Hem Chander, MBA Class of 2017
It’s that time of the year when you meet all your relatives, eat great food and hear your drunk uncle talk about the lizard man running the government. Don’t you wish that you can drink some nice cocktails to supplement the great evening you are having so far (except for the lizard man shenanigans). Worry not! Here are some selected ones that we know you will enjoy!
Pumpkin is the flavor of the season, so why not have a pumpkin cocktail?
½ oz. Stoli Vanilla
1 oz. Pumpkin Spice Liqueur (any brand will do)
½ oz. Kahlua
½ oz. Butterscotch Schnapps
½ oz. half-and-half
Crushed graham crackers
Cinnamon stick (garnish)
Add all liquids in a shaker filled with ice. Shake and strain into large martini glass rimmed with crushed graham crackers. Garnish with a cinnamon stick.
Cuz, why not?!
1 cup bourbon
⅔ cup Vermouth
4 dashes Angostura bitters
4 orange twists (garnish)
4 fresh cherries (garnish)
Combine bourbon, vermouth, and Angostura bitters in a mixing glass. Divide cocktail among 4 ice-filled rocks glasses. Garnish each drink with an orange twist wrapped around a cherry.
Made this one for my farewell when I was coming to Stern! So this is highly recommended if you want to leave the party on a high note!
1 cup chilled bourbon
1/4 cup chilled dark beer, such as Negra Modelo
1/4 cup chilled pure maple syrup (preferably Grade B)
1 whole nutmeg
4 small dried red chiles, such as japones, rinsed and patted dry (optional)
Combine the bourbon, beer and maple syrup in a martini shaker. Fill the shaker with ice cubes. Cover and shake about 8 times. Strain the drink equally into 4 large chilled martini glasses. Using a nutmeg grater, grate about 1/8 teaspoon of nutmeg over each martini. Add a chile to each martini and stir to blend. Serve very cold.
If you want to go ALL OUT this thanksgiving, this is the drink for you (and one of my personal favourites too!)
1 sugar cube
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 oz. rye whiskey
1 oz. VSOP Cognac
1 teaspoon absinthe (brings the party home, everytime!)
3 star anise pods (garnish)
Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds. Rinse a brandy snifter with absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.