Chilled Mulled Wine Cocktail

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comThis post was made in partnership with Truvia®. Recipes and ideas are my own.

I’m hitting peak holiday tradition time right around now. The advent calendar has been going, there’s a tree and decorations and now due to small children’s insistence there’s a second small tree, I’ve sent out Christmas cards, and the majority of the presents have been bought (can you tell I’m a planner??). I’ve also checked off attending the annual Glögg party thrown by some close friends of ours. They’ve been throwing it for close to a decade now and we’ve been attending almost every year (minus a few bouts of the flu). But I’ve kept a secret… I’m not a big fan of hot wine punch.

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comAfter reading this my secret will be blown. But, since we’re all friends, I doubt they’ll care all that much. They know I really come for the Swedish meatballs. Are you sitting there reading this thinking to yourself “I like wine, I like spices, but I don’t necessarily want them piping hot…” Well, lucky for you great minds think alike and I’ve got a new twist for your holiday mulled wine traditions!

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comI’ve teamed up with Truvia® to offer a chilled spin on this traditional holiday drink. The secret to achieving a flavorful mulled wine cocktail is to concentrate the flavors that would ordinarily go into a mulled wine by making a syrup.

For the base I decided to use Truvia Cane Sugar Blend to first create a simple syrup and then add in the mulled wine spices and the wine itself. Truvia Cane Sugar Blend combines stevia sweetener and cane sugar with 75% fewer calories per serving than sugar. Does it make a simple syrup that works just like regular cane sugar? It sure does! Because it is sweeter than cane sugar you also don’t need to add as much into the syrup. After making a quick simple syrup, everything simmers together to make a reduction and extracts those great spices so they really stand out when mixed into a drink. Also, chilling liquids tends to tame the flavors a bit so you want the flavors to be on the bold side.

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comSince we’re making this into a cocktail I decided to pair this mulled wine syrup with bourbon for a wintery drink. Bourbon imparts some vanilla and buttery caramel flavors into the mix as well. Finally, a burst of citrus comes from freshly squeezed lemon juice and Cointreau. How to garnish is up to you. If you want it to be reminiscent of a Glögg, add in a cinnamon stick, orange slices and a star anise when you serve up the drink. You could also leave all of this out and you’d be fine. Personally I like the aroma that fresh spices add to the drink, but if you’re serving this up at a party you could also just throw in the orange slices. And speaking of parties! This syrup makes enough for plenty of drinks so you might want to consider this for a different take when you host your next holiday party.

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comOne last note. I realize I might be edging out some of you that really enjoy a hot mulled wine. Clearly my friends do since they host this party every year. Here’s a quick tip so you can enjoy a glass of Glögg any time: you can make this drink hot too. Yes! You don’t have to wait for someone to throw a party and use up several bottles of wine and occupy your InstaPot for an entire day. Make the syrup, add the ingredients, and add in some hot water! You’ve got a hot mulled wine cocktail now!

Grab a bottle of wine and let’s make some cocktails!

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comTruvia Chilled Mulled Wine Cocktail (with Hot Version too!)

Mulled Wine Syrup (Yields 1-1/3 to 1-1/2 cups)
1 cup Truvia Cane Sugar Blend
1 cup water
1-1/2 cups red wine
2 cinnamon sticks
2 star anise pods
6 cloves
4 green cardamom pods, cracked
1 tsp black peppercorns, lightly crushed
4 orange slices, 1/4” thick

For the syrup:
Combine Truvia Cane Sugar Blend and water in a medium saucepan over medium- high heat. Whisk until fully dissolved. Add in red wine, cinnamon sticks, star anise pods, cloves, green cardamom pods, black peppercorns and orange slices. Bring to a boil and then reduce heat to a simmer. Simmer for 30-40 minutes or until mixture has reduced and thickened slightly. Remove from heat, strain out solids and discard them. Let syrup cool to room temperature and then transfer to an airtight container like a swing-top bottle or mason jar. Store refrigerated up to a month.

For the drink:
2 ounces of bourbon
1/2 ounce freshly squeezed lemon juice
3/4 ounce Cointreau
1 ounce mulled wine syrup

In a shaker 2/3 filled with ice, combine the bourbon, lemon juice, Cointreau and mulled wine syrup. Shake about 20 seconds to combine and strain over fresh ice into a double rocks glass. Garnish with orange slices, cinnamon stick and star anise.

Alternatively, you can make this a hot drink by including 2-3 ounces of hot water. Combine all ingredients for the cold cocktail in a heat proof mug and then add hot water. Stir gently to combine and serve.

Fir-Groni

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.comToday I bring you a weekend cocktail. A festive, fir tree scented drink you can sip on as you bake cookies, or wrap gifts, or use as a palate cleanser between licking all those damn holiday cards you still haven’t got out in the mail yet.

Wait… did she say fir tree scented???

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.comYes! You might be familiar with eau de vie spirits made from fruit, but there is one that is made from pine buds. I have three favorite scents in this world: lilac, wood smoke, and fir trees. So the first time I saw this brandy I went absolutely nuts over it and immediately started making drinks (see here and here). I bring it out during the winter months because that’s when I associate this particular smell, and it makes me a little homesick for the New England winters. And then I remember trying to de-ice a windshield in below freezing temperatures and driving my car into a snowbank one year and I snap right out of that fantasy.

So yes, it’s another groan-inducing variation on a Negroni; a twist on a twist as this stems from a White Negroni. But really, you can call it a Holiday Fir Tree Cocktail for all I care, but what I do want you to do is drink this, especially if you’ve never tried a spirit like this before.

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.comFor this drink, stick with a dry or extra dry vermouth, you want a little less residual sugar in there so that the fir tree aroma and flavor stands out. This is on the slightly less bitter side than a classic Negroni, as Bitter Bianco is used, which adds some citrus and delicate floral notes that really work with the pine forest effect of the eau de vie.

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.comTotally optional, but I had a lot of fun garnishing the drink with what looked like snowy tree branches. If you’re trying to impress guests and want a festive garnish, go ahead and add these to the drink. It’s just powdered sugar and rosemary. I’ve made a note on making these following the recipe. Keep in mind though that rosemary imparts its own strong aroma, which can work here, but I would present the drink with the garnish and then remove before imbibing.

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.comFir-Groni Cocktail

3/4 ounce gin, London Dry style
3/4 ounce Bitter Bianco
3/4 ounce dry vermouth
1/2 ounce Douglas Fir brandy
optional: “snowy branch” garnish (how to follows recipe)

In a mixing glass 2/3 filled with ice, pour in the gin, Bitter Bianco, dry vermouth and Douglas Fir brandy. Stir 20 seconds to combine. Strain into a chilled cocktail glass. Optionally garnish with a “snowy branch”.

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.com

The Fir-Groni Cocktail: a holiday twist on the White Negroni // stirandstrain.comTo make the “snowy branches”, take a cleaned rosemary sprig and coat lightly with egg whites using a silicone pastry brush. Shake off any excess liquid and immediately dip into a shallow bowl filled with about a 1/4″ of powdered sugar. Swirl the rosemary sprig around to coat and let dry. Once dry, use a garnish on your cocktail. Also looks cute on a some baked cake!

Holiday Gift Guide: Beer Me

Wishing you beer readers a Hoppy Christmas!

Holiday Gift Guide: Beer Me // stirandstrain.com

What to get the beer lover in your life? Well, beer to start. Let them tinker in their basement with their own brew this year. Find them a beautiful jug to store it in, and then outfit their home bar with some cool glasses. And if that’s too fancy, a rustic sign and a reusable red cup lets them relive their college days (minus the landfill waste). What goes best with beer? Pizza! And if that’s not enough, let them lather themselves in the sweet, sweet aroma of…beer.

1. Irish Stout Beer Brewing Kit 2. Beer Chiller 3. Pizza Bottle Opener 4. Beer Salt 5. Beer Soap 6. Reusable Red “Plastic” Cup 7. uKeg Matte Black Growler 8. Beer Tasting Set 9. Brewski Sign

 

Catch up on all the gift guides here!

Cranberry Sauce Margaritas with Rosemary Sugar Rims

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comThis post is brought to you by Specialty Retailers, Inc. Recipes and ideas are my own.

Did you know that Margaritas are the most popular cocktail in the U.S.? Probably not surprising when you think of the amount of frozen, neon colored drinks you encounter walking down the main strip in Las Vegas. I’m sure those are being counted in this statistic. And that bottled drink mix with the svelte lady on the front; that’s probably being counted too. But here in my home bar, a Margarita is a solid, easy to mix drink with endless variations. And today we’ll be making them holiday ready for a little online party!

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comToday I’m taking part in Stage’s virtual holiday party and sharing my Cranberry Sauce Margaritas to help celebrate and #SetYourHolidayStage! I’m making them extra festive with an easy DIY rosemary sugar rim you can whip up in minutes and use all holiday season long. As my older readers know, I have an entire front yard full of rosemary. So when the Fall and Winter seasons are upon us, I’m sticking it in everything. Food, of course, but also in lots of cocktails. If you’re finding us through the Stages Holiday Party, a quick search through the archives will introduce you to a whole new world of using rosemary in cocktails; take a look!

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comWe still have two whole weeks until Christmas and who knows how many parties we’ll be going to or hosting up to then. If you’re in charge of drinks, Stages has all the accessories you need to make prepping and decorating easy! We did a quick shopping trip online to get all our gear for our virtual party including glasses, those cute gold foil holiday napkins, a caddy to hold the napkins and straws, a chalkboard sign to write out the name of our Signature Cocktail, the containers to store the rosemary sugar, a dipping tray for all the ingredients for the Cranberry Sauce Margaritas, as well as some festive decorations like this teeny tiny lights and the nutcracker. Even my holiday sweater came from there! SO MANY GREAT ENTERTAINING OPTIONS.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Ok, so you set your holiday stage and are ready for guests. Let them feel in charge with a little DIY bar set up. This 3 cup dipping tray could hold snacks any other time of the year, but today it will hold all the components for the Cranberry Sauce Margaritas: cranberry sauce, lime wedges and the rosemary sugar. Put out some little spoons for the dishes and some shot glasses for the booze components. Holiday parties should be about coming together with friends and family, and having this little DIY bar lets guests mingle about with one another.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comThe recipe for the Cranberry Sauce Margaritas has just a touch of sweetness in it from the cranberry sauce and the Grand Marnier. You can adjust going up or down with either to your liking. I also think adding just a touch of the rosemary sugar into the drink doesn’t hurt either, just remember to shake it really well to combine it all! TIP: use the spent lime wedges from the cocktail recipe to help rim the glasses. Then you won’t need to waste additional lime wedges just for rimming. Also, when rimming your glass, use a shallow bowl or rimmed plate and push the sugar out towards the edges so that the sugar will evenly coat around the glass.

Let’s make some drinks!

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comCranberry Sauce Margaritas

1-1/2 ounces blanco tequila
1 ounce freshly squeezed lime juice
1/2 ounce Grand Marnier
1 tablespoon cranberry sauce
rosemary sugar (see recipe below)
rosemary sprig

First, rim a rocks glass with the rosemary sugar. Set aside. Combine all ingredients into a cocktail shaker filled 2/3 with ice. Shake well to combine, about 30 seconds. Strain over fresh ice into the prepared rocks glass. Add additional cranberry sauce if desired. Optionally garnish with a rosemary sprig.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comRosemary Sugar

2 cups granulated sugar
5 sprigs of fresh rosemary, about 3 to 5 inches long, divided

Take one sprig of rosemary and remove all the needles. Finely chop them. Combine the chopped needles and the sugar in an airtight container. Mix well to evenly distribute the rosemary. Add a few extra sprigs to the jar, shake, and let sit overnight or up to a few days. Sugar may look clumpy but it will dry out and break down. Remove the sprigs, seal the jar, and keep in a cool, dry place up to three months.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Monday Booze News How to start a vintage glass collection, bug garnishes, and the top 100 spirits of 2018

Monday Booze News: If the mug fits // stirandstrain.com

Holiday Gift Guide: Christmas in Hawaii

Mele Kalikimaka! Get your surf board and a Mai Tai, we’re going gifting!

Holiday Gift Guide: Christmas Hawaii 2018 // stirandstrain.com

Cocktail gifts as bright and colorful as a Hawaiian sunset. And slushie machines. And light up fountains. For the person in your life who likes a side of tropical flair with their drinks, we’ve picked out a few of our favorites that would make great additions. Coconuts, pineapples, RUM, and more pineapples. I think all our bases are covered.

1. Mele Kalikimaka Sign 2. Slushie Machine 3. Copper Pineapple Bar Spoon 4. Leaf Glasses 5. Glass Straws 6. Banana Dolphin Pin 7. Coconut Mugs 8. Tiki Bitters 9. Glass Decanters in Yellow and Orange 10. Coconut Rum 11. Light Up Fountain 12. Pineapple Cocktail Shaker

 

Catch up on all the gift guides here!

Holiday Entertaining: Beaujolais Wine and Cookie Decorating Party

Beaujolais Wine and Holiday Cookie Party // stirandstrain.comThis post is brought to you by Beaujolais Wines. Recipes and ideas are my own.

This holiday season I’m taking a step back from all the hustle and bustle, all the commercials and “must buys”, and taking a moment to spend time with family and friends in the most fun, totally seasonal, best way possible to celebrate the holidays: a cookie decorating party. But this party is for adults only. Why? Because we’re cracking open a bottle of Beaujolais to celebrate our nearest and dearest all while having some holiday fun.

Beaujolais Wine and Holiday Cookie Party // stirandstrain.comIf the idea of hosting a holiday cookie decorating party makes your palms sweat (I need how many cookies?!?!), even with a glass of wine, just hold on, because I’ve got some tips and tricks that will make this party a breeze!

Beaujolais Wine and Holiday Cookie Party // stirandstrain.com1. First, let’s talk about the wine. While you might think Beaujolais wine is best served slightly chilled in the summertime, it’s actually a great wine to have around the cooler winter months too. That’s because it goes well with just about anything; including cookies. If you’re thinking ahead towards all your holiday meals this month, try picking up a case to have on hand. Serve it at meals and keep a bottle handy for the random relative who stops by unannounced! And if you can, try and get a mixed case. That’s right! Beaujolais comes in red, white and rosé.

Beaujolais Wine and Holiday Cookie Party // stirandstrain.com2. Cookies. You have a couple options here when it comes to the cookies.

  • Are you someone who can whip up 4 dozen batches of cookies without blinking an eye? Then baking them all from scratch shouldn’t be an issue. Go you!
  • Pressed for time? Make half the cookies from scratch and buy the rest. Most grocery stores with a bakery will have unfrosted cookies on hand like sugar cookies. Personally, I am terrible at making sugar cookies so I bought mine. But I have a fantastic gingerbread recipe that makes solid cookies every time (see below). So I made those for the party.
  • You can always ask people to bring undecorated cookies too! There is probably a friend or relative in your life who likes to bake. Reach out to them for some help making cookies, they probably would love to bake!

Beaujolais Wine and Holiday Cookie Party // stirandstrain.com

Beaujolais Wine and Holiday Cookie Party // stirandstrain.com3. Decorations. With endless possibilities for decorating, limit yourself to just a few ideas. You’ll end up with less waste and won’t have a pantry full of half used sprinkles and sanding sugar to deal with the rest of the year. For my cookie party, I made one batch of royal icing and put scoops into smaller piping bags and mixed a few colors right in the bag. Again, if you haven’t the time to make icing, guess what? You can buy it and it will work just fine! For decorative elements, I kept it simple with some colorful sprinkles, red and green sanding sugar, edible silver balls, and some tiny edible gold stars I had left over from another cocktail project. You could go even less than this if you wanted, or just use icing and nothing else. We also had some filled cookies so I put out a bowl of raspberry jam that was in the refrigerator. You probably already have some things at home you could use!

Beaujolais Wine and Holiday Cookie Party // stirandstrain.com4. Plan your stations. Short on space? No kitchen table? No problem. Set up a cookie decorating space where people will have access to cookies, plates, napkins, and bowls for putting decorations in. Don’t forget the wine glasses and wine tags too! A kitchen counter is a great setup. I have a long buffet at home that people could grab everything they needed. Not enough room at the kitchen table? Set up a cozy holiday blanket on the floor for everyone to spread out on. Remember to tell guests to bring slippers!

Beaujolais Wine and Holiday Cookie Party // stirandstrain.com5. Packing it up. After all the fun your guests will have decorating cookies and celebrating the season with a glass of Beaujolais, remember to have containers ready for guests to bring their cookies home in. This could be as simple as a small paper bag, or pick up a bulk pack of gift boxes. Going this extra step shows your guests you’ve thought of everything and will save you the hassle of trying to find to-go containers at the end of the night for everyone.

I hope I’ve inspired you to create some new holiday memories in a fun and creative way! Cookie decorating should definitely be on your holiday party list this year. And don’t forget the Beaujolais! Cheers!

Beaujolais Wine and Holiday Cookie Party // stirandstrain.comGingerbread Cookies and Icing Recipe
Adapted from Bouchon Bakery

Gingerbread Cookies

Makes about 20 cookies

6-1/2 cups all-purpose flour
2-1/2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
3/4 tsp. powdered ginger
1/2 tsp. cinnamon
¼ tsp. ground cardamom
1 pinch dried cloves
3/4 cup butter, room temp
1-1/2 cups dark brown sugar
1 cup blackstrap molasses
2 eggs, room temp
1 Tbsp. vanilla

Combine all the dry ingredients, except the brown sugar, into a bowl. Whisk ingredients together until they are evenly combined.

In a standing mixer fitted with a paddle attachment, mix the butter and dark brown sugar together on medium speed until fully combined. Once the dark brown sugar is evenly incorporated into the butter, add the molasses and continue to mix the ingredients scraping the bowl down as needed. Add the eggs and vanilla, mixing on medium speed until ingredients are fully combined.

Turn the mixer down to low speed and add the dry-ingredient mixture in three equal batches, mixing until evenly combined. Scrape down the sides of the bowl and the paddle, then mix on low speed for about one more minute, just to ensure that all the ingredients have come together.

Form the dough into a block and cover in plastic wrap. Refrigerate until lightly chilled throughout.

Preheat oven to 325°F. Roll out the dough on a lightly floured work surface. Cut out the desired shapes and place onto a parchment paper-lined baking sheet.

Bake at 325 for 10 to 12 minutes. Cool on a wire rack before decorating with royal icing.

Beaujolais Wine and Holiday Cookie Party // stirandstrain.comRoyal Icing

Makes about 2 cups

1/2 cup pasteurized liquid egg whites
4 cups confectioners’ sugar
1 tsp. lemon juice
Food coloring, fruit powder, or yogurt powder (optional)

In a standing mixer fitted with the paddle attachment or with a handheld electric mixer, mix the egg whites until soft peaks form.

Add sugar and mix until smooth. Add lemon juice and mix until smooth. Add food coloring or powder if desired, mixing until your ideal shade is reached.

Pipe the frosting onto the cookies using a pastry bag. Allow the icing to harden and store the cookies in a tightly sealed container at room temperature for up to three days.

 



Monday Booze News Is that gin in my latte, a crazy Peru bar, and an actual cocktail book library

Monday Booze News: holiday wine-down time // stirandstrain.com

Gingerbread Winter Warm Up

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.

Do you have a holiday cookie tradition? I think I may have perfected my gingerbread cookie recipe this year. I mean, I’m using Thomas Keller’s Bouchon recipe as the base, so you really can’t go wrong with that. But, it is the first year that I made a cookie like this that didn’t just separate and spread all over the cookie sheet pan. I’ve yet to find my perfect sugar cookie recipe though. That I can never get right and that always spreads and won’t hold its shape. So, we all have to go without any holiday cookies that are gingerbread; thankfully no one complains. Sorry Santa.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comWhile making these cookies I thought about how great the baking spices would be in a cocktail. Sure, we see lots of dashes of cinnamon or nutmeg this time of year, but those in combination with an intense ginger flavor…well we’ve got a perfect pair for some whiskey and a hot cocktail. I refer to these heated cocktails during holiday time as winter warm ups. They’re a great companion to a fireplace and a pair of hands in need of warmth.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.com

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comThis month I’ve teamed up with Kerrygold Irish Cream to make my perfect fireside winter warm up with all the wonderful baking spices found in these gingerbread cookies. It packs a punch of ginger but also has lots of nice spice from the Irish whiskey, and that touch of chocolate and cream in the Kerrygold adds a superb richness to the drink that doesn’t get watered down. And that’s probably because they use real chocolate, and the cream used to make the liqueur comes from grass-fed cows and is a third creamier than what you usually find on the market. You can alter the hot water amount in here to your liking; I keep it around 3 ounces. If you’re feeling really ambitious, you might think about making your own whipped cream and adding some gingerbread syrup to the mix for a super dose of yummy gingerbread-ness (I did. It’s so worth it! Just a tablespoon is all you need to add to your canister.).

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comAfter making this cocktail I need to rethink my gingerbread recipe and add a little chocolate and whiskey and there too now. Then it will be perfect.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comLet’s get warmed up!

Gingerbread Winter Warm Up (makes two drinks)

3 ounces Irish whiskey
1-1/2 ounces Kerrygold Irish Cream
1-1/2 ounces gingerbread syrup, see recipe below
3 dashes Angostura bitters
6-8 ounces hot water (just under boiling)
whipped cream, optional

In a mixing glass, add the Irish whiskey, Kerrygold Irish Cream, gingerbread syrup and bitters. Stir to combine everything and divide between two glasses. Pour in 3-4 ounces of hot water into each glass and stir gently to combine. Optionally top with whipped cream and a dusting of cinnamon.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.com

Gingerbread Syrup

Adapted from Le Pain Quotidien
2 cups water
1-1/2 cups granulated sugar
1 tbsp ground ginger (or 3 slices, 1/4″ thick fresh ginger with skin on)
1/2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground allspice

Put all ingredients in a medium saucepan over high heat and bring to a boil. Lower temperature and keep at a simmer for 20 minutes. Remove from heat, strain fresh ginger out if using, and let cool to room temperature. Once cool, place in an air-tight container. Refrigerate up to one month.

Holiday Gift Guide: Boozy Books

After booze, books are always a solid gift choice…

Holiday Gift Guide: Boozy Books // stirandstrain.com

Got a cocktail enthusiast on your list this year? There’s plenty of great books that have been released recently to stir up some creativity. Here’s 9 of our favorites to give as gifts this holiday season for newbies through the professional.

  1. Be Your Own Bartender
  2. The Joy of Mixology, revised edition
  3. The Aviary
  4. Aperitif
  5. pickle juice
  6. Drinking Distilled
  7. Hacking Whiskey
  8. Cocktail Codex
  9. I’m Just Here for the Drinks

Catch up on all the gift guides here!