Stay inside and get warm and cozy with these delicious Christmas Cocktails:
Cranberry Maple Bourbon:
- 4 oz. cranberry juice (not cocktail)
- 1 oz. maple syrup
- 2 oz. bourbon
- 1/2 to 3/4 oz. grand marnier
- Orange slices for garnish
- Sugared cranberries skewered for garnish (optional)
- 2 cups sugar, divided
- 12 oz. fresh cranberries
- In a medium saucepan over medium heat combine ½ cup of water and ½ cup of sugar, stirring until the sugar is dissolved, about 3-4 minutes. Stir in the cranberries until well coated. Let them sit in the syrup for 30 minutes.
- With a slotted spoon transfer to a parchment paper lined baking sheet and let them dry for at least 1 hour.
- Roll the cranberries in the remaining 1 ½ cup of sugar until well coated. Let them dry for about an hour.
- Add ice to a cocktail shaker, then add the cranberry juice, maple syrup, bourbon and Grand Marnier.
- Shake vigorously. Strain into a glass filled with ice.
- Garnish with an orange slice and a skewer of sugared cranberries.
By Chef Kathy
White Christmas Margarita
- 18 oz. coconut milk (in can)
- 6 oz. coconut water
- 6 oz. grand marnier
- 9 oz. silver tequila
- 1/2 cup lime juice
- 3 tablespoons agave syrup
- Garnish: fresh or frozen cranberries, lime slices and rosemary sprigs
- To a large pitcher add full fat coconut milk, coconut water, grand marnier, silver tequila, lime juice and agave syrup. Using a whisk stir everything together until coconut milk no longer separates.
- Serve over ice.
- Garnish with fresh cranberries, lime slices and rosemary sprig.
- 1 (750 ml) bottle of dry red wine
- 1 orange, sliced into rounds
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
- 2 to 4 tablespoons sugar, honey, or maple syrup to taste
- Optional add-in: 1/4 cup brandy
- Optional garnishes: Orange slices, extra cinnamon sticks, extra star anise
- Add wine, orange slices, cloves, cinnamon, star anise, 2 tablespoons sweetener, and brandy to a large saucepan. Stir briefly to combine.
- Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
- Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.
- Serve warm in heat proof mugs, topped with your favorite garnishes.
Vanilla Chai Tea White Russian
- 4 chai tea bags
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 oz. (1/4 cup) vodka
- 1 1/2 oz. (3 tablespoons) Kahlua
- 1-2 oz, (2-4 tablespoons) chai tea syrup
- 1-2 oz. (2-4 tablespoons) heavy cream
- Cinnamon sticks and star anise, for garnish
- In a medium pot, bring 1 cup water to a boil.
- Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes.
- Remove the tea bags and add the honey. Bring to a boil over high heat.
- Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool.
- Fill a glass with ice.
- Add the vodka, Kahlua, and chai tea syrup. Stir gently.
- Add the heavy cream and stir to combine (garnish with cinnamon and star anise, if desired).
- Honey, for rimming glasses
- Crushed peppermint or candy canes
- 3 parts vanilla vodka
- 1/2 part peppermint schnapps
- 2 parts simple syrup
- Splash of grenadine
- Fresh mint sprigs and candy canes for garnish (optional)
- Pour honey onto a plate (about 2 tablespoons) and dip rim of martini glass in honey to coat. Place crushed peppermint on a separate plate and coat rim of glass.
- Pour vanilla vodka, peppermint schnapps and simple syrup in a shaker with ice. Shake vigorously and strain into martini glass. Pour splash of grenadine on top.
- Garnish with mint sprig and candy cane, if desired.