Capital Eggnog

12 Days of Chic Holiday Cocktails

Boost your spirits this holiday season with different heart-warming cocktail recipes from subscribetofashion.com. From party punches to sweet-flavored concoctions, we have got all the drink recipes you need to celebrate the holiday right.

Sparkling Charleston Cosmopolitan

Sparkling Charleston Cosmopolitan

Ingredients

  • 1 cup crushed ice
  • 3 tablespoons vodka
  • 1 1/2 tablespoons peach nectar
  • 1 tablespoon orange liqueur
  • 1 tablespoon white cranberry juice
  • 2 lemon wedges
  • 2 tablespoons sparkling white wine
  • Garnish: orange slice (optional)

 

Preparation

Combine crushed ice, vodka, peach nectar, orange liqueur, and 1 white cranberry juice in a cocktail shaker.

Squeeze juice from lemon wedges into shaker. Place wedges in shaker. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).

Strain into a 6- to 8-oz. glass; discard lemon wedges and ice. Top with sparkling white wine. Garnish, if desired.

 

Citrus Sangria

Citrus Sangria

Ingredients

  • 2 (750-milliliter) bottles white Zinfandel
  • 4 cups white grape juice
  • 1 sliced orange, lemon, and lime

 

Preparation

Combine Zinfandel and grape juice. Stir in sliced orange, lemon, and lime. Chill 4 hours. Serve over ice.

 

Pear-Basil Sipper

Pear-Basil Sipper

Ingredients

  • 3 fresh basil leaves
  • 1/2 teaspoon sugar
  • 1 cup crushed ice
  • 4 tablespoons pear nectar
  • 3 tablespoons pear-flavored vodka
  • 3 tablespoons lemon-lime soft drink
  • Garnish: fresh basil sprig, pear slice (optional)

 

Preparation

Muddle basil leaves and sugar in a cocktail shaker. Add crushed ice, pear nectar, and pear-flavored vodka. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).

Pour into a glass, and top with lemon-lime soft drink. Garnish, if desired.

 

Hot Buttered Rye

Hot Buttered Rye

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1/4 cup rye whiskey
  • 6 tablespoons hot water
  • 2 tablespoons ginger liqueur
  • Freshly grated nutmeg

 

Preparation

Beat heavy cream and maple syrup with an electric mixer at medium speed 2 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 1/4 cup maple-cream mixture and freshly grated nutmeg.

 

Merry Berry Christmas, Sugar!

Merry Berry Christmas, Sugar

Ingredients

  • 5 fresh raspberries
  • 4 fresh blueberries
  • 2 fresh blackberries
  • 1 1/2 tablespoons light agave nectar
  • 5 fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1 cup crushed ice
  • 6 tablespoons water
  • 2 tablespoons ginger ale
  • Garnish: halved fresh raspberries and blackberries (optional)

 

Preparation

Muddle 5 fresh raspberries, blueberries, 2 fresh blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker. Stir in crushed ice and water.

Cover with lid, and shake vigorously until thoroughly chilled (7 to 10 seconds). Pour mixture into a 16-oz. glass, and top with ginger ale. Garnish, if desired.

 

Mississippi Bourbon Punch

Mississippi Bourbon Punch

Ingredients

  • 2 (750-milliliter) bottles dry Muscadine wine, chilled*
  • 1 (12-oz.) bottle grenadine, chilled
  • 1 1/2 cups chilled bourbon
  • 1 cup chilled fresh orange juice
  • 1 cup chilled cranberry juice
  • 1/3 cup fresh lime juice
  • 8 cups ice cubes
  • 1 (12-oz.) can lemon-lime soft drink, chilled
  • 1 cup chilled club soda
  • Garnish: orange slices, red and green Muscadine halves (optional)

 

Preparation

Pour Muscadine wine, grenadine, bourbon, orange juice, cranberry juice, and lime juice into a punch bowl. Stir in ice cubes, lemon-lime soft drink, and club soda. Garnish, if desired.

*Chardonnay may be substituted.

 

Vanilla-Rosemary Lemonade

Vanilla-Rosemary Lemonade

Ingredients

  • 1 1/2 cups sugar
  • 1 vanilla bean, split
  • 3 small fresh rosemary sprigs
  • 3 cups water
  • 3 cups fresh lemon juice (about 26 to 30 lemons)*
  • Garnish: fresh rosemary sprigs, lemon slices (optional)

 

Preparation

Combine sugar, vanilla bean, 3 small fresh rosemary sprigs, and water in a medium saucepan. Bring to a light boil over medium heat, stirring occasionally. Simmer 5 minutes.

Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice.

Cover and chill 3 to 48 hours. Stir just before serving over ice. Garnish, if desired.

* 3 (7.5-oz.) containers frozen lemon juice, thawed, may be substituted.

 

Apple-Ale Wassail

Apple-Ale Wassail

Ingredients

  • 2 (12-oz.) bottles ale
  • 2 cups apple cider
  • 1 cup port
  • 1 cup lemonade
  • 3/4 cup firmly packed light brown sugar
  • 1 apple, diced
  • 2 All-spice
  • 2 (3-inch) cinnamon sticks
  • 6 whole cloves
  • 1/8 teaspoon ground cardamom
  • Garnish: lemon wedges, cinnamon sticks (optional)

 

Preparation

Stir together ale, apple cider, port, lemonade, brown sugar, diced apple, whole allspice, 2 (3-inch) cinnamon sticks, whole cloves, cardamom in a 5-qt. slow cooker.

Cover and cook on LOW 3 hours or until hot. Remove diced apple, if desired. Ladle into mugs. Garnish, if desired.

 

Capital Eggnog

Capital Eggnog

Ingredients

  • 6 cups milk
  • 2 cups heavy cream
  • 1/8 teaspoon ground nutmeg
  • 12 pasteurized egg yolks
  • 2 cups sugar
  • Praline or bourbon liqueur (optional)
  • Freshly ground nutmeg

 

Preparation

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low.

Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture.

Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog. Sprinkle with freshly ground nutmeg.

 

Pecan “Milk” Punch

Pecan Milk Punch

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup cane syrup
  • 1 tablespoon cream of coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup water
  • 1/4 cup bourbon
  • Garnish: sweetened whipped cream, fresh mint leaves (optional)

 

Preparation

Bake pecans in a single layer in a shallow pan at 350° for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 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 running, pour water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Discard solids.

Cover and chill 3 to 24 hours. Stir in bourbon just before serving. Serve over ice. Garnish, if desired.

 

Gingerbread Martini

Gingerbread Martini

Ingredients

  • Ginger liqueur
  • Crushed gingersnaps
  • 2 tablespoons ginger liqueur
  • 2 tablespoons vanilla-citrus liqueur
  • 1 1/2 tablespoons coffee-flavored rum
  • 1 tablespoon honey
  • 2 teaspoons whipping cream
  • 1 cup ice cubes
  • Garnish: partially split vanilla bean brushed with liqueur and rolled in sugar (optional)

 

Preparation

Dip glass rims in ginger liqueur and crushed gingersnaps. Store glasses in freezer up to 2 days.

Stir together 2 Tbsp. ginger liqueur, vanilla-citrus liqueur, coffee-flavored rum, honey, and whipping cream in a cocktail shaker. Add ice cubes; cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a chilled martini glass. Garnish, if desired.

 

Orange-Cranberry Gin and Tonic

Orange-Cranberry Gin and Tonic

Ingredients

  • 1 (2-inch) orange rind strip
  • 1 tablespoon fresh cranberries *
  • 1 teaspoon sugar
  • 1 cup ice cubes
  • 3 tablespoons gin
  • 1 tablespoon fresh orange juice
  • 1/4 cup tonic water

 

Preparation

Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker. Add ice cubes, gin, and fresh orange juice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into an 8-oz. glass; top with tonic water. Serve immediately.

*Frozen cranberries, thawed, may be substituted.



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