Cracking Christmas Cocktail Recipes
CANDY CANE MARTINI
Ingredients PER COCKTAIL:
1 1/4 ounces of vanilla vodka
1 1/4 ounces white creme de cacao
3/4 ounce peppermint schnapps
1 peppermint candy
ice
Instructions:
Combine vanilla vodka, white creme da cacao, and peppermint schnapps in an ice filled cocktail shaker. Shake vigourously. Strain into a cocktail glass. Garnish with peppermint candy.
Sip-ready in seconds!
COOKED CUSTARD EGGNOG
Ingredients SERVES 10:
3 1/2 cups milk
5 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup dark rum
grated nutmeg
Instructions:
Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, approx. 3-5 minutes.
Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of the spoon. Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled.
Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or individual glasses. Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.
And TUCK IN!
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SANTA’S TIPPLE OVER
Ingredients PER COCKTAIL:
1 tbsp ginger syrup (from stem-ginger jar)
“A good dash” of Grenadine
2 tbsp brandy
1 tbsp Cointreau, or cherry brandy
1-2 tsp lime juice
1 maraschino cherry
Instructions:
Spoon the ginger syrup into a shot glass, add the grenadine and then the rest of the ingredients. Serve with a cherry on a stick.
Voila! It really is that easy!
