Story by Dave Eckert
I love this time of year. The weather is cool and crisp without being “ice box” cold just yet. The mood around town is generally festive and light. And the food and beverages are, in my opinion, the best of the year. I covered some of the season’s culinary elements in Indulgences. Here, I’ll focus on the adult beverage side of the equation with a dive into holiday cocktails you can create at home.
Let’s start up north in Platte City with Laura Lowry, owner of the excellent Barley & Vine wine bar. I first asked Lowry about Barley & Vine. “Barley & Vine is an upscale wine bar with an award-winning craft brewery, seasonal cocktails, and a wonderful selection of whiskeys from small batch producers. With our lively event calendar, you are sure to find fun vibes along with our amazing beverages,” Lowry shared.
Photo courtesy of Barley & Vine
I wondered what, the holidays mean to her family? “For us, holidays are all about traditions! The memories we make each year as we gather around a table, enjoying those traditional foods we love so much. That pumpkin pie recipe that’s been passed down from generations before. Cranberry sauce that no one eats! The eggnog on Christmas Eve. The candy canes on the Christmas tree gradually disappearing during the holiday season. And, of course, mimosas on Christmas morning!” Lowry reminisced.
Lowry also admits to a fondness for holiday-themed cocktail creations, specifically ones featuring pumpkin spice. “I am a pumpkin spice girly! Pumpkin pie, Pumpkin bread, Pumpkin muffins, and now, our Pumpkin Spice Espresso Martini called the PSE Martini!” Lowry exclaimed. Lowry is also fond of a new holiday creation featuring pumpkin spice, cranberry spritz, and peppermint bark, called the Merry Spritzmas. Heck, I’d try that just for the name!
Continuing our delicious journey down the holiday adult beverage highway, our next stop is with Emily Boston, the owner of Dottie Byrd LLC Bartending and Event Services. I asked Boston what her mind conjures when the subject of holiday cocktails arises? “I think of fireplaces, cozy sweaters, snuggling up with a holiday classic, a family game night, or a good book. Something that warms you from the inside out, and is an easy sipper,” Boston told me.
Photo courtesy of Photography By Jo, Emily Boston, KC Mixologist
As for holiday flavor and spirit combinations, Boston had no hesitation-bourbon. “Bourbons and other whiskeys are always my go-to during the colder months, either in spirit-heavy cocktails like an old-fashioned or a hot toddy, or lightened up with lemon and a sweetener of some sort. I love pairing Rieger’s Whiskey with honey and lemon for a simple sipper. Matching cinnamon with rum or whiskey can lead to interesting creations too!” Boston shared.
Boston says her personal favorite these days is a coffee caramel old-fashioned. “I’ve really been digging that lately. It gives a small caffeine kick. I get my sweet tooth satisfied. And there’s that fantastic bourbon bite,” Boston said.
Lastly, thoughts and creations from Roxie Bishop-Stiglitz, owner of the super-cool Blue Palm Tiki. So, what exactly is Blue Palm Tiki? I thought you’d never ask. “Blue Palm is an intimate oasis in Strawberry Hill, KCK. Think dark, moody, nautical themed tiki bar,” Bishop-Stiglitz shared. She says starting the bar was pure luck. “I had been doing tiki pop-ups around KC for about a year and a half as Hellfire Tiki. That’s how I met Dan Doty. He texted me on a random Tuesday and asked if I was ready for a brick and mortar. I, of course, said, ‘Hell yeah!’ I had a sneaking suspicion about the location he was talking about. We got together and talked. Then, I talked to my husband and family about making the leap. Obviously, we took that leap and we haven’t looked back. There are three owners: Dan Doty, Houston DeFoe, and myself,” Bishop-Stiglitz shared.
Photo courtesy of Photography By Jo, Emily Boston, KC Mixologist
Bishop-Stiglitz says holidays have always been a favorite of hers, spending time with family and friends, and now, with Blue Palm customers. “We created a space for people to gather and spend time together. We get to decorate & really help set the mood with the space,” Bishop-Stiglitz said. Of course, holiday-themed cocktails help set the tone and brighten the mood, and she is happy to oblige. “I’m a tea and spice girly. Rum and whiskey are my favorite bases for holiday-inspired cocktails. I definitely like to throw in some amaros when mixing. Hot drinks on cold days just warm the soul. A good boozed-up hot chocolate with some extra spices-chef’s kiss-that plays on a hot toddy are also super fun!”
Bishop-Stiglitz says it’s tough for her to pick a favorite as she enjoys too many different styles. But one thing you can count on this holiday season from Blue Palm is a lot of delicious, sexy choices. “This holiday season is going to be a lot of fun. Of course, the décor and mood will be set. Drink-wise, look for whips, foams, glitter, and more!”
That sounds amazing! I can’t wait. And, you don’t have to. To try your hand at the creative genius of these three talented ladies, just pop over to our website at homesandstylekc.com and check out some delicious holiday-themed cocktails.
Barley & Vine Recipes
The PSE Martini
- 1oz vodka
- 2oz Hollander Pumpkin Pie Sauce (available on Amazon)
- 2oz Cold Brew
- 2oz Coffee Liqueur
Method
- Fill the cocktail shaker 1/2 full of ice.
- Add all liquid ingredients
- Shake vigorously
- Strain in a coupe glass
- Protip: Mix the pumpkin sauce and the vodka together a few minutes before shaking
The Merry Spritzmas
- 2oz Cranberry Gin
- 2oz Cranberry
- 2oz Prosecco
Method
- Fill the cocktail shaker 1/2 full of ice.
- Add Cranberry Gin and Cranberry to shaker
- Shake
- Strain into white wine glass
- Top with Prosecco
Emily Boston Holiday Cocktails
Caramel Coffee Old Fashioned
- 2 oz Buffalo Trace bourbon
- 0.5 oz Mr Black Caramel Coffee Liqueur
- 3 dashes Angostura bitters
Method
- Add all ingredients to a mixing glass with ice.
- Stir until well chilled and properly diluted.
- Strain over coffee ice cubes in a rocks glass.
- Garnish with soft caramel candies (skewered or on the side).
Baked Berry Sangria
- 1 bottle (750 ml) fruity red wine (Zinfandel, Shiraz, or Garnacha)
- ½ cup brandy (or spiced rum for extra warmth)
- ¼ cup orange liqueur (Cointreau or Grand Marnier)
- ½ cup apple cider (or pomegranate juice for a deeper color)
- ¼ cup honey or brown sugar (taste as you go)
- 1 orange, sliced
- 1 cup strawberries, halved
- 1 cup blueberries
- 1 cinnamon stick
- ½ whole nutmeg (lightly cracked)
- 2–3 whole cloves
- 1 star anise (optional, but makes it festive)
- Sparkling water or ginger ale, for topping
Method
- Preheat oven to 325°F (160°C).
- Combine wine, brandy, orange liqueur, cider, sweetener, and all fruit in an oven-safe dish or Dutch oven.
- Add cinnamon, nutmeg, cloves, and star anise. Stir gently.
- Cover tightly and bake for 25–30 minutes. The berries will soften and release syrupy juices.
- Remove from oven, let cool slightly, then chill in the fridge for 2–3 hours (or overnight).
- Serve in glasses with spoonfuls of the baked berries. Top with sparkling water (light/fresh) or ginger ale (sweeter/holiday-style).
Midori Sour
- 2 oz Midori (melon liqueur)
- 1.5 oz fresh lemon juice
- 0.5 oz fresh lime juice
- 0.5 oz simple syrup (1:1)
- 1 egg white (optional, for froth)
Method
- Add all ingredients to a shaker. If using egg white: dry shake first (no ice), then add ice and shake again. If not: shake with ice right away.
- Strain into a rocks glass over fresh ice.
- If using egg white, spoon or pour the froth over the top.
- Garnish with a sprinkle or Nerds candy!
Spicy Cranberry Margarita
- 2 oz blanco tequila
- 1.5 oz cranberry juice (100% juice, not cranberry cocktail)
- ¾ oz fresh lime juice
- ½ oz triple sec (or Cointreau)
- ½ oz agave syrup (or simple syrup)
- 2–3 thin jalapeño or Fresno slices (adjust to heat preference)
Method
- Muddle the pepper slices lightly in a shaker (just enough to release oils, don’t pulverize).
- Add all other ingredients and shake with ice until chilled.
- Double strain into a rocks glass over fresh ice.
- Garnish with a fresh pepper
