William Grant & Sons Mixologists Celebrate The Holidays

Southampton - As Thanksgiving quickly approaches and people begin to finalize their holiday "menues," the talented crew of mixologists at William Grant & Sons - which includes favorites such as Glenfiddich, The Balvenie, Hendrick's, Sailor Jerry, and many more, have come up with some cocktail recipes to enjoy.

Solerno Cranberry Sauce 

 • 1 bag of fresh, organic cranberries, washed. 
 • ¾ cup organic sugar 
 • ¼ cup Solerno 
 • ½ cup fresh orange juice 
 • ½ cup Lillet Rouge 
 • 1 tblsp. freshly grated orange zest 
 • 1 pinch ground cloves 
 • ¼ tsp. freshly grated nutmeg 
 • 1 cinnamon stick 

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice, Solerno and Lillet Rouge. Add the spices and orange zest, stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. 


Cranberry Sauce Cooler

 • 1 oz. Solerno Blood orange Liqueur
 • 1 oz. Hendrick's Gin
 • 2 barspoons Solerno Cranberry Sauce*
 • ½ oz. fresh lemon juice
 • 2 oz. soda water

Shake Solerno, Hendrick's, lemon juice and cranberry sauce over ice and strain into a tall glass over fresh ice, fill with soda water and stir to incorporate. Garnish with a fresh cranberry and an orange twist.

Solerno Celebration Punch

 • 1 bottle Solerno
 • 1 bottle Lillet Rouge
 • 1 bottle dry, sparkling white wine
 • 16 oz. freshly brewed, strong, chai spiced black tea (no cream or sugar added)
 • 8 oz. Fever Tree Ginger Beer
 • 8 oz. freshly squeezed lemon juice
 • 16 dashes Angostura bitters

Over a large block of ice in a punch bowl, pour all of the ingredients and stir to combine. Garnish with thinly sliced orange wheels. Serve in punch cups with a cinnamon stick and small wedge of orange.

Maiden's Prayer Punch

 • 1 part Bols Apricot Brandy
 • 1 part good quality Calvados
 • 1 part Hendrick's Gin
 • 1 part Lillet Blanc


Stir all ingredients together in a large punch bowl over a large block of ice. Garnish with thinly sliced lemon wheels.

First & Last

 • 2 part apple juice
 • .5 part lemon juice
 • .5 part simple syrup (1:1 ratio)
 • 1 part Sailor Jerry Spiced Rum
 • .5 part sparkling wine

In a punch bowl, add juices and syrup together over ice. Add rum and stir gently. Continue to keep cool and slowly pour sparkling wine into punch. Add sliced up oranges and apples to punch bowl and serve cold.

Milagro Horchata Punch

 • 6 parts Milagro Anejo
 • 2 parts Averna
 • 2 parts Lime Juice
 • 1 part Almonf Syrup or Orgeat
 • 6 parts Horchata
 • 8 Thai Basil or Basil leaves
 • 2 parts Pear Juice
 • 8 dashes Barrel Aged Bitters
 • 1 part water

Mix all ingredients in a large punch bowl, allowing two hours for basil to infuse. Remove basil before serving. Serve over ice with a garnish of pear slices and cinnamon.

Hot Gin Punch

 • 24 oz. Hendrick's Gin
 • 24 oz. Madeira wine
 • 6 lemon twists
 • 1 orange slice
 • 3 large chunks pineapple
 • 3 oz. honey
 • 1 oz. fresh lemon juice
 • 3 cloves
 • 1 pinch ground nutmeg
 • 1 teaspoon ground cinnamon
 • 1 teaspoon brown sugar

Add all the ingredients to a large saucepan over low heat and simmer for 20 minutes. To serve, strain and pour the hot mixture into a punch bowl or teapot and garnish with orange slices studded with cloves.

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