As the holiday party season is upon us, we thought it would be fun to share a few of our favorite cocktail recipes that are sure to make the party merry and bright.
The White Mojito:
Ingredients:
- juice of 1 lime
- 8 mint leaves
- 1 tablespoon sugar
- 2 tablespoons white rum
- 1 tablespoon coconut rum
- 1/4 cup canned coconut milk
- sparkling water, for topping
- pomegranate arils, for serving
How it’s made:
- 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.
- Top with sparkling water, mint and pomegranate.
(Source: Halfbakedharvest.com)
The “Holiday Sauce”:
Ingredients:
- Cinnamon
- Sugar
- 1.5 oz Hennessy V.S. Cognac
- .5 oz Lemon juice
- 1 tsp Cranberry sauce (heaping tsp)
- 1 dash Cranberry Bitters
- Garnish: Orange Twist
How it’s made:
- Coat the rim of a martini or coupe glass with a mixture of equal parts cinnamon and sugar, and set aside.
- Add the remaining ingredients to a shaker and fill with ice.
- Shake, and strain into the prepared glass.
- Garnish with an orange twist.
(Source: Liquor.com)
Holiday Sangria:
Ingredients:
- 2 bottles Pinot Grigio
- 3/4 cup sparkling apple cider
- 1/4 cup sugar
- 1/4 cup cranberries, halved
- 3/4 cup cranberries, whole
- 1 Granny Smith apple, chopped
- 3 rosemary sprigs
How it’s made:
- Combine all ingredients in a large pitcher and stir together with a large wooden spoon to help the sugar dissolve.
- Refrigerate for at least 4 hours before serving. Serve chilled or over ice.
(Source: CakeNKnife.com)
Spiked Eggnog:
Ingredients:
- 6 Eggs, separated
- .75 cp Sugar
- 1 qt Whole milk
- 1 pt Heavy cream
- 8 oz Bourbon (Four Roses)
- 4 oz Spiced rum (Captain Morgan or Sailor Jerry)
How it’s made:
- In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color.
- Stir in the milk, heavy cream, bourbon and rum.
- In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.
- Fold about a third of the egg whites into the yolk mixture.
- Serve in punch or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired.
(Source Liquor.com)