Snake Oil Holiday Cocktail Recipes

While bar-hopping across town, you’ve likely sipped away on a Snake Oil Cocktail without even thinking twice about the artistry behind it. As the team responsible for the specialty cocktails and bar development at Searsucker and Campine Catering, Snake Oil Cocktail Co. creates works of art in a glass. It’s the studied combination of ingredients, creativity, and taste that make the Snake Oil concept one of national acclaim.

Their recipes show up in select bars, restaurants, and luxury events. Their Southern-California-based boutique has developed successful cocktail programs nationwide. And their San Diego expansion is reaching into new culinary cocktail curriculums at Gingham, Gabardine, and Burlap. Their sole objective is to create a perfect libation for any situation, crafted from local, seasonal and unique ingredients.

Discover three holiday spirits from Snake Oil Cocktail Co.

Baby in the Manger

Ingredients: Hudson Baby Bourbon, Hay Smoked Carpano Antica, Roasted Chestnut Bitters, and Brandied Cranberry

Instructions: Place 2 ounces of Hudson Baby Bourbon, 1 ounce of hay smoked Carpano Antica, and 3 dashes of Roasted Chestnut bitters into a shaker tin filled with ice. Stir, and strain chilled liquid contents into a chilled martini glass. Garnish with brandied cranberry on a skewer.

Christmas at Sea

Ingredients: Sailor Jerry, Pineapple, Peppermint, Lime, Velvet Falernum and Sea Salt

Instructions: Place 2 ounces of Sailor Jerry, 1/2 ounce of pineapple Juice, 1/2 ounce of Fresh Lime Juice, 1/2 ounce of Velvet Falernum and a pinch of sea salt into a shaker filled with ice. Shake, and strain into a collins glass with crushed ice, and peppermint sprig for garnish.

Christmas Calpico Fizz

Ingredients: Chocolate Razberi Stoli, Calpico, Egg White, and Cocoa Dusted Raspberries

Instructions: Place 1 1/2 ounces of Chocolate Razberi Stoli, 1 1/2 of Calpico, and 1 whole egg white into a shaker glass filled with ice. Shake vigorously, and strain into a collins glass filled with ice. Garnish with cocoa dusted raspberry.