FOOD & TRAVEL
Holiday drinks are just the best. There's something so cozy and special about this time of year and enjoying a fresh new cocktail. I've compiled my six favorites below. Happy Holidays!
Cranberry Champagne Cocktail
1-ounce cranberry juice (sweetened)
1 wedge lime
Champagne or sparkling wine
Instructions: In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.
This recipe is from Tyler Florence, you can find this and other recipes here.
Hot Mulled Cider
16 cups pure apple juice or fresh apple cider
(Four) 2-inch cinnamon sticks
2 oranges, peels and juice
8 whole cloves
6 star anise
Instructions: Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.
This recipe is from Ina Garten, you can find this and other recipes here.
1 1/2 ounces vodka
1 ounce ginger liqueur, such as Domaine de Canton
1 ounce fresh lemon juice
1/4 teaspoon agave syrup
1/4 teaspoon peeled and grated fresh ginger
Pinch ground cinnamon
Pinch ground cloves
Pinch grated nutmeg
Cinnamon stick, for garnish
Instructions: Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.
This recipe is from Rachel Ray, find this and other recipes here.
Classic Pisco Sour
1/2 cup Pisco or brandy
2 limes, juiced
1 tablespoon fine granulated sugar
1 large pasteurized egg white (optional) (see Note)
2 dashes bitters, such as Angostura
Ice, for serving
Instructions: Place the brandy, lime juice, sugar, egg white and bitters in a blender. Blend until the egg whites are frothy. Serve over ice.
Cook's Note: Egg white optional. Do be aware this recipe calls for a raw egg white, so please use pasteurized eggs. But if you prefer, you can substitute the egg white powder or simply omit.
This recipe is courtesy from Ingrid Hoffman, you can find this and other recipes here.
Rumchata Egg Nog
¼ c. sugar
1 tsp. Cinnamon
5 egg yolk
⅓ c. sugar
½ tsp cinnamon
¼ tsp. Nutmeg
1. Make cinnamon-sugar rim: Combine cinnamon and sugar on a shallow plate. Moisten the rim of each glass with water and dip into the cinnamon sugar. Set aside.
2. Make egg nog. In a large saucepan, whisk egg yolks and sugar to combine. Add milk, nutmeg, cinnamon, and vanilla, and turn on heat to medium low. Cook for about 10 minutes, or until mixture is thick enough to coat the back of a spoon. Do not boil. (If using a candy thermometer, the mixture should reach 160 F.)
3. Remove from heat, stirring in heavy cream and RumChata. Refrigerate until chilled.
4. When ready to serve, pour into cups and sprinkle with additional nutmeg. Garnish with cinnamon sticks if desired.
This recipe is courtesy from Alton Brown, you can find this and other recipes here.
White Christmas Margarita Punch
10 ounces silver tequila
8 ounces grand marnier
8 ounces lime juice
8 ounces coconut water
8 ounces canned coconut milk
6 ounces coconut cream
6 ounces coconut rum
6 ounces simple syrup
1 teaspoon coconut extract (if desired)
For garnish: sprigs of rosemary and fresh cranberries
Instructions: Mix all ingredients together well - I find that for a large scale drink like this with something cream(the coconut). It works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for more islandy coconut flavor. Taste and add more syrp if you lie more sweetness.
This recipe was found on Food Network, you can find more about it, here.
Wish you a lovely holiday season filled with joy, love, and smiles. If you try one of the recipes above, I'd sure love to hear about it. Cheers!