Two American Club Resort Holiday Cocktail Recipes

The holidays are a perfect time to make a signature cocktail.  Every year I like to make something fun– I usually just dream it up– either to bring to parties or to have at the house while cooking and relaxing.

This year, the lovely Leslie Stachowiak at the American Club in Kohler sent me a couple of drink recipes from their bartender, Jason Van Auken.  I liked the look of both of them, and decided to try out the Red Rox at a recent cookie-making party.  It was a hit.

This drink has a uniquely festive flavor profile.  Hangar 1 Buddha’s Hand Citron has a funky tropical taste, and combined with basil and lemongrass, it is beautifully herbaceous.  This drink is tasty and refreshing.  Plus, it looks great.

I made the lemongrass syrup by throwing three crushed and cut stalks into 1 cup of sugar with 1 cup of water.  Reduce until the mixture coats the back of a spoon, remove lemongrass, and chill.  If it isn’t strong enough, leave the lemongrass in the syrup overnight.

Red Rox

In a cocktail shaker:

Gently muddle 1 large basil leaf

1 ½ oz Hangar 1 Buddahs Hand Citron Vodka

¼ oz Aperol

1 ½ oz fresh pomegranate juice

½ oz lemongrass syrup

Shake and strain over ice

Top off with 1 oz soda press

Garnish: Small basil leaf w/ pomegranate seeds

Van Auken’s other drink, which I haven’t sampled yet, also looks like a winner.  I love egg drinks, so it’s on the docket for this coming weekend.  Sortilege Liqueur is a maple syrup whiskey.  If you can’t find it, add just a tiny dash of grade B maple syrup. Happy Holidays!

Maple Rye Flip

In a cocktail shaker:

¾ oz Templeton Rye

1 ¼ oz Sortilege Liqueur

1 egg white

½ oz Half and Half

Shake vigorously without ice for 20-30 seconds

Shake vigorously with ice for 10-20 seconds

Strain into cordial or champagne glass

Garnish: Dusting of cinnamon/nutmeg