Seven Nights of Holiday Cocktails

’Tis the season to be of good cheer—so celebrate this festive time of year with a round of drinks. Raise a glass, toast a great vacation and play bartender. These spirited holiday cocktails are easy to mix up!

Apple Pie Shot

1 ounce of vodka
1 ounce of apple cider
Whipped cream
Powdered cinnamon

Pour the vodka and apple cider into a glass. Stir then top with a dollop of whipped cream and pinch of cinnamon.

Pomegranate Martini

¼ cup of sugar
¾ cup of vodka
½ cup of pomegranate juice
¼ cup of lime juice
¼ cup of Cointreau
Lime slices for garnish

Chill 4 martini glasses. Bring the sugar and ¼ cup water to a simmer in a small saucepan. Remove from heat and let cool.
In a large pitcher, combine the sugar syrup with the vodka, juices, and Cointreau. Add 2 cups ice and stir until well chilled.
Pour the martini mixture into the chilled glasses and stir. Garnish with a lime slice.

Spicy Eggnog

2 cups heavy cream
½ cup of sugar
¼ tsp. of nutmeg
4 large eggs
¾ cup of brandy

Simmer the heavy cream, sugar nutmeg in a medium saucepan.

Mix the eggs in a blender on low speed for 1 minute. Gradually add the hot cream mixture with the blender still running. Blend until frothy—then for an additional 30 seconds more. Next, add the brandy and blend to incorporate all ingredients. Serve warm.

Rum and Grapefruit Spritzers

Kosher salt
1 grapefruit wedge
2 cups of pink grapefruit juice
1 cup of ginger ale or ginger beer
¾ cup of light rum
Candied ginger slices for garnish

Scoop one tablespoon of salt onto a small plate. Rub the rims of your glasses with the grapefruit wedge; then dip the rims in the salt to coat.

Combine the grapefruit juice, ginger ale (or ginger beer if you prefer) and rum in a large pitcher. Serve over ice in the prepared glasses. Garnish each with a ginger slice.

Hot Buttered Rye

I cup of heavy cream
2 tbs. maple syrup
¼ cup of rye whiskey
6 tbs. of hot water
2 tbs. ginger liqueur
Ground nutmeg

Blend heavy cream and maple syrup with an electric mixer at medium speed for two minutes or until consistency of softened butter. Cover and chill 1 to 24 hours. Pour rye whiskey, hot water, and ginger liqueur into a 6-oz. heatproof cup. Top with about ¼ cup of the maple-cream mixture and freshly grated nutmeg.

Pecan Punch

1 cup of chopped pecans
½ cup of cane syrup
1 tbs. of cream of coconut
1 tsp. of ground cinnamon
½ tsp. vanilla extract
1/8 tsp. of kosher salt
1 cup of water
¼ cup of bourbon
Mint leaves
Sweetened whipped cream

Spread pecans across a shallow pan and bake at 350° for 8 to 10 minutes or until toasted and fragrant. Stir occasionally. Allow to cool for 10 minutes. Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth. With processor still running, pour in the water. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Throw away the solids. Cover and chill 3 to 24 hours. Stir in bourbon over ice just before serving. Garnish with whipped cream and mint leaves.

Cherry Frost

3 tbs. of black cherry liqueur
1 tbs. of brandy
1 cup of crushed ice
4 tbs. of sparkling white wine
Maraschino cherries

Combine black cherry liqueur, brandy and crushed ice in a cocktail shaker. Cover with lid and shake vigorously until completely chilled (about 30 seconds). Strain into a Champagne flute and add sparkling white wine. Garnish with Maraschino cherries.

Photo Credit: Personal Creations via cc