HOLIDAY DRINK RECIPES

CHOCOLATE PEPPERMINT COOKIE

3/4 oz Partida Blanco Tequila

1 oz Peppermint Schnapps

3/4 oz Godiva Liqueur

1 1/2 oz Cream

Crushed Peppermint Candy Canes

Chocolate Syrup

Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.

NEW YEAR'S SPARKLER

1 oz SKYY Infusions Passion Fruit

1 1/2 oz Pomegranate Juice

3 1/2 oz Champagne

5 - 6 Raspberries

Combine SKYY Infusions, Raspberries and Pomegranate juice in a chilled champagne flute and top with champagne. Garnish with a raspberry tree (slide 5-6 raspberries onto long skewer and place vertically) in champagne glass.

HOLIDAY HOPPER

1 oz Midori Melon Liqueur

1/2 oz Green Creme de Menthe

1/2 oz White Creme de Cacao

2 oz Half & Half

Mint Leaves

Raspberries

Pour the ingredients into cocktail shaker filled with ice & shake well. Strain into a cocktail glass. Garnish with a mint leaves and a raspberry.

CHRISTMAS JONES

4 Fresh Strawberries

1 1/2 oz Vodka

2 tsp Super Fine Sugar

5 oz Pineapple Juice

7-UP (or other lemon-lime soda)

Mint Sprigs

In a blender, whiz the vodka, strawberries, sugar and pineapple juice together. Pour the mix equally into two highball glasses & top with 7-UP. Garnish with a sprig of mint.

MISTLETOE MARTINI

2 oz Vodka

2 oz Orange Juice

3 oz Cranberry Tea, chilled

3/4 oz Lemon Juice

1 tsp Sugar

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into two chilled cocktail glasses.

CHERRY FROST

3 tsp Black Cherry Liqueur

1 tsp Brandy

1 cup Crushed Ice

4 tsp Sparkling White Wine

Maraschino Cherries

Combine black cherry liqueur, brandy, and crushed ice in a cocktail shaker. Cover with lid, and shake until chilled. Strain into a Champagne flute, top with sparkling white wine. Garnish, if desired.

SNOWTINI

1 oz Bittersweet Chocolate

1 1/2 cups Ice

3 oz Absolut Vanilla Vodka

3 oz Godiva Chocolate Liqueur

3 oz Baileys Irish Cream Liqueur

Place the martini glasses on a designated, flat shelf in the freezer for 10 minutes. Using a serrated knife, cut shavings off the block of chocolate and reserve for later. Fill a cocktail shaker with ice. Pour the vodka, chocolate liqueur and Irish cream over the ice. Put top on the shaker and shake firmly. Pour into the chilled glass. Garnish with chocolate shavings and serve.

JINGLE BELL JULEP

1 oz Bourbon

1/2 oz Raspberry Liqueur

1/2 oz Triple Sec

Fresh Mint

Fresh Raspberries

Muddle ingredients and serve over crushed ice. Garnish with raspberries and mint.

GINGER SNAP

1 oz Ginger Beer

1 tsp Ginger Juice

1 1/2 oz Dark Rum

1 tsp Cinnamon Schnapps

Pinch of Ground Cloves

1 Egg White

Cinnamon Stick

Crystalized Ginger Square

Finely Ground Gingerbread Cookie

Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass. Garnish with a cinnamon stick and crystalized ginger square, and sprinkle the top with finely ground gingerbread cookie.

BUTTERED BURBON APPLE CIDER

Makes 6 servings.

1 cup Burbon

3 cups Apple Cider

1 stick Butter

1/4 cup Light Brown Sugar

1/2 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cloves

Mix softened butter, light brown sugar, nutmeg, cinnamon and cloves until combined. Put the butter on a piece of plastic wrap and roll into a 1-inch-thick log; wrap and chill 1 hour. Pour apple cider into a slow cooker; cover and heat on high for 1 hour. Divide bourbon among 6 glasses. Top each with hot cider and a slice of the spiced butter. If you don't have a slow cooker, you can use a saucepan on the stovetop over low heat.

BERRY LITTLE COCKTAIL

1/2 cup Sugar

1 cup Fresh Cranberries

1 oz Charbay Ruby Red Grapefruit Vodka

2 oz Champagne

1 oz Cranberry Juice

1 oz Black Currant Juice

In a medium saucepan over medium-high heat, dissolve sugar into 1 1/2 cups water. Add cranberries and simmer for 5 minutes, or until softened. Remove from heat and let cool. Strain, discard liquid, and place cranberries on a tray in the freezer for at least 2 hours. Chill vodka, champagne, and juices, then mix in a champagne glass. Garnish with skewer of 4 or 5 frozen candied cranberries.

WINTER SOLSTICE COCKTAIL

1 1/2 oz Orange Vodka

1/2 oz Cointreau

1/2 oz Freshly Squeezed Lemon Juice

Ice

Chilled Club Soda

1 Mint Leaf

1 Raspberry

In a cocktail shaker, combine vodka, orange liqueur, lemon juice, and ice; shake until well combined. Strain into a chilled martini glass; add a splash of soda. Carefully fold mint leaf in half lengthwise and place the stem end into the opening of the raspberry. Float on top of cocktail and serve immediately.

GINGER BELL COCKTAIL

2 oz Bourbon

2 Springs of Fresh Mint

1/2 Lemon, cut into discs

Fresh Ginger, cut into small pieces

1 Bottle Ginger Beer

Ice

In a cocktail shaker, add the bourbon, mint, lemon and ginger. Firmly muddle until pieces break down (less than a minute). Add ice and shake vigorously for 30 seconds, then strain into coupe glasses. Top with ginger beer, and garnish with a couple cranberries.

PUMPKIN PIE MARTINI

1/2 oz Stoli Vanilla

1 oz Pumpkin Spice Liqueur (Hiram Walker)

1/2 oz Kahlua

1/2 oz Butterscotch Schnapps

1/2 oz Half & Half

Crushed Graham Crackers

Cinnamon Stick

Add all liquids in a shaker filled with ice. Shake and strain into large martini glass rimmed with crushed graham crackers. Garnish with a cinnamon stick.

CARAMEL APPLE MIMOSAS

2 tbsp Caramel

2 tbsp Cinnamon / Sugar

1 cup Apple Cider

8 oz Caramel Vodka

1 Bottle Champagne

Apple Slices

In a small dish, pour caramel sauce. In another small dish, pour cinnamon sugar. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar. Pour apple cider, caramel vodka, and top with champagne into flutes. Garnish with an apple slice and serve.

MERRY MOSCOW MULE

2 oz Cranberry Juice

2 oz Vodka

1/4 cup Lime Juice

3 oz Ginger Beer

1 Package Whole Cranberries

Combine cranberry juice, vodka and lime in a glass filled with ice. Top with ginger beer, whole cranberries and garnish with a lime wedge.

PEPPERMINT MOCHA WHITE RUSSIAN

1 1/2 oz Vodka

1 1/2 oz Peppermint Kahlua

2 oz Milk

Whipped Cream

Crushed Candy Canes

In a cocktail glass, filled half way with ice, add a 1:1 ratio of vodka and Kahlua. Top with milk. Stir to combine. Garnish with whipped cream and crushed candy canes.

DIRTY SNOWBALL

1 1/2 oz Coffee Flavored Liqueur

1 1/2 oz Creme de Menthe Liqueur

1 1/2 oz Irish Cream Liqueur

In a shot glass, combine the coffee liqueur, creme de menthe, and Irish cream liqueur. Drink all at once.

GLUEHWEIN

Makes 6 servings.

3/4 cup Water

3/4 cup White Sugar

1 Cinnamon Stick

1 Orange

10 Whole Cloves

1 (750 milliliter) Bottle of Red Wine

In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

CHRISTMAS SHOOTER

1/2 oz Sour Apple Schnapps

1/2 tsp Grenadine

3/4 oz Cinnamon Schnapps with Gold Flakes

(preferably Gold Strike brand)

Pour the sour apple schnapps into a 1 1/2-ounce shot glass. Gently pour in the grenadine. (It will sink to the bottom to make the red layer.) Shake the bottle of cinnamon schnapps, then turn the bottle upside down to bring the gold flakes to the top. Measure out 3/4 ounce. Hold a small spoon upside down inside the glass, directly over the apple schnapps layer. Gently pour the cinnamon schnapps over the back of the spoon to make the third layer.

CHRISTMAS CRANBERRY JULEPS

1 cup Water

3/4 cup Sugar

2 Strip Fresh Orange Peel

1 cup Fresh Cranberries

1 cup Bourbon

8 Sprigs of Fresh Mint

In 2-quart saucepan, heat water, sugar, and orange peel to boiling on high. Add cranberries and cook 2 to 3 minutes or until cranberries pop and split but still hold their shape. Remove from heat and cool to room temperature. Refrigerate until cold. (Syrup and cranberries can be refrigerated up to one week.) When ready to serve, strain cranberry syrup through sieve set over 1-quart liquid measure; discard solids. Spear 3 raw cranberries on each of 8 toothpicks. Stir bourbon into syrup. Fill 8 glasses with crushed ice. Divide bourbon mixture among glasses. Garnish with cranberry spears and mint.