It’s a new year which means it’s time to re-bookmark our annual calendar!

Each month we’re sharing some inspiration to help you plan out your special menus. As we’ve covered in the past, creating specials for national days can help build sales and engagement and increase your bottom line; it’s a win-win! Here are four fun cocktails to mix up this month.

1/16 Irish Coffee Week – Learn to make the perfect Irish Coffee in honor of Irish Coffee Week with the help of the bartenders at The Dead Rabbit.

Dead Rabbit Irish Coffee, cocktail on wooden bartop

Dead Rabbit Irish Coffee

The Dead Rabbit Irish Coffee

Ingredients:

  • .5 oz. Demerara Syrup
  • 1 oz. Bushmills Original Irish Whiskey
  • 5 oz. Hot Coffee
  • Freshly Whipped Heavy Cream, to Top
  • Grated Nutmeg, (for Garnish, Optional)

Preparation: Add whiskey to an Irish Coffee glass, then add the demerara syrup and hot coffee, leaving about an index finger’s worth of space at the top of the glass. Top with freshly whipped cream and a dusting of nutmeg, if desired.


1/22 National Hot Sauce Day – keep it spicy with a hot-sauce inspired cocktail like this not-quite bloody mary with gin and fresh tomatoes.

Spicy Tomato Gin & Tonic

Spicy Tomato Gin & Tonic

Spicy Tomato Gin & Tonic

Recipe and photo courtesy of Sumptuous Living

Ingredients:

  • 2 oz. Gin
  • 2 oz. Q Tonic Water
  • 1/2 cup Yellow Cherry Tomatoes (Halved)
  • 1/4 cup Hothouse Cucumber (Wrapped in Plastic at the Market, Sliced)
  • 1 sprig Fresh Dill
  • 1 thin slice Jalapeño
  • 1 dash Tabasco Sauce
  • 1 dash Worcestershire Sauce
  • 3 dashes Celery Bitters
  • 1 oz Fresh Lime Juice
  • Steak Seasoning
  • 2 Whole Cherry Tomatoes (for Garnish)
  • 2 Cucumber Slices (for Garnish)

Preparation: Wet rim of glass with cut lime. Dip in steak seasoning. Place tomatoes, cucumber, dill, and lime juice in bottom of glass; muddle for 1 minute. Add Worcestershire sauce, Tabasco sauce, bitters, gin and tonic water. Fill with ice and stir gently, not to disturb rim. Garnish with cherry tomatoes and cucumber slices.


1/26 National Green Juice Day – A green juice cocktail a day keeps the doctor away, or something like that. Regardless, this delightful cocktail from Chilled 100 Member Juan Arboleda uses a fresh made vegetable puree for a dose of green goodness.

The Jolly Green Mamont, bottle and cocktail, marble table, cocktail napkin

The Jolly Green Mamont

The Jolly Green Mamont

By Juan Arboleda

Ingredients:

  • 5 oz. Mamont Vodka
  • 5 oz. Vegetable Puree*
  • handful of Cilantro
  • Dehydrated Lime

Preparation: Add the Mamont Vodka and Vegetable Puree to a mixing glass and stir well. Pour into a Collins glass with ice. Garnish with cilantro and dehydrated lime wheel.

*Vegetable Puree

Ingredients:

  • 1 lb Tomatillos
  • 2 Cucumbers
  • 2 Garlic Cloves
  • .5 Green Serrano Peppers
  • .5 Jalapeño Peppers
  • thin slice piece of Lemongrass
  • 1 tbsp. Fresh Horseradish
  • 1 tsp. Smoked Sea Salt
  • 1 oz. Lime Juice

Preparation: Lightly crush tomatillos, cucumbers, garlic, Serrano pepper and jalapeño with the smoked sea salt, lemongrass and fresh horseradish in a large container. Add to a blender with the lime juice and purée until smooth. Pour the puree into a cheesecloth-lined strainer or colander set over a bowl and leave in the refrigerator to strain overnight. In the morning, discard the pulp.


1/31 National Brandy Alexander Day–inspired by a fictional character who dressed all in white, the brandy alexander was developed in the early 1900’s and is well deserving of its national day. Click through the link to learn more about the history of this fun cocktail.

Argonaut Brandy Alexander

Argonaut Brandy Alexander

Argonaut Brandy Alexander

Ingredients:

  • 1 1/4 oz. Argonaut Brandy of Choice
  • 1 oz. Crème de Cacao
  • 3/4 oz. heavy cream
  • Fresh grated nutmeg

Preparation: Add ingredients to a cocktail shaker filled with ice and shake. Strain into a chilled coupe, and garnish with freshly grated nutmeg.