Agent-Approved Winter Drink Recipes for Arizona

Posted on Thursday, December 19, 2019.

It’s the season for making, sharing and enjoying delicious drinks, cool cocktails and flavorful mocktails. Here, five of The Agency’s own from the Arizona office share their go-to holiday beverage recipes, perfect for warming up wintery nights. 

Abbie Knowles’ Winter Bourbon Smash
- 1/2 cup ice (plus more for serving)
- 2 Tbsp preserves or jam of choice (Raspberry is the best)
- 2 Tbsp bourbon
- 1 Tbsp triple sec
- 2-3 Tbsp orange juice
- Orange segments
- A splash of club soda 

To make, add ice, preserves, bourbon, triple sec and orange juice to a shaker and shake vigorously for 15 seconds. Pour into serving glass with a few ice cubes and top with a splash of club soda. Garnish with orange slices and enjoy. Take it from Abbie Knowles, this “smash” will surely win your next holiday bash. 

Lindsay Wing’s Holiday Old Fashioned
- Cranberry simple syrup
- Rye Whiskey (or whichever is your favorite)
- Angostura Bitters
- Sugar
- Orange Wedge
- Cranberries for garnish

Muddle in the cranberry syrup, orange wedge, and a few dashes of Angostura bitters. Then add whiskey. “I like mine served with a sphere ice cube,” says Lindsay Wing. “Consider adding sugar to the rim of your rock glasses, this will cut the tartness. Garnish with sugared cranberries.” 

Cameron Axx’s Ginger Joy Martini
- 3 oz Grey Goose La Poire
- 1/2 oz ginger liqueur (preferably Domaine De Canton)
- 1/2 oz fresh-squeezed lime

This is a pleasantly spicy drink with just enough kick. Combine all ingredients into a cocktail mixer, shake firmly and strain into a chilled martini glass. For a twist in the time-honored original, Cameron Axx serves with a fresh basil leaf.

Jamie Harvey’s Bourbon Eggnog
- 4 large eggs
- 6 ounces ​granulated sugar
- 1 teaspoon freshly grated ​nutmeg 
- 1/8 teaspoon allspice
- 1/8 teaspoon clove
- 1/2 teaspoon cinnamon
- 2 ounces Hennessy VSOP Cognac
- 2 ounces Grand Marnier (a vanilla liqueur can be substituted here as well)
- 4 ounces Bulleit Bourbon
- 12 ounces whole milk
- 8 ounces heavy cream

Blend the eggs for one minute in either a mixer fitted with a whip attachment or a blender. Add the sugar and spices and blend for an additional 30 seconds to incorporate.
Slowly add the liquors and blend another 30 seconds. Add the milk and cream and blend one minute more. Cover and refrigerate. Grate fresh nutmeg or cinnamon over the top for a final touch. (Jamie Harvey notes that this yummy beverage can be made without the booze, too—so you, your friends and fam can all bask in the holiday spirit.) 

Peter Hall’s Raspberry Lime Ricky
- 1 shot gin Hendricks 
- 3/4 shot Chambord raspberry
- 3/4 roses lime juice 
- Club soda finish 

Stir together the first three ingredients and finish with club soda. Serve in a clear glass so the drink’s pink hue can shine. Peter Hall suggests serving this up poolside on a sunny Arizona “winter” day.

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