3 Holiday Craft Cocktail Recipes (VIDEO)
Holiday Pairing: Food and Craft Cocktails
If you are looking to get your holiday shopping all wrapped up, we found the perfect place that takes buying local to the next level. St. Helena is home to dozens of small businesses, over 50 world class wineries and A-list eateries, including Goose & Gander, where they take crafting cocktails to an entirely new level.
In this video, reporting for the award-winning channel Wine Oh TV, Monique Soltani heads to St Helena’s popular watering hole and gets their award-winning bartender to share the secrets on his top holiday cocktails, which pair perfectly with food. Monique finds out why shopping on Napa Valley’s Main Street is sure to put you in good spirits!
To find out more about the all the amazing shopping along St Helena Napa Valley’s Main Street CLICK HERE!
Goose & Gander Holiday Cocktail Recipes
*Preparation demonstrated in the video above*
Recipes courtesy of Michael Jack Pazdon, Bar Manager, Goose & Gander
The Jack Clove was the first cocktail and is a vaguely pink color. It is our little twist on a classic
(the Jack Rose), made with America’s original indigenous spirit (real applejack) with an added
dimension of warmth and spice from a clove tincture.
1.5 oz Laird’s 100 Proof Bonded Apple Brandy
0.75 oz Lime Juice
0.5 oz homemade grenadine
10 drops clove tincture
Garnish: dehydrated apple chip
Method: Combine the brandy, lime juice, grenadine and tincture in a cocktail shaker, fill with
ice, shake hard and strain into a chilled cocktail glass. Float the apple chip on top.
Grenadine: To make the grenadine, combine equal volumes of real pomegranate juice and
granulated sugar in a sealable container (something like a mason jar), along with some rose
flower water (about 1 oz rose flower water per quart of sugar/juice mixture). Seal the container
and shake hard until the sugar is dissolved in the juice. Store in the refrigerator for up to two
Clove Tincture: Tinctures are a great thing to have on hand, and this is one of my favorite. (It’s
great this time of the year for adding a few drops of spice to your hot toddies.) Tinctures are
basically a very strong alcoholic infusion. To make this one, I combine 1/2 cup of whole cloves
with 1 1/2 cup overproof rum (151 proof) in a small mason jar, and give it a good shake. I then
shake it again, twice a day, for about 5 days before straining the liquid off of the solids. After
that, I let fine particles settle, pour off the top clear liquid, and bottle in a medicine dropper
for use in cocktails (I use a very fine dropper, so if you do this and use one that creates big
drops, you might have to adjust the amount of drops down to 5 or so… it’s a matter of taste,
so experiment… too much clove means that the drink is aggressively dry and woody, too little
means you can’t taste the clove.)
Apple Chip Garnish: Slice apples as thin as you can and sprinkle with a mixture of sugar and
cinnamon. Place in the oven on a Silpat silicon mat and bake at a low heat (165 degrees F) for
about 5 hours. Remove chips, allow them to cool, and carefully remove from the silicon mat.
Store in an airtight container. (Don’t do these too far ahead of time, as they will start to absorb
moisture from the air over time and get soggy/rubbery.)
If you can’t find the Laird’s Bonded 100 Proof, any decent calvados or craft apple brandy will
do, but avoid the Laird’s “Applejack”, it’s a blend of apple brandy and neutral grain spirits, and
doesn’t have enough punch.
Make sure you squeeze your lime juice fresh.
Don’t cheap out and use a store-bought grenadine for this… especially not Rose’s… it’s not
nearly the same thing and will make the drink taste like candy (in a bad way).
If you’re too short on time to make a tincture, toss a handful of cloves into your bottle of apple
brandy, cap it, shake it, and let it sit overnight. This probably won’t get you quite the dialed-in
flavor of the tincture, but it will get you close.
The second drink was the Walnut Lazarus. It was the brown, straight spirit number with the
orange zest served on the big ice cube. It’s a great, warming, spirit-forward but balanced cocktail
for before or after a holiday meal.
1.5 oz Weller Reserve Bourbon
0.5 oz Nocino della Cristina (Napa Valley Walnut Liqueur)
0.25 oz Cointreau
1 dash Fee Bros Whiskey Barrel Aged Bitters
Garnish: orange zest
Method: Combine the Bourbon, Nocino, Cointreau and bitters in a chilled mixing glass (pint
glass), fill the glass with ice and stir for 30 seconds to chill and slightly dilute the cocktail. This
cocktail works well up or on a large cube, so it’s your choice as to whether you then strain it
into a chilled cocktail glass or over a large ice cube in a rocks glass. The large ice cube has less
surface area than many small cubes, so the drink stays where you want it to be longer, without
At Goose and Gander, we break down 300 pound blocks of crystal-clear ice into cubes that
we then hand-carve into jewel shapes. At home, you can use a silicon ice mold to create large
square or spherical cubes in your freezer (available from specialty kitchen stores and online
(www.tovolo.com). Just make sure that the ice is fresh and hasn’t been sitting in the freezer too
long, where it can pick up odors from the food with which it shares real estate. Finally, and this
is important, use a vegetable peeler to pare a long swath of the outer rind of an organic orange
(avoid the white pith below) and twist it over the drink to express the oils before dropping it in
the glass. This last step provides the visual accent, but is also a key aromatic component to the
On ingredients… you can experiment with different bourbons with this one, have fun.
The Cointreau is easy to find, and the Nocino, a local product, is great to have around the house (it makes a great gift as well).
The bitters we use really are magical (available from www.kegworks.com), but in an emergency, you could try another kind (Fee Bros Regular Aromatic or Angostura).
The final drink was the Fermata, served in the little glass.
1 oz Germaine Robin Craft Method Brandy
1 oz late harvest Napa Valley wine
0.5 oz Rothman and Winter Apricot Liqueur
0.5 oz Cocci Americano
1 dash Angostura Bitters
Garnish: freshly grated nutmeg
Method: Combine all ingredients in a mixing glass, stir for 30 seconds, strain into a cordial glass
and grate a little fresh nutmeg over the top.
This makes a great, lighter cocktail for a cheese course or even a dessert. You can use good
cognac in place of the Germaine Robin. The late harvest is a wild card. Wicker Late Harvest
Chardonnay works great, but anything well-balanced with a good amount of acidity and not too
much funk will do.