Home Decorating Vacation-Inspired Cocktails to Ring in the New Year

Vacation-Inspired Cocktails to Ring in the New Year

Let’s raise a toast shall we? We’ve almost made it through this strange, long year and the holidays are finally upon us. The celebrations won’t look anything like they have in years’ past. We won’t be traveling or gathering in large groups, but all is not lost! There are still thanks to be given, carols to sing, candles to light, and gosh darn it, a whole new YEAR in which to start fresh. Consider these last weeks of 2020 a time to take a break—to shut the laptop, turn off the news alerts, and if we may be so bold, kick back with an extra-special cocktail (or two).
Earlier this year when stay-at-home orders first went into place, we shared “Places we’re dreaming about,” stories about destinations we love, to offer you a mental escape. We explored special spots from afar and asked each restaurant and bar on our list to share a recipe for a transporting cocktail. Here are nine of our favorite refreshments—from a let’s-pretend-it’s-still-summer twist on a Caipirinha to a ridiculously easy drink called the crud (trust us, it involves ice cream)—cheers!
“On vacation in Rio, I watched merchants set up their booths and muddle fresh fruit and spices to create the perfect Caipirinha. This is my take on the famed cocktail with a Nantucket spin. The name is a play on the Clash’s song ‘London Calling.’”
Carlos Hidalgo, co owner Cru

“Inspired by the Gin Blossoms song of the same name, this is our former beverage director Kat Dunn’s riff on a “gin blossom” cocktail (gin, apricot eau-de-vie, St-Germain). Since jealousy and bitterness go hand in hand, this drink starts strong and slightly sweet, but finishes boozy and a little bitter.”
Carlos Hidalgo, co owner Cru

“One of our most visually-stunning drinks, the Stateline Swizzle is my take on the Queens Park Swizzle.  It’s refreshing with fruit and citrus flavors.”
Jim McCourt, beverage director and co-owner Prohibition

“This sweet drink is a twist on a cocktail that was created by the legendary bartender Jerry Thomas in the 1860s. I replaced the juniper with bourbon for a more familiar julep.”
Jim McCourt, beverage director and co-owner Prohibition

“Our lead bartender Zane Tessay had experimented with variations of this drink before bringing it to Seymour’s. When he made it and served it one night, the guest’s reaction was, ”Wait… What? Avocado?” The name stuck and it went on the menu.”
Steen Bojsen-Møller, co-owner and beverage director Seymour’s

“This drink dates back to Prohibition when you could order a bowl of ice cream, and if you said the right word, the bartender would float a shot of bourbon in the bottom.”
Anjoleena Griffin-Holst, J Bar food and beverage director

“A twist on the usual negroni, this swaps in mezcal for the usual gin for a rich, smoky flavor.”
Anjoleena Griffin-Holst, J Bar food and beverage director

1 cup blueberries (or chopped rhubarb)
3/4 cup sugar
3/4 water
Mint leaves (optional for rhubarb syrup)

Put all ingredients into a sauce pan. Bring to boil and let simmer for 10 mins. Turn off heat, let cool, and strain liquid to remove the solids. 

“This cocktail is gin-forward with sweet, fruit notes. We create our drinks to highlight the spirits themselves.”
William Winn, one of Berkshire Mountain’s distillers
Was this article helpful?

Leave a Comment