Spirits of the Season: 3 Holiday Cocktails to Sip
Nov 28, 2017 08:37PM ● By Melanie Heisinger
Photo by Brooke Lark
Here are a few more
recipes to serve to your guests this season in the Online Extra.
4 oz vodka
2 oz Kahlúa or more to taste
4 Tbsp chocolate syrup
1 tsp vanilla
1/8 teaspoon ginger
1/2 cup heavy cream or whole milk
Whipped cream for garnish
In a cocktail shaker filled with ice, combine the vodka, Kahlúa, chocolate syrup, vanilla, and ginger. Shake until combined well. Strain into 4 glasses. Top off each glass with heavy cream. Dollop with whipped cream and enjoy.
1 Tbsp sugar
4 mint leaves
2 Tbsp white rum
1 Tbsp coconut rum
1/4 cup canned coconut milk
In a glass, muddle the lime juice, sugar and mint leaves until the leaves have broken down. Fill the glass half way with ice.
In a blender, combine the white rum, coconut rum, and coconut milk and pulse until smooth. Pour over the ice and stir to combine. Garnish with extra mint leaves, if desired.
You’re busy during your holiday party,
so free up some time by making a big bowl of punch instead of mixing individual
drinks.
To make ice ring, fill a ring mold halfway with fruit slices and cranberries. Fill almost to top with water. Place in freezer until frozen solid.
1 tsp lemon zest
1 tsp lime zest
1 tsp grapefruit zest
1 tsp orange zest
1 tsp ground ginger
1/2 tsp cinnamon
Make the citrus sugar by combining the sugar, zests, ginger, and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a few days in an airtight container.
1 cup lime juice
1 cup lemon juice
2 cups orange juice
1 cup grapefruit juice
1 cup mango nectar
1 cup pineapple juice
3-3/4 cups Captain Morgan Spiced Rum
2-1/4 cup Grand Marnier
1-1/2 cups Amaretto
3 cups sparkling water
Frozen ice ring
Orange, lemon, lime, and grapefruit slices and frozen cranberries for garnish
Peel the skins off the fruit. Juice and refrigerate.
Make the punch by adding the sugar to the bottom of the punch bowl. Pour in the juice and stir to dissolve the sugar. Add the alcohol.
Dip the bottom of the ice ring container in warm water for about 10 seconds. The ice should pop right out. Add to punch bowl.
Garnish around ice ring with more frozen cranberries and fruit slices.
Adapted from Baked Bree.
Chocolate-Infused Smoothie
Courtesy of
https://bakedbree.com.
https://bakedbree.com.
2 oz Kahlúa or more to taste
4 Tbsp chocolate syrup
1 tsp vanilla
1/8 teaspoon ginger
1/2 cup heavy cream or whole milk
Whipped cream for garnish
In a cocktail shaker filled with ice, combine the vodka, Kahlúa, chocolate syrup, vanilla, and ginger. Shake until combined well. Strain into 4 glasses. Top off each glass with heavy cream. Dollop with whipped cream and enjoy.
Snowy White Mojito
Juice of 1 lime1 Tbsp sugar
4 mint leaves
2 Tbsp white rum
1 Tbsp coconut rum
1/4 cup canned coconut milk
In a glass, muddle the lime juice, sugar and mint leaves until the leaves have broken down. Fill the glass half way with ice.
In a blender, combine the white rum, coconut rum, and coconut milk and pulse until smooth. Pour over the ice and stir to combine. Garnish with extra mint leaves, if desired.
Holiday Citrus Punch
Courtesy of
https://bakedbree.com.
https://bakedbree.com.
To make ice ring, fill a ring mold halfway with fruit slices and cranberries. Fill almost to top with water. Place in freezer until frozen solid.
Citrus Sugar
1-1/2 cups sugar1 tsp lemon zest
1 tsp lime zest
1 tsp grapefruit zest
1 tsp orange zest
1 tsp ground ginger
1/2 tsp cinnamon
Make the citrus sugar by combining the sugar, zests, ginger, and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a few days in an airtight container.
Punch
3/4 cup Citrus Sugar1 cup lime juice
1 cup lemon juice
2 cups orange juice
1 cup grapefruit juice
1 cup mango nectar
1 cup pineapple juice
3-3/4 cups Captain Morgan Spiced Rum
2-1/4 cup Grand Marnier
1-1/2 cups Amaretto
3 cups sparkling water
Frozen ice ring
Orange, lemon, lime, and grapefruit slices and frozen cranberries for garnish
Peel the skins off the fruit. Juice and refrigerate.
Make the punch by adding the sugar to the bottom of the punch bowl. Pour in the juice and stir to dissolve the sugar. Add the alcohol.
Dip the bottom of the ice ring container in warm water for about 10 seconds. The ice should pop right out. Add to punch bowl.
Garnish around ice ring with more frozen cranberries and fruit slices.
Adapted from Baked Bree.
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