The third and final part of my Perfect Christmas cocktails series features a punch, a coffee cocktails and a cream drink. Each of the nine cocktails which have been featured over the last three days will help to make your holiday that much jollier. If you are wanting to enjoy the company of your family, or you just feel the need to better deal with Uncle Cranky Pants for a few hours, these will all fit the bill.
• Peels from 4 lemons
• 1 cup raw sugar
• 8 oz Fresh lemon juice
• 24 oz VSOP cognac
• 8 oz Jamaican Rum
• 40 oz Cold water
In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours. Add the lemon juice and stir until the sugar dissolves. Add the remaining ingredients and stir to combine. Slide in a 1-quart block of ice and garnish with freshly grated nutmeg. Ladle into punch cups in 3-ounce portions. (This recipe makes about 30 servings.)
• 1 oz Grand Marnier, warmed
• 3 oz Hot brewed coffee
• .75 oz Brown sugar syrup (1 part brown sugar, 1 part water), if desired
Pour all the ingredients into a mug or heat-proof highball glass and stir. Spoon about 2 tbsp of whipped cream on top.
• 2 (15-oz) cans Unsweetened coconut cream
• 2 (15-oz) cans Cream of coconut (such as Coco Lopez)
• 1 Vanilla bean (or 1 tsp vanilla extract)
• 3 tsp Ground nutmeg
• 8 Cinnamon sticks
• 1 (750-mL) bottle Añejo or spiced rum
Combine all the ingredients except rum in a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from the heat, allow to cool and stir in rum. Transfer to bottles with one cinnamon stick in each., Seal and store in the refrigerator. Serve over ice in rocks glasses and garnish with cinnamon sticks.