- 1 cup fresh lime juice, strained - about 8 limes
- 1 cup gin
- elderberry liqueur, 1/2 cup elderberry liqueur
- pomegranate juice, 1/2 cup pure pomegranate juice
- agave syrup, 1/4 cup agave syrup
- 3 tablespoons raw sugar
- lime wedges, use for garnish
Mix lime juice, gin, elderberry liqueur, pomegranate juice and agave syrup and refrigerate in a covered container up to 24 hours before serving. Chill martini glasses for serving.
Cranberry Champagne Cocktail
- 1 fluid ounce vodka
- 4 fluid ounces cranberry juice
- champagne, to top off
Pour vodka, then cranberry juice into a champagne flute. Top off with champagne and garnish with fresh cranberries.
Raspberry Pomegranate Holiday Punch
- sugar, to rim glasses
- 4 cups ginger ale
- 4 cups pomegranate juice
- 2 cups raspberry sorbet
- 2 cups vodka, optional
- pomegranate seeds
In a large punch bowl pour in ginger ale, juice, vodka, and sorbet. Rim glasses by dipping in extra juice then dipping into sugar. Right before serving toss in seeds.
STK Naughty or Spice CocktailAre you naughty or spice? STK is offering the Naughty or Spice cocktail throughout the month - a delectable mix of spiced rum, lemon juice, Rekorderlig Pear Cider and ground cinnamon. And, for those looking to compliment their drink, STK's Executive Pastry Chef Abbie White has once again whipped up a specialty holiday dessert featuring the favorite flavors of the winter season. Throughout the month of December, diners can warm up at STK Atlanta with a White Chocolate Cremeux served with a light spice cake, cranberry compote and topped with gingerbread ice cream for just $10. STK is a unique concept that artfully blends the modern steakhouse and chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. For more information about STK, please visit www.stkhouse.comView Recipe
- 1-1/2 fluid ounces Spiced Rum
- 1/2 fluid ounce Lemon Juice
- 3 fluid ounces Rekorderlig Pear Cider
- 1 dash Cinnamon
Add all ingredients into a mixing glass and shake. Strain over fresh ice in a high glass and garnish with a cinnamon stick.