White Chocolate Peppermint Martini
INGREDIENTS 1.5 ounces white chocolate liqueur - (Godiva)
1.5 ounces vanilla vodka
1 ounce creme de cacao - (clear/white)
1 ounce half and half
.5 ounce peppermint schnapps
White chocolate syrup and crushed peppermints to garnish
INSTRUCTIONS Begin by preparing your martini glass. Rim the edge of the glass with white chocolate syrup; then dip it into crushed peppermint candies or crushed candy canes. Set glass aside.
Add the white chocolate liqueur, vanilla vodka, creme de cacao, half and half, and peppermint schnapps to a cocktail shaker with ice. Shake and then strain into your prepared martini glass.
Holiday Moscow Mule
2 oz ginger beer
2 oz vodka
1/2 oz simple syrup
1/2 oz 100% cranberry juice
Rosemary sprig and cranberries for garnish
Fill a mule mug with ice. Add vodka, simple syrup and cranberry juice, stir. Top with ginger beer. Garnish with a rosemary sprig and cranberries.
HOT BUTTERED RUM
INGREDIENTS 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch salt 3/4 cup spiced rum 2 cups boiling water 4 sticks cinnamon, for garnish
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
JINGLE JANGLE HOLIDAY PUNCH
1 bottle (750ml) Whipped Vodka1 bottle
Pink Champagne or Sparking Rosé
1 (2 liter) bottle Cherry 7-up
Cranberries for garnish - optional
INSTRUCTIONS In a punch bowl or large pitcher filled with ice, combine all of the ingredients.
Serve over ice and garnish with cranberries.
HOLLY JOLLY EGG NOG
4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.