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Holiday drinks: Get ’em while it’s cold outside!

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Using seasonal ingredients, robust liquors and festive garnishes, bars across Midtown are preparing to fight the bitter cold by adding some new innovative concoctions and classic holiday favorites to their menus.

Designed to warm the belly and lift the spirits, here’s a look at some of Sacramento’s tastiest winter cocktails.

Shady Lady Saloon

1409 R St.

Hot Buttered Rum


1 pound softened butter

½ pound brown sugar

½ pound super fine white sugar

2 teaspoons ground nutmeg

2 teaspoons ground cinnamon

2 teaspoons ground cardamom

2 teaspoons vanilla extract

2 teaspoons ground clove

1 ½ ounces dark rum

Hot water (enough water to fill an Irish coffee glass or mug)

Mix that by hand or using handheld mixer. Store in freezer indefinitely.
Take out 1-2 tablespoons of batter, mix in 1 ½ ounces of dark rum. Fill mug or Irish coffee glass with hot water. Garnish with fresh grated nutmeg and a cinnamon stick.

“People in America were drinking these as early as 1685,” co-owner Jason Boggs said. “Rum was being delivered here and distilled in the early colonies. That was the first way that they were drinking booze. It’s very old.

“That’s the classic hot buttered rum (recipe). Some people add vanilla ice cream or whipped cream. We try to keep it classic.”


Lounge on 20

1050 20th St.

Fennel Fizz

1 ½ ounces Lucid Absinthe

¾ ounce lemon juice

1 ounce simple syrup

1 splash of soda water

Shaken with diced fennel, topped with egg white foam and garnished with a lemon twist, fennel sprig and star anise. Served in a Collins glass.


Eastern Promises

¾ ounce Jasmine Liqueur

¾ ounce Ginger Liqueur

1 bag of green tea

Hot water

Garnished with a lemon twist and cinnamon stick.


Spiked French Toast

1 ½ ounces rum

1 ounce milk

¾ ounce 5 Spice simple syrup

Shaken and then steamed to warm, powdered cinnamon sprinkled on top, and served in a martini glass.

Drinks created by Vince LaForm and Renee Fong.

Centro Cocina

2730 J St.

Seasonal Infused Tequila

5 bags of fresh cranberries

40 peeled green apples

3 cinnamon sticks

4 vanilla bean

3-3 ½ bottles of Silver tequila

Soaked together in a large pitcher. Served as a 4 ½ ounce shot in a chilled flute, or in a margarita with 1 ounce Triple Sec and 1 ounce of lime juice.

Drink created by Joel York.


De Vere’s Irish Pub

1521 L St.

Mother’s Milk

1 ¼ ounces Bushmills Black Bush Irish Whiskey

2 or 3 shakes of whiskey barrel-aged bitters

¼ ounce Creme de Leche

¼ ounce honey syrup

Shaken and then served in a chilled martini glass , topped with fresh ground nutmeg.

Drink created by Henry De Vere White.


1806 Capitol Ave.

Candy Canetini
$4 during happy hour, $6 regular price

¾ ounce Absolut Vanilla Vodka

¾ ounce Creme de Cacao

¼ ounce Candy Cane schnapps

1 ounce half and half

¼ ounce simple syrup

Shaken and served in a red sugar-rimmed martini glass.

XO Mocha
$4 during happy hour, $6 regular price

1 ounce Patron XO Coffee Liqueur (espresso flavored)

½ ounce Bailey’s Irish Cream

½ ounce half and half

Served over ice and topped with whipped cream and chocolate syrup.

Creamsicle shot
$4 during happy hour, $6 regular price

1 ounce whipped cream-flavored vodka

½ ounce orange juice

Shaken over ice, served in a shot glass.

Drinks created by John Hazelton, Erica O’Neal and Amanda Starr.


Red Lotus

2718 J St. 

Two Brothers

2 ounces Leopold Bros. New York Apple Whiskey

3 dashes of old-fashioned aromatic bitters

Served in a lowball glass over a signature hand-carved ice block with a lemon twist garnish.

Drink created by Mark Neuhauser.



1801 Capitol Ave.

Homemade Egg Nog

2 ounces Santa Teresa Aged Venezuelan Rum

3 ounces whole milk from Straus Family Creamery

3 ounces half and half from Straus Family Creamery

Shaken, and topped with cardamom, nutmeg and a cinnamon stick.

Drink created by Joe Anthony Savala and Dominique Gonzales

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