It's A Holiday Miracle, We Have TWO Cocktail Pop-Ups!

Jingle Balls Nog, photo by Gabi Porter
Jingle Balls Nog, photo by Gabi Porter

It’s been an awfully warm winter here in New York City. While there may be a more sinister reason for the degree spike, we might as well enjoy this, uh, Christmas/Hanukkah miracle. That being said, I’m sure some of us are missing the winter vibes that sixty-five degree weather sorely lacks. Luckily, we can get a taste of that yuletide cheer with Miracle On Ninth Street, a winter pop-up bar making its second annual debut, this time at Mace.

Yippee Ki Yay Motherf***er! photo by Amanda Schuster
Yippee Ki Yay Motherf***er! photo by Amanda Schuster

Miracle On Ninth Street has been yielding a healthy crowd, including plenty of industry folk. If you’re lucky, you might even run into Alcohol Professor’s Editor-in-chief, Amanda Schuster. A normally sleek, mod Mace is hopped up on holiday spirit, draped in tinsel, playing Christmas music, and even hosting a “Hanukkah Hideaway,” where MOT can play high-stakes dreidel in blue and white glow. (Okay, I made up the high-stakes part. But hey, anything can happen). And of course, the cocktails are appropriately festive. Options range from fruity to rich to straight up savory, with everything from the sweet Candy Cane Fizz to a Mulled Wine Sour. (Editor's note: I'm partial to the Yippee Ki Yay MotherF***er, a tiki drink with pumpkin-infused Barbados rum, cachaça, dry curaçao, roasted chestnut orgeat and lime juice in a festive stocking mug!) 

If you’d prefer to roll with this whole “it’s warm” thing, check out fellow pop up Sippin' Santa’s Surf Shack at the fantastic Lower East spot Boilermaker. The theme is tropical, but the cocktails are a blend of island and holiday. Opt for the tiki-esque A Snowball’s Chance (Scotch, pineapple cordial, allspice drama, dash of absinthe) or the simple but promising Toboggan nog (Jamaican rum in house pumpkin spice eggnog). And, of course, Boilermaker is offering quite a few boilermakers - seasonal craft beers with accompanying shots will send you into the warm weather feeling a little warmer.

Visit and taste for yourself if you can, but if gift shopping has you busy or you’re just not local to NYC, we have some good news: Nico de Soto (of Mace) and Sam Gauthier (of Boilermaker) were kind enough to share some insider trade secrets so you can recreate these cocktails at home!

Festive boilermaker, photo by Gabi Porter
Festive boilermaker, photo by Gabi Porter

Check out the recipes below, and visit Miracle On Ninth Street at Mace:

649 E 9th St, New York, NY 10009

Miracle On Ninth Street On Until 12/24

Open Monday-Friday, 5 p.m. - 2 a.m., Saturday-Sunday 4 p.m. - 2 a.m.

And Sippin' Santa’s Surf Shack, at Boilermaker:

13 1st Avenue, New York, NY 10003

Santa’s Surf Shack On Until 12/24

Open 5 p.m. - 2 a.m. Monday-Thursday, Friday 5 p.m. - 4 a.m., Saturday 4 p.m. - 4 a.m., Sunday 4 p.m. - 2 a.m.

Royal Tannenbaum Tonic

by Sam Gauthier, Boilermaker

Royal Tannenbaum Tonic, photo by Gabi Porter
Royal Tannenbaum Tonic, photo by Gabi Porter

Mix this with gin (we recommend 2015 NY International Spirits Competition silver medal winner Portobello Road or vodka. It takes some effort, but it has delicious rewards.

  • 4 Measuring Cups Water
  • 2 Measuring Cups Pine needles (preferably Douglass fir)
  • 1 Measuring Cup Chopped Lemongrass
  • ¼ Measuring Cup Chinchona Bark (available online or at a local spice shop)
  • ¼ Measuring cup Citric Acid (available online or at a local spice shop; also good for homemade sodas)
  • ¼ Tsp Kosher salt
  • Zest Of 2 Limes
  • Zest Of 1 Lemon
Nico de Soto, photo by Gabi Porter
Nico de Soto, photo by Gabi Porter

Bring all of the ingredients to a boil on your stove top, then reduce the temperature to low and let steep, covered, for 20 minutes. Strain the mixture through a coffee filter or a tight chinoa. Add an equal measure of sugar by weight. For example, if you have 4 measuring cups of mixture, add 4 cups of sugar.

Use ¾ oz (22 ml) of the mixture mixed with 1.5-2 oz (44-59 ml) of gin or vodka, and 3.5 oz (103 ml) soda water. The cocktail will be golden/light brown. Serve in whichever glass you desire. Cheers!

Jingle Balls Nog

by Nico De Soto, Mace

  • 12 Large Eggs
  • 36 oz (1065 ml) Almond milk
  • 24 oz (709 ml) Heavy cream
  • 18 oz (532 ml) (by volume) Granulated Sugar
  • 15 oz (444 ml) Amontillado sherry
  • 12 oz (355) Cognac (Nico uses Pierre Ferrand 1840
  • 3 tsp Freshly-grated Nutmeg

In a blender or a stand mixer, beat eggs on low speed until smooth. Slowly add nutmeg and sugar until dissolved. Slowly add sherry, Cognac, milk, and cream. Refrigerate in a punch bowl overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.

Makes a whole gallon, so you can feed the whole family!