Has anyone trademarked that word yet? I like it. Here are a few scotch cocktails to get you through a long holiday weekend spent with the in-laws.

The November Cocktail

2 oz. Chivas Regal 12 yo

Tsp. Vanilla Sugar

Dash Whisky Barrel Bitters

1 Star Anise

Place sugar and bitters in the bottom of an old fashioned glass. Add one ice cube and whisky. Stir until the ice cube has melted.

Regal Roy

1 ½ oz. Chivas Royal 18 yo

½ oz. Dubonnet Rouge

2 dashes Orange Bitters

Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel.

UPDATE: As one reader pointed out, the Regal Roy recipe is essentially an “Arnaud’s Special”  cocktail, albeit with different measurements of the same ingredients. According to Ted Haigh, the cocktail was first featured in the 1951 “Bottom’s Up” by Ted Saucier. Apparently it was the signature drink at Arnaud’s restaurant (my favorite in New Orleans!) before they switched their focus to the French 75. You can read more about it HERE.

I’ve made my love of champagne cocktails pretty well known by this point, but that doesn’t mean I’m going to shut up about it. This pretty little thing is not your average vodka cocktail—it’s got kick thanks to a dash or three of Pernod Absinthe. Champagne and Absinthe (a la Death in the Afternoon) always have the potential to be amazing.

I’d like to try swapping in Cranberry puree for the Raspberry this Thanksgiving. What do you think?

Le Deuce

1 part Absolut Vodka

½ part Raspberry Puree

3 dashes Pernod Absinthe

Champagne to top

Shake and strain first three ingredients into a flute. Top with champagne. Garnish with a raspberry.

When I first got engaged, a friend told me I just had to be on TheKnot.com, a social website for brides-to-be. With its budget calculator, to-do list, etiquette Q&A and decor ideas, the site was a big help during some pretty stressful times. Now that the wedding has come and gone and my husband and I are moving into a new home, I’ve joined The Knot’s sister site: TheNest.com. They’ve got tons of great advice for new (and perhaps not-so-new) homeowners. Another thing they’ve got is (gasp!) cocktail recipes.

Lots, actually. I was perusing their collection the other day when I came across this quick, fun quiz: Are You a Master Mixer? Click through to take it for yourself, though I wouldn’t say a perfect score necessarily means you deserve “Master” status. I actually got 9 out of 10, but I swear it’s because there’s a trick question in there!

This cocktail, courtesy of Kaiser Penguin’s own Rick Stutz was one of many served-up at September’s Kahlua Coffee Cream sponsored Thursday Drink Night. I really enjoyed the cocktail then, and revisited it recently. I think it’s even better now that there’s a chill in the air, so add it to your list for Holiday cocktails. Just four ingredients! You can do it!

San Juan by Rick Stutz

1 ½ oz. Rye

1 oz. Kahlua Coffee Cream

1 tsp. Cinnamon Syrup

1 dash Angostura Bitters

Stir with ice and strain into a chilled coupe.

Here’s a great idea for an after-dinner cocktail on Thanksgiving Day. It’s a delicious follow-up to a holiday feast, but keeps things light and refreshing.

London Sgroppino

2 parts Beefeater 24

1/3 part Galliano

3 1/2 parts Prosecco

1 scoop sorbet

Combine first two ingredients in a mixing glass and stir. Strain into a coupe glass. Top with Prosecco and add a scoop of sorbet. Enjoy!

Searching for holiday cocktail ideas? Thanks for visiting and please do take a look around. But just for a sec, I’d like to share the love and offer a new site suggestion. Ellen Fork features fantastic drink creations and seasonal dishes to boot! Check out her most recent article, featuring both Pumpkin Spice & Gingerbread flavored cocktails. Enjoy!

Like red cups at Starbucks and tinsel in Main Street shop windows, the Hiram Walker seasonal display in your local liquor store is a surefire sign that the holidays are on their way (though I personally refuse to speak of Santa until my Thanksgiving turkey is fully digested). Perhaps you’ve seen these Gingerbread and Pumpkin Spice bottles decked-out and prominently placed at your local retailer? Do yourself a favor and pick up a bottle or 10 for this season because I’m going to be hitting you with some great cocktails to share with friends and family.

For instance, several of you may be kicking back with a nice cocktail this evening (TGIF!) and may I suggest Cheri Loughlin’s Rocky Mountain Ginger Crisp? Spicy seasonal goodness!  You’re welcome!

Rocky Mountain Ginger Crisp – created by Cheri Loughlin

1 part Premium Whiskey

1/2 part Hiram Walker Gingerbread Liqueur

1-1/2 part Apricot Nectar

1-1/2 part Sparkling Sake

Skewered Crystallized Ginger Round Garnish

Combine Whiskey, Hiram Walker Gingerbread Liqueur, and Apricot Nectar in a mixing glass.  Stir.  Pour into a highball glass over ice.  Top with Sparkling Sake.  Garnish with skewered crystallized ginger.

Beefeater 24 has added to its already impressive awards tally by winning Best New British-Made Product at the 2009 Class Bar Awards announced in London on November 10, reflecting the popularity of Beefeater 24 with leading mixologists.

The award recognizes innovation and excellence of a new product made in the UK and launched within the last 18 months.  In the 13 months since its launch, Beefeater 24 has already been awarded the prestigious Greenalls Gin Trophy by the International Wine & Spirits Competition (IWSC) as well as gold medals at the International Spirits Challenge and Gin Masters.

Hal from A Muddled Thought has been busy with a bottle of Pernod, and he’s got the goods to prove it—four great new recipes. Below are a couple to get you started, but be sure to visit his site for the full post with drink photos and more wonderful cocktail recipes!

By the way, a new website is up and running for Pernod Absinthe (as of…like…right now!). It features history, art, and of course—cocktails! Learn more at www.pernodabsinthe.com

Anise Warm Toddy by Hal Wolin

¼ oz Pernod Absinthe
1 ¼ oz Laird’s Bonded Applejack
1 oz Buffalo Trace Bourbon
¾ Apple Cinnamon Syrup
2 Dash Peychaud Bitters
Add to 6 oz of Heated Strong Chai Tea in a Snifter or Toddy Glass. Garnish with Burnt Orange Zest.

Mad Dog’s Warming Winter Punch by Hal Wolin
½ oz Pernod Absinthe
¾ Batavia Arrack
1 Dash Bokers Bitters
2 oz Rhum JM
6 oz Blood Orange Tea
Barspoon Demerara Sugar
Serve in Snifter or Toddy Glass. Place one Barspoon of Demerara Sugar in bottom of snifter.
Combine all ingredients and Warmed Blood Orange Tea in Snifter and Stir.

The last time I talked Scotch, I was mixing it with Pear—a flavor that’s fantastic for Fall. I enjoyed it so much, I’m continuing the theme with the Pearfect Serve and a Spiced Pear Bellini. Yum!

Pearfect Serve

1 ½ oz. Chivas Regal 12yo

1 tsp. Brown Sugar

1 Pear Slice

1 drop vanilla extract

Warm Chivas in a saucepan with sugar, pear, and vanilla. Pour into a rocks glass or mug and garnish with a slice of pear.

Spiced Pear Bellini by Ben Davidson

1 part Chivas Regal

1/3 part Spiced Syrup (Vanilla, Cinnamon, Cardamom)

2 parts Pear Puree

1/3 part Fresh Lime Juice

6 parts Champagne

Shake the first four ingredients in a cocktail shaker filled with ice. Strain into a flute and Add champagne.