RA Sushi Holiday Cocktails


SPICED APPLE BLOSSOM COCKTAIL


RA Sushi Holiday Cocktails

WHAT YOU’LL NEED:

  • 1.5 oz (1 shot) SKYY Honey Crisp Apple vodka
  • 5 oz St. Germain liqueur
  • .5 oz Wild Turkey bourbon
  • 1 oz Lime Sour
  • 2 dashes Angostura bitters
  • 2 oz Apple Juice
  • Cinnamon sugar for glass rim
  • 3 apple slices cut ⅛ inch thick
  • cinnamon stick
  • 1 cocktail shaker with strainer
  • 1 highball glass for serving
  • Ice cubes

DIRECTIONS:

  1. Circle rim of highball glass with water then add cinnamon sugar around glass and 1 icecube inside, set aside.
  2. Add all ingredients except apple juice into a cocktail shaker with ice.
  3. Shake vigorously for 8-10 seconds.
  4. Strain mixture into ice filled highball glass.
  5. Add apple juice to top off the cocktail.
  6. Garnish with 3 apple slices and cinnamon stick.

BLACK CHERRY COLLINS COCKTAIL


RA Sushi Holiday Cocktails

WHAT YOU’LL NEED:

  • 2 oz Sailor Jerry spiced rum
  • 1 oz Black Cherry Real puree
  • 1 oz pineapple juice
  • .5 oz lemon juice
  • 1 oz club soda
  • 1 slice of lemon wheel
  • 1 Luxardo cherry
  • 1 cocktail shaker with strainer
  • 1 toothpick for cherry garnish
  • 1 tall cocktail glass

DIRECTIONS:

  1. Add all ingredients except club soda into a cocktail shaker with ice.
  2. Shake vigorously for 8-10 seconds.
  3. Strain mixture into ice filled glass.
  4. Add club soda to top off cocktail.
  5. Pierce lemon wheel and cherry into toothpick and garnish

PEARTINI


RA Sushi Holiday Cocktails

WHAT YOU’LL NEED:

  • 4 pear slices
  • 2 oz Absolut Pears vodka
  •  .5 oz St. Germain liqueur
  • .5 oz Creme de Nigori sake
  • 1.5 oz lemon sour
  • 1 pear slice
  • 1 Rosemary sprig
  • 1 cocktail shaker with strainer
  • 1 muddler
  • 1 martini glass

DIRECTIONS:

  1. Muddle 4 pear slices in cocktail shaker until even consistency is reached.
  2. Add remaining ingredients into shaker with ice.
  3. Shake vigorously for 8-10 seconds.
  4. Strain mixture into chilled martini glass.
  5. Garnish top with pear slice and rosemary sprig.

TIPS ON SLICING APPLE AND PEAR
  • Wear cut resistant gloves and cut apple/pear in half
  • Cut again in half into quarters and remove seeds
  • Cut apple/pear into ¼ inch slices and discard any pieces that cannot be cut
  • Store in garnish container with lemon water to prevent discoloration
TIPS FOR ROSEMARY GARNISH
  • Remove ¼ of the rosemary leaves at the bottom in order to expose the stem
  • Cut in a 45 degree angle the bottom tip of the stem so that it can be sharp
  • Spear the rosemary sprig through the pear slice

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