Cheer Infused Holiday Libations

Share on Google+0Tweet about this on Twitter0Pin on Pinterest0Share on Facebook0

We did the research for you, and there are plenty of wintery holiday drinks out there. Forget about grandma’s eggnog, and check these out:

HOT TODDY

(Feeling a little under the weather? This is just what the doctor ordered!)

2 tablespoons honey
3 shots of bourbon (we like Woodford’s Reserve)
lemon juice and zest to taste
1 cinnamon stick

Preparation

Stir honey and 1 cup hot water in a large cup until honey dissolves. Add the bourbon. Divide between 2 Toddy glasses. Zest a lemon over each drink, and add juice to taste. Stir each with a cinnamon stick and serve. Finely grated fresh ginger is also a lovely addition!

———-

CRANBERRY COBBLER
(or, “who really needs cranberry sauce?”)

3/4 cup sugar
1 cup fresh or frozen cranberries
1 lemon, cut into wedges
1/2 orange, sliced into thin rounds
1 1/2 cups dry gin (we’re thinking Bombay Sapphire)
3/4 cup dry sherry
6 mint sprigs

Preparation

Bring sugar and 3/4 cup water to a boil in a medium saucepan, stir constantly. Remove from heat. Pour off all but one cup of the syrup. Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to pop, just a couple of minutes. Let the syrup cool.

Place 2 tablespoons drained cranberries and 6 tablespoons cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or wooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.

Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails.

Mmmmmmm!

———-

PEPPERMINT SUPER DECADENT HOT CHOCOLATE

1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1 1/2 ounces of Peppermint Schnapps per mug
4 small candy canes (for garnish)

Preparation

Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill. Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in peppermint schnapps. Divide chocolate among mugs. Top with cream and garnish with candy canes.

———-

THE BASIC CHAMPAGNE COCKTAIL

Ingredients

3/4 fluid ounce pear brandy
5 fluid ounces Champagne or other sparkling white wine
1 tablespoon whole-berry blackberry preserves

Directions

Pour the brandy into a champagne flute. Top with champagne. Gently drop in preserves.

Toast!

Leave a Reply

Your email address will not be published. Required fields are marked *



You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>