A trio of festive cocktails.
Blood Orange Whiskey Sour
Fill a cocktail shaker with ice. Pour in 2 oz bourbon, 1 oz blood orange juice (freshly squeezed or bottled, such as Italian Volcano), 1 tsp sugar and 1 pasteurized egg white. Shake 15 seconds, until cold and foamy. Pour through a strainer into a glass. Garnish with a blood orange slice. Serves 1.
Sparkling Pear Cocktail
Place a pear slice inside a Champagne flute. Pour in 2 oz chilled pear nectar, then top with 3 oz chilled sparkling wine. Serves 1.
Hot Brown Buttered Rum
Melt 1 stick unsalted butter over medium heat and cook several minutes, until it starts to brown (be careful not to burn). Stir in ½ cup packed dark brown sugar, ½ tsp ground cinnamon, ¼ tsp nutmeg and
⅛ tsp ground cardamom. Transfer mixture to a 4-cup heat-proof measuring cup. Stir in 2 cups boiling water and mix until most of the sugar is dissolved. Stir in 6 oz spiced rum. Pour into 4 glasses and serve warm. Garnish with a cinnamon stick. Serves 4.