Happy Hour

Stock your bar with the essential tools to make the perfect holiday cocktail.



Holiday Cocktail Recipes

Sweet Natale
From Timothy "Ryan" Wolfe, bartender at The Lobby Bar at Four Seasons Resort Orlando
1.5 oz.  Stoli Elit
.75 oz. Nonino Amaro
.75 oz. Averna Amaro
1/6 oz. or a whole teaspoon of Fernet-Branca
Stir all ingredients together and pour into a chilled coupe glass.
Garnish with an expressed grapefruit peel for tartness and a mint sprig for aroma.

Fuji Apple Holiday Cider
From Morimoto Asia at Disney Springs
1.5 oz. Laird’s Apple Brandy
1/2 oz. B&B brandy
3.5 oz. apple cider
A dash of Bitters
Rim the glass with brown sugar, garnish with a slice of Fuji apple and a cinnamon stick.

Chocolate Martini
From Walt Disney Parks andResorts
1 oz. chocolate liqueur
1/2 oz. vanilla vodka
1/2 oz. hazelnut liqueur
1/2 oz. clear cacao liqueur
Combine ingredients in an ice-filled shaker; shake and strain into martini glass. Garnish with a chocolate stick.

Spiced Caramel Apple Martini
From Raglan Road Irish Pub and Restaurant at Disney Springs
1.25 oz. Calvados (apple brandy)
.75 oz. Butterscotch Schnapps
4 oz. Magners Irish Cider
Sliced apple
1 tsp. cinnamon
1 Tbsp. raw sugar
Hershey’s caramel syrup

Setup
Spiral caramel syrup inside martini glass
Rim martini glass with caramel syrup
Mix cinnamon and raw sugar, dip rim of glass in cinnamon/sugar mix  

Mixing
Muddle apples,
Calvados and Butterscotch Schnapps in a shaker
Pour into martini glass
Float 4 oz. of Magners Irish Cider
Garnish with fresh apple slices

Hot Buttered Rum
From Zach Lynch at St. Augustine Distillery
3 oz. St. Augustine Pot Distilled Rum
* 3 Tbsp. butter batter
4 oz. hot water
Scoop the butter batter into a mug and top with rum and boiling water. Garnish with cinnamon stick and orange zest.

*Butter batter recipe:

  • 1 lb. unsalted butter
  • 1 lb. powdered sugar
  • 1 lb. light brown sugar
  • 1 quart vanilla ice cream
  • 1/2 tsp. cayenne pepper
  • 3 tsp. nutmeg
  • 3 tsp. ground cinnamon

Let butter and ice cream soften. Mix all ingredients together well and put back into freezer to harden.

The Royal King
1 oz. The King’s Ginger Liqueur
4.5 oz. chilled Champagne or sparkling wine
Pour a generous measure of The King’s Ginger into a flute, add chilled Champagne or sparkling wine to taste.

Montmorency
From Sparkling Ice
1 part Dry Champagne

1 part Pomegranate Blueberry Sparkling Ice

Fresh mint and blueberries.
Pour the champagne into a flute. Top with Pomegranate Blueberry Sparkling Ice and garnish with mint and blueberries.

Crosseyed Cricket
From Sparkling Ice
1 part Absinthe

3 parts Strawberry Lemonade Sparkling Ice

Add a mint leaf into an empty flute, then pour the absinthe and top with Strawberry Lemonade Sparkling Ice. 

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