I wanted to share some additional holiday themed cocktails. You can never have too many cocktails to enjoy the holidays!
Hot Buttered Rum
Source: beyondwonderful.com via Pretty Pear Bride on Pinterest
1 ounce dark rum
1/2 cup boiling water
1 heaping tablespoon hot buttered rum mixture (recipe follows)
Hot Buttered Rum Mixture
2 cups brown sugar
2 sticks butter, room temperature
2 cups good-quality vanilla ice cream, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg (yes—this much!)
1. Combine the rum, boiling water and the frozen hot buttered rum mixture in a heat-resistant glass. Stir well.
2. Sprinkle with nutmeg and cinnamon and serve immediately.
Hot Buttered Rum Mixture
1. Place the sugar, butter, ice cream, cinnamon, and nutmeg in your food processor and blitz until smooth.
2. Place the hot buttered rum mixture in a container and freeze. It will not hard freeze, and is easily accessed when preparing the drink.
NOTE: If using all of the mixture immediately, you do not have to freeze it.
Double this recipe easily for large parties or for a handy, winter-long supply of hot buttered rums.
1 1/2 ounces Irish whiskey or rum
1/2 ounce hazelnut liqueur, such as Frangelico
1/2 ounce Irish cream liqueur, such as Bailey’s
Dollop of Grand Marnier Whipped Cream
In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.
2 cups fresh or thawed frozen cranberries
1 cup pure maple syrup
2 cups dry red wine, such as Pinot Noir
1/2 cup packed light-brown sugar
1 vanilla bean, split, seeds scraped
Thin strips of zest from 1/2 lemon
2 teaspoons pink peppercorns, crushed
Pinch of coarse salt
2/3 cup granulated sugar
2 cups seltzer
Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.
2 ounces Scotch whisky (recommended: The Glenrothes Select Reserve)
1 ounce orange liqueur (recommended: Combier)
3/4 ounce vanilla syrup
3/4 ounce orange juice
Ground cinnamon, for dusting
Shake and strain into a cocktail glass; garnish with a light dusting of powdered cinnamon.
Makes 1 drink.
Looking for a more traditional holiday cocktail, check out our Classic Eggnog Recipe.
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