Seasons Drinking

The holidays are a time for entertaining, and what party would be complete without a seasonal cocktail to delight host and guests alike? To make your holiday gatherings complete, we talked to some of our favorite bars and restaurants from around town and got the recipe for some of their best drinks this season. Don’t have the ingredients? Then let the professionals do the mixing and stop by any of these four local hot spots to warm up with an intoxicating concoction.

PHOTO COURTESY OF THE SEELBACH HILTON

PHOTO COURTESY OF THE SEELBACH HILTON

The Seelbach

The Oakroom, 500 S. Fourth Street, 502.807.3463

  • 1 oz. Old Forester bourbon
  • 1/2 oz. Cointreau liqueur
  • 4 dashes Peychaud’s bitters
  • 3 dashes Angostura bitters
  • Champagne

Stir everything but the champagNe together in a chilled champagne flute. Top mixture with champagne and garnish with an orange twist and cherry.


DSC_1036Auntie Cricket’s Fruit Cake

Louis’s The Ton, 1601 Story Ave., 502.409.4977

  • 1 1/2 oz. Copper & Kings American Brandy
  • 3/4 oz. Cranberry juice
  • 1/4 oz. Lime juice
  • 1/8 oz. Peach puree
  • 1/4 oz. Cherry liqueur
  • 1/2 oz. Super Cassis
  • 2 dashes Chocolate bitters

Shake all ingredients and serve in a chilled martini glass. Garnish with a lime peel.


DSC_1009Old Hickory

Rye, 900 E. Market St., 502.749.6200

  • 2 oz. Four Roses Yellow Label
  • 2 dashes Black walnut bitters
  • 2 dashes Angostura bitters
  • 3/4 oz. Hickory syrup
  • 3/4 oz. Lemon juice

Shake all ingredients together and serve up.


DSC_1020Jane Doe

Haymarket Whiskey Bar, 331 E. Market St., 502.442.0523

  • 1 1/2 oz. Four Roses Single Barrel
  • 3/4 oz. Spiced cider (made in-house)
  • 1/4 oz. Grenadine (made in-house)
  • 2 dashes Angostura bitters

Stir ingredients together. Serve in a julep cup filled with crushed ice, top with another dash of Angostura bitters and garnish with pomegranate berries and mint.