DIRECTIONS
Mix together the cranberry juice and vodka. Pour into a shaker with ice and strain into a cocktail glass. Top off with ginger ale and garnish with cranberries.
*Optional: fun-shaped sugar cookie garnish.
For the Martini
For the Rim
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish with a cookie (optional).
Place handful of mint and the vodka in a copper mug. Muddle. Fill mug with crushed ice. Stir in lime juice then top with ginger beer. Sprinkle crushed candy cane on top and garnish with a whole candy cane.
+ Add your favorite Holiday Spirit!
Combine milk, cloves, ½ tsp. vanilla, and cinnamon in a saucepan. Heat over low setting for 5 minutes and slowly bring to a boil. Combine egg yolks and sugar in a large bowl and whisk until fluffy. Whisk hot milk mixture slowly into the fluffy egg and sugar mixture. Transfer combined mixture to a saucepan and cook over medium heat, stirring constantly until thickened. Do not allow mixture to boil. Strain to remove cloves. Let cool for about an hour. Stir in rum, cream, 2 tsp. of vanilla and nutmeg. Refrigerate overnight before serving.
Pre-chill clear cocktail glasses like a large “rocks” glass. In strainer, add vodka, pomegranate juice, pomegranate seeds, lime juice and honey. Shake until ingredients are well integrated together. Add ice to chilled glass. Pour mixture over ice and top off with ginger beer. Garnish with rosemary sprig.
Yield: Serves 2
In a saucepan, heat 2 cups of milk over medium heat, just until steamy (about 5 minutes). Once milk starts to steam, whisk in hot chocolate mix. Continue cooking two to three minutes, or until hot chocolate is desired temperature. Do not boil. Remove from heat and whisk in ¼ cup peppermint schnapps. Add more if desired. Ladle mixture into glasses, and top with whipped cream and sprinkles.
2 oz. Dolin Génépy liqueur
8 oz. hot cocoa
Combine in a warmed mug. Top with whipped cream or marshmallows to taste.
Drop sugar cube into a Champagne flute, sprinkle with Angostura bitters.
After bitters soaks into sugar, top with sparkling wine and drop in a lemon twist.
