The World Recipes

Apples and spices say seasonal sipping to mixologist Jose Torrella, who's come up with this holiday mojito that uses cider and Calvados to add a nuance of noel. (AP Photo)

It’s December; time to get into the holiday spirit. Or spirits as the case may be.

And should you need assistance, bartenders coast-to-coast are figuring out new ways to capture festive in a glass.

Apples and spices say seasonal sipping to mixologist Jose Torrella, who’s come up with a holiday mojito that uses cider and Calvados to add a nuance of noel.

The best cocktail presentation is like painting a portrait, says Torrella, barman at the Barclay Bar & Grill at the InterContinental New York Barclay. Bringing out a festive theme requires ’spirits, cordials, fresh ingredients always — juices herbs, spices, vegetables and fruits,” he says. ‘Though multiple elements may seem confusing, in the end the joy is in the simplicity from the abundance.”

And don’t forget the special glasses. A quick way to take a drink from ho-hum to holiday is to rim the glass with colored sugar.

Scott Beattie, bartender at Spoonbar in Healdsburg, Calif., and author of ‘Artisanal Cocktails,” has a couple of holiday go-to items –St. Elizabeth Allspice Dram, a rum liqueur, and angostura bitters. Take something like a simple hot toddy made of brandy, lemon juice and honey or sugar, add a dash of bitters and stir with a cinnamon stick and — voila!

John Cooper, developer of Domaine de Canton ginger liqueur, keeps his holiday drinks simple. He makes a drink called autumn spice that is equal parts ginger liqueur and apple cider with one-half part of lemon juice for sprightliness.

He introduced the liqueur in 2008 after spending a good deal of time experimenting with the ingredients, which include a maceration of fresh ginger to which aged cognac, honey and other ingredients are added.

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