DTX Tastes of the Season
Drinking Diaries

Impress holiday guests with boozy winter libations from Dallas' finest

Impress holiday guests with boozy winter libations from Dallas' finest

Baked Tequila Apple Pie at  J. Black’s Feel Good Kitchen & Lounge
The Baked Tequila Apple Pie at J. Black's blends apple cider and tequila. Photo courtesy of J. Black’s Feel Good Kitchen & Lounge
Ponche de Frutas at Urban Taco
The ponche de frutas at Urban Taco is a traditional Mexican spice punch. Photo courtesy of Urban Taco
Black Swan Mulled Wine
The mulled wine from Black Swan Saloon is sure to impress your guests.  Photo courtesy of Gabe Sanchez
Atlantico Rum Kabocha Spiced Cocktail from Nobu
Nobu's Atlantico Rum Kabocha Spiced Cocktail packs plenty of flavor into just one drink. Photo courtesy of Nobu
Baked Tequila Apple Pie at  J. Black’s Feel Good Kitchen & Lounge
Ponche de Frutas at Urban Taco
Black Swan Mulled Wine
Atlantico Rum Kabocha Spiced Cocktail from Nobu

It’s that time of year when people gather together under the guise of holiday spirit and tacky sweaters to eat, drink and be merry. Even if you’re not the host, you’ll likely be asked to bring something as a guest.

Because booze is always a fashionable choice, we asked a few Dallas joints to share their favorite winter cocktail recipes. If you can pull these off, you’ll be the life of the party.

J. Black’s Feel Good Kitchen & Lounge: Baked Tequila Apple Pie

Yields: 1 serving

1 oz. Blue Nectar tequila
1/2 oz. butterscotch liqueur
1 oz. apple cider
1/2 oz. agave nectar
1 tsp. fresh lemon juice

Combine tequila, butterscotch liqueur, apple cider, lemon juice and agave nectar. Shake and strain over ice. Garnish with nutmeg or an apple slice.

Bolsa: Winter Eggnong

Yields: 1 serving

1/2 oz. of simple syrup
1 bar of spoon cinnamon
1/2 oz. Snap
1 1/2 oz. Maker's Mark
4 dashes vanilla tincture
4 dashes allspice
1 oz. heavy cream
1 egg white

Combine all ingredients and shake till your arm hurts. Then add ice and shake again until your arm really hurts. Strain into a glass and enjoy.

Black Swan Saloon: Mulled Wine

Yields: 10-12 servings

3 cinnamon sticks
12 cloves
3 star anise pods
6 juniper berries
6 allspice berries
6 cardamom pods
1 tsp. Sichuan peppercorns
1 vanilla bean
1/2 cup granulated sugar in the raw
1 orange
1 3-in. ginger root
2 oz. Cointreau liqueur
2 bottles Perrin Cotés du Rhône red wine 

Zest the orange, cut in half and set aside. Peel the ginger root, cut in half and set aside.

Add top seven ingredients to a medium-sized, heavy-bottom saucepan on medium-high heat. When the spices begin to smoke, lower heat to medium/low and add sugar, Cointreau and 1 cup of red wine. Stir constantly with a wooden spoon. Continue to stir until all of the ingredients combine and begin to boil.

As soon the syrup begins to boil, it will thicken up. Add the rest of the wine; stir to incorporate. Add ginger root, orange zest and squeeze both halves of the orange into the wine. Stir to combine, and turn the stove down to low.

Let the wine slowly come to temperature. This will take about 10-12 minutes. Cover and let the flavors steep while on low for another 7-10 minutes.

Ladle into hot coffee mugs and add a cinnamon stick when serving, if desired. You can transfer the mulled wine to a crock pot on the lowest setting so guests can serve themselves.

Urban Taco: Ponche de Frutas

Yields: 16 servings

1/2 lb. guayabas
1/2 lb. tejocote
1/2 lb. sugar cane sticks
3 cinnamon sticks
1/2 lb. green apple
1 cup sugar
2 1/2 oz. hibiscus flower

In a two-gallon pot, add all the fruit, cinnamon, sugar cane sticks and hibiscus. Fill it up with water and bring to a boil. Let it boil for about 30 minutes.

Serve warm in ceramic mugs and garnish with cinnamon stick, sugar cane stick and hibiscus leaf.

The People's Last Stand: Rose Gold Apple Cider

Yields: 8-10 servings

1 gallon organic apple juice
2 apples, studded with cloves (approx. 20 each)
2 oranges, sliced
6 cinnamon sticks
1/2 tsp. nutmeg
1/2 tsp. ground cloves (optional)
1 tsp. ground allspice (or 2 dozen or so whole berries)
1 large piece of ginger, 6 to 8 in., sliced

Put all of the ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until apple is soft and falling apart. Double strain and bottle.

When ready to serve, heat and add 1 1/2-2 oz. of bourbon or spiced rum (drinker's choice). Garnish with apple twist or slice, orange peel twisted around a cinnamon stick or just a cinnamon stick.

Nobu: Atlantico Rum Kabocha Spiced Cocktail

Yields: 1 serving

1 1/2 oz. spiced kabocha puree (see instructions below)
2 oz. Atlantico private cask rum
1 1/2 oz. Perricone apple juice
3 each orange segments (quarters) 
1/2 oz. egg white
Dash of simple syrup
Ginger beer
Candied ginger for garnish

To make the kabocha puree, cut one kabocha in half and roast on a sheet pan, face down, in a 450-degree oven for one hour. Add meat to a blender with 1 tbsp. sugar, 1 tbsp. cinnamon, 1 tbsp. ground allspice and 1 tbsp. ground clove. Add 2 1/2 glasses of water and bottle.

Muddle oranges, then add kabocha puree, Atlantico rum, apple juice, egg white and simple syrup and shake vigorously. Top with ginger beer and garnish with a candied ginger. Pour into high ball glass.