The holidays are upon us, and that means it’s time to get merry. If you’re like us and need a lil’ booze to get into the holiday spirit, these holiday themed cocktails will have you decking the halls in no time.
Christmas Cosmos:
Ingredients:
1 c. vodka
1 c. pomegranate-cranberry juice blend
1/4 c. orange liqueur
3 tbsp. fresh lime juice
Lime twists
Directions:
Put the vodka, pomegranate juice, orange liqueur, and lime juice in a large liquid measuring cup or other pitcher.
Add ice and stir 30 seconds or until cold; strain into chilled martini glasses.
Garnish with lime twists.
Winter Sangria:
Ingredients:
4 c. red wine
1/4 c. sugar
1/2 cinnamon stick (or 1/2 tsp ground cinnamon)
1/2 c. Grand Marnier (or triple sec)
3 clementines (sliced)
2 Bartlett Pears (cut into 1/2 in. pieces)
2 c. blackberry or black cherry soda
Directions:
Heat 4 cups red wine, ¼ cup sugar and ½ cinnamon stick or (½ tsp ground cinnamon) in a medium saucepan over medium-low heat just until the sugardissolves. Transfer to a large pitcher and let cool. Mix in ½ cup Grand Marnier(or Triple Sec), 3 clementines (sliced or cut into pieces) and 2 Bartlett pears (cut into½-in. pieces); let sit for at least 15 minutes or refrigerate for up to 3 days. When ready to serve, mix in 2 cups blackberry or black cherry soda. Serve over ice.
Rumchata Egg Nog:
Ingredients:
Cinnamon-Sugar Rim-
1/4 c. sugar
1 tsp. cinnamon
Egg Nog-
5 egg yolks
1/3 c. sugar
2 c. milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg, plus more for garnish
1 tsp. vanilla
3/4 c. heavy cream
1 c. Rumchata
Cinnamon sticks, for garnish
Directions:
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.
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 degrees F.)
Remove from heat, stirring in heavy cream and RumChata. Refrigerate until chilled.
When ready to serve, pour into cups and sprinkle with additional nutmeg. Garnish with