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DAILY TOWNSMAN / DAILY BULLETIN
THURSDAY, DECEMBER 10, 2015
The holiday season is a festive time of year when opportunities to entertain abound. The search may be on for the ideal food and beverage recipes to tie into the holiday season.
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Although just about any drink can be given a holiday spin with the right name (think Merry Martinis), you may want to come up with a theme drink that fits with your particular party. Explore these ideas for delicious and festive alcoholic and nonalcoholic options.
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3 cups light cream or half-and-half 3/4 cup vanilla candy melts, chopped 1 teaspoon vanilla Pinch of ground cinnamon 1 ounce Irish cream liqueur Combine 1 cup of the cream with the candy in a saucepan. Melt over low heat, being careful not to burn. Add the remaining cream, vanilla and cinnamon until everything is heated. Add the liqueur and stir. Garnish with more cinnamon. Serve warm.
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1 ounce Midori liqueur 1/2 ounce grenadine syrup Carefully layer the grenadine syrup and the Midori liqueur in a shot glass to have red and green layers.
2 ounces apple cider 1 ounce club soda Cinnamon stick Mix cider with club soda and serve in a tall glass with a cinnamon stick garnish. A refreshing and nonalcoholic drink option.
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1 ounce vodka 1 ounce peppermint schnapps 1/2 ounce heavy cream Dash of grenadine for color Mix all ingredients in a cocktail shaker filled with ice. Pour into glasses filled with crushed ice. Garnish with a candy cane.
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DAILY TOWNSMAN / DAILY BULLETIN
THURSDAY, DECEMBER 10, 2015 PAGE 19
No holiday celebration is complete until eggnog has been served
Excellent Eggnog
As this is a season of celebrating, it’s good to remember that no holiday party is truly complete until eggnog has been served.
5. Fold the egg whites into the yolk-sugar-alcohol mixture. Refrigerate the mix until well chilled (at least 3 hours).
Serves 8 8 large eggs, preferably organic 2½ cups superfine sugar 8 ounces brandy 8 ounces rum 4 ounces bourbon 1 quart milk Freshly grated nutmeg for garnish 1. Separate the egg yolks from the egg whites, setting the whites aside for a moment.
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6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg.
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2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency. 3. Add the brandy, rum and bourbon, and then the milk, beating well. 4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters).
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