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Blogmas Day 4: Christmas Cocktails

The season is full of amazing food but we can’t forget the drinks. I have a list of recipes that just might tickle your fancy.

Enjoy!

Pisco Sour

pisco sour
by Mike Garten

INGREDIENTS

2 1/2 oz. pisco
1/2 oz. lime juice
1/2 oz. lemon juice
1/2 oz. simple syrup
1 egg white
Angostura bitters

DIRECTIONS

To a cocktail shaker with ice, add pisco, lime juice, lemon juice, simple syrup, and egg white. Shake vigorously, then strain into a glass and top with a couple dashes of bitters.

Warm Tea and Cider Punch

warm tea and cider punch
by Brian Woodcock

INGREDIENTS

6 c. fresh apple cider
8 English breakfast tea bags
1 sliced lemon
4 1/2 oz. bourbon

DIRECTIONS

  • Bring 6 cups of fresh apple cider to a boil in a large saucepan.
  • Reduce heat and simmer until cider is reduced to 3 cups, 30 to 45 minutes.
  • Remove from heat and add 8 English breakfast tea bags and 1 sliced lemon; steep for 4 minutes. Discard tea bags.
  • Stir in 4 1/2 ounces bourbon. Serve warm.

Santa Cosmos

christmas cocktails   santa clausmopolitans
by Jonathan Boulton

INGREDIENTS

Lime wedge, for rim
white sanding sugar
1 c. vodka
1 1/2 c. cranberry juice
1/4 c. triple sec
1/4 c. fresh lime juice
1/2 c. fresh cranberries

DIRECTIONS

  • Run a lime wedge around each glass then dip in sanding sugar.
  • Fill a cocktail shaker with ice then add vodka, cranberry juice, triple sec, and lime juice. Shake until the cocktail shaker is cold.
  • Divide drinks between rimmed glasses and add cranberries for garnish.

Spiced Mexican Hot Chocolate

spiced mexican hot chocolate christmas cocktail
by Buff Strickland

INGREDIENTS

4 c. whole milk
2 c. half-and-half
1/2 c. dulce de leche
2 Cinnamon sticks
10 oz. 70% dark chocolate
2 tsp. pure vanilla extract
1/4 tsp. Kosher salt
1/2 c. bourbon

DIRECTIONS

  • Whisk together milk, half-and-half, dulce de leche, and cinnamon sticks in a large saucepan.
  • Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes.
  • Return mixture to a simmer over medium heat. Gradually whisk in finely chopped 70 percent dark chocolate, whisking until melted and smooth.
  • Remove from heat and stir in pure vanilla extract, kosher salt, and bourbon, if desired. Discard cinnamon sticks. Serve warm.

Sugar Cookies White Russians

christmas cocktails sugar cookie white russian
by The Sweetest Occasion

INGREDIENTS

1-1/2 oz Tito’s Handmade vodka
1-1/2 oz coffee liqueur
4 oz milk
½ teaspoon pure vanilla extract
1 sugar cookie
Ice
⅓ cup whipped cream
Red and green sprinkles

DIRECTIONS

  • Remove the frosting from one sugar cookie and crush into small crumbles onto a small plate.
  • Prepare a tall cocktail glass by spreading a bit of whipped cream around the rim and then rolling gently in the cookie crumbs. Fill glass to the brim with ice.
  • Next, add vodka, coffee liqueur, vanilla extract and milk to a cocktail shaker.
  • Shake vigorously until frothy then pour over into your cocktail glass over ice.
  • Top with the remaining whipped cream, then sprinkle with additional cookie crumbs and seasonal sprinkles.
  • Add a straw, sip and enjoy!

Christmas Margarita

White Christmas Margarita
The Spruce Eats

INGREDIENTS

Cinnamon sugar (for rim)
1 lime wedge
1 1/2 ounces silver tequila
1 ounce coconut milk
1/2 ounce orange liqueur (triple sec or Grand Marnier)
1/2 ounce fresh lime juice
1/2 ounce white cranberry juice
Garnish: lime slice
Garnish: cranberries
Garnish: rosemary sprig

DIRECTIONS

  • Gather the ingredients
  • Rim an old-fashioned glass with cinnamon sugar: Begin by wiping a lime wedge around the edge of the glass to wet the rim, then roll it in a shallow dish of cinnamon sugar.
  • In a cocktail shaker filled with ice, pour the tequila, coconut milk, orange liqueur, lime juice, and white cranberry juice. Shake well.
  • Strain into the prepared glass over fresh ice. Garnish with a lime slice, a few cranberries, and a sprig of rosemary.
  • Serve and enjoy!

Holly Jolly Christmas Citrus Cocktail

christmas cocktails citrus vodka
Half-baked Harvest

INGREDIENTS

2 ounces vodka
1/2 ounce St. Germain (elderflower liquor)
1/3 cup fresh squeezed clementine or blood orange juice
ginger beer, for topping
pomegranate arils, for topping
1 sprig fresh thyme or mint

DIRECTIONS

Fill a cocktail glass with ice. Add the vodka, elderflower liquor (if using), and clementine juice. Top with ginger beer. Add the pomegranates and thyme or mint. Enjoy!

Spicy Pomegranate Moscow Mule

christmas cocktails mule
Half-baked Harvest

INGREDIENTS

2 ounces vodka
juice from 1/2 lime juice
juice from 1/4 of a small grapefruit, plus grapefruit slices for serving
1/3 cup pomegranate juice
1-2 jalapeño slices
ginger beer, for topping
pomegranate arils, and fresh mint, for serving

DIRECTIONS

  • Fill a cocktail glass with ice.
  • Combine the vodka, lime juice, grapefruit juice, pomegranate juice, and jalapeños in a cocktail shaker. Fill with ice and shake until combined, about 1 minute. Strain into your prepared glass. Top with ginger beer and garnish as desired. Enjoy!

Have a great season of cocktails and let me know what you like to put in your drinks.

Ruth Anne Garcia

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