Cocktails for Your Holiday Home Bar

 We're happy to share two holiday-worthy cocktail recipes with you, and they couldn't be more different from each other. The first, an elevated hot toddy variation built around a base of rich, aromatic sweet potato shochu, was recently created by Death & Co Los Angeles bartender Edwin Rico. It takes only a few seconds to make and will warm your soul on a chilly night (it also makes for an excellent thermos drink).

The second is our take on eggnog, a boozy dessert-in-a-glass that dates back to medieval times. Our version was crafted by Death & Co National Beverage Director Tyson Buhler and appears in our newest book. As its name implies, our Vintage Eggnog only gets better with time, and Tyson recommends making a batch this year to serve during next year's holiday festivities. 

Kintoki
Edwin Rios, 2022

This complex riff on a hot toddy is made with a split base of sweet potato shochu and Japanese whiskey and flavored with nutmeg liqueur and maple syrup. It’s the perfect warm drink for a cold holiday night.

1 ounce Satoh Satsuma Domain Sweet Potato Shochu
½ ounce Suntory Toki Japanese Whisky
2 teaspoons maple syrup
1 teaspoon Myris Nutmeg liqueur
1 dash Angostura bitters
4½ ounces boiling water
Garnish: 1 lemon wheel

Combine all the ingredients (except the water) in a toddy glass and stir. Pour in the boiling water. Garnish with the lemon wheel.  

Vintage Eggnog
Tyson Buhler, 2015

This recipe, published in our latest book, Death & Co Welcome Home, is an annual tradition at our bars. Due to high demand during the holiday season, it’s tough for us to keep up with the long aging process, but if you have the patience and refrigerator space, let this nog age for a few months, and the flavor and texture will change drastically over time.

50 ounces white sugar
30 ounces whole milk
33 eggs
One 750ml bottle Old Grand-Dad 114 bourbon
12½ ounces Smith & Cross Jamaica rum
12½ ounces Blandy’s 5-year Malmsey madeira
12½ ounces Pierre Ferrand ambré cognac
20 ounces heavy cream

Working in batches, blend the sugar and milk until the sugar is dissolved. Transfer to a large container. Working in batches, blend the eggs and milk mixture at low speed until the eggs are well blended. Transfer to another container and add the remaining ingredients. Pour the mixture from one container to another a few times until well blended. Funnel into bottles and age in the refrigerator for at least 2 weeks (and up to 2 years!) before serving.