Toast to the most wonderful time of the year with a holiday themed cocktail.
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Clicquot Rich Rosé-Merry. (Courtesy Photo) |
Clicquot Rich Rosé-Merry:
Directions: Place 5 ice cubes in a large wine glass, top with Veuve Clicquot Rich Rosé, and finish with sprigs of fresh rosemary.
A Crafted Eggnog: (Created by Mixologist Mcson Salicetti of Crimson & Rye in Manhattan)
Directions: Prepare glass with spiced rim. Combine all ingredients in a cocktail shaker and shake vigorously.
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Clos du Bois Holiday Punch. (Courtesy Photo) |
Clos du Bois Holiday Punch:
Directions: Combine all liquid ingredients into a punch bowl. Garnish each cup with edible flowers, like orchid.
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Angry Egg Nog. (Courtesy Photo) |
Angry Egg Nog:
Directions: Add eggs, milk, and sugar to a mixing bowl and whisk together until sugar is dissolved. Add the rest of the ingredients and whisk until combined. Refrigerate and serve when cold. Garnish with grated nutmeg.
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The Rusty Sleigh. (Courtesy Photo) |
The Rusty Sleigh:
Directions: Stir the Usquaebach, orange liqueur, and grenadine together with ice. Pour into a rocks glass over fresh ice. Garnish with a lemon twist and a dusting of nutmeg.
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Trim the Tree till (Tequila) Sunrise. (Courtesy Photo) |
Trim the Tree till (Tequila) Sunrise:
Directions: Fill two rocks glasses with ice. Divide orange juice and tequila between glasses; stir. Divide Pomegranate & Honey Syrup between glasses. Serve garnished with pomegranate arils, if desired. Serves two.
*Pomegranate & Honey Syrup:
Directions: In medium saucepot, heat pomegranate juice to boiling over medium-high heat. Cook 25 to 30 minutes or until juice is reduced by half. Reduce heat to low; stir in honey. Remove from heat and let stand 10 minutes. Transfer syrup to jar or bottle and refrigerate until completely cool. Makes about 6 oz. (enough for 12 cocktails).
