Although the main focus of a Christmas gathering may be the food, Christmas Cocktails can add to the celebration by giving your guests something sweet to sip.
Christmas Cocktails are a nice change from wine and beer, especially when they reflect the flavors of the season.
Here are some recipes and a few tips for serving your holiday-inspired concoctions.
CHRISTMAS COCKTAIL TIPS
PREPARE A CHRISTMAS PUNCH
A retro classic, Christmas Punch is the way to go if you will be having a lot of guests. A delicious spiked cider is a real crowd pleaser as is champagne punch or winter spiced sangria. The nice thing about a Christmas Punch is that you can control the alcohol content to keep guests from getting over-intoxicated.
The best advantage? You as the hostess won’t be stuck shaking cocktails all night.
GET INSPIRED WITH YOUR FAVORITE HOLIDAY FLAVOURS
Some of your favourite Christmas sweets just may translate into desserts you can drink. Candy canes make a great base for a peppermint martini, chocolate covered cherries can translate to a delicious cherry cordial, or even a sugar cookie or gingersnap can become the inspiration for a tasty cocktail.
PLAY UP CHRISTMAS COLOURS
When creating Christmas Cocktails, use juices or liquors that reflect the colors of the season. For example, cranberry or pomegranate juice work for red, Sour Apple Pucker works for green, and white chocolate liqueur mirrors the winter‘s white snow.
GET CREATIVE WITH GARNISHES
Seasonal garnishes are a fun way to finish off your Christmas Cocktails. Cookies or candy, such as a chocolate chip cookie or a chocolate covered pretzel can be served in a chocolate-flavored cocktail. Minced coconut can give the illusion of snow, rimming or floating in a white-colored cocktail. Decorative silver and gold holiday balls or sprinkles can add a festive finishing touch.
Mocha Nog Punch
10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog
Combine ingredients and serve in a punch bowl with a floating ice block.
Hint: Freeze ice with coffee beans for decoration
Cozy PAMA Cider
2 oz PAMA Pomegranate Liqueur
3 oz hot mulled apple cider
Heat glass, rim with cinnamon and superfine sugar. Add PAMA and hot mulled apple cider. Garnish with orange spiral.
8 large eggs
4 egg yolks
1 cup granulated sugar
5 cups whole milk
1 1/2 cup Mount Gay ECLIPSE Rum
1 cup 80-proof bourbon
1 tbsp pure vanilla extract
1/2 tsp freshly grated nutmeg 2 cups whipping cream
2 tbsp superfine sugar
1. In a mixing bowl, whisk eggs, yolks, and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily until the mixture reaches 160-170 degrees F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
2. Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, the Mount Gay ECLIPSE rum, bourbon, and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and or up to one day.
3. Just before serving, whip cream to very soft peaks, beating in superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
Makes 16 cups; serves 18-20
1 oz Domaine de Canton
1/2 oz Cabernet Sauvignon
1/2 oz Chambord
2 oz cranberry juice
Shake well with ice. Use 3 cranberries for garnish
Marnier Chocolate Bonbon
1 oz Grand Marnier
1/2 oz Don Julio Anejo Tequila
3 oz hot chocolate
Layer of fresh cream
Combine Grand Marnier, tequila and hot chocolate in an Irish coffee (or small wine) glass. Layer 1/2 inch of hand whipped cream over the top
1.5 oz Averna Sambuca
1.5 oz Partida Tequila Reposado
2 tbl Of coffee ice cream/sorbet
Mix ingredients in a shaker with ice then garnish with ground cinnamon
1.5 oz Spice-infused Sobieski vodka
1/2 oz Premium white creme de menthe
2.5 Pear nectar
1/2 oz Fresh lemon juice
5 Leaves sage
1/2 oz Black currant syrup
Muddle sage leaves in mixing tin. Add all ingredients and shake hard for ten seconds. Strain into a beautiful cocktail glass or champagne flute. Slowly pour currant syrup through the middle of the drink. It will settle at the bottom. Garnish with fresh sage leaves and pear slices
2.5 oz Christiana vodka
2 tbs hot chocolate mix
2.5 oz milk
Mix ingredients together and garnish with dark chocolate shavings
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