Mix Up Some Holiday Cheer from Montclair’s Pig and Prince

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Got holiday cocktails? You know Baristanet’s own Holly Korus will be whipping up something special, but here’s what you’ll find at the bar this holiday season at Pig and Prince Montclair. Chef/partner Michael Carrino shares his easy to make, festive signature holiday cocktails. Recipes yield two drinks each. Tell us your favorite libation of the season and does it include egg nog?

Snow Cap
3 oz. 9 Spiced Rum
2 oz. orange vodka

1 oz. cinnamon syrup
1 oz. cream
Shake vigorously with ice
Line the bottom of 2 martini glasses with 1/2oz chocolate syrup
Strain into glasses
Top with shaved nutmeg
Garnish with an orange twist
Served chilled in a martini glass

Deck The Halls
3 oz. rosemary infused vodka (add rosemary and let sit for 2 days to add flavor to the vodka)
1 oz. blood orange juice
Combine rosemary vodka and blood orange juice
Add ice
Top with Sprite

Cranberry Sauced
4 oz. Rye
Approximately 20 muddled cranberries
2 oz. cinnamon syrup
6 oz. apple cider
Shake all ingredients vigorously
Serve on the rocks

Kentucky Hot Seat
3 oz. bourbon

2 oz. house spiced sweet vermouth (Cinnamon Cloves Star Anise)
10 oz. hot cider
Add Bourbon and Vermouth to the hot cider
Garnish with an apple slice
Serve in a coffee mug

Christmas in Japan
4 oz. sake
½ oz. ginger juice
Approximately 10 muddled cranberries

Muddle cranberries and ginger juice
Add ice and sake
Top with Ginger Ale
Garnish with a lime twist

25 COMMENTS

  1. Some days ago, nary a good word could be found about this place in almost 40 posts. Now folks are supposed to look to one of its proprietors for tips on holiday cheer? (Could this be Baristanet’s inimitable way of making up with a likely annoyed potential advertiser? Gosh but I hope not.)

    Really, too, who has ginger juice in his or her kitchen? Enough with the expensive ingredients. Why not, instead, simply suggest some seasonal variations on a boilermaker? Am alcoholically reliable shot of Fleischmann’s with orange zest followed by a glass of Bud Light with a few cranberries muddled into it, say.

  2. The drink recipes all sound amazing …and BTW, the P&P’s much derided $19-20 hamburgers are incredibly good.

    Good luck to the P&P in ’13.

  3. Glad you enjoyed it. From what I hear on these pages and elsewhere, you are in the vast minority.

    But getting back to the original story, a more fitting name for a drink would be the “How to get the service right and not piss off your high-priced paying patrons” cocktail. It’s made with equal parts humility good customer service; and really simple to make.

  4. Yeah, I don’t get it either. We were there with friends. The food and drink was passable, the service was DeCampian. One and done for us.

  5. A DeCampian is a noun, not an adjective. It is someone who is completely unsatisfied with a particular service yet continues to patronize that particular service.

  6. DaCampian, love it! Did you have to stand while enjoying your drink? Did you have to wait an inordinate amount of time for it? Was it served with a scowl and a grunt? If you answered “yes” to all 3, then we have a new name!

  7. Stood, waited, but sorry no scowl. More like extreme indifference. The kind of look I’d imagine getting from Tommy Lee Jones, should I ever attempt to strike up a conversation.

  8. I’ll try: Headlines you’ll never ever see on Bnet for $1,00 please Alex.
    Answer; What is “Mix Up Some Holiday Cheer from Montclair’s DLV Lounge”

    It’s hyperlocal and been here forever. The DLV is a nice, clean, safe place to have a reasonably priced drink. How’s about some coverage of a real Montclair survivor.

  9. I am not a fan of egg nog. Just thinking about it makes me gag.

    That sake drink sounds yummy though. And the Deck the Halls might be yummy, minus the Sprite. Who’s buying?

    How much is the veggie burger at Pig & Prince? Or do I get kicked to the curb for asking?

  10. I’ll try: Headlines you’ll never ever see on Bnet for $1,00 please Alex. Answer; What is “Mix Up Some Holiday Cheer from Montclair’s DLV Lounge”
    It’s hyperlocal and been here forever. The DLV is a nice, clean, safe place to have a reasonably priced drink. How’s about some coverage of a real Montclair survivor.

    Never say never — I’ve been to DLV a couple of times.

  11. I hope the restaurant does well despite it’s DeCampian service – maybe they’ll read all these comments and figure it out?

    I may go back and eat at the bar one night, but the space alone and a few interesting plates aren’t going to make this a success. Service matters.

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