Holiday Catering: Bar Carts & Holiday Cocktails

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Holiday Catering: Bar Carts & Holiday Cocktails

Sebastien will show 3 different bar carts aka ‘trolleys’ that fit various space limitations and entertaining needs for your holiday catering this year while demoing a few holiday cocktails to impress your friends this holiday season!

Full segment & cocktail recipes here

Dillon’s Fig and Rosemary Fizz Recipe
Ingredients:
  • 2.5 oz. fig purée
  • 2 oz. lemon juice
  • 3 dashes lemon bitters
  • Rosemary and honey simple syrup
  • 2 oz. vodka
Method:
  1. In a shaker, combine fig purée, lemon juice, lemon bitters and rosemary & honey simple syrup.
  2. Add vodka, shake and strain over glasses.
Mai Tai Recipe
Ingredients:
  • 2 oz. coconut rum
  • 1 oz. dark rum
  • 1 oz. Cointreau
  • 1 oz. Amaretto
  • 1/2 cup pineapple juice
  • 1/2 cup orange juice
  • 1 oz. orgeat syrup (almond flavour syrup popular in tiki drinks)
  • Pineapple wedge and lime wheel, for garnish
Method:
  1. Combine coconut rum, dark rum, Cointreau, Amaretto, pineapple juice, orange juice and syrup into a shaker with ice
  2. Fill pineapple tumblers with crushed ice.
  3. Add contents from shaker
  4. Garnish with pineapple wedge, lime wheel & drink umbrella