors without stealing the show.

Picture
And speaking of stealing the show – we thought we might throw in a little dessert action to put things over the top. A noteworthy hostess gift, or contribution to the sweet ending of the meal can be found in a bottle of Sauterne. Classic dessert wine, it exhibits nuttiness, ripe peaches, apricots and perfectly complements pecan, pumpkin or apple pie. The Chateau Suduiraut (a splurge at $50) is a perfect example and will complete the Thanksgiving feast on a high note.

For more information about Thanksgiving wines, or to consult with a wine expert, please contact us at Sherlocks.com – and Happy Holidays!