Holiday drink ideas

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Need help deciding what to serve as a drink during Christmas? Mixoloigist Troy Gilchrist, winner of the GQ/Bombay Sapphire 2013 Most Imaginative Bartender Competition Ontario, joins us to mix some drinks!

Recipes:
SAPPHIRE IN A PEAR TREE
1 ½ oz Bombay Sapphire
½ oz DiSarono Amaretto
2 oz Pear Nectar
¾ oz Fresh Lemon Juice
¼ oz Maple Syrup
1 Rosemary Sprig
METHOD: Starting from the bottom of the rosemary sprig, remove approximately two thirds of the leaves. Crush rosemary leaves to release aroma. Add these along with all other ingredients into a cocktail shaker. Add ice and shake well. Strain into a highball glass filled with fresh ice. Garnish with rosemary sprig.
GLASS: Highball glass
GARNISH: 3 Cranberries; Rosemary Sprigs

BOMBAY BUTTERED TODDY
1 ½ oz Bombay Sapphire
½ oz Drambuie
6 oz Mulled Apple Cider
1 knob Butter

MULLED APPLE CIDER (serves 10-12):
2L Apple Cider
4 Cinnamon Sticks
4 Orange Slices
2 Tbsp Brown Sugar
1 Tbsp Nutmeg
1 Tbsp Whole Allspice
1 Tbsp Whole Cloves
½ inch Fresh Ginger (cut into coins)
METHOD: On medium heat, mull the apple cider for an hour. Stir occasionally. Add Bombay Sapphire, Drambuie and a knob of butter to mug. Pour in mulled cider. Garnish with cinnamon stick and apple slice. Use cinnamon stick to stir in butter as it melts into drink.
GLASS: Glass/mug
GARNISH: Sprig of rosemary

SAPPHIRE & SAINTS
1 ¼ oz Bombay Sapphire
¾ oz St. Germain Elderflower
¼ oz Fresh Lemon Juice
1tsp Strawberry Jam
Prosecco
METHOD: Add all ingredients except Prosecco in a cocktail shaker. Shake well and strain into a Champagne flute. Fill remainder of flute with Prosecco. Garnish with lemon peel.
GLASS: Champagne Flute
GARNISH: Lemon Peel