New Cocktails Put The 'Happy' Back In 'Holidays'

If you're like most people this time of year, you've been to enough celebratory shindigs that the thought of facing one more wine spritzer, cup of eggnog or other clichéd holiday beverage might just turn you into the Grinch.

Well, spare us the green skin and don't even think about attaching reindeer antlers to your pooch, because there's a better way to cope.

Cameron Bogue, the guy who won a yearlong dream gig as the Cocktail Consultant for Smirnoff® vodka, has come to the rescue. Just like a liquid Santa Claus, Bogue is delivering tasty treats that are sure to sparkle at your next holiday soirée -- it's enough to make any Grinchy partygoer's heart grow at least three sizes.

Bogue's job is to travel to different cities and report on emerging cocktail trends. His first published report is slated to show up soon wherever you can find Smirnoff. But he is giving Liquid Solutions an exclusive sneak preview. (It's the one time it's OK to peek before Christmas.)

In addition to writing up the trend reports, Bogue, a master mixologist, also has been given the daunting task of creating new beverages (using Smirnoff vodka, of course) based on these trends.

One trend that is gaining a lot of steam right now involves infusing liquors with other flavors before mixing them into cocktails. Vodka is a good candidate for infusing because the flavor doesn't compete with the infusing ingredient, Bogue says. And he should know; he says he's tried infusing vodka with everything from honey to tobacco -- even leather.

At first, cocktail creators were infusing the primary liquors in cocktails, Bogue says. But now, an emerging trend is to infuse the "modifying" liquor -- you know, the stuff that makes a certain cocktail what it is. For instance, a small amount of Vermouth (the modifier) turns gin (the main liquor) into a martini.

Here's Bogue's version of a cocktail using infused primary liquor (with instructions on how to make your own infusions). It promises to be just as tasty as Grandma's homemade pie. But a lot more fun:

Pumpkin Cheesecake
1 ½ oz. holiday spice infused Smirnoff® vodka*
¾ oz. vanilla simple syrup**
½ oz. pumpkin puree (100 percent pumpkin pie filling)
½ oz. mascarpone
¼ oz. Heavy cream
Zest from ¼ orange
Shake all ingredients and serve up in a cinnamon sugar rimmed martini glass. For that "coffee and cheesecake" effect, Bogue floats three coffee beans in each drink.

*Holiday Spice Infused Vodka:
750 ml. Smirnoff® Vodka
½ oz. (weight) cinnamon (crushed sticks)
½ oz. dried orange peel
½ oz. allspice
¼ oz. cloves
Combine all ingredients in container. Let steep at room temperature for 12 hours.

**Vanilla Simple Syrup:
1 c. sugar
1 c. water
¼ tsp. vanilla extract
Combine ingredients and stir over heat until sugar is dissolved. Cool.

Bogue's next holiday libation is a gorgeous garnet-colored gem in a glass. It features an infusion of a modifying liquor:

Crimson Cheer
1 oz. Smirnoff® vodka
½ oz. hibiscus tea infused French Vermouth*
½ oz. red wine syrup**
2 drops rose flower water
Shake all ingredients and serve up in a martini glass. Garnish with a white rose petal.

*Hibiscus Tea infused French Vermouth:
Steep hibiscus tea in dry vermouth for 20 minutes at room temperature using recommended proportions on bag (approximately 1 serving per 6 oz).

*Red Wine Syrup:
Reduce 1 bottle (750ml) red wine to half (approximately 1½ cups) in saucepan. Add ¾ cup of sugar. Reduce wine and sugar mixture to half (¾ – 1 cup until tacky). Chill and store in sealable container for use.

Another cocktail trend is probably one you have seen -- flavored liquors. You can't miss them; they're featured in just about every bar in America. But many weekend mixologists might be a bit confused about how to use them. Using vanilla-flavored vodka, Bogue offers a new twist on an old nog that's sure to be a crowd-pleaser.

Holiday Fig Nog (recipe serves 8)
4 eggs (separated)
½ c. sugar
1 ½ c. 2 percent milk
1 c. heavy whipping cream
1 c. fig puree*
1 c. Smirnoff® Vanilla Flavored Vodka
½ c. vanilla liquor

In bowl, beat yolks with ¼ cup of sugar. Slowly stir in fig puree, milk, cream, vodka and vanilla liquor; while constantly stirring. In separate bowl, beat egg whites with remaining ¼ cup sugar until stiff. Gently fold egg whites into the base. Serve in a pitcher or punch bowl and ladle into eight ice-filled glasses garnished with fresh grated nutmeg.

*Fig Puree:
Peel and puree ripe figs.

Who needs figgy pudding when you've got a figgy holiday nog? Now, go deck those halls. And please spare Fido the antlers.