ZAP BITES: Festive Cocktail Recipes — ZAPWATER COMMUNICATIONS

We have quite the treat for all our fellow travel-lovers spending the holidays at home. Via the recipes below, you can enjoy festive libations from #ZapClients all over the world! Each creation is sure to leave you guests impressed and inspired to explore. Cheers!

Cayo Espanto’s Christmas Tide

INGREDIENTS:

· 2 Oz. Kahlua

· 4 Oz. Belizean Rum Popo

· 2 Candy Cane

· ¼ Cup Sugar

INGREDIENTS FOR BELIZEAN RUM POPO:

· 3 eggs

· 3 Cup Evaporated milk

· 1 ¼ cup sweetened condensed milk

· ½ cup Belizean gold Rum

· 1 tsp. Vanilla

· 1 tsp. fresh nutmeg

· 1 tsp. cinnamon

METHOD:

1. In a mixer beat the eggs for 5 minutes until light and fluffy, add the evaporated milk, condensed milk, vanilla, and spices continue to mix on high 2 minutes. Add the rum reduce speed to low. Mix an additional 2 minutes, store in an airtight container in the fridge.

2. Crush the candy cane with ¼ cup of sugar. Dampen the edge of a chilled martini glass and dip into the candy cane sugar mixture and pour 2 Oz. Kahlua in the bottom. Add the Rum popo to a shaker with ice and shake 20 seconds. Slowly pour the chilled rum popo into the side of the glass as not to mix with the Kahlua. Garnish with candy cane and fresh mint.

Coco Collection’s Lychee Cooler

INGREDIENTS:

· Fresh / Canned Lychee

· Vodka

· Cream de Menthe

· Fresh Lime Juice

· Grenadine Syrup

METHOD:

1. Add your Lychees in to a blender with the lime juice, vodka, and a handful of ice cubes. Blend for 30 seconds or until you get a nice slushy texture.

2. Strain and pour the mix into a glass pre-chilled with ice cubes.

3. Pour the Cream de Menthe down half the inside of the glass. Carefully pour grenadine syrup down the other half.

4. Garnish with a slice of fresh lime and a mint spring.

Grand Residences’ Royal Christmas Cocktail

INGREDIENTS:

· 1.5 oz cranberry juice

· 1 oz Vodka

· 0.5 oz of Frangelico

· 0.5 oz of Baileys

· Dash of evaporated milk

· Glassware: Jerez glass

PREPARATION:

1. Pour cranberry Juice, vodka and cubed Ice in an ice shaker and shake vigorously.

2. Emulsify in the blender the Hazelnut Liqueur, the Baileys and the Evaporated Milk.

SERVING:

1. First, pour in the jerez glass the mix of cranberry Juice and vodka followed by the Mix with the Emulsification of Mixed Creams and decor with a Christmas-style Chocolate stick.

2. Sit back and enjoy!

Saba Rock’s Tipsy Reindeer

INGREDIENTS:

· Vodka 1.5 oz

· St Germaine 1oz

· Strawberry Syrup 1.5 oz

· Lime juice .33 oz

METHOD:

Add all ingredients to shaker.
Shake vigorously and strain into glass.
Top up with Prosecco, garnish with strawberry and lime, then serve.

Swissotel Chicago's Three Holiday Cocktails

1. Jingle Bell Punch

· Ingredients:

o 2oz white whiskey

o 1oz lemon juice

o .75oz simple syrup

o .5oz red wine

· Method: Shake first three ingredients with ice until chilled. Strain into rocks glass filled with ice. Float red wine on top garnished with bing cherries.

2. The Fireside

· Ingredients:

o 2oz Bulleit Rye Whiskey

o 2 dashes of angostura bitters

o .25oz maple syrup

· Method: Stir all ingredients with plenty of ice. Torch the star anise in a wooden board and smoke the glass. Strain all ingredients into a rock glass with ice or single ice cube and garnish with orange peel.

3. Tipsy Elf

· Ingredients

o 2oz vodka

o 1oz lime juice

o .75oz lavender syrup

o .5oz club soda

· Method: Shake first three ingredients with ice until chilled, strain into rock glass filled with ice. Top with club soda and garnish with cucumber peel and lavender sprig

The Buenaventura Golf & Beach Resort Holiday Saril Cocktail

INGREDIENTS:

· 45ml Bombay Gin

· 30ml Saril (Hibiscus) Cordial

· 30ml of lemon juice

· Splash of Proseco

INSTRUCTIONS:

1. Mix all ingredients in a glass with large ice cubes

2. Garnish with a Hibiscus flower and cotton candy mint