With the season well underway it’s time to really start the party. Holiday cocktails that are tasty, easy to make, and nice to look at are the place to start. We’ve put together some of our favorites to share with you.
Glogg
A favorite of Scandinavians everywhere, this recipe comes from Kurt’s Swedish roots.
Glogg is a hot spiced wine that will warm you all over on a cold winter night.
It’ll also knock your socks off.
1 – Bottle port wine
1 – Cup brand
1 – Cup vodka
1 – Cup water
1 – Cup sugar
1/3 – cup seedless raisins
1/2 – orange peel
1/2 – cup blanched almonds
3 – Cinnamon sticks
10 – Whole cloves
6 – Cardamom seeds
Heat all ingredients with the exception of the wine, brandy and vodka. Simmer on low for 15 minutes.
Add to wine, brandy and vodka.
Serve hot.
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Candycane Infused Vodka
Sweet, minty and delicious. That pretty much says it all.
1 1/2 – liter vodka
1 – Small bag round candy cane candies
Put the vodka and candy in a big jar and let it sit until the candy dissolves.
Serve straight up or over ice
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Champagne Pomegranate Cocktail
Easy to make with a very festive appeal!
1 oz. (2T.) pomegranate juice, chilled
5 oz. (10T.) cold champagne or sparkling wine such as Prosecco
1 thin lemon twist for garnish
Pour the pomegranate juice into a fluted glass. Then, just before serving, fill it slowly with champagne or sparkling wine. Float a lemon twist on top.
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Champagne Punch
Entertaining a big group? Need a punch?
You can never go wrong with champagne.
2 – Liters of champagne – Chilled
2 – Liters of ginger ale – Chilled
1 – 12 ounce can frozen orange juice concentrate – Thawed
1 – 12 ounce can frozen limeade concentrate – Thawed
1 – 12 ounce can frozen lemonade concentrate – Thawed
Mix juices in a punch bowl. Don’t add water.
Add the ginger ale and champagne.
Float a few lemon slices.
Be sure to keep extra batches on hand.
Your guests will love it and it will go fast!
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Eggnog Punch
Here is a great option for the teetotalers!
1-3/4 to 2 qt. French Vanilla or Cinnamon Ice Cream
2 qt. dairy eggnog or canned eggnog, chilled (8 c.)
1 L. cream soda, chilled
Peppermint sticks, cinnamon sticks and/or candy canes for garnish (opt.)
Ground cinnamon
Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass: add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6 oz.) servings.
