Jason Van Auken, our Resort Mixologist, is back with round two. One look at these festive cocktails and you will want to add them to the menu for holiday entertaining. Perfect additions to Christmas dinner or sipped while bundled up under a blanket next to the fire.

We encourage you to share these recipes and make them at home over the holidays. If you have plans to visit our resort in Kohler, Wisconsin over the holidays, make sure you swing by The Immigrant Restaurant & Winery Bar and have Jason make one just for you. Join us as we raise a glass and toast to health and happiness – we hope you enjoy these cocktails!

RED ROX
1 large basil leaf
1½ oz Hangar 1 Buddahs Hand Citron Vodka
¼ oz Aperol
1½ oz fresh pomegranate juice
½ oz lemongrass syrup
1 oz soda press (1/2 club soda, 1/2 sweet soda)
1 small basil leaf, for garnish
Pomegranate seeds, for garnish

Cocktail Preparation:
In a cocktail shaker, gently muddle the basil leaf. Add all remaining ingredients, except for the soda press, and shake together over ice. Strain over ice into a rocks glass and top off with soda press. Garnish with one small basil leaf and pomegranate seeds.


MAPLE RYE FLIP
¾ oz Templeton Rye
1¼ oz Sortilege Maple Liqueur
1 egg white
½ oz half and half
Cinnamon or nutmeg, for garnish

Cocktail Preparation:
Pour all ingredients into a cocktail shaker and shake vigorously without ice for 20-30 seconds. Add ice to shaker, and shake vigorously for an additional 10-20 seconds. Strain cocktail into a cordial or champagne glass. Garnish with a dusting of cinnamon or nutmeg.

 

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