6 FESTIVE cocktail recipes
Candy Cane Cocktail
FoodNetwork.com
1 shot vanilla rum
1 shot white chocolate liqueur
(recommended: Godiva)
1 shot peppermint schnapps
Candy cane, garnish
Add all liquid ingredients to cocktail shaker filled with ice.
Shake well and strain into martini glass.
Garnish with candy cane.
Santa Clausmopolitans
Delish.com
Lime wedge, for rim
white sanding sugar
1 cup vodka
1½ cup cranberry juice
¼ cup triple sec
¼ cup fresh lime juice
½ cup fresh cranberries
Run a lime wedge around each glass then dip in sanding sugar.
Fill a cocktail shaker with ice then add vodka, cranberry juice, triple sec, and lime juice.
Shake until the cocktail shaker is cold. Divide drinks between rimmed glasses and add cranberries for garnish.
White Christmas Martini
InspiredByCharm.com
2 ounces vanilla vodka
2 ounces white chocolate liqueur
1 ounce white creme de cacao
1 ounce half-and-half
Honey and coarse sanding sugar for rim garnish
Pour the honey into a shallow dish and put the sanding sugar in another shallow dish. Coat the rim of the glass in the honey; then dip the rim in the sugar to coat evenly. Set the glass aside. In a cocktail shaker filled with ice, add the vodka, white chocolate liqueur, creme de cacao, and halfand-half. Shake vigorously and strain into the prepared martini glass.
Ginger Red Wine Spritzer
MarthaStewart.com
Ice
11/3 cups pinot noir
11/3 cups ginger ale
6 teaspoons cherry-flavored liqueur, such as maraschino or kirsch
Rosemary sprigs (optional)
Fill four glasses with ice; add 1/3
cup pinot noir and 1/3 cup ginger ale to each glass.
Add 1½ teaspoons cherry-flavored liqueur to each glass. Stir to combine and serve with rosemary sprigs, if desired.
Spiced Mexican Hot Chocolate
CountryLiving.com
4 cups whole milk
2 cups half-and-half
½ cup dulce de leche
2 cinnamon sticks
10 ounces 70 percent dark chocolate
2 teaspoon pure vanilla extract
¼ teaspoon Kosher salt
½ cup bourbon
Whisk together milk, half-andhalf, dulce de leche, and cinnamon sticks in a large saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Return mixture to a simmer over medium heat. Gradually whisk in finely chopped 70 percent dark chocolate, whisking until melted and smooth. Remove from heat and stir in pure vanilla extract, kosher salt, and bourbon, if desired.
Discard cinnamon sticks.
Serve warm.
Pomegranate Ginger Paloma
HalfBakedHarvest.com
For the ginger syrup:
½ cup honey
1 inch fresh ginger chopped
8 mint leaves
For the Paloma:
crushed ice
½ cup pomegranate juice
1/3 cup grapefruit juice juice of ½ a lime
2-4 tablespoons ginger syrup
2-3 ounces tequila
Ginger beer or sparkling water for topping
For the ginger syrup, bring ½ cup water, the honey and ginger to a boil over high heat. Once boiling simmer, one to two minutes and then remove from the heat. Add the mint, cover and steep 10-15 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to two weeks. For the Paloma, fill a glass halfway with ice. Add the pomegranate juice, grapefruit juice, lime juice, syrup and tequila. Stir to combine and top with ginger beer. Garnish with mint.