Lovely and delicious ideas to celebrate and enjoy the holiday season
Egg Nog British Vogue- by mixologist Tony Conigliaro
Ingredients: 6 eggs, 300g sugar, 600ml single cream, 1.1 litres whole milk, 180ml bourbon, 180ml spiced rum, 1tbsp freshly grated nutmeg to finish
Method: Beat the egg yolks with the sugar to form a batter. Add the cream and milk and whisk thoroughly. Continue whisking while adding the bourbon and spiced rum slowly. In a separate bowl, whisk the egg whites until they form stiff peaks, then fold the whites into the batter mix. Serve in a large bowl and ladle into small cups. Sprinkle with grated nutmeg.
Christmasstini - Genius Kitchen
Gilded Spritz - by Cupcakesandcashmere.com
Ingredients: 1 ounce Campari, 1 ounce Sweet Vermouth, Top with Champagne (2 to 4 ounces). Fresh cranberries and a sprig of pine (as garnish)
Method: Add to shaker with ice and shake until fully chilled. Strain and pour into the coupe. Garnish with fresh cranberries and a sprig of pine.
Ingredients: 2 oz Absolut Elyx, Fresh cranberries, Ginger beer, Lime, Ice
Method: Muddle fresh cranberries in a copper mule mug, fill mug 2/3 of the way with ice. Add Vodka and top with ginger beer and fresh squeezed lime juice. Garnish with cranberries.
Sparkling Pear and Cranbery Cocktail by Martha Stweart
Ingredients: 2 tablespoons dry cranberries, 1/2 cup organic pear nectar, 32 ounces Moscato d'Asti wine, 8 small sprigs fresh rosemary
Method: Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.