Fancy a unique, locally inspired mixed drink this holiday season? The restaurants featured below—First and South in Greenport, Tweed’s in Riverhead, Delmonico’s Southampton and The Old Mill Inn in Mattituck—offer award-winning food in addition to full bars, and we turned to the experts behind those bars to share the recipes for their signature cocktails.
Sam’s Spiced Eggnog
By The Old Mill Inn’s Sam Batcheller
2 oz. Kraken spiced rum (or substitute Captain Morgan spiced rum)
2 oz. Aldo’s coffee, black (available at the Village Cheese Shop in Mattituck)
About 4 oz. eggnog (fills rest of glass or shaker)
Splash of simple syrup (optional, depending on if you like sweet or strong drinks)
(simple syrup is sugar dissolved into hot water)
Dash of cinnamon
For a martini version, fill a shaker with ice, pour ingredients over ice, shake well, strain into martini glass. Top with a sprinkle of cinnamon and/or a cinnamon stick. For an “on the rocks” version, freeze Aldo’s coffee to make ice cubes, pour remaining ingredients over "coffee cubes," shake well and pour into tumbler.
By Tweed’s Suzy Ribeiro
1 shot espresso
1 oz. vanilla-flavored vodka
2 oz. vodka
3 oz. Godiva White Chocolate Liqueur
2 oz. Kahlua
1 mini candy cane
Combine all parts in a cocktail shaker with ice and shake vigorously for 10–15 seconds and strain into a martini glass. Garnish with mini candy cane.
By First and South’s Alicia Valle
4 oz. 44° North Wheat vodka*
2 oz. Aperol
1 spoonful of muddled cranberries
*substitute a mild gin for vodka if desired
Shake all over ice. Strain into a 16 oz ice filled glass
Top off with ginger ale, or club soda
To make muddled cranberries, take a simple syrup recipe, add equal cups cranberries to sugar. Bring to a boil. Use one spoonful of the deliciously, sticky, sweetened cranberries for the cocktail and hold the rest of the syrup and muddled cranberries for other recipes.
The vibrant, natural red color is holiday-perfect to swirl in sugar cookies or to make non-alcoholic beverages for kids.
By Delmonico’s of Southampton’s Peter Perich
6 oz. Altaneve prosecco
1 oz. clear house-made apple cider
1 oz. Goldschläger liqueur
1 piece of crispy apple
In a champagne glass, pour the Altaneve prosecco. Add the apple cider and the Goldschläger liqueur. Top with dried crispy apple slice.
You can purchase the apple cider and dried apple at your local gourmet market.