Featured Hopwater Holiday Cocktail recipes, as seen on Local12’s Good Morning Cincinnati

Brandon Dawson and Aaron Strasser on Cincinnati's Local 12
Click the image to see the segment live on Cincinnati’s Local 12

The Red-Eye Nog, and Opposti Punch, created by Aaron Strasser of Cincinnati’s Sotto Restaurant, and seen on Local12’s Good Morning Cincinnati. Available at Sotto beginning Friday, December 11th.

Red-Eye Nog

Perfect for holiday parties, can be served with or without alcohol. The coffee/espresso gives a little kick, the combination of Ginger Hopwater and the 5-spice whip brings an exotic holiday flavor. Easy to make, and completely addicting!

1 oz. espresso
1 oz. coffee
2 oz. Ginger Hopwater
1/2 oz. maple syrup
1 oz dark rum (non-alcoholic without rum)
3 dashes Angostura bitters
1 dollop of “5-spice whip” (see recipe)

Pour ingredients over ice in tall jar or Collins glass, top with 5-spice whip and pinch of cinnamon. Serve with a straw to mix and enjoy.

5-Spice Whip

pinch each of:
– cardamom
– nutmeg
– cinnamon
– ginger
– ground clove
4 oz. heavy whipping cream
1/2 oz. maple syrup
dash of vanilla extract
whip either by hand or electric mixer until stiff peaks form

Opposti Punch

“Opposti” means “opposite” in Italian, and that’s what punch is: a mixture of opposites. This punch looks, at first glance, like a summer punch. But the combination of rye whiskey and chai tea makes for a lightly spiced, easy-to-drink holiday punch that won’t overwhelm you with its sweetness. Plus – all the ingredients are equal portions, so it’s easy to scale this recipe up to party-size!

1 oz. Rye
1 oz. Chai-infused Cocchi
1 oz. Grapefruit Hopwater
1 oz. Prosecco
2 dashes Pechaud’s bitters

Shake ingredients with ice, strain into punch glass with grapefruit rind and cinnamon stick garnish. Delicious!