Holiday COCKTAILS 2023
INGREDIENTS
INSTRUCTIONS
1 oz. gin 1 oz. cranberry sauce 3/4 oz. orange juice 1/2 oz. lemon juice Rosemary Sprig for garnish
1. Add gin, cranberry sauce, orange juice, and lemon juice to a shaker, add ice, and shake. 2. Strain into a martini glass filled with ice. 3. Garnish with a rosemary sprig.
SERVES 1
INGREDIENTS
INSTRUCTIONS
1.5 oz. vodka 3/4 oz. peppermint schnapps 3/4 oz. white chocolate liqueur Candy cane Red sugar
1. Add vodka, peppermint schnapps, and the white chocolate liqueur to a shaker, add ice and shake. 2. Strain into a red sugarrimmed martini glass. 3. Garnish with a candy cane.
INGREDIENTS
INSTRUCTIONS
1/2 oz. vodka 1/2 oz. plum jam 2 teaspoons Cointreau (orange liqueur) Juice of a quarter of a lime Top with sparkling wine
1. Add vodka, plum jam and Cointreau to a shaker, add ice, and shake. 2. Strain into a champagne flute and top with sparkling wine.
INGREDIENTS
INSTRUCTIONS
1 cup vodka 1/2 cup Blue Curacao 1/2 cup lemonade 1 cup Sparkling Wine 6 cups ice Lemon wedge for rimming White sanding sugar for rimming
1. In a blender, combine vodka, blue curacao, lemonade, and ice. Blend until combined. 2. After other ingredients are blended, add sparkling wine. 3. Run a lemon wedge around the rim of each glass then dip in the sanding sugar. 4. Pour frosties into rimmed glasses and serve immediately
INGREDIENTS For the Martini ½ cup whole milk 1 oz Baileys 1 oz Kahlua 2 oz. vanilla vodka 2 oz. ameretto Rosemary Sprig for garnish
For the Rim
½ cup vanilla frosting ¼ cup sprinkles 1 teaspoon sprinkles Pre-made sugar cookie dough
INSTRUCTIONS 1. Roll out cookie dough to ¼ inch thick. Using a cookie cutter, cut out the desired shapes and bake until just set and lightly golden around the edges, 12 minutes at 350 degrees. Let cool. 2. Using a knife, spread a thin layer of frosting onto the rim of two martini glasses. Pour ¼ cup of sprinkles onto a small plate and then dip rims in the sprinkles to coat. Use a knife to frost the cooled cookies and decorate with the remaining sprinkles. 3. In a cocktail shaker, combine milk, Baileys, vodka, Kahlua, and amaretto. Add ice and shake until cold. Pour into glasses. 4. Garnish rim with a cookie.
INGREDIENTS
INSTRUCTIONS
2 ounces cranberry juice 2 ounces bourbon (try the bourbon, but you can also opt for vodka in place of bourbon) 1 ounce rosemary simple syrup (recipe on the next page) 1 ounce lemon juice (or orange would be great too!) Fresh cranberries and rosemary for serving
1. In a shaker or cocktail mixer filled with ice, combine the cranberry juice, bourbon, simple syrup and lemon juice. Shake/ stir to combine. 2. Strain into a cocktail glass, garnish with sugared rosemary and cranberries and ENJOY!
NOTES To make the sugared rosemary: wet the sprig of rosemary and shake off any excess water. toss in sugar and let sit for 30 minutes to dry. If you like your drink a little more tart – use the lemon juice a little less rosemary syrup. If you like your drink a little sweet – use the orange juice and the stated amount of simple syrup
Yields 1 ¼ Cup of Syrup
INGREDIENTS 1 cup of sugar (can sub for an equal amount of: coconut sugar, honey, maple syrup, brown sugar, or agave) 1 cup of water Optional flavor add-ins: 3 sprigs of rosemary, 1 1/2 tablespoons of dried lavender, 1 1/2 cups of fresh raspberries, 1 vanilla bean (can sub for 1 1/2 teaspoons of vanilla extract), 1 cup of loosely packed mint leaves.
INSTRUCTIONS PLAIN SIMPLE SYRUP: In a small saucepan, combine the water and sugar and place over medium heat. Bring the mixture to a simmer and lower theheat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved, and the syrup started to thicken. Let cool slightly and then pour into an airtight container for storage.
ROSEMARY SIMPLE SYRUP: In a small saucepan, combine the water, sugar, and rosemary sprigs and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved, and the syrup started to thicken. Let cool slightly, remove the rosemary, and then pour into an airtight container for storage. LAVENDER SIMPLE SYRUP: In a small saucepan, combine the water, sugar, and lavender and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved, and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the lavender. Pour into an airtight container for storage. RASPBERRY SIMPLE SYRUP: In a small saucepan, combine the water, sugar, and fresh raspberries and place over medium heat. Bring the mixture to asimmer and lower the heat a bit. Cook over low heat, stirring frequently and gently mashing the berries a bit, for about 5 minutes at which time the sugar should have completely dissolved, and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the raspberries. Pour into an airtight container for storage. VANILLA SIMPLE SYRUP: First cut open your vanilla bean, scrape out the paste from inside and place both the paste and the bean in a small saucepan. Stir in the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved, and the syrup started to thicken. Let cool slightly and then pour into an airtight container for storage. You can store it with or without the vanilla bean. MINT SIMPLE SYRUP: In a small saucepan, combine the water, sugar, and mint leavesand place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved, and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the mint leaves. Pour into an airtight container for storage.
HAPPY
Elf
SERVES 1
INGREDIENTS
INSTRUCTIONS
1 ounce melon liqueur 2 ounces citrus vodka 1 ounce white cranberry juice Cherries
1. Combine melon liqueur, citrus vodka, and white cranberry juice in an icefilled shaker. 2. Shake vigorously, and strain into a cocktail glass. 3. Add cherries.
BOOZY
GRINCH
Punch
SERVES 12
INGREDIENTS
INSTRUCTIONS
1 (0.13-oz.) packet Kool-Aid Lemon Lime mix 4 c. water 4 c. ice 3 c. lemon-lime soda 2 c. pineapple juice 2 c. vodka 1 c. ginger ale Lime wedges, for rimming Red sanding sugar, for rimming
1. In a large pitcher combine Kool-Aid and water. 2. In a large bowl, combine ice, kool-aid, soda, pineapple juice, vodka, and ginger ale. 3. Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.
SERVES 1
INGREDIENTS
INSTRUCTIONS
2 oz. vodka 2 oz. pomegranatecranberry juice blend 1/2 oz. orange liqueur 2 ¼ tsp. fresh lime juice Lime twists
1. Put the vodka, pomegranate juice, orange liqueur, and lime juice in a shaker. 2. Add ice and shake 30 seconds or until cold; strain into chilled martini glasses. 3. Garnish with lime twists.
SERVES 1
INGREDIENTS
INSTRUCTIONS
3 oz. white chocolate liqueur 2 oz. Vanilla Vodka 2 tbsp. heavy cream 1/2 c. ice 1 lemon wedge, for rim 1/3 c. white sanding sugar, for rim
1. Using a lemon wedge, wet the rim of your martini glass. Dip in sanding sugar until rim is coated. 2. In a cocktail shaker, combine white chocolate liqueur with vanilla vodka and heavy cream. 3. Fill shaker with ice and shake well. 4. Strain mixture into prepared glass and serve.
SERVES 1
INGREDIENTS 1½ oz vodka 1 oz Kahlua 2 oz cream or half & half 1 tablespoon caramel sauce plus extra Pinch of coarse ground sea salt
INSTRUCTIONS 1. Swirl ½ of the caramel sauce around the inside of a tall glass or mason jar. Set aside. 2. To a cocktail shaker filled with ice, add the vodka, Kahlua and the remaining caramel sauce. Shake vigorously. 3. Add ice to the top of your caramel swirled glass. 4. Pour cocktail mixture over top of the ice. 5. Drizzle with a bit of extra caramel sauce. 6. Garnish with a spring of rosemary, a bit of chocolate or even a candy cane! 7. Perfection. Sprinkle a few salt flakes to complete the taste sensation! 8. Add a straw, serve and sip! NOTES: You can use heavy cream, half and half or whole milk for the cream in this recipe. I generally use half and half for a nice and creamy White Russian.
SERVES 1
A taste of the holidays in each shot! These Candy Cane Shooters are delicious and can be made with or without alcoho
INGREDIENTS 1/4 cup International Delight Peppermint Mocha Creamer 1/4 cup half and half 1 oz white chocolate liqueur Marshmallow fluff opt Crushed candy cane optional
INSTRUCTIONS 1. Dip the top of your shot glasses in marshmallow fluff until the rim is coated. 2. Dip the coated rim in crushed candy cane until marshmallow fluff is completely covered. 3. Add the peppermint mocha creamer, half and half and white chocolate liqueur to a cocktail shaker and shake until combined. 4. Pour shots into candy cane rimmed shot glasses. 5. Serve and enjoy!