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Raising the Bar: Artisanal Holiday Cocktails

  • Bryan McCay

    Holiday Mojito

    Muddle 1/2 cup mint sprigs in a large shaker. Add 1/2 cup dark rum, 1/4 cup each maple syrup and lime juice and 8 dashes bitters. Allow to sit for a minute. Shake well. Add 1 can seltzer; strain into double old-fashioned glasses filled with ice. Garnish with sprigs of mint. Makes 4 servings.

  • Bryan McCay

    Hot Buttered Rum

    In the bottom of a glass coffee mug, add 1 pat butter, 1 teaspoon sugar, a dash of cinnamon and of allspice and 2 ounces dark rum. Pour in hot water and stir well. Makes 1 serving.

  • Bryan McCay

    Festive Planter's Punch for a Crowd

    Combine 1 quart each pineapple juice and orange juice, 1 1/2 cups dark rum, 1/4 cup each lime juice and grenadine. Refrigerate. Just before serving add 2 cans club soda, orange slices, 1 jar drained maraschino cherries and ice. Serves 16.

  • Levi Brown

    Mistletoe Margarita

    1 ounce Cazadores Reposado Tequila

    1/2 ounce Cointreau

    1/2 ounce Wild Hibiscus Syrup (www.wildhibiscus.com)

    1/2 ounce fresh lime juice

    Directions: Shake all ingredients very well in a cocktail shaker with ice and strain into a chilled cocktail glass.

    Garnish: 3 cranberries and a mint sprig (to look like mistletoe) and an optional salt rim

  • Levi Brown

    Spiced Hot Apple Toddy

    1 ounce spiced rum

    1 ounce vanilla liqueur (like Licor 43 or Navan)

    3 ounces hot apple cider

    1 teaspoon maple syrup

    Directions: Add all ingredients to a hot toddy mug and stir.

    Garnish: Cinnamon stick

  • Levi Brown

    Cranberry Spice Champagne

    5 cranberries

    1 teaspoon pumpkin spice agave nectar**

    1/4 ounce fresh lemon juice

    3 ounces Moet & Chandon Champagne (or sparkling wine)

    Directions: At the bottom of a mixing glass, muddle the cranberries in the pumpkin pie agave nectar and lemon juice. Add the champagne with ice and fold briefly. Strain into a chilled champagne flute.

    Garnish: 3 floating cranberries

    **Pumpkin spice agave nectar: For every 1 cup of agave nectar, combine 5 teaspoons of store-bought pumpkin pie spice and stir well.

    Originally published in the December 2011 and 2010 issues of Family Circle magazine.

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