Snow is falling, the wind is howling, the fire is burning… it must be winter ❄️ If you missed us for our Winter Cocktail Workshop this past weekend, you definitely missed out, however we decided to brink the workshop to you!

We made 3 amazing cocktails during our workshop with a mixture of hot and cold drinks and taste tested some other fun seasonal cocktail dishes. We’ve compiled all of those recipes for you to try right here for you to try this holiday season. Let us know which ones you loved best! Cheers and Happy Holidays 🥂

Christmas Sangria

2 oz of Staller Estate Sunset Cuvée 

1/2 oz of Staller Estate Ruby Classico

1/2 oz cranberry simple syrup (recipe below)

1 oz cranberry juice 

2 dashes Orange bitters 

INSTRUCTIONS:

Add all ingredients to a glass, top with ice and stir. If you want to make it a little more festive, serve in a plastic ornament with sugared cranberries & rosemary as a garnish.

CRANBERRY SIMPLE SYRUP

1. In a pot add 1 cup water, 1 cup sugar & 2 cups fresh cranberries over medium to high heat. Stir consistently until the sugar is dissolved into the water.
2. If you want to add some more spices to your syrup add in some cinnamon sticks, cloves, rosemary & orange zest.
3. Keep the heat constant until you hear the cranberries start to pop (almost like popcorn) and then wait 5-8 minutes until the cranberries start to soften and the syrup starts to turn a red color.
4. Remove from heat and let sit until cool
5. Strain into a container. The syrup may have some jelly like consistency but is perfectly okay to stir into the syrup itself.
6. Refrigerate when done and use within 2-3 weeks.

Zesty Grinch Cocktail

(inspired by the Spicy Sweet Grinch Cocktail from Half Baked Harvest)

2oz of Staller Estate Horizon Cuvée

1 oz grapefruit juice 

1/2 oz lime juice 

1/2 oz simple syrup

2 mint leaves

2 slices jalapeños 

INSTRUCTIONS:

1. Rim a glass with white sugar and chopped mint leaves.
2. Add Horizon Cuvée, grapefruit juice, lime juice and simple syrup to your glass.
3. Add ice, jalapeño slices and mint leaves (tear them up for more flavor) and stir.
4. Garnish with pomegranate arils.

** if you don’t want your drink too spicy take out the jalapeños after a few minutes.

Pumpkin Butterbeer Spiked Hot Chocolate

Recipe from Half Baked Harvest

Follow the recipe above from Tieghan at Half Baked Harvest and add 3/4 oz of our Estate Brandy (or however much you desire 😉) to a nice hot cup of the Pumpkin Butterbeer Hot Chocolate!

Spiked Eggnog Pudding

1 packet instant vanilla pudding 

1-1/2 cups eggnog

1/2 cup of Staller Estate Estate Brandy

1/4 tsp cinnamon 

1/4 tsp nutmeg

4 oz whipped topping 

INSTRUCTIONS:

1. Add pudding, eggnog, brandy, cinnamon and nutmeg to a bowl and mix together. Stir for about 3-4 minutes until pudding starts to thicken up.
2. Fold in the whipped topping to the pudding mixture and refrigerate it for at least 5 minutes before serving (more if desired)
3. Serve with a dollop of whipped topping on top and some more cinnamon and nutmeg for looks 😋