Holiday Cocktails

 

Holidays are a time for gathering with friends and family and they are a perfect opportunity to try out some crowd pleasing seasonal cocktails.  Here are some ideas to try this month:

 

Poinsettia

1 oz pure cranberry juice (not cranberry cocktail)

1/2 oz Cointreau

Dry sparkling wine to fill (such as Champagne, Cava, Prosecco)

Garnish: orange twist, cranberry

Add cranberry juice and Cointreau to champagne flute. Top with sparkling wine. Garnish. (For a crowd, combine cranberry juice and Cointreau in advance and add 1 1/2 oz to each glass before adding sparkling wine. Plan on 6 oz of cranberry juice and 3 oz of Cointreau for each bottle of sparkling wine.)

 

Turkey and Sage

3-5 leaves sage

3/4 oz simple syrup (see below)

2 oz Wild Turkey Bourbon

3/4 oz freshly squeezed lemon juice

Garnish: sage leaf

Muddle sage with simple syrup. Combine remaining ingredients in cocktail shaker. Add ice. Shake well and strain into an ice-filled rocks glass. Garnish with a sage leaf on top.

(To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small pot. Heat just until sugar is dissolved. Let cool and store refrigerated in a sealed container. Makes enough for 8 drinks.)

 

Raspberry Rum Punch

Step 1:

2 6-oz packages fresh raspberries (or 1 10-oz frozen)

1/2 cup sugar

Combine in food processor and puree.

Step 2:

1 750 mL bottle aged rum

12 oz freshly squeezed lime juice

12 oz pineapple juice

Combine with raspberry puree in large pitcher or glass jar. Chill for at least 4 hours.

To Serve:

12 oz dry sparkling wine (such as Champagne, Cava, Prosecco)

20 oz club soda

Garnish: fresh raspberries

Strain contents of pitcher or jar into a punch bowl. Add club soda and sparkling wine. Add an ice block or large ice cubes. Garnish.

Makes around 24 4-ounce servings.

 

 

Holiday Cocktails

 

Holidays are a time for gathering with friends and family and they are a perfect opportunity to try out some crowd pleasing seasonal cocktails.  Here are some ideas to try this month:

Poinsettia

1 oz pure cranberry juice (not cranberry cocktail)

1/2 oz Cointreau

Dry sparkling wine to fill (such as Champagne, Cava, Prosecco)

Garnish: orange twist, cranberry

Add cranberry juice and Cointreau to champagne flute. Top with sparkling wine. Garnish. (For a crowd, combine cranberry juice and Cointreau in advance and add 1 1/2 oz to each glass before adding sparkling wine. Plan on 6 oz of cranberry juice and 3 oz of Cointreau for each bottle of sparkling wine.)

 

Turkey and Sage

3-5 leaves sage

3/4 oz simple syrup (see below)

2 oz Wild Turkey Bourbon

3/4 oz freshly squeezed lemon juice

Garnish: sage leaf

Muddle sage with simple syrup. Combine remaining ingredients in cocktail shaker. Add ice. Shake well and strain into an ice-filled rocks glass. Garnish with a sage leaf on top.

(To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small pot. Heat just until sugar is dissolved. Let cool and store refrigerated in a sealed container. Makes enough for 8 drinks.)

Raspberry Rum Punch

Step 1:

2 6-oz packages fresh raspberries (or 1 10-oz frozen)

1/2 cup sugar

Combine in food processor and puree.

Step 2:

1 750 mL bottle aged rum

12 oz freshly squeezed lime juice

12 oz pineapple juice

Combine with raspberry puree in large pitcher or glass jar. Chill for at least 4 hours.

To Serve:

12 oz dry sparkling wine (such as Champagne, Cava, Prosecco)

20 oz club soda

Garnish: fresh raspberries

Strain contents of pitcher or jar into a punch bowl. Add club soda and sparkling wine. Add an ice block or large ice cubes. Garnish.

Makes around 24 4-ounce servings.