Brock Schulte’s 5 Holiday Menu Cocktails

Brock Schulte is the Bar Director of The Monarch in Kansas City. Brock is well-known in the business for creating inventive cocktails that are fun to make and even more fun to drink. Who better to ask for tips on how to upsell customers with holiday recipes than one of the country’s wisest creators of cocktails?

“I think guests, towards the holidays, start to get excited about warm cocktails and seasonal spices, things that remind them of their favorite desserts at family get-togethers like pumpkin pie, cherry pie, creme brulee and the like. Things that are great around the fire, chestnut, almond, praline, fig, and date. Overall, I think they just want cocktails that warm their souls,” says Brock.

As for pairing tips, Brock says his first thought is Lairds Apple Brandy with Osso Buco. He’s also a huge fan of Alderwood Smoked Black Manhattans with Braised Duck.

To that end, Brock’s cocktail menu is is looking to welcome guests with comforts in the shape of warm, inviting cocktails.

We asked Brock what’s the perfect 1,2,3 cocktail trio? One followed by another and another?

His answer: “Negroni, Gibson, Old Fashioned, Amaro, Amaro, Amaro, Amaro.”

This year The Monarch is offering gift boxes, gift cards, logo’d flasks and pop sockets. “Our pop soke’t cocktail comes with a logo’d pop socket for the guest,” he explains. Here are Brock’s Five Holiday Cocktails To Seasonalize Your Holiday Menu.

Purple Emperor

Savory, sweet and exotically sour

To Batch

  • 1.0 oz Old Weller Antique 107
  • 1.0 oz Absolut Elyx
  • .75 oz Joto Yuzu Sake
  • To Order
  • 2.0 oz Batch
  • .75 oz Aronia berry, Black garlic syrup
  • 1 bspn Creme fraiche, 2 d Saline

Build: Hard Shake and dbl strain into a classic coupe. Garnish w/ lemon zest and discard.

Red Admiral

  • 1.0 Copper & Kings Un-aged American Apple Brandy
  • 1.0 Laird’s Jersey Lightning Apple Brandy
  • .5 Kronan Swedish Punch
  • .75 Red wine poached pear
  • .75 Egg white
  • .5 oz champagne acid
  • 1 bspn Tangerine agrumato

Build: Reverse Dry shake all ingredients and dbl strain into a black coupe, garnish with orange zest and discard.

 

King Palm 2.0

  • 1.5 oz J.Rieger & Co. Midwestern Dry Gin
  • .5 oz Kefir Whey
  • .5 oz Coconut Water
  • .5 oz Cinnamon- lemongrass Syrup
  • .75 oz Red wine

Build: Whip shake with pebble ice and dbl strain into a collins glass. Slowly insert single collns cube and float the red wine on top of the cocktail.

Angry Elf

  • 1.0 oz Elvelo Tequila
  • 1.0 oz Smoked Chile Flake and Opuntia(prickly Pear) Syrup
  • Lambrusco
  • Garnish Monarch Verbena tincture

Build: Spray Champagne flute with Verbena Tincture. Whip Shake tequila and prickly pear Syrup w/ Crushed ice and dbl strain into the Champagne flute half filled with Lambrusco.

Fall of Ibis

To Batch

  • 1.5 oz Scarlet Ibis Rum
  • .5 oz Pierre Ferrand 1840 Cognac
  • .5 oz Montenegro
  • .25 oz Becherovka
  • 1 bspn  Rhum Clement Mahina Coco

To Order

  • 2.75 oz Batch
  • 1.0 oz Chamomile, Pumpkin
  • .75 oz Egg White
  • .5 oz Lemon
  • 1 dropper tiki bitters

Build: Reverse Shake the above. in a neat rocks glass, dbl strain the cocktail and then garnish Flame Allspice spritz.

Natasha Swords
Natasha Swords

Natasha Swords is an accomplished editor and writer with 20+ years of creative composition, reporting and management. She hails from Dublin Ireland where she held the position of Editor at Jemma Publications. Natasha honed her editorial skills by delivering engaging content on a wide range of topics, before finally focusing on the alcohol beverage and cannabis industries. She is Editor-in-Chief at Bonfort’s Wine and Spirits Journal as well as Drink me Magazine, where she leads all editorial content from story-idea generation to commissioning freelance writers and photographers. She also heads up CannEpoch, a lifestyle publication for the newly cannabis curious. In 2018, Natasha launched Bonfort’s Wine and Spirits Journal from inception, as well as the Bonfort’s Lifetime Achievement Award, a top-tier industry event connecting leading brands with key buyers. Steeped in the alcohol industry media, she was previously editor of Off-License Magazine, California Beverage News and Patterson’s California Beverage Journal (now Tasting Panel Magazine), and ran corporate communications for a number of alcohol supplier companies including TGIC (now Guarachi Wine Partners) and distributor, TITAN Wine and Spirits.

No Comments Yet

Comments are closed