You may be asking — who or what is a Krampus?
The Krampus is a horned creature from folklore who, during the Christmas season, scares children who have misbehaved. Although Krampus is a feature of Central and Eastern Alpine folklore, he's shown up in American popular culture more frequently in the last few years.
Since Krampus Night (Krampusnacht) is celebrated on the night of December 5, we thought we'd offer you a round-up of Krampus cocktail recipes dedicated to Christmas' favorite villain. These aren't your typical Christmas cocktails (think Christmas meets Halloween), but they're sure to generate some discussion!
Devil’s Currantcy
Ingredients:
Recipe courtesy of The Perfect Purée
1 1/4 oz. Charbay R5 Lot 5 Whiskey
1/4 oz. St. George Bruto Americano
1 1/2 oz. Marzen style bier
1/2 oz. The Perfect Purée Black Currant Puree, thawed
1/4 oz. spiced syrup
1/2 oz. lemon juice
Directions:
Add all ingredients to a cocktail shaker, fill with ice, and shake until exterior of tin is frosting. Double strain into glass of choice. Top with 1.5 oz bier, fill with ice, and garnish with fresh berries.
Devil’s Tail
Ingredients:
1 1/2 oz Voli Vodka
1 oz Sho Chiku Bai Extra Dry
1/2 oz The Perfect Purée Black Currant Puree, thawed
1/2 oz lime juice
5 drops Bittermens Hellfire Habenero shrub
Directions:
Combine juice with ice and shake until well chilled. Then strain into an ice filled Collins glass and top with ginger beer.
Kremas
Ingredients:
1 cup of Rhum Barbancourt 4 Years 3 Star
1 Can of Evaporated Milk
2 Cans of Sweetened Condensed Milk
1 Can Cream of Coconut
1 Teaspoon Grated Nutmeg
1 Teaspoon Cinnamon
1 Teaspoon Anise Star Extract
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
1 Teaspoon Lime Juice
Directions:
On a medium to high flame bring your anise, cinnamon and evaporated milk to a slight boil in a small saucepan; turn flame off immediately as it begins to boil. Discard anise and cinnamon, set aside and let cool. In a blender add all the ingredients and blend until well combined. Pour mixture into a glass and it is ready to drink.
Oaxacan Dead
Ingredients:
1 1/4oz. Dos Hombres Mezcal
1oz. Grapefruit juice
1oz. Pomegranate juice
1/2oz. Falernum
Directions:
Add all ingredients into a mixing tin with ice. Shake and strain into a large rocks
glass (filled with 1 x 1 Hoshizaki ice cubes). Top with a dash of powdered cinnamon.
Tanteo Morgue-rita
Ingredients:
2 oz. Tanteo Jalapeño Tequila
3/4 oz. Agave Nectar
1 oz. Fresh Lime Juice
1 Tbsp. Activated Charcoal Powder
Directions:
Add all the ingredients in a shaker. Shake well and pour into a Tanteo Jalapeno
Salt rimmed, ice-filled Coupe Glass.
Festive Martini
1 oz. Crystal Head Onyx
1 oz. Lillet Blanc-½ oz.
15 mL Gentian Liqueur -½ oz.
15 mL Dry Curaçao-Tablespoon of Orange Marmalade
4-5 Dashes of Coco-Bitters
Directions:
Add all ingredients and shake vigorously for 10-15 seconds over ice.Double strain into a chilled martini glass and garnish with an orange zest twist.
Kraken Rum Punch
Ingredients:
1.5 parts Kraken 94 proof
½ part Orange Liqueur
3 parts Sparkling Apple Cider
1 part Pomegranate Juice
A dash of Bitters
Directions:
Build over ice and stir. Garnish with grated cinnamon & orange spiral. Serve in a punch bowl or rocks glass. Can also be served hot.
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