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As the holiday season unfolds, the spirit of sharing and togetherness takes center stage. Here at the USBG, we’re thrilled to celebrate the joy of the season with you, our incredible community of bartenders and hospitality professionals. To add a personal and festive touch, we reached out to our team and members to share their favorite holiday recipes—those cherished dishes and signature cocktails that bring warmth, laughter, and delicious memories to their celebrations.
This special "Happy Holidays" edition of PreShift is a heartfelt reminder of what the hospitality industry is all about: creating connections, sharing moments, and bringing people together. Each recipe featured here reflects the generous and creative spirit that makes our community so extraordinary. Whether it’s a festive cocktail or a treasured family recipe, these contributions highlight the care and intention that define our craft, both behind the bar and beyond it.
So grab your apron, shaker, or bar spoon, and let’s make this holiday season one to remember! Dive into these delightful recipes and cocktail creations, and join us in raising a glass to the beauty of the season and the camaraderie that defines the USBG. Cheers to a season filled with flavor, fun, and festive spirits!
Courtesy of: Genevieve Porter- 1 medium Yukon Gold potato, peeled, sliced into ½” rounds
- 1 medium sweet potato, peeled, sliced into ½” rounds
- 2 medium carrots, peeled, sliced into ½” rounds
- 1 medium parsnip, peeled, sliced into ½” rounds
- 1 small red onion, sliced into ½” rounds
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup sugar
- 1 tablespoon white wine vinegar
- 1½ teaspoons chopped fresh rosemary
- 1½ teaspoons chopped fresh sage
- 4 ounces fresh goat cheese
- 1 disk All-Butter Pie Dough (click here for recipe) - or store bough roll-out pie dough
- All-purpose flour (for surface)
- Place a rack in the lower third of the oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30–35 minutes. Let co
- Meanwhile, cook sugar and 2 Tbsp. water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-colored, 5–7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9”-diameter pie pan; tilt and rotate the pan to evenly coat the bottom with caramel. Scatter rosemary and sage over top.
- Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
- Roll out dough on a lightly floured surface to a 12” round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.
- Let the tarte cool for 5 minutes before inverting carefully onto a large plate for serving.
Courtesy of: Bo Shuff
Ingredients:
- 1.5 oz bourbon
- 4 fresh blackberries
- 2 slices sage leaves
- 2 dashes bitters
Prep:
- In a cocktail shaker, muddle the blackberries and sage leaves.
- Add the bourbon, simple syrup and bitters to the shaker with ice.
- Shake well and strain into a rocks glass filled with ice.
- Garnish with an additional blackberry and sage leaf.
Courtesy of: Marcela Rudershausen
"When I first purchased my home oh so many years ago, I started a Holiday Shindig as my Housewarming party. This recipe has been a part of our Holiday Shindig experience ever since and it’s always a crowd favorite.
You can use any size brie wheel you prefer just make sure to multiply the Goop so there is plenty to go around. I recommend making the Goop at least 2 or more hours prior to when you plan to serve. The goop must be cool before being placed on the brie."
- 1 lb. Brie Wheel
- ½ cup Dry Cranberries
- 3 TBL. Dark Brown Sugar
- 2 TBL. Raisins
- ½ tsp. Fresh Minced Ginger
- ¼ tsp. Ground All Spice
- ¼ tsp. Dry Mustard
- 1/8 tsp. Ground Cloves
- 6Tbl. Water
- 2oz Chopped Pecans
- Kiwi slices optional
The above quantities are how the recipe was originally written. I prefer to double all quantities for one brie wheel. More Goop, more fun!
Preheat oven to 350 degrees.
Directions: In a pot over medium heat combine water, cranberries, brown sugar, raisins, minced ginger, allspice, dry mustard, and cloves. Bring to a boil and reduce heat to low. (Don’t let it boil for too long) Cook until cranberries are plump, and juice thickens.
Remove from heat and stir in pecans.
Cool goop mixture in a heat-resistant bowl in the fridge. Once it cools put topping on brie wheel and bake for 15 – 20 minutes. Brie will soften and goop will smell divine!
I highly recommend using an oven safe serving flat bottom dish proportionate to the size of your brie wheel so you don’t have to attempt to transfer everything as warm brie will be tricky to move. However, if you don’t have a dish, you can use a baking sheet and do the transfer thing as follows: With a wide spatula carefully place brie in a shallow large flat bottom bowl or plate. Add any goop that remained on your baking sheet. Garnish around outer wheel with kiwi slices.
Courtesy of: Sheila Rosario
Ingredients
- 2 cups granulated sugar
- 5 large beaten eggs
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 18 ounces cubed Italian bread (I prefer to use a round Tuscan Boule or something similar from a supermarket bakery) cut into cubes and allow to stale overnight on a cookie sheet
- Dark chocolate chips
TOPPING MIXTURE
- ½ cup packed light brown sugar
- ¼ cup (½ stick) butter, softened
- 1 cup chopped pecans
FOR THE CHOCOLATE BRANDY SAUCE
- 1 cup heavy cream
- 2 cups dark chocolate chips
- 2 ounces brandy
Directions
- Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
- Whisk together granulated sugar, eggs, milk, and heavy cream in a bowl; mix in vanilla.
- Transfer bread cubes to the baking pan and pour egg mixture over the cubed bread and let sit for 10 minutes.
- In another bowl, mix and crumble together brown sugar, softened butter, and pecans.
- Sprinkle brown sugar mixture over the top and place dark chocolate chips randomly over the top,
- Bake for 35 to 45 minutes, or until set. Remove from oven.
While bread pudding is cooking, make the Chocolate Brandy Sauce:
- Bring cream to a boil.
- Remove from heat and stir in chocolate and brandy.
Serve Warm
Courtesy of: Michelle Turner
"This pie recipe came from my great-grandma and shows up on our family table every Christmas and Thanksgiving. If you've never had homemade pumpkin pie before, there's nothing else like it! It's a favorite dessert I love to request on my birthday."
Ingredients:
- 1 1/2 cups pumpkin puree
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/3 teaspoon ground cloves
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 cup milk
Preparation:
- Preheat oven to 350 degrees.
- In a blender, blend together pumpkin puree, ginger, cinnamon and ground cloves.
- In a mixer, whip 2 eggs. Gently mix in the brown and white sugar, flour, salt and milk.
- Pour mixture into a cold pie shell and bake at 350 degree for 50-55 mins until crust is golden brown and center is just cooked through. Pie should be custard consistency and will continue to "set" as it cools.
