‘Tis the night before Christmas and all through the house are family, friends and these amazing holiday cocktails. Nothing says holiday “cheer” more than these. Not only are they beautiful and will dress up any holiday table, they are super easy to make. So while you celebrate with those you love, do remember to drink responsibly. We all want to have you around next year. Merry Christmas!
Italian Eggnog Martini
1oz vodka (pick your favorite brand)
2oz store bought eggnog
Candy cane and cinnamon stick for garnish (optional)
- Coat the inside of a small plate with caramel syrup, sprinkle with brown sugar and cinnamon. Dip the rim of a martini glass in the mixture and spin back and forth and all around until the whole rim is coated. Place the glass in the freezer.
- In a shaker with ice, add the eggnog, vodka and Disaronno. Shake for a minute. Remove glass from freezer. Place one maraschino cherry in the bottom of the glass.
- Pour mix from shaker into glass and sprinkle with cinnamon. Garnish with a candy cane and a cinnamon stick.
Spice “CakeBatter” Shots
1 part cake flavored vodka (or vanilla with a touch of amaretto)
1 part spiced rum
1/2 part creme de cacao
1 part half & half, heavy cream or milk dash of cinnamon schnapps, if desired
white frosting and sprinkles, for garnish if desired
- To decorate the rims of the glasses, dip edge into frosting, then into sprinkles.
- Combine ingredients in a pitcher, and taste for
- Note: If making in quantity for a party or event, these shots are best made ahead of time. Just combine ingredients in a pitcher, and refrigerate until ready to pour into individual shot glasses and serve. If making just 1 cocktail, stir ingredients in a mixing glass with ice, and strain into serving glass.
1 part creme de menthe liqueur (green)
1 part vodka
1 part half & half
1 bottle red liquid food coloring small plastic squeeze bottle
- Put cocktail glasses in the freezer to chill. (These chill pretty fast - 10 mins or so should be fine!)
- Combine cocktail ingredients in mixing glass or large pitcher (depending on your quantities), stir, and refrigerate- the colder the better.
- Pour cupcake flavored Magic Shell into a squeeze bottle, leaving enough room at the top to be able to shake it to mix thoroughly. Add red food coloring bit by bit (capping the bottle and shaking well after each addition) until desired color is reached.
- Remove a glass from the freezer and paint a design on the inside surface with your bottle of Magic Shell- stars and swirls work well. Place glass in back in freezer, or in refrigerator until serving time. Repeat with the rest of the glasses.
- Immediately before serving, remove a glass from fridge or freezer, fill with the chilled cocktail mixture, and enjoy!
1 tbsp. honey
1 oz. brandy
1/4 lemon's worth of juice
7 oz. boiling water
1 tea bag (black)
- Coat the bottom of a 10 oz. glass with the honey
- Mix the honey with the brandy and lemon juice
- Make tea with the water and tea bag. Discard tea bag. Mix the tea with the honey, brandy, and lemon juice. Garnish with lemon slice if desired.
Hot Buttered Rum
Hot Buttered Rum Batter:
1 cup butter or margarine, softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
1/8-teaspoon ground cloves
1/8-teaspoon ground cinnamon
1/4-teaspoon ground nutmeg
Have ready at serving time:
2 tablespoons rum
1/2 cup boiling water
- Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
- Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
- For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
12 cups water
1/2 cup packed brown sugar
4 tablespoons ground cinnamon
4 whole cloves
1-cup regular-grind coffee (dry)
1/2-cup chocolate-flavor syrup
Whipped cream, if desired
- Heat water, brown sugar, cinnamon and cloves to boiling in Dutch oven, stirring to dissolve sugar. Stir in coffee; reduce heat to medium-low. Cover and simmer 5 minutes.
- Stir in chocolate syrup and vanilla; remove from heat. Let stand 5 minutes for coffee grounds to settle. Strain coffee into coffee server or individual cups; discard grounds mixture. Serve with whipped cream.