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Christmapolitan cocktail & Brussels sprouts with Rye Whiskey Maple Maple Caramel

Posted at 5:28 PM, Dec 07, 2017
and last updated 2017-12-08 11:37:29-05

Christmapolitan cocktail


  • 2 oz vodka
  • ½ oz St. Germain Liqueur
  • ¼ oz dry vermouth
  • 1 oz Spiced Cranberry/Rosemary Sauce*
  • ½ oz lime juice
  • Pernod Absinthe mist garnish: rosemary sprig


Spray a chilled Coupe with one mist of absinthe.

Place all ingredients in shaker. Shake and fine-strain into the prepared Miracle® Coupe. Garnish with a sprig of rosemary

Crispy Brussels sprouts with Neuske’s bacon and Rye Whiskey Maple Caramel


1# Brussels sprouts shaved. Use a slicing blade on a food processor, a knife, or (very carefully!) on a mandolin.

  • 1 package of bacon small diced
  • 1 cup maple syrup
  • 6oz rye whiskey
  • Coarse sea salt to taste.

Cook bacon in a saute pan until cooked through but not yet crispy. Let cool.

Heat whiskey in a sauce pot to a simmer. Add whiskey and light on fire to cook out the alcohol. When the flame goes out turn off the heat, stir, and cool.

In a large pot of canola oil or a deep fryer at 350 degrees, fry Brussels with bacon until brown and crispy. Drizzle with whiskey caramel and sprinkle with sea salt.