Issue #29 | 12.17.25
Drink
Three Cocktails To Know - Holiday Edition
3 Holiday Cocktails That Pair Well With Food and Family Drama
These aren't sugar bombs disguised as cocktails. They're balanced, seasonal, and won't make you feel like you need a nap after one.
1. Pomegranate Margarita: The margarita, but make it holiday without the cringe.
What You Need:
2 oz reposado tequila
1 oz fresh lime juice
¾ oz Cointreau or triple sec
1 oz pomegranate juice (POM Wonderful works)
Kosher salt for rim (optional)
How:
Rim glass with salt if that's your thing.
Add everything to a shaker with ice.
Shake hard for 10 seconds.
Strain into rocks glass over fresh ice.
Garnish with lime wheel and pomegranate seeds if you're feeling fancy.
Why It Works: The pomegranate adds depth and that deep red color reads festive without tasting like a candle store. Reposado's oak notes play nice with the tart fruit.
2. Rosemary Gin Fizz
A gin cocktail that tastes like the holidays without trying too hard.
What You Need:
2 oz gin (Anchored Spirits is a great option)
¾ oz fresh lemon juice
½ oz simple syrup
Fresh rosemary sprigs
Club soda
Lemon wheel and rosemary sprig for garnish
How:
Muddle 1 rosemary sprig gently in a shaker (just press it a few times to release oils).
Add gin, lemon juice, simple syrup, and ice.
Shake hard for 10 seconds.
Strain into a highball glass over fresh ice.
Top with 2-3 oz club soda.
Garnish with lemon wheel and fresh rosemary sprig.
Why It Works: Rosemary brings that piney, winter vibe without being overpowering. The fizz keeps it light and refreshing—perfect between heavy holiday courses. Gin's botanicals play naturally with the herb.
3. Cranberry Whiskey Sour
A whiskey sour that looks like Christmas and tastes like you know what you're doing.
What You Need:
2 oz rye or bourbon
¾ oz fresh lemon juice
½ oz simple syrup
½ oz cranberry juice (100% juice, not cocktail)
Fresh cranberries for garnish
How:
Add everything to shaker with ice.
Shake hard for 10 seconds.
Strain into rocks glass over fresh ice (or serve up in a coupe).
Garnish with fresh cranberries on a pick.
Why It Works: Cranberry brings seasonal color and tartness without being sweet. Rye's spice notes cut through the fruit perfectly. Simple, balanced, no fuss.
Not the drink they expect. The one they remember.
Food
Salt & Swagger
The No-Fail Prime Rib That Makes You Look Like a Pro
Skip the fussy, three-day recipes. This is the clean, controlled way to cook prime rib — minimal effort, maximum payoff, zero panic.
What You Need
5–7 lb bone-in prime rib (splurge for prime over choice)
Kosher salt & cracked black pepper
4 tbsp butter or neutral oil, 4 cloves garlic (minced), 2 tbsp fresh rosemary
Meat thermometer (non-negotiable)
The Method: Low & Slow, Then Finish Hot
This is how serious kitchens handle big roasts. Gentle heat for even cooking, then a final blast for crust. It’s simpler than sear-first and gives you edge-to-edge pink without guesswork.
3-4 Hours Before Dinner
Take the roast out of the fridge 30–60 minutes before cooking. Pat it dry. Salt all sides generously.
Preheat oven to 250°F.
Mix butter or oil with garlic and rosemary. Rub it all over the roast. Finish with cracked black pepper.
Set the roast fat-side up on a wire rack over a sheet pan. Insert the thermometer into the thickest part (avoid bone).
Roast at 250°F until the internal temp hits 118–120°F.
Expect about 15–20 minutes per pound, but trust the thermometer — not the clock.
Pull the roast. Tent loosely with foil and rest 30–45 minutes.
The temp will climb into the 125–130°F range — prime medium-rare territory.
Crank the oven to 500°F.
Unwrap and blast the roast for 8–10 minutes until deeply browned and crusty.
Rest another 10 minutes, then carve thick.
Why This Works
Low heat cooks the roast evenly from edge to center. Resting lets the juices settle. The final high-heat finish delivers that steakhouse crust without blowing past your target temp.
The One Rule
Pull at 118–120°F. Miss that window and you’re serving regret.
Pair it with a bold Cab or Bordeaux blend. Either way, expect silence at the table — the good kind. 🥩🔥the pattern gives you an edge—awareness is half the battle..
Because eating well is never just about the food.
Fitness & Health
Built to Last
How Not to Gain 5 Pounds in December
Forget the gym. You're not going anyway. Between shopping, parties, and family obligations, structured workouts aren't happening. But here's the thing: you don't need them. You just need to be strategic about movement.
The Daily Baseline: 10,000 Steps
Most guys average 4,000-5,000 during the holidays. 10,000 steps burns roughly 400-500 calories—the difference between maintaining and gaining.
How to hit it:
Morning walk before anyone's awake (20-30 min = 2,500-3,000 steps)
Park at the back of every lot—mall, airport, grocery store
Take stairs. Always.
Walk while on the phone
After-dinner walk (gets you out of awkward conversations, adds 1,500-2,000 steps)
The Daily 60
Do 60 to 100 push-ups throughout the day. Not all at once—spread them out: 10 when you wake up, 10 mid-morning, 10 before lunch, 10 mid-afternoon, 10 before dinner, 10 before bed. Takes 90 seconds per set. Burns 30-40 calories but keeps your upper body engaged and fires up your metabolism six times daily.
Other Moves That Add Up
Stand while on calls (burns 20-30% more than sitting). Carry bags instead of carting them. Offer to help in the kitchen. Be the guy who gets things—ice, beer, whatever. Play with the kids.
The Math
500 extra calories burned per day over 10 days = 5,000 calories = roughly 1.5 pounds you didn't gain.
Move more. Walk more. Don't be the guy who parks himself on the couch all December.
Train with focus, fuel with purpose.
News
The Feed
This Week’s Sharp Clicks
Interested in Mezcal? 15 bartenders suggest the best Mezcals for beginners.
Do you talk with your hands? Science says you come across more persuasive.
Private web browsing…not that private.
Calm parenting strategies every dad should know.
How did Elves become part of Christmas?
Stay Sharp,
The Mettle Team
