Seasonal Cocktails for the Holidays

Pip did not skimp out for his iconic music choices, even for this holiday class. We’re having a very merry James Brown Christmas. For Christmas all Pip wanted was to not be lonely in the bar anymore. I guess Santa came early because Dodge came in and Trev and Rich taught along upstairs in Barrio. 

Channeling an It’s Always Sunny in Philadelphia vibe, the Barrio bar gang seemed to be planning their drink last minute around using an egg as an ingredient. Trevor a.k.a Danny DeVito said: “May I offer you an egg in this trying time?”

As of December 2020, there was a new schedule for planning on attending weekly classes to make it A LOT easier to navigate. Virtual cocktail classes help the at-home bartender to “freshen up their drinks” quite literally with Laylow’s signature cocktail recipes. The team even takes it a step further to teach about using inexpensive and unique techniques/tools for at home mixology. 

Rum Rum Reindeer: Dasher’s Delirium 

It’s hard to pick the right reindeer. Blitzen is meh, Rudolph is so overdone, Comet’s too spacey, and Cupid is already taken by Valentine’s Day. Using the spiced vanilla syrup gifted from Jamie Dodge, mix into a spiced or aged rum. It’s extremely important to balance your drinks by measuring out your pour to get the best flavor from your cocktail. If you don’t have a jigger, a tablespoon is equivalent to half an ounce. 

Add in your favorite tea, we recommend a Chai to pair well with the spiced syrup. Complete the cocktail with holiday zest. Pip uses an orange peel, but feel free to use any citrus fruit. The skin of the fruit holds a ton of aromatics and flavors that is a waste to peel and throw away. The trick here is to use a veggie peeler on the skin of the fruit. 

Candy-Inspired Cocktail? Have Yorkself a Very Merry Christmas: 

 Trev likes to make his jokes as corny as possible. And, as the quote goes “a good artist samples, a great artist steals,” this cocktail plays off an existing recipe that is flavored like a York peppermint patty. The base spirit here is gin with  crème de cacao which can be substituted with any fall, dark spiced spirit if you’re having trouble finding that. Use our own mint shrub (link to culture market) to get right to the drinking. 

The egg does make it’s holiday class debut. Trev showed us the trick to separating the egg yolk from the egg whites by pouring the yolk into each half of the shell. Eventually the egg white will drip into your glass or shaker. No need to cry over spilt egg. 

Spiked Eggnog: Dodge’s Nogg V2

 Pip publicly claimed that he’ll only drink Jamie’s eggnog because it is lighter and refreshing and overall just better than that thick, heavy (and non-alcoholic) store bought nog. For this cocktail, the dairy is half and half, make that with half regular milk and half heavy cream. Lactose intolerant or just don’t like milk? I feel that. It’s just as easy to sub out cow milk with goat milk, almond, soy, pea, oat, and whatever else we got these days. Hey, even try it with carton eggnog for those dedicated nog lovers. For your dairy needs, Jamie says “goooooo CRAZZZYYYYY!”

Pour your nog into any drinking vessel you want, wine or rocks, even strain it into another shaker, no one’s judging. Just put it in something. I promise you, this will be BOOZY. Jamie is over here shaking him and Pip’s drinks like a hot shake weight commercial. 

At the end of the night, some one asked what Pip and Jamie’s slogan was for 2020: Pip says “what’s you’re quest?” Can we make that canon to the Virtual Cocktail Class world?