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Get Into the Holiday Spirit with Winter Elixirs from Tommy Bahama

Worker Bee by Tommy Bahama. Contributed photo.

Worker Bee by Tommy Bahama. Contributed photo.


Tis the season at Tommy Bahama! The iconic island lifestyle brand has crafted three new cocktails to help you celebrate the holiday season.  The Worker Bee is truly unique using the warmth of bourbon as its base mixed with St. Germa Elderflower and Aperol which gives it the red holiday hue.  Tommy Bahama puts a twist on the much-loved eggnog with its Coconut Eggnog Martini that has nice kick with the addition of coconut rum and bourbon.  The Pomegranate Mimosa is a cheerful Champagne cocktail that uses Pomegranate syrup, fresh orange juice and Luxardo Maraschino Liqueur which brings new flavor and meaning to ‘mimosa.’
You can celebrate with these festive cocktails at any of the 14 Tommy Bahama Restaurant & Bar locations across the country or create them at home for your family and friends.  Make the most of the season’s celebrations and bring a little island flavor to your holidays with festive libations courtesy of Tommy Bahama.
Worker Bee
1 ¾ parts Jim Beam Bourbon
¾ parts Aperol
¾ parts  St. Germain Elderflower
1  part Honey Lemon Elixir
Build in a mixing glass, add ice, and shake with a Boston shaker until chilled.  Strain into coup glass and garnish with an orange peel.
 
Coconut Eggnog Martini by Tommy Bahama. Contributed photo.

Coconut Eggnog Martini by Tommy Bahama. Contributed photo.


Coconut Eggnog Martini
1 part Jim Beam® Bourbon
1 part Cruzan® Coconut Rum
2 ½ parts Eggnog
Coconut Eggnog
5 egg yolks
¾ cup sugar
1 cup heavy cream
2 cups coconut milk
Pinch of salt
1 tsp vanilla
½ tsp nutmeg
Whisk yolks with sugar until creamy & the sugar begins to dissolve
Add cream & coconut milk
Stir in vanilla & nutmeg
Chill well
Build in a mixing glass, add ice, and shake with a Boston shaker until chilled.  Strain into a martini glass and garnish with freshly grated nutmeg.
Pomegranate Mimosa Martini by Tommy Bahama. Contributed photo.

Pomegranate Mimosa Martini by Tommy Bahama. Contributed photo.


 
 
Pomegranate Mimosa
¾ parts Pomegranate Syrup
¾ parts Fresh Orange Juice
½ part Luxardo Maraschino Liqueur
2 dashes Peychaud’s Bitters
4 parts Brut Champagne
Pomegranate Syrup
1 cup sugar
1 cup Pomegranate juice
Heat in a sauce pan, bring to boil
Simmer for 10 minutes or until the syrup coats the back of a spoon
Cool before using
Store in a squeeze bottle and refrigerate
30 day shelf life
Add all ingredients except the champagne in a mixing glass, add ice and shake until chilled. Strain into the champagne flute, top with champagne and garnish with Pomegranate seeds and orange twist.

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