Best holiday cocktails in New Orleans

Warm up with top bartender Chris Hannah's Blue Hawaiian Nog at Arnaud's French 75 Bar.

Looking for a spirit to warm your spirits in New Orleans for the holidays? Check out these winning tipples from Tales of the Toddy, the annual Tales of the Cocktail holiday gathering of bartenders and cocktail aficionados.

Top New Orleans bartender Chris Hannah of Arnaud’s French 75 Bar took home first place with Blue Hawaiian Nog (pictured). “My inspiration came from Don Ho to create a tiki-themed eggnog,” says Hannah.

Blue Hawaiian Nog
Chris Hannah, French 75 Bar (813 Bienville Ave., (504) 523-5433)
Serves: 2

2 oz Benchmark Bourbon
.25 oz Blue Curacao
1.25 oz Banana/Pineapple/Cream
Piece Egg
Pinch ground nutmeg
Piece pineapple slice

In a cocktail shaker, combine bourbon, Blue Curacao, banana/pineapple heavy cream and the egg with ice. Shake and strain over two old-fashioned glasses filled with ice. Garnish with pineapple slice and nutmeg.

Ian Julian, bartender at the Hyatt Regency’s Vitascope Bar, and Victory Bar bartender Steve Yamada tied for second place with Pumpkin Trace and Nog | Yam.

Pumpkin Trace
Ian Julian, Hyatt Regency’s Vitascope Bar (Hyatt Regency New Orleans (601 Loyola Ave., (504) 561-1234)

1.5 oz Buffalo Trace Bourbon
.75 oz Pumpkin spice syrup
.25 oz  DiSaronno Amaretto
2.5oz  Brown’s Dairy Eggnog

Build all ingredients into a shaker and shake it with a beat. Strain into a glass with no ice and garnish with roasted pumpkin seeds.

Nog I Yam
Steven Yamada, Victory Bar (339 Baronne St., (504) 522-8664)

.5 oz Benchmark Bourbon
3 oz Sweet Potato Eggnog
1 oz Spiced Marshmallow Fluff

Sweet Potato Puree: Peel one sweet potato and slice into medium-thick pieces. Place on baking sheet and cover with 2 tablespoons salt and 1 cup dark brown sugar.  Gently toss and bake at 350 F for about 15-20 minutes, or until potatoes are soft. Puree sweet potato and any juice in food processor.

Sweet Potato Eggnog: Combine 3 whole eggs plus 1 egg yolk in medium saucepan and beat thoroughly with whisk.  Set burner to lowest setting and, while stirring, add 2 cups whole Brown’s Dairy Milk, 1/2 cup sugar, and 1 cup sweet potato puree.  Continue to stir for about 20 minutes or until mixture reaches 160 F.  Bottle and refrigerate overnight.

Spiced Marshmallow Fluff: Beat 3 egg whites, 1 cup light corn syrup, and 1/2 tsp salt for about 10 minutes, or until thick. Turn mixer speed to low and slowly add 2 cups confectioner’s sugar.  Add 1 tablespoon cardamom/ginger simple syrup.

Nog I Yam: Combine Sweet Potato Eggnog and Bourbon.  Top with Marshmallow Fluff.  Lightly scorch fluff with a small torch.
Serve straight up, cold.

Competition was tight for this year’s first-ever Bourbon Spiked Egg Nog competition. Bartenders included Brittany Boudreaux of Whiskey Blue at the W New Orleans Hotel, Marvin Allen of the Carousel Bar at the Hotel Monteleone, Rhiannon Enlil of Cure, Sharon Floyd of Iris at the Bienville House, Chris Hannah of Arnaud’s French 75 Bar, Michael Glassberg of Domenica Restaurant at the Roosevelt Hotel, Jason Lee of Domenica Restaurant at the Roosevelt Hotel, Christine Jeanine Nielson of Loa, Cole Newton of Twelve Mile Limit, Chris Patino of Pernod Ricard USA, Kimberly Patton-Bragg of Dominique’s on Magazine, Murf Reeves of Sylvain, Tiffany Soles of Irvin Mayfield’s Jazz Playhouse at the Royal Sonesta, Sean Thibodeaux of Cure, Daniel Victory of Victory, Lucinda Weed of Sylvain and Steve Yomada of Victory.

Save the date: Tales of the Cocktail 2012, July 25th-29th. For tickets and more information, see http://www.talesofthecocktail.com/.