Get ready for a heartwarming holiday triple feature thanks to the Christmas film series Three Wise Men and a Baby! As the new Hallmark movie, Three Wisest Men, hits the Hallmark Christmas Countdown this November 15, we’ve crafted the perfect cocktail to toast the chaos and camaraderie of these three brothers. This Three Wisest Men and a Cocktail is a sophisticated, yet comforting, blend that also pays homage to the beloved movie series. It combines the warm, aged complexity of Cognac with a touch of holiday spice from cinnamon simple syrup as well as the sweetness of apple butter. It’s a delicious and spirit-lifting sip for your next movie night with the girls or just by yourself!
What is Three Wisest Men About?
Three Wisest Men, the third film in the Three Wise Men and a Baby series from Hallmark, brings back the Brenner family, with brothers Luke (Andrew Walker), Taylor (Tyler Hynes), and Stephan (Paul Campbell). The three are now navigating adult challenges like expecting twins, major career decisions, as well as planning a wedding. All of this chaos continues when they learn their mom (Margaret Colin) is selling their childhood home, making this their final Christmas there. As they face in-laws, wild animals, and a hesitant mall Santa, the brothers must then rely on their family bond to ensure they have the best Christmas ever.
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Three Wisest Men and a Cocktail
Description
Celebrate the new installment of this trilogy with a warming cocktail!
Ingredients
- 1.5 oz cognac
- ½ oz cinnamon simple syrup
- 1 large spoonful of apple butter
For the cinnamon simple syrup:
- 6 cinnamon sticks
- 2 cups water
- 2 cups sugar
Instructions
- Shake all ingredients over ice in a cocktail shaker until a frost forms.
- Pour into a chilled coupe glass. Garnish with a toasted cinnamon stick.
For the cinnamon simple syrup:
- Dissolve sugar into water over a medium heat.
- Remove from heat and add cinnamon sticks.
- Cover and let infuse for 6 hours.
- Stain and pour into a jar with a lid. Store sealed in the refrigerator for up to 1 month.
Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce
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