by Jennifer Nicole Dienst | November 01, 2008

The following holiday cocktails featured in November 2008's Hot Ideas were created by Frank Pedicelli, Manager of the Library Bar at Toronto's Fairmont Royal York hotel. All seven cocktails were available at the hotel's bars and restaurants during the month of December. Visit for more information.

Recipes correspond with cocktails pictured below from left to right:

The Tinseltini
1 oz Absolut Vanilla
½ oz White Crème de Menthe
½ oz Green Crème de Menthe
Mint leaf & cherry to garnish
Mix Absolut Vanilla and White Crème de Menthe in shaker – shake vigorously. Pour into martini glass, then float green Crème de Menthe using bar spoon.

The Holly Berry
1 oz Absolut Raspberry
1 oz Absolut Citron
Splash of fresh lemon juice
½ oz Simple syrup
Garnish with raspberry & lemon twist
Sugar the rim of a martini glass. Add all ingredients to shaker. Shake and pour into martini glass.

The Blizzard
1 oz Hennessy VS
1 oz Crème de Cacao
1 oz 10 % cream
Nutmeg & crushed chocolate to garnish.
Add all ingredients to shaker. Shake and pour into martini glass. Float garnishes.

The Snowflake
1 oz Amaretto
1 oz Absolut vodka
½ oz Godiva chocolate liqueur
White chocolate shavings to garnish.
Add Amaretto and Absolut vodka to shaker. Shake and pour into glass. Float Godiva on top using bar spoon.

The White Christmas
1 oz Godiva chocolate liqueur
1 oz Southern Comfort
Chocolate stick to garnish.
Add all ingredients to shaker. Shake and pour into highball glass.

The Frostbite
1 oz Blue Curaçao
1 oz Peach Schnapps
½ oz White cranberry juice
1/8 oz Egg whites
Mint leaf to garnish.
Fill martini glass with gin, peach schnapps and Blue Curaçao. Place white cranberry juice and eggwhites in shaker. Shake vigorously, then float on top of initial ingredients.

The Candy Cane Martini
1 oz Absolut vodka
1 oz Peter Heering cherry liqueur
1/8 oz Green Crème de Menthe
1/8 oz Grenadine
Splash of soda
Candy cane to garnish.
Put 1/8 oz Grenadine into martini glass, then add vodka and cherry liqueur. Follow with soda and finish with a drizzle of green Crème de Menthe.