Chez L’Amour offers holiday cocktail recipes

Chez L’Amour, an upscale eatery and music club at 45 San Marco Ave., St. Augustine, has created the following cocktails for readers to make at home. Though closed Christmas Day, Chez L’Amour will be open for an extended brunch on Christmas Eve from noon to 8 p.m. Learn more at bitesbubblesandjazz.com and follow along on social media @bitesbubblesandjazz.

Sunny Side of The Street

2 oz Clarified Pineapple and Lime Cordial

2 oz Dry Gin

¼ oz Blanc Agricole Rhum

Instructions: Combine ingredients in a mixing glass, stir with ice to chill and dilute. Strain into a chilled cocktail glass or coupe then garnish with skewered cotton candy grapes.

“One of our signature cocktails; we love Sunny Side of The Street because it’s almost confusing visually. Served up in a coupe or cocktail glass with the skewered grapes, it comes out looking like a dirty martini, but drinks like a funky gimlet of sorts.” — Nick Hausman, beverage director

Cat’s Meow

1 ½ oz Ginger Syrup

1 oz Lemon Juice

2 oz Seedlip Spice 94

1 oz Still water

Instructions: Combine ingredients in a rocks glass, add ice, massage to combine. Garnish with candied ginger chips.

“One of our spirit-free cocktails; the combination of citrus, ginger, and the Seedlip Spice 94 provide a wonderfully refreshing yet Earth-spiced cocktail.” — Nick Hausman, beverage director

Michelada

½ oz Lime Juice

1 ½ oz Chamoy

1 oz Bloody Mary Mix

12 oz (1 can) Mexican Lager

Instructions: Combine ingredients (minus the lager) in a rimmed pint glass, add ice, and briefly stir to combine. Top with lager and garnish with candied Datil salt, a lime wedge and pickled celery.

“A classic Mexican beer cocktail thought to have originated in about the 1960s, Michelada roughly translates to ‘my ice-cold beer.’ Generally served with lime and some array of fruit and chilis. We make our own Chamoy and Bloody Mary Mix, but you can find both at most stores.” — Nick Hausman, beverage director

Orange Colored Sky

1 ½ oz Spiced Coconut Cream

1 oz Orange Juice

2 oz Vanilla Vodka

Instructions: Combine all ingredients in a shaker tin, shake with ice, then fine strain into a chilled coupe or cocktail glass. Garnish with orange zest and grated cinnamon.

“Orange Colored Sky is one of the featured cocktails on our upcoming dessert menu. For the coconut cream, we’re making our own, but you could use something like Coco Lopez thinned out with a little warm water. And while we’re making our own vanilla vodka, you can find some good ones at any liquor store.” — Nick Hausman, beverage director

C’est Tea Bon

9 oz Bourbon

9 oz Earl Grey Tea Syrup

6 oz Lemon Juice

6 Dashes Angostura Bitters

12 oz (1 can) Congaree & Penn Farm Cider

Instructions: Combine ingredients (minus the cider) into multiple shaker tins, shake with ice to chill, and dilute. Strain into a punch bowl, then stir in the cider. Add some large rocks and garnish with an array of dehydrated fruit and grated nutmeg. Serve in individual punch cups over ice. Serves 4 to 6 people.

“Largely inspired by one of my favorite punch bowls from the mid-18th century called the Bombay Government Punch, C’est Tea Bon provides a communal drinking experience, being bold yet drinkable.” — Nick Hausman, beverage director