At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.

I AGREE
    

Drink & Be Merry

By Kelsie Allen Barton | November 29, 2017 | Articles

Christmas pop-up bar Miracle on Monroe is back by popular demand at Midtown Promenade resto Tapa Tapa, as well as at a new location, dubbed Miracle Two, at The Shops Buckhead Atlanta. Both hot spots—be prepared to wait in line—feature festive sips like the Jingle Bell Nog (brown butter fat-washed cognac, sherry, almond milk, cream, sugar, egg and nutmeg) served in kitschy vintage barware. Don’t forget your tacky sweater! Through Dec. 24

Whiskey Blue puts a grown-up spin on Kris Kringle’s favorite treat with its limited-edition Santa’s Milk and Cookies—the rooftop lounge’s signature White Russian paired with a chocolate chip cookie. Dec. 1-31, @whiskeyblueatl

Brezza Cucina’s rosemary mule, made with O4W vodka, rosemary simple syrup and ginger beer for a fizzy finish, is poured in an elegant hammered mint julep cup and spruced up with a sprig of fresh greenery. @brezzacucina

For the second year, Yebo Beach Haus has replaced its surfboards with skis to bring lodge-inspired winter concept Yebo Ski Haus to life. Order the new Flannel Season, a blend of mulled wine and cognac, to drink by the fire pit on the twinkle light-illuminated patio. @yebobeachhaus

Cozy up on a cold night with Atlas’ latest boozy creation from lead bartender Carl Gilbert. The Fireside combines tequila with flavors of ginger and apple cider, barrel-aged bitters and freshly squeezed lemon juice, plus a red caramel tuile garnish for drama—and a hint of sweetness. @atlasbuckhead

CIDER HOUSE RULES
Need a signature sip for your Christmas shindig? Cast Iron chef Evan Cordes shares his hot spiced-cider recipe, which can easily be batched out at home. @castironatl

Mercier Me
Makes 6 servings
½ gallon fresh apple cider (Chef Cordes’ go-to is Mercier Orchards in Blue Ridge, Ga.)
6 allspice berries
1 stick cinnamon
4 cloves
6 oz. Copper & Kings apple brandy
3 oz. Dimmi Liquore di Milano
1 ½ oz. Amaro Apolomado
1 ½ oz. Nocino
1 lemon
1. In a large sauce pot combine cider, allspice, cinnamon and cloves.
2. Heat over medium for 15-20 minutes, but do not allow mixture to boil.
3. Strain over colander or strainer into another metal container. (Note: Do not strain into a glass container—a coffee urn is ideal.)
4. In a coffee mug combine 1 oz. of apple brandy, ½ oz. Dimmi, ¼ oz. Amaro Apolomado and ¼ oz. Nocino.
5. Pour 4 oz. spiced cider into coffee mug.
6. Garnish with lemon peel and enjoy!



Tags:

Photography by: