Armonk Serves Up Six Festive Holiday Cocktails

ARMONK, N.Y. -- Armonk has become quite the restaurant town, which translates into quite the cocktail town. Here are some palate-pleasing drinks -- with recipes -- sure to get you in the holiday spirit.

Snowball at Opus 465.
Photo Credit: *Courtesy photo*

All Saints cocktail at Restaurant North.
Photo Credit: *Courtesy photo*

Old Glory at Fortina.
Photo Credit: *Courtesy*

Mulled wine at Moderne Barn.
Photo Credit: *Moderne Barn*

Jeanne Muchnick

12/23/2014 5:00 a.m.

Snowball, Opus 465

6 oz. Vodka
1 oz. Peppermint
1 oz. White crème de cocoa

Garnish with candy cane.

MC Fireside Bourbon, Marc Charles Steakhouse

6 oz Woodford Reserve Bourbon
2 oz. Fireball
½ oz. Cherry Juice

Garnish with orange. "Old Glory," Fortina

2 oz. Buffal Trace Bourbon
½ oz. Demerara syrup (equal parts Demerara cane sugar and boiling water)
3 Drops Dutch's Colonial bitters. (Available in specialty food stores.)

Combine ingredients, stir and serve with large ice cube. Garnish with Luxardo maraschino cherry.

All Saints, Restaurant North

2 oz. Few Barrel Gin
½ oz. St. Elizabeth Allspice Dram
¼ oz. Yellow Chartreuse
¼ oz. Cherry Herring Liqueur

Stir over rocks in mixing glass. Strain and serve up in a chilled coupe. Express orange oil and garnish with orange peel.

Afternoon Delight, Zero Otto Nove

3 oz. Makers Mark
1 ½ oz. PAMA Pomegranate Liqueur
Splash of fresh lemon juice and simple syrup
Fresh mint leaf

Mulled Wine, Moderne Barn

8 Cups Apple Cider
2 Bottles Red Wine
½ oz Honey
4 Cinnamon sticks
2 Oranges, zested and juiced
8 Whole Cloves
2 tsp Coriander
6 Star Anise
2 Bay Leaves
2 tsp. Whole Cardamom
2 tsp. Ground ginger

Toast herbs and spices in a large sauce pan. Add the cider, wine, honey, orange zest and juice and bring to a low boil. Simmer over low heat for 30 minutes and strain pieces. Serve warm in a hot mug, garnished with a slice of orange.

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