Annnnnd we’re back at it. Welcome to the 2019 edition of the Let’s Get Blitzen: Cocktail Advent Calendar. Kicking things off with this very simple and delicious “Sleigh Girl Sleigh” cocktail.
A combination of pomegranate juice, apple juice, freshly squeezed lemon juice for brightness, cinnamon syrup and rye whisky round out this seasonal sipper.
This year, by popular demand, I will mix in some gift guides here and there because I *KNOW* you haven’t even started your Christmas shopping yet and no one ever actually means it when they say, “Oh, don’t get me anything.”
That being said, don’t buy people presents that they don’t want. Whenever I’m crippled with indecision on what to buy someone on my list, I try to give the gift of quality time.
Because what could possibly be better than spending time with ME!? I’m hard-pressed to think of something. No, but in all seriousness, experience gifts that you get to share in together, whether it’s a wreath-making workshop or going on a day trip to Montreal for a fancy lunch, time spent with the ones you love is often better than any gift.
But if you really did want to get me something, slide into my DMs and I’ll send you a highly curated wish list. 😉
If you did see my wish list this year – you’d see that the only things that I really want are products that will enhance the blog: new camera, photo backdrops, lenses, beautiful flatware, stunning Italian-made glassware and more props than you can shake a stick at.
Hopefully you’ll see some of those new items displayed on the blog in the New Year. Or maybe it will just be plates garnished with a lump of coal.
Sleigh Girl Sleigh
- 1½ oz rye whisky
- ½ oz lemon juice
- ½ oz cinnamon syrup
- 1 oz apple juice
- 2 oz pomegranate juice
- 1 cup water
- 1 cup sugar
- 2 cinnamon sticks
In a cocktail shaker filled with ice, add 1½ oz rye whisky, ½ oz lemon juice, ½ oz cinnamon simple syrup, 1 oz apple juice and 2 oz pomegranate juice. Shake and strain into a rocks glass with ice and garnish with an apple fan.
Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight.
Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to two weeks.