Holiday beverages for a merry season
The holidays are upon us, and you know what that means – family, friends, festivities and perhaps a visit (or two) from our favorite Christmas spirits. I figured the holiday cocktail equation would be an easy one to crack. Simply take your favorite drink, dunk a peppermint stick in it, and ‘tis the season! Negronis, Shirley Temples, margaritas – nothing can’t be candy-caned for maximum cheer.
But Carlos Quintanilla, the head bartender at Restaurant Lorena’s in Maplewood, says no. Actually, what he says is “please don’t tell me you’re actually doing that,” but potato-potahto.
Quintanilla is a trained mixologist with years of experience. He crafts most of the seasonal cocktails and mocktails you’ll find on the Lorena’s menu. Some of his recent concoctions served at the bar include a coconut-lavender mojito, a pineapple bourbon sour and the decadent orange creamsicle margarita. He’s got some winter ideas brewing. Although he won’t be giving away all of his secrets, he is graciously giving some insight into how to make the perfect holiday beverage.
So, what makes for a good yuletide drink? “Any flavor that gives you comfort on a cold winter’s night,” says Quintanilla. Classic Christmas tastes include cinnamon, cloves, anise and cranberry, but his all-time personal favorite is “anything with apple cider.”
Here are three spirit-heavy holiday cocktails you can make at home or order from Quintanilla during your next visit to Lorena’s!
These drinks taste as delicious as they sound and will make a perfect addition to your holiday merrymaking. And remember, if you don’t have all the ingredients listed, you can always fill in the gaps with peppermint sticks. Just don’t tell Carlos I said that.
Apple Cider Old Fashioned 1 brown sugar cube 4 dashes Angostura bitters ½ ounce spiced apple cider 2 ounces bourbon Soak sugar cube with bitters in a glass and muddle. Add cider and bourbon into the glass with a large ice cube. Stir for about 20 seconds to chill. Garnish with a cinnamon stick and orange peel.
 | Jingle Juice 1 brown sugar cube 4 dashes Angostura bitters ½ ounce spiced apple cider 2 ounces bourbon
Soak sugar cube with bitters in a glass and muddle. Add cider and bourbon into the glass with a large ice cube. Stir for about 20 seconds to chill. Garnish with a cinnamon stick and orange peel.
 | Rum Rum Rudolph
1 egg white
3/4 ounce lemon juice
3/4 ounce simple syrup
1/2 ounce pomegranate juice 2 ounces white rum
Combine all ingredients into a shaker and shake without ice. Once combined, add ice and shake again to chill. Strain into a chilled coup or martini glass. Garnish with a couple of bitter drops on top and some fresh rosemary.
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Claire Berrios is a freelance writer, data consultant, and podcast host living in Maplewood. She has one husband, two children, three friends, and ninety-nine problems.
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