When the temperature drops and winter starts to feel downright apocalyptic, nothing brings feeling back to fingers like a boozy cup of hot cocoa.
Quality chocolate melted with cream and a nip of Grand Marnier not only tastes delicious, but brings rosiness back to your cheeks. So stay inside your igloo, find an armchair and take on the winter one sip at a time.
Boozy Dark Chocolate and Cayenne Pepper Cocoa
Author: Marissa Sertich
Recipe Type: Beverage
- 5 oz dark chocolate, 70%
- 1/4; cup heavy cream
- 3/4; cup whole milk
- 1 teaspoon powdered sugar
- 2 ounces Grand Marnier, or orange liqueur
- 1 pinch cayenne pepper
- Using a box grater, grate the chocolate into fine shavings. Set aside.
- In a small saucepan, bring the cream and milk to a boil. Remove pan from the heat and set aside.
- Using a whisk, add the grated chocolate to the hot cream. Continue to whisk until all of the chocolate has melted and the mixture has become uniform in color.
- When the chocolate is dissolved, stir in powdered sugar, liqueur and cayenne.
- Drink warm and enjoy
Marissa Sertich is a New York based pastry chef and graduate of the Culinary Institute of America. She passionately documents her adventures of baking and eating her way through the fascinating (and sometimes nutty) underbelly of the American pie. Sertich’s writing has been featured in “La Papillote,” “EverydayFiction,” “The Culinarian,” “Toque Magazine,” and is currently earning her Master’s degree in Food Studies at NYU.
Thanks Marissa Sertich for your great recipe!
The Bottom Line
- The real Starbucks coffee flavor: like it or not
- Great for popular coffee and cream liqueur drinks like Mudslides and White Russians
- Both are thick and make great looking layered cocktails and shooters
- Not as tasty or versatile as Kahlua and Bailey’s in their respective genres
- Retail for around $23 per 750 ml bottle
- Cream Liqueur: 15% alc/vol (30 proof), 9mg caffeine per ounce
- Coffee Liqueur: 20% alc/vol (40 proof), 34mg caffeine per ounce
- Not available in Starbucks Coffee shops, find these liqueurs in liquor stores.
Guide Review – Starbucks Liqueurs – Coffee and Cream
This delicious mulled apple cocktail is a simple way to get into the holiday spirit.
By Trisha Jones
Mulled Apple Cocktail
Author: Trisha Jones
Recipe Type: Cocktail
- 500 ml apple juice or apple cider
- 3 cinnamon sticks
- 2 cloves 2 tsp honey
- Vodka to taste
- 2 apples (sliced)
- Place a pot on a medium/high head and add in the apple juice, cloves, cinnamon sticks and honey. Bring to the boil and then take off the heat.
- Pour into a glass /cup.
- Add vodka to taste.
- Slice the apples and place on a tooth pick and accross the top of the glass for decoration.
I am originally from England but I am now living and baking like a maniac in Berlin. None would deny that I have a relentless sweet tooth, but you will see the odd savory dish on my blog – Sugar Thumb – normally when I am going through a “I should cut down on sugar” phase!
The ruby glow of this classic cocktail will add a beautiful look to your holiday parties.
Celebrate with Columbia, Missouri’s Bleu Restaurant and Wine Bar’s Port Cosmo Cocktail. Image by Kurt Winner
Bleu Restaurant Wine Bar is celebrating its fifth year anniversary of serving imaginative, always- fresh cuisine and superlative cocktails and craft beers in it’s comfortable restaurant in downtown Columbia, Missouri.
On the whole the food is truly terrific here in this walkable little town. They boast really good pizzas, and vegetarian options too. Where, Columbia ? Yes, Columbia. The little core of the city is home to great restaurants in part due to the concentration of healthcare and universities nearby and the cost of living and doing business is relatively reasonable so creative chefs flock here. In spring, summer and early fall, the open farmer’s market is a delight to wander and talk to produce and flower growers, soap makers, bee keepers, artisan bakers and vendors. You could literally create breakfast or a picnic lunch from the offerings. Back to Bleu, in celebration of this local culinary star, I am dusting off an old favorite the “Port Cosmo.” With its ruby color and cranberry juice, a perfect signature drink for your holiday parties.
Bleu’s Port Cosmo
Author: Bleu Restaurant and Wine Bar
Recipe Type: cocktail
- 2 ounces Orange Vodka
- 2 ounces sour mix
- 1 ounce ruby port
- 1 ounce Cranberry juice
- 1 orange slice for garnish
- To a shaker with ice, add the above ingredients and shake vigorously.
- Strain onto rocks in cocktail glass
- Garnish with the orange slice.
Michelle was born with bags packed and a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the discovery of new flavor profiles, spices, salts and herbs. Based in one of the world’s foodie meccas; Portland, Oregon, not far from Pinot Noir heaven, she shares food news and chef’s recipes. Her photography has appeared in Saveur Magazine and her column Culinary Traveler has appeared in Forbes online, WSJ online, Business Insider and Condé Nast Digital Media. As President of The International Food Wine & Travel Writers Assoc. and a confirmed globetrotter; she still keeps her bags packed and fork in hand (well . . . except through airport security.)
- Tasting notes:.
The seeds are fleshy and taste both pleasant and acidic. Center eastern pomegranates often be sweeter compared to those expanded in India, which can have a slightly bitter aftertaste.
- The juice differs in colour from a light pink to a deep red, it is pleasant yet with a revitalizing intensity.
- Incorporates well with:.
avocado, cucumber, cinnamon, walnuts, cardamoms, ginger
Source: Humberto Marques
Mangoes are a terrific exotic fruit that makes it into a number of drinks. This drink collection showcases the mango, either in fresh or near-fresh kinds like juice or nectar, or through mango-flavored distilled spirits.
Fresh Mango, Mango Nectar and Juice Cocktails:
Mango juice and nectar are the most typical methods to obtain the fruit flavor in to alcoholic beverages and you can usually locate both at your local grocers. Nectar is a somewhat sweeter, thicker option and is in some cases less complicated to locate compared to pure mango juice, so it can be made use of in location of the juice. Nevertheless, when mangoes are in period, nothing beats fresh mango juice, all you require is a good electric mixer.
The mango active ingredient is suggested for every dish. Those with no symbols utilize the fresh fruit.
Mango Alcohol Cocktails:
Mango is a beloved flavor for liquors. It is often infused in rums (e.g. Malibu, Brinley, Rum Jumbie, and Cruzan) and vodkas (see listing of brands). It is additionally an easy fruit to instill by yourself.
Mango-flavored liqueurs are also available and a lot of brand names create great examples. 3 that I highly suggest are from Bols, Marie Brizard, and Plantation.
You will certainly also find mango combineded with various other tastes in a solitary spirit, usually in bottlings labeled as ‘exotic.’ One liqueur that is included in this list is X-Rated Blend, w hich blends mango with blood orange and passion fruit. Additionally, an interesting vodka mixture that was a minimal edition in 2007 was Absolut New Orleans, which mixed mango and black pepper. It is an enjoyable flavor and you could try out recreating it on your very own.
This spiked mulled cider from 1555 Bar & Lounge in Laguna Beach, CA, is a great way to turn regular old cider from dull to dandy.
By Kalle Bergman
Spiked Mulled Cider
Author: 1555 Bar & Lounge
Recipe Type: Cocktail
- 1/2; oz Angels Envy Bourbon
- 1oz Midnight Moon moonshine ‘apple pie’
- Hot mulled cider
- Top with hot mulled cider
- Served with a cinnamon stick and a house-made caramel apple
Kalle Bergman is the Editor In Chief at Honest Cooking. He has a lifelong obsession with simple and honest food, and he spreads the gospel wherever he can. His writing has been featured regularly in Gourmet, Los Angeles Times, Serious Eats and The Huffington Post.
Here are the top 10 Christmas cocktails recipes to try:
I found these recipes while looking through the web and thought you might like to read them.
Candy Cane Cocktail: Festive Christmas cocktails add to the cheery atmosphere. For this drink, combine 2 ounces strawberry vodka, 4 dashes white creme de menthe, 2 ½ ounces cranberry juice, and ice in a cocktail shaker. Combine well and strain into glasses. Use crushed candy cane as a garnish around the rim.
The Blizzard: Hot Christmas cocktails are a comforting beverage when it’s cold outside. In a glass coffee mug, stir together 1 ½ ounces Irish whiskey or rum, ½ ounce hazelnut liqueur, and ½ ounce Irish cream liqueur. Top with hot coffee and a dollop of whipped cream.
Pear and Cranberry Bellini: This pretty drink pairs well with elegant bites. In a small pitcher, combine 1 cup pear nectar and 1 cup cranberry juice cocktail. Set out 8 champagne glasses and pour ¼ cup of the juice mixture into each. Finish by topping off with Prosecco or another dry sparkling white wine.
Eggnog Martini: This Christmas cocktail recipe puts a new spin on an old classic. Stir in your favorite brandy with either homemade or store-bought eggnog and ladle into glasses garnished with pumpkin-pie spice. If you’re feeling adventurous, try this homemade eggnog recipe.
Kumquat-Champagne Cocktail: Spreading good cheer is easy with this sparkling drink. Prick two pints of kumquats with a pin and cover with cold water in a large saucepan. Bring to a boil and then drain immediately. Repeat this process twice and then add 3 cups sugar and 2 cups water to the drained kumquats in a saucepan. Bring to a boil and then remove from the heat immediately. Let your kumquats and syrup cool completely. To serve, spoon 3 kumquats and 1 tablespoon syrup each into 12 glasses and top off with champagne.
Berry Little Cocktail: Lend some festive fizz to your holiday bash with this light and bright drink. Dissolve ½ cup sugar into 1 ½ cups water in a medium saucepan over medium-high heat. Add a cup of fresh cranberries and simmer for 5 minutes or until softened before removing from the stove and letting cool. Strain your berries and place them on a tray in the freezer for at least 2 hours. For each drink you will need to chill 2 ounces of champagne, 1 ounce ruby red grapefruit vodka, 1 ounce cranberry juice, and 1 ounce black currant juice. Mix liquids in a champagne glass and garnish with a skewer of 4 or 5 frozen candied cranberries.
Mulled Wine: Warm Christmas cocktails are a toasty treat. Start by zesting and then juicing a large orange. With the flat side of a knife, bruise two cardamom pods and combine with the zest, juice, 6 whole cloves, 6 allspice berries, 6 whole black peppercorns, 1 cinnamon stick, 3 cups of fruity red wine, ½ cup of sugar, and ¼ cup of brandy in a large non-aluminum pot. Cook over medium heat for 1 to 2 minutes, stirring. Reduce the heat to low and continue to simmer until the flavors have melded (approximately 30 minutes). Pour through a fine-mesh sieve and serve immediately.
Winter Solstice Cocktail: A citrusy delight for your taste buds! Combine 1 ½ ounces orange vodka, ½ ounce orange-flavored liqueur, ½ ounce freshly squeezed lemon juice, and ice cubes. Shake well and strain into a chilled martini glass. Add a splash of chilled club soda and garnish with a mint leaf and raspberry.
White Cosmopolitan: Perfect for a chilly, sophisticated Christmas cocktail. Fill a cocktail shaker with ice and then add 1 cup white-cranberry juice, 4 ounces vodka, and 2 ounces Cointreau. Shake to combine well and strain into large martini glasses. Serves 2.
Gin Fizz: Invented in New Orleans in 1888, this concoction has a distinctive frothy cap. In a cocktail shaker, combine 1 ounce gin, 3 dashes fresh lime juice, 3 dashes lemon juice, 3 dashes orange flower water, 2 teaspoons superfine sugar, 1 large white egg, ¼ cup light cream, and ice. Shake vigorously and pour into your cocktail glass. Top with ¼ cup seltzer and garnish with ground cinnamon.
I just had to add some great videos to the mix. Enjoy! And Happy Holidays.
Well I couldn’t stand it. I have to share my Mother’s wonderful champagne punch.
You take a 2 liter bottle of ginger ale and a 2 liter bottle of sprite and pour them into a large punch bowl. Add at least 1 bottle of champagne, orange slices and finish off with large pieces of ice and finally orange sherbert. You can use the rainbow sherbert if you want. It not only helps to chill the punch, but adds wonderful flavor. Not to mention how pretty it looks. I know I didn’t give measurements, but that’s not how my Mother cooks. You know, a pinch of this, a hand full of that. She just made up that recipe on the fly. It sure was good. Have a great holiday, JoAnne
This is a special time that brings up special memories for all of us. My first Tom and Jerry, the year my Mother made champagne punch and “forgot” to tell us older kids which we could drink. (that’s the worse hangover you can get by the way) All in all a time for celebration. With the help of a friend Paula Bendfeldt-Diaz, and in turn her friends from across the web, I have grouped together a huge list of holiday drinks for you to start some fond memories of your own. Please feel free sharing them as Paula has done for me. Consider this my holiday gift to you, my readers.
Holiday Cocktail, Cuban Style
Start the quest to find new appetizer, main course and dessert recipes for the holidays, and complement them all with a delicious Cuban cocktail. Envision a room full of close friends and family and delicious drinks to sip throughout the night. Infuse the party with a non-traditional Cuban-inspired drink! Read on and learn how to make one of the best Cuban cocktails like a pro.
Here are the ingredients for the Cuban Christmas cocktail:
1.5 oz aged rum
2 dashes of Angostura bitters
2 oz champagne
.75 oz lime juice
1 oz simple syrup
7 mint leaves
Muddle the lime juice, syrup and six of the mint leaves. Add rum and bitters and shake with ice for 10 seconds. Strain the drink into a martini glass and top it with champagne. Take another mint leaf and gently rub it around the rim of the glass. Then let it float on top to garnish the drink.
From the Punch Bowl
Six years ago, our best friends brought a tupperware container full of sheer glory to our Christmas party. It was full of brandy slush (Ben’s grandma’s recipe) and I was immediately smitten. In fact, this brandy slush shares the top spot for my Favorite Holiday Drink (tied with my mama’s wassail recipe).
I’m not kidding when I say that you should make this. Today probably. Everyone you share it with will thank you.
Directions: Boil water and sugar to dissolve. Stir in oj, limeade and brandy. Cool. Freeze overnight.
This is hands down my favorite holiday cocktail to serve. It’s bright, bubbly, tangy, and crisp, plus the pomegranate seeds and spring of mint give it a festive Christmas feel. If you’re looking for a signature holiday cocktail, I recommend you try this! Below is the same thing, but Seven Up or Sprite have been added for a little fizz and ease of drinking. Either way, you can’t lose on this drink. Enjoy! From our friends at Sips Etc.
WINTER SEA BREEZE HOLIDAY COCKTAIL
Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup and stir. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.
Tonic is one of my favorite cocktail mixers, and I love that there are now artisanal tonic syrups. I used Jack Rudy Tonic Syrup that I found at Whole Foods. I recommend using a syrup because it’s not too sweet and has a little more complexity of flavor. If you don’t have tonic syrup, you can substitute 1/4 cup regular tonic for the soda water and syrup. I might add a little extra grapefruit juice just to balance it out.
Yields 1 serving offered by catchmyparty.com
TOM & JERRY
Adapted from Joe Wilfer, Edible Manhattan Nov./Dec. 2012 and various other sources
6 large eggs, separated
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. freshly grated nutmeg (plus extra for garnish)
1/2 tsp. cream of tartar
1/2 lb. (about 2 cups) sifted confectioner’s sugar
1 bottle dark rum
1 bottle brandy
Hot milk or water
In a medium size bowl, whisk together the egg yolks, cinnamon, cloves, allspice, and nutmeg. Set aside.
In a large bowl, beat the egg whites using a handheld or stand mixer until stiff peaks form. Mix in the cream of tartar. Add the confectioner’s sugar in batches. Using a rubber spatula, fold the egg yolk mixture into the beaten whites.
Ladle a scoopful of batter into each mug. Stir 2 tbsp. each brandy and rum into each mug and top with hot milk or water. Stir well, garnish each mug with freshly grated nutmeg, and imbibe!
Yield: 10 to 15 servings (depending on the size of your mugs) Thanks to Persimmon and Peach for the recipe and photo
Be sure to use good quality eggs for your Tom & Jerry, ones that come from vegetarian grain fed hens and are free of antibiotics, hormones, and other additives. I get my eggs at the farmer’s market from Feather Ridge Farms. You can also use pasteurized eggs if you’re worried about consuming raw egg.
Leave the liquor out of some of the mugs to serve to the kids! For the faint of heart, feel free to decrease the liquor to 1 tbsp. each brandy and rum.
Salted caramel vodka hot chocolate
Yield: Makes 1 giant cup or 2 normal sized cups
Heat the milk in a small saucepan on the stove until it’s just about to boil.
Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. Add more salt to taste.
When all the chocolate has melted, stir in the vodka and the double cream.
Pour into mugs, top with some whipped cream if you want and enjoy.
Brought to you by London Bakes with recipe and photo.
1 oz Bacardi Golden Rum
Serve with a candy cane hanging off the rim of a tall slender glass.
2 ounces of Midori liqueur
1/2 ounce of fresh lemon juice These lost three were placed by Summer Wind recipes and photos
1 tsp. of simply syrup (The Grinch wouldn’t allow his picture taken)
MartiniMAIN-Caramel Apple Cider Martini |
Here’s what you’ll need to make one Caramel Apple Martini:
2 ounces Apple Cider
2 ounces Caramel Vodka
1 ounce Butterscotch Schnapps
Sliced fresh apple, caramel, and / or cinnamon sugar for garnish.
Rim your martini glass with caramel or cinnamon sugar. To get the cinnamon sugar to stick to the glass, dip the rim in a little apple cider, then the cinnamon sugar. Combine the apple cider, caramel vodka, and butterscotch schnapps in a cocktail shaker filled with ice. Shake vigorously.
TRIPLE CHOCOLATE AMARETTO HOT COCOA RECIPE
For the Hot Chocolate
4 cups milk
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
3/4 cup Amaretto
For the Chocolate Whipped Cream
For the Topping
2 tablespoons of finely grated dark chocolate
2 tablespoons of sliced almonds
2 tablespoons of shredded coconut
Over low heat, warm 1 cup of milk. Add the cocoa powder, sugar, and salt and whisk until they are dissolved. Turn the heat up to medium, and add the remaining 3 cups of milk, stir until it is hot enough to serve. Take the pan off the heat and add the vanilla and Amaretto.
To make the chocolate whipped cream, mix the cocoa with a couple tablespoons of the cream. Stir with a spoon, pressing out any lumps until you have a smooth chocolate paste. Add the remaining milk, and sugar, and beat with an electric mixer on high for 2-3 minutes until you have a nice peaky texture. You can refrigerate until you are ready to serve.
Pour the hot chocolate into the serving cups. Spoon on a some of the chocolate whipped cream, then use a grater or zester to add some of the dark chocolate. Finish with a few slivers of almond and some shredded coconut.
Makes 4-6 cups. catch my party
Author: Jillian Tohber Leslie Thanks Jillian for the recipe and photo!
Posted on: 10/23/2013
Filed in: Food & Drink, Christmas/Holidays, RECIPES
White Wine Apple Spritzer
Consider this a light dessert drink that can deliciously contrast a heavy Thanksgiving or Christmas feast.
Makes 4 servings
Combine white wine with apple pie liqueur and lime juice.
When ready to serve, pour wine mixture into glasses and top off with club soda. Garnish with a cinnamon stick and apple slice.
Delightfully Chocolate and Peppermint
The start of a new year is always invigorating – as should be the cocktail you sip on New Year’s Eve. This minty chocolate drink is a refreshingly decadent way to welcome in January 1 … and your New Year’s diet resolutions.
1 ounce chocolate syrup
1 ounce Three Olives Chocolate Vodka
1/2 ounce peppermint schnapps
3 ounces vanilla ice cream
Small candy cane
Swirl chocolate syrup in a hurricane glass. Blend vodka, schnapps and ice cream in a blender and pour into glass.
Top cocktail with whipped cream and garnish with the candy cane.
Spiced Caramel Apple
Crumbled gingersnap cookies
2 ounces Domaine de Canton ginger liqueur
1 ounce Van Gogh Dutch Caramel Vodka
2-1/2 ounces apple cider
1 dash lemon juice
Rim martini glass with agave syrup and crumbled gingersnap cookies and set aside.
Add ginger liqueur, vodka, apple cider and lemon juice to a cocktail shaker with ice and shake well. Strain into a martini glass.
Beer Nog Shooter
A tasty twist on the usual – brown ale and egg nog layered in shot glass makes for an unusual dessert drink for those that prefer beer over wine or hard liquor. Recipe courtesy of Newcastle Brown Ale and Sam the Cooking Guy. Be sure to use a clear shot glass for best effect.
Newcastle Brown Ale
Fill a clear shot glass about halfway with Newcastle.
Then, and this is important, slowly pour egg nog over the back of a spoon on top of the Newcastle – this will help keep the two from mixing — and serve. From heavenlyholidays
Double Dutch Espresso
Rich with strong coffee, cream and caramel flavors, this indulgent cocktail can be served iced or warm, topped with whipped cream, if desired.
2 ounces Van Gogh Double
2 ounces half and half
1 ounce caramel syrup
Whipped cream, optional
To serve iced: Add vodka and milk or half and half to a shaker with ice. Shake well and strain into a Collins glass. Drizzle with syrup and top with whipped cream.
To serve warm: Start with warmed half and half and room temperature vodka. Combine vodka and half and half in a short mug, drizzle with caramel. Top with whipped cream and serve.
Sugar Cookie Martini
Take a chilled martini glass and coat the rim with water. Next, dip it into the sugar cookie to garnish. In a cocktail shaker, combine the rest of your ingredients and shake vigorously for twenty seconds. Strain into the glass and garnish with cinnamon, nutmeg or chocolate shavings. These Heavenly Holidays
1 1/2 ounces Amaretto
1/2 ounce Starbucks Coffee liqueur
1/2 ounce crème de cacao
1 1/2 ounces heavy cream
Put all ingredients into a cocktail shaker with ice. Shake and strain into a martini glass or serve on the rocks.
My thanks to -tastytrails.com for recipes and photos
Barbarossa Punch Recipe
8 cups chilled club soda, such as Canada Dry
4 cups aged dark rum
2 cups chilled Cranberry Simple Syrup
2 cups orange curaçao
2 cups chilled Dubonnet rouge
2 cups freshly squeezed lemon juice
80 dashes aromatic bitters
Place all ingredients in a punch bowl and stir to combine. Serve chilled or over ice.
Peppermint Ice Holiday Cocktail
Author: Paula Bendfeldt-Diaz
1onz white chocolate liquor
1 oz peppermint schnapps
1 oz half and half
½ cup Edy’s or Dryer’s Peppermint Wonderland slow churned ice cream or peppermint ice cream of your choice plus two small scoops (optional)
¼ cup ice (crushed)
peppermint candy canes, crushed
white chocolate for melting
Pour white chocolate liquor and schnapps into blender.
Add half and half, Edy’s or Dryer’s Peppermint Wonderland slow churned ice cream and ice.
Blend until ice is finely crushed.
Drizzle Grenadine into mixture.
Spread crushed candy canes evenly on a plate.
Put white chocolate in microwave safe plate and melt.
Wet rim of martini glass in melted white chocolate.
Dip martini glasses into crushed candy canes.
Slowly pour drink mix into glasses until they are about two thirds full.
Add a small scoop of Edy’s or Dryer’s Peppermint Wonderland slow churned ice cream or peppermint ice cream of your choice.
Santa’s Cosmo is easy to mix and best of all it tastes of the holiday’s.
Mix all in a shaker with lots of ice until the shaker is frosty. Strain into a cocktail glass and garnish with a candy cane. daily noff
Whisk thoroughly in a punch bowl until all ingredients are thoroughly integrated. Spike with an alcoholic elixir if so desired, add ice and dust with a blend of cinnamon and spicy chile powder.
Cinnamon Sake Horchata
Whisk thoroughly in a punch bowl until all of the ingredients are thoroughly integrated. Add ice, dust with cinnamon and serve.
*Homemade Cinnamon Syrup
6 large cinnamon sticks
8 cups water
6 cups white sugar
Slowly bring water and cinnamon sticks to boil, then let simmer for 30 minutes. Add sugar, turn heat up and boil sugar syrup. Stir thoroughly, remove from heat and chill overnight. Strain, then bottle for use.
by GOT MILK? in collaboration with Duggan McDonnell, named one of the best mixologists in the country by Food and Wine magazine.
***The drink on this page contains alcohol and is appropriate for those 21 and over. Please drink responsibly.***
The best way to warm up on chilly winter days is with a delicious hot toddy drink.
These steaming hot beverages can take away your shivers and make you feel warm and cozy. Try this simple hot toddy recipe, guaranteed to put an end to your winter blues.
1 oz brandy, whiskey or rum
1 Tbsp honey
1 cup hot water
1 tea bag
Mix the ingredients in a coffee mug and stir until the honey is melted.
There are many variations to the original recipe for hot toddy, which emerged sometime during the 18th century. You can choose to make a hot toddy with rum, whiskey, brandy, tea, coffee, cocoa, apple cider, butter, spices, lemon, or sweeteners. To make a hot toddy for a cold or the flu, add cinnamon sticks and cloves, which will help clear a blocked nose, relieve a stuffy head, and soothe a sore throat. No matter what variation you prefer, treat yourself to a hot toddy drink before bed during the wet and cold months of winter. It is sure to take away your aches and help you get through sleepless nights! punchbowl
Thinking of Drinking: St. Moritz
In celebration of the upcoming holidays, Café Bonaparte and Napoleon Bistro and Lounge will be featuring specially crafted holiday- inspired cocktails and menu items throughout the month of December.
Try this St. Moritz.
In a cooking pot combine- hot water, cloves, cinnamon, and squeeze the juice of the oranges and put in the orange halves with skin- let water boil with all these ingredients inside- this will get the flavors out it. Add red wine and sugar and stir- do not let red wine boil- stir until it is almost at a boil. Turn off stove- let it sit and cool – fill carafes. capital cooking -recipe & photo
Cherry Thyme Champagne Cocktail
1 bottle of Prosecco or sparkling white wine
1 (10-ounce) can of whole cherries (not pie filling, but canned cherries)
a few sprigs of fresh thyme
Drain the cherry juice into a saucepan. Put the cherries in a jar for later.
Simmer the juice and thyme over low heat for about 5 minutes. Take off the heat and let cool.
Pour the cooled juice over the cherries.
Put about 1 to 2 Tablespoons of the cherry juice in the bottom of a champagne glass. Add one cherry to the glass. Pour the Prosecco over the cherries. Garnish with a small sprig of thyme. Squeeze a bit of lemon juice in each glass. Someone told me once, that lemon is to cocktails as salt is to food. It enhances the flavor. It really makes a difference here. Baked Bree
Irish Coffee Recipe
Combine the coffee, whiskey, and sugar in a hot Irish coffee mug; then float whipped cream on top.
Italian coffee: Substitute amaretto for the whiskey.
Jamaican coffee: Substitute dark rum for the whiskey.
Mexican coffee: Substitute Kahlúa for the whiskey. From Chow
Rosemary adds a subtle hint of aromatic herbs to this delightful sparkler.
Rosemary Secnted Champange
5 ounces Champagne
1/2 ounce Flor de Caña 7 Year Rum (or similar)
1/2 ounce rosemary simple syrup (recipe follows)
Combine rum and rosemary simple syrup in a Champagne flute. Fill glass to the top with Champagne. Squeeze lemon into cocktail.
Rosemary simple syrup recipe
Makes about 1/2 cup
1/2 cup sugar
1/2 cup water
1 sprig rosemary (about 5 inches)
Pull leaves off rosemary sprig and add to a small saucepan with sugar and water.
Bring to a boil, stirring to dissolve sugar. Reduce to a low boil for about 5 minutes until mixture is thickened.
Remove from heat and strain. Let cool completely. Store in refrigerator.
Pomegranate-orange white wine cocktail recipe
Bright, festive and fun, this fruity cocktail goes down easy!
4 ounces dry white wine (like sauvignon blanc)
3 ounces pomegranate juice
1 ounce fresh orange juice
1/2 ounce Camus cognac (or similar)
5 mint leaves
Tear mint leaves roughly and put in glass. Add wine, juices and cognac. Fill glass with ice she knows
What you’ll need:
• 2 ounces Stolichnaya Vanilla
• 2 ounces Malibu rum
• 2 ounces Coco Lopez
• ¼ ounce Blue Curacao
Shake well and pour into a martini glass. Rim glass with honey and fresh shredded coconut.
from the breakers
Inspired by (but not identical to) the Pomegranate Gimlet in Mix, Shake Stir
3 oz pomegranate juice (or cranberry)
2 oz gin
1 oz simple syrup
Lime juice (juice from 1-2 wedges will do)
A few fresh mint leaves
Pomegranate seeds & lime wheel for garnish
Muddle mint leaves with simple syrup at the bottom of your glass. Add ice, then add gin, juice, and lime juice. Stir, and garnish as pictured above.
ringfinger tan line
10 tablespoons framboise
20 teaspoons lime juice
Put ice in 10 champagne flutes. Then, pour 1 tbsp of framboise into each glass. Add 2 tsp of lime juice before filling each glass with champagne. Decorate with fresh strawberries.
¼ of a fresh plum
½ ounce vanilla simple syrup
champagne to top
sugar for the rim
thin plum slice for garnish (frozen for 30 mins so it floats)
Dip the rim of the glass into a sugar/water solution and then into the sugar for a sugary rim. Prepare the vanilla simple syrup and transfer to a cocktail shaker with the plum chunk. Crush the plum into the syrup using a muddler. Use a mini fine mesh strainer to strain the mixture into your cocktail glass. Top with champagne and the frozen plum slice.
Champagne Jello Shots Recipe
Add 1 cup of boiling water to the gelatin mix and stir until the gelatin dissolves completely. Leave the mixture to cool to room temperature. Once cooled, pour in the cup of chilled champagne stirring continually. Pour the mixture into a shallow pan. You can now add fresh strawberries to the mixture and then leave to refrigerate until firm (about 4 hours). When the jello is firm, place the bottom of the pan into hot water and the jello should slide out. Cut into shot pieces and decorate with sugar! last three from offerings came from Handspire.com Thanks all!
Italian Eggnog Martini
1 oz Disaronno
1 oz vodka (pick your favorite brand)
2 oz store bought eggnog
Candy cane and cinnamon stick for garnish (optional)
1 Coat the inside of a small plate with caramel syrup, sprinkle with brown sugar and cinnamon. Dip the rim of a martini glass in the mixture and spin back and forth and all around until the whole rim is coated. Place the glass in the freezer.
2 In a shaker with ice, add the eggnog, vodka and Disaronno. Shake for a minute. Remove glass from freezer. Place one maraschino cherry in the bottom of the glass.
3 Pour mix from shaker into glass and sprinkle with cinnamon. Garnish with a candy cane and a cinnamon stick. Offer from Betty Crocker
My Thanks once again to all of those who contributed and to Paula who inspired. If I missed anyone, please let me know and I will be sure that the credit goes to the right people. Thanks again. Have a good holiday, JoAnne