Whether inspired by stress or sociability, the holidays often drive us to drink. But not just any libation will do this time of year. After all, when else can you get away with drinking something that tastes like a candy cane? Indulge in some seasonal fare, and in January you can go back to your sensible swill.
With its fireplaces, dim lighting, and exposed brick walls, the Cocktail Club is a great place to cozy up with an adult beverage. Ask Jasmine Beck to whip you up one of her new holiday cocktails. The creamy In Good Spirit has 10 Cane rum, Hennessy Black, house-made eggnog, and spiced simple syrup. (We enjoyed quite a few of these at the City Paper holiday party.) And the indulgent Trace of Chocolate combines Buffalo Trace bourbon, Saint Germain, Crème de Cacao, apple juice, and lemon juice over shaved ice.
Over the bridge in Avondale, Voodoo regularly features innovative infused liquors, and they’ve got some special creations just for the holidays. They’re serving candy cane vodka as a martini with a little Crème de Cacao, and they’ve also made a pecan pie bourbon, which they typically serve straight for sipping.
Tristan has two special seasonal offerings. The Gingerbread Martini has Wild Turkey American Honey, Kahlua, Domaine Canton Ginger, Tuaca, vanilla, and cream. And the Clark Griswold blends Cazadores Reposado tequila, peppermint-infused agave, Creme de Cacao, Godiva white, and vanilla.
Closed for Business has a house-made eggnog with both whiskey and rum in it, plus a warm apple cider with house-infused cinnamon whiskey.
The Gin Joint‘s potent Holiday Nog is a blend of Solara aged brandy, Flor de Cana rum, Appleton VX rum, milk, cream, sugar, eggs (16 of them!), and spices.
Biggie’s barman Brent Sweatman mixes up fresh cocktails every day, so you never know what you’ll find. Ask for something with a holiday flair, and he’s sure to deliver. A recent offering, the Jeffery, mixed smooth Metaxa Greek brandy, house-made crème de menthe, and Crème de Cacao.
At the Belmont, you’ll find an entire page of wintery cocktails. Owner Mickey Moran keeps a crock pot going with his warm whiskey cider, a mix of rye whiskey, apple cider, cinnamon, apples, and a blend of spices. And the Touch of Evil has a blend of chocolate, cayenne and Mexican chilies, housemade Tahitian vanilla vodka, and a vanilla liqueur.