Knob Creek Old Fashioned Holiday cocktailFor the Traditionalist
Knob Creek® Old Fashioned Holiday (recipe by Celebrity Chef Michael Symon)
Ingredients:
1 1/2 parts Knob Creek® Rye Whiskey
1/2 part Cinnamon Syrup
1/2 part Lemon
1 part Wile Ale (like Jolly Pumpkin Artisan Ales®)
1 Egg White
Nutmeg for Garnish
Method: Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into a chilled lowball glass and garnish with grated nutmeg.
 
Laphroaig_Montgomerie Smoked CiderFor the Cocktail Connoisseur
Laphroaig® Montgomerie Smoked Cider
Ingredients: 
1 1/2 parts Laphroaig® 10 Year Old Single Malt Scotch Whisky
3 parts Apple Cider
1 part Fresh Lemon Sour
Method: Build over ice in order. Garnish with a lemon wedge.
 
For the Whiskey Novice
Basil Hayden Spiced CocoaBasil Hayden’s® Spiced Cocoa
Ingredients:
2 parts Basil Hayden’s® Bourbon
1/4 part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa* (see recipe below)
2 Chili Peppers (for garnish)
Method: Pre-heat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.
 
Spicy Hot Cocoa*
Ingredients:
1/2 Tbsp. Unsweetened Cocoa Powder
1/2 Tbsp. Sugar
Pinch of Salt
Pinch of Cayenne Pepper
1/4 Cup Water
Method: Mix dry ingredients together, add hot water and stir until dissolved. 
 
Midori Cider cocktailFor the Liqueur Lover
Midori® Cider
Ingredients:
1 part Midori® Melon Liqueur
2 parts Apple Cider
1 Wedge of Lemon
1 Apple for garnish (optional)
Method: Fill the glass with ice and pour in Midori®. Squeeze 1 wedge of lemon and drop in the glass. Add apple cider, stir gently, and garnish with an apple slice (optional). 
Sparkling Honey Diamond cocktailFor the Seasonal Celebrator
Cruzan® Sparkling Honey Diamond
Ingredients:
1 1/2 parts Cruzan® Estate Diamond® Dark Rum
3/4 part Lime Juice
3/4 part Honey Syrup
Sparkling Wine
Method: Combine rum, juice and syrup over ice and shake for 15 seconds. Fine strain into a chilled champagne flute. Top with sparking wine.
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