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ROOT Holiday Cocktails

ROOT Cocktails to enjoy in through the holidays and the cold winter months. Recommended to be sipped by roaring fire, with family and friends. Cheers!

 

Rootnog
6 eggs
2 + ½ cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
½ cup ROOT
½ cup dark rum
½ teaspoon vanilla extract
½ teaspoon nutmeg, ground or grated (fresh is best)

Begin with pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they’re very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and Root.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 – 2 hours.
Serve cold.

***OR add ROOT to any pre-made egg nog.

Hot Buttered Sailor
 1.5 oz. Sailor Jerry Spiced Rum
.75 oz. Root liqueur
.5 oz. Grand Marnier
2 strips of orange peel, removed with a vegetable peeler
4 oz. boiling water
1 cinnamon stick for garnish
1 Tbs. Spiced Brown sugar butter

* *Spiced Brown Sugar Butter
1 stick unsalted butter, softened at room temperature
3/4 cup brown sugar
1 level tsp. Chinese Five Spice powder

 

Cream butter with sugar in food processor or with an electric hand mixer and add five spice powder until well incorporated and fluffy.  Turn creamed butter out onto a sheet of wax paper and roll tightly into a 1″ circumference log.  Freeze until ready to use. Cut into 1/2″ coins for serving. Add rum, Root liqueur and Grand Marnier to a heat proof mug or Irish Coffee mug.  Twist orange peel strips and add to mugs.  There’s a dash of bitters of your choosing (either Angostura, Fee Brothers Old Fashioned or Aztec Chocolate bitters) that should be included after the Sailor Jerry, Root and Grand Marnier and incorporated into the mug at the same time, before adding the boiling water…Top with boiling water.  Add butter and stir with cinnamon stick until melted and well incorporated.

 

Created by Katie Loeb of Oyster House

ROOT Hot Toddy

1.5oz ROOT
½ tsp. sugar
2 whole cloves
1  cinnamon stick
1 slice of lemon

 

Add all ingredients to glass. Pour in boiling water. Stir, serve and enjoy!

 

Milk Punch

The New York Times recently had some great recipes from two designers and cooks from Lamberville, NJ. Their Milk Punch recipe sounded so amazing, but take out that bourbon, substitute ROOT and you have yourself a fantastic holiday drink to serve to your friends and family.

Time: 5 minutes plus time to chill

1 quart whole milk
1 cup half-and-half
1 1/2 cups bourbon, other whiskey or brandy   ROOT
1 cup powdered sugar, sifted
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.

In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.

Yield: 10 to 12 servings.

 

Adapted by Art in the Age from NY TIMES article in 12/2/09

 

Chocolate ROOT Soda
10 dashes of chocolate bitters
2 oz of ROOT liqueur
Cola

Combine above ingredients and serve on the rocks with a chocolate straw for garnish

Created by Warren Bobrow

 

Spice Vanilla Tea
3 oz of Pedro ximenez
1 oz of ROOT liqueur
1 half of a vanilla bean

 

Combine above ingredients in a snifter and warm over steaming water to slightly warm the drink through!

 

Created by Warren Bobrow

Royal ROOT Flip

3/4 oz Root
3/4 oz apple brandy
1 whole fresh egg
1/4 oz thinned honey
1/2 oz orange curacao
1/2 oz stout

Add all ingredients to mixing glass and shake once dry to incorporate egg into liquids. Add ice and shake a second time. Strain into martini glass and top with nutmeg or cocoa powder.

Created By Stephen Siebert