4 Holiday Cocktail Recipes by Food & Drink Bloggers To Sip This Season
9 Ladies Dancing Scotch Punch
From Elana Lepkowski of Stir and Strain
Ingredients & Directions:
For the Vanilla Cinnamon Syrup:
- 4 (3- or 4-inch) cinnamon sticks
- 1 vanilla bean, split and seeds scraped
- 1 cup sugar
- 1 cup water
In a medium saucepan, combine cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring to a boil over medium high heat, remove from heat and let stand for 1 hour. Strain. The syrup can be refrigerated in an airtight container for up to 2 weeks.
For the Chai Tea:
- 2 cups boiling water
- 3 chai tea bags
Combine boiling water and tea in a heatproof container. Let steep for 4 minutes. Discard tea bags and let tea cool to room temperature before adding to punch.
For the Punch:
- 1 (750 ml) bottle blended Scotch, such as Monkey Shoulder
- 2 1/4 cups Lustau East India Solera Sherry
- 3/4 cup fresh juice from about 6 lemons
- 1 1/2 cups Vanilla Cinnamon Syrup
- 2 cups Chai Tea
- 1/8 cup Angostura bitters
- 6 orange wheels, star anise, ice block*, for garnish
In a punch bowl or large container, combine Scotch, sherry, lemon juice, syrup, tea, and bitters. Stir to combine. Refrigerate for 5 hours or up to overnight. When ready to serve, add an ice block and garnish as desired.
*If you want to get really festive, you can add some decorative elements to your ice block. I added extra cranberries to mine. As the night progresses and the ice melts, they'll start popping out and floating about. So make sure whatever you use is washed and makes sense with the rest of the ingredients!
From Morgan Greenhalgh of The Drink Blog
- 1/2 cup honey
- 5 whole cloves
- 2 cardamom pods
- 2 cinnamon sticks
- 1 cup water
- 1/2 cup OJ
- Rind of one orange
- 750 ml red wine (one bottle, drinkable, but not expensive)
- Golden rum
- Glass type: mug
- Add honey, spices, OJ and water to a pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove spices and rind from the syrup.
- Add a bottle of red wine.
- Bring up to temperature.
- Ladle into mugs.
- Top with as much golden rum as you want to increase your festiveness.
- Garnish with a fresh orange twist.
Hibiscus Tea Infused Tequila
From Julia Gartland of Sassy Kitchen
(Makes about 25 oz.)
- 1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco
- About 1/2 cup hibiscus leaves
In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves. Cover and let sit for one week in a dry, cool place. Once infused, strain hibiscus leaves, and use as you would any other tequila. Hibiscus margaritas are amazing.
Video: 4 Christmas and Holiday Cocktail Drinks / Punch Recipes
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