4 Holiday Cocktail Recipes



When entertaining this holiday season, wow your guests and ramp up your festive spirit with these four holiday cocktails.


MISTLETOE MARGARITAS

Yields: 4 cocktails

Requires make ahead components: Yes, for garnish


Ingredients:

2 tbsp kosher salt

1 lime wedge, for rim

2 cups cranberry juice

12oz tequila

8 oz triple sec

½ cup lime juice

12 cups ice

Fresh mint, for garnish

Sugared cranberries*, for garnish


Directions:

  1. Put kosher salt in a shallow dish. Wet the rim of each glass with the lime wedge then dip into the salt.

  2. Combine cranberry juice, tequila, triple sec, lime juice, and ice in a blender. Blend until smooth.

  3. Pour into the salt-rimmed glasses and garnish with mint and sugared cranberries.

  4. Enjoy!


*Sugared Cranberries Recipe:

  1. Combine ½ cup granulated sugar and ½ cup water in medium saucepan over medium heat (this is also how you make simple syrup). Stir until sugar is dissolved.

  2. Stir in cranberries until well coated. Don’t let cranberries sit in liquid for too long before going to the next step.

  3. Using a slotted spoon, transfer cranberries to a wire rack to dry and cool for an hour.

  4. Once cool, work in batches and roll cranberries around in more granulated sugar.


PEPPERMINT BARK MIMOSAS

Yields: 6 cocktails

Requires make ahead components: Yes, for rim


Ingredients:


¼ cup dark chocolate chips, melted

3 candy canes, crushed

3 oz peppermint vodka

3 oz white creme de cacao

1 bottle prosecco or sparkling wine

6 candy canes, whole, for garnish

 

Directions:

  1. Melt dark chocolate chips in a saucepan over medium heat. Pour melted chocolate onto a small plate.

  2. Place 3 unwrapped candy canes in a ziploc bag and crush with a rolling pin. Pour crushed candy canes onto a separate plate.

  3. Dip the rims of the champagne flutes first in the melted chocolate, then in the crushed candy canes to coat.

  4. Pour ½ oz peppermint vodka and ½ oz white creme de cacao to each champagne flute and  top up with prosecco.

  5. Enjoy!


SUGAR COOKIE MARTINIS

Yields: 1 cocktail

Requires make ahead components: No


Ingredients:


Vanilla frosting and sprinkles, for rimming glass

1 ½ oz vanilla vodka

1 ½ oz irish cream

2 oz whole milk

1 oz amaretto

1 tsp powdered sugar

Ice

Cocktail shaker



Directions:

  1. Pour the sprinkles into a shallow dish. Dip the rim of the martini glass in the frosting (or spread it along the rim) and then dip it into the sprinkles. Set glass aside.

  2. In a cocktail shaker, combine vanilla vodka, irish cream, milk, amaretto, powdered sugar, and ice. Close lid and shake for 20 seconds to mix and chill ingredients.

  3. Strain cocktail into the prepared glass.

  4. Enjoy!


SANTA CLAUSMOPOLITAN

Yields: 1 cocktail

Requires make ahead components: Yes, for rimming glass


Ingredients:


1 candy cane, crushed

Juice from half a lime

Zest of half a lime

1 lime wedge, for rim

1.5 oz citrus or regular vodka

2 oz cranberry juice

1 oz cointreau (optional)

Ice

Fresh cranberries, for garnish

Cocktail shaker



Directions:

  1. Place unwrapped candy cane in a ziploc bag and crush with a rolling pin. Pour crushed candy cane onto a shallow plate. Alternatively, granulated sugar can be used around the rim. Rub lime wedge around rim of glass then dip in crushed candy cane or sugar to coat. Set glass aside

  2. In a cocktail shaker, combine vodka, cranberry juice, lime juice, and cointreau. Close lid and shake for 20 seconds to mix and chill. 

  3. Strain cocktail into the prepared glass. Add lime zest on top and garnish with cranberries.

  4. Enjoy!

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