Ring in the new year with your favorite new cocktail. Scroll down to see how to make some of our favorites! If you give any of these a spin, take a photo and tag us so we can see your beautiful creation!
Need a warm baked good to pair with your cocktail? Here are our cookie recipes: https://koi-fly.com/holiday-recipes-cookies/
Bartender: Eric LaCasse, DP, Editor, Drone & Steadicam Op
Story: I was looking for something new to try. I was tired of beer, and went strait to whiskey strait up, but found it a bit tough to tolerate. A friend suggested the Old Fashioned and I was intrigued. Over time, I found my Bourbon of choice and I was hooked.
- 1 tablespoon of simple syrup
- 2 dashes of orange bitter
- 2 ounces bourbon
- 1 orange twist
- I oversized ice cube
- Cherries to garnish
- Pour the simple syrup and orange bitters into a heavy tumbler. Mix to combine.
- Pour bourbon over an oversized ice cube and garnish with the orange slice and maraschino cherry.
Raspberry Limoncello Prosecco
Bartender: Nicole Monte, Director of Account Services
Story: One of my family’s favorite holiday traditions is to have a toast of Thanks at noon on Thanksgiving day. Each year we feature a different signature cocktail. Though it may seem like summer-in-a-glass, this recipe is one of our holiday favorites so far.
- 3 cups prosecco, chilled
- 1 cup limoncello liqueur, chilled
- 1 cup frozen raspberries
- 6 sprigs of fresh mint
- In a large pitcher, whisk together Prosecco and limoncello.
- Serve over raspberries, garnish with mint if desired.
Bartender: Dave Bisson, Director of Production
Story: My grandfather’s favorite drink was a Manhattan (Straight up). Now when I get together with my family for the holidays I always end up having one (or a few…) with my father. There are multiple variations of this classic cocktail but I prefer to keep it simple and serve it on the rocks. The sweet vermouth and the spice of the bitters work perfectly with a good bourbon to warm your bones on a chilly night!
- 2 Parts Bourbon
- 1 Part Sweet Vermouth
- 2 dashes Angostura Bitters
- 1 cherry (Optional)
On the Rocks:
- Stir well and add ice
- Shake with ice and serve chilled.
Apple Cider Mimosa
Bartender: Morgan Kruczek, Assistant Editor
Story: Every time someone in our family turns 21 every Thanksgiving that person gets to decide on what drink we are going to have until the next family member turns 21. The drink is supposed to have ingredients that represent you and what you love. For my birthday two years ago I picked an apple cider mimosa because I was born in the fall, I absolutely love apples, and I’m told I have a bubbly personality. What better mixture to represent me in a cocktail than some champagne and apples?
- 2 tbsp. sugar
- 1 tbsp. ground cinnamon
- 1 cup apple cider
- 1 bottle bubbly of your choosing
- On a small plate, combine sugar and cinnamon.
- Dip champagne flutes in water to wet the rims, and dip in cinnamon sugar mixture.
- Fill the champagne flutes ¼ full with apple cider, then top off with champagne.
Bartender: Leslie Schmidt, Director of Content
Story: An old college friend introduced me to wassail one cold winter night in the early 2000’s. It has since become a time honored tradition in my life. Wassail now shows up as our drink of choice when we go caroling, when making the walk to see the Burning of the Bird in Phoenixville, PA, or just to celebrate with large gatherings. Not only is it delicious, it will keep you nice and warm while keeping your house smelling great. Enjoy!
- 1/2 gallon apple cider
- 1-2 cups cranberry juice
- 1-2 cups orange juice
- 1 small can pineapple juice
- 1 large orange
- 1 small jar of whole cloves
- 2 cinnamon sticks
- As much rum (Captain Morgan preferable) as you like (generally say to put in 3-4 cups of rum because it will burn off)
- Combine all liquid into a crock pot or pot
- Stick whole cloves into large orange
- Add cinnamon sticks and orange into pot
- Cover and leave on low heat for 1-2 hours (or until hot)
- Ladle into cups and enjoy!
In light of increased travel restrictions and social distancing, many folks are quickly pivoting from in-person experiences to online events — some for the very first time. We’ve been getting a lot of questions about how to produce a virtual event that hooks an...
Hi, it’s me, Dave. I’m not going to lie, I’ve never been a fan of working remotely. It’s possible that this is because, until recently, it was never really an option for me. I worked for years in the Film and Television industry where the thought of even taking a sick...