Rolling Still
Holiday Cocktails

  • MISTLETOE MULE

    Combine all ingredients in a copper mule mug with ice and stir.

    INGREDIENTS:
    2 oz Rolling Still Green or Red Chile Vodka
    (or both for Christmas!)
    ½ oz cranberry juice
    ½ oz lime juice
    top with ginger beer

    GARNISH:
    lime, cranberries, rosemary

  • DREAM ON

    Combine all ingredients in a shaker with ice. Shake well, then strain into a rocks glass over fresh ice.

    INGREDIENTS:
    2 oz Rolling Still Pecan Vodka
    ¾ oz chai simple syrup*
    pinch of sea salt
    1 oz of cream

    GARNISH:
    cinnamon stick, star anise

  • Campfire Cocoa

    Combine all ingredients in a mug and stir to combine.

    INGREDIENTS:

    2 oz Rolling Still Red Chile Vodka
    8 oz hot cocoa

    GARNISH:
    whipped cream, chocolate shavings

  • Lavender Apple Cider

    Combine all ingredients in a shaker with ice. Shake well, then strain into a rocks glass over fresh ice.

    INGREDIENTS:
    2 oz Rolling Still Lavender Vodka
    ¾ oz vanilla simple syrup
    ¾ oz lemon juice
    1 ½ oz apple cider

    GARNISH:
    apple, cinnamon stick, thyme

  • Alpenglow Sour

    Combine in a mixing glass with ice. Shake for 10-12 seconds and strain into a cocktail glass.

    INGREDIENTS:
    2 oz Ponderosa Whiskey 4.2
    ¾ oz lemon juice
    ¾ oz fig-almond simple syrup*
    2 dashes Peychaud Bitters

    GARNISH:
    cranberries on a cocktail pick

  • Hot Damn! Toddy

    Combine all ingredients in a mug then stir to combine.


    INGREDIENTS:
    2 oz Ponderosa Whiskey 4.2
    1 oz ginger honey simple syrup*
    ¾ oz lemon juice
    Hot water

    GARNISH:
    lemon, rosemary sprig

Chai Simple:
½ cup water
2 chai tea bags
½ cup cane sugar

In a pot bring ½ cup of water to a boil. Add 2 chai tea bags. Remove from heat and steep for 10 minutes. Add ½ cup of cane sugar. Bring to a boil. Turn on low for 10 minutes. Let cool and store in the fridge.

Vanilla Simple:
½ cup water
½ cup cane sugar
½ tablespoon vanilla bean paste (or vanilla extract)

Combine ½ cup water and ½ cup cane sugar in a small pot. Heat until sugar dissolves. Remove from heat, stir in ½ tablespoon of vanilla bean paste (or vanilla extract), then let cool.

Fig-Almond Simple:
½ cup water
½ cup sugar
3–5 chopped dried figs
1 strip of orange peel
1 star anise
¼ teaspoon almond extract
⅛ teaspoon vanilla extract

In a small saucepan, combine ½ cup water, ½ cup sugar, 3–5 chopped dried figs, one strip of orange peel, and 1 star anise. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow it to cool slightly. Strain the syrup into a clean container. Stir in ¼ teaspoon almond extract and ⅛ teaspoon vanilla extract.

Ginger Honey Simple:
½ cup water
½ cup honey
3–4 slices of ginger

In a small pot, bring ½ cup of water, ½ cup of honey, and 3-4 slices of ginger to a boil over high heat. Boil for 5 minutes, then remove from the heat. Let cool. This syrup makes enough for about 6 drinks