There is no hard or fast way to determine why we love holiday cocktails but in the US, they’re an intricate part of the party-centric season. We associate Christmas and Hanukah memories with flavors like cinnamon, apples, bourbon, bitters and ginger, so the team at Stephen Starr’s Steak 954 in Fort Lauderdale has concocted a collection of delicious holiday libations for readers to try at home. Below are recipes for the Jive Turkey, Church & State and the Cure for Pain. I’ve attached a photo of the Church & State but images for all three are available. Please let me know if you’d be interested in including them in a holiday drink round-up. Thank you!

Jive Turkey

1.5 oz White Corn Whiskey

.75 oz Lillet Blanc

1 dash Peychaud's Bitters

.5 oz Dolin Sweet Blanc

Topped with organic maple syrup foam

Method: Pour all ingredients into a shaker and pour over ice in a rocks glass. For the foam: mix dash soy lecithin, water and maple syrup. Blend it all together using a hand blender.

Church and State

3 Muddle Peach Wedges

2 oz Bullet Bourbon

.75 oz Chinese 5 spice Ginger Syrup

.5 oz Fresh Lime Juice

.5 oz Fresh Lemon Juice

1 dash Peychaud’s Bitters

1 dash Peach Bitters

Dash Powdered Sugar

1 Cinnamon Stick

Method: Shake and double strain the first five ingredients over fresh ice in Collins glass. Add a Peychaud’s and Peach Bitters. Garnish with powdered sugar and cinnamon stick.

Cure for pain

1.5 oz B&E bourbon

1/8 oz Frangelico

1 dash Celery Bitters

Lime Zest (½ of lime)

1 oz Domaine de Canton

.75 oz Tuaca

1 slice Green Apple

.75 oz Prosecco

Method: Shake and double strain the first five ingredients over fresh ice in Collins

W Hotel

401 North Fort Lauderdale Beach Boulevard

Fort Lauderdale, Florida 33304, USA

www.starr-restaurant.com