The Final Four bartenders in our Holiday Cocktail Competition will go head to head at BostInno’s Holiday BASH! on November 6th at Lincoln Tavern & Restaurant. Get your tickets now to taste all four, vote for a winner, and celebrate the season.
As the surrounding foliage turns shades of orange and red, most of us are under autumn’s seasonal spell, happily sipping our pumpkin spice lattes, picking apples, and chatting about Halloween costumes. But October is halfway over, people, and before you can blink, the holidays will be here.
Some of you might groan to see the word “holiday” pre-November, but is it really so bad? What’s the harm in getting a head start on the widely touted “most wonderful time of the year”? Here at BostInno, we say it’s never too early for little holiday cheer.
Today, we’re kicking off our bracket-style Holiday Cocktail Competition. We matched eight local bartenders in an epic mix-off and challenged them to create a festive holiday drink using Brugal Rum and only 4-5 ingredients. While these cocktails might be creative concoctions from mixology experts, they are also simple recipes you can make at home to spice up your next holiday party.
We need your votes to pick the Final Four, who will compete at BostInno’s Holiday Bash on November 6th at Lincoln Tavern & Restaurant, where guests will sample and vote for the ultimate cocktail champ. Don’t miss your chance to cast your vote prior to Monday, October 28th, and toast the holidays with these inspired local libations.
We also strongly suggest you head to these 8 local hotspots and request to try one of these delicious drinks prior to the main event.
Facing off today is Katie Emmerson, Bar Manager at The Hawthorne, and Sam Gabrielli, Bar Manager at Russell House Tavern. See Katie and Sam in action as they walk you through how to create their unique holiday cocktails.
Katie Emmerson, The Hawthorne
“The Garland”
1 ˝ oz Brugal Extra Dry Rum
1 oz cranberry syrup
1 ˝ oz El Maestro Sierra Pedro Ximenez Sherry
Whole egg
Garnish with grated nutmeg
Cranberry Syrup
Sam Gabrielli, Russell House Tavern
“The Chai’d Cider Time Out”
2 oz Brugal Extra Dry Rum
˝ oz Chai Spiced Apple Cider Syrup: 4 Indian Chai Spice tea bags, 16 oz refined sugar. Boil cider, remove from heat, add teabags and steep for 5 minutes. Remove teabags, and add equal volume of refined sugar. Stir, strain, bottle and refrigerate.
˝ oz Lime Juice
Lime wheel
[polldaddy poll=7476214] Buy your tickets to BostInno’s Holiday Bash at November 6th at Lincoln Tavern & Restaurant. Crown the cocktail champion and enjoy exclusive tastings of the first ever BostInno craft beer, brewed by Newburyport Brewing Company. Don’t miss the celebration of the season!
Interested in getting your brand involved in this event, BostInno’s Holiday Guide, or other events? Click here for more information.
