Christmas (Commonwealth Union)- Here are the rest of the Christmas Cocktail recipes
9 Cider Rules
Add 2 ounces of rye or rum depending on your taste preference. Add 1 ounce reduced apple cider syrup. Then add ½ ounce lemon juice. Add 3 dashes walnut bitters and 3 dashes of angostura bitters. Shake and serve over ice. Garnish with a slice of dehydrated apple and a dusting of nutmeg.
10 The Crimson Crown
Pour ½ ounce Great Jones Straight Bourbon into a glass. Add 1 ounce of Heimat Cranberry Liqueur and two dashes orange bitters. Top with 4 ounces Sparkling Pointe Brut.
11 Pumpkin Spice Hot Toddy
Halve and de-seed 1 butternut squash and roast it on 425 degrees until soft. Mash the squash together with white sugar at a 6:1 ratio, with more sugar than squash. Incorporate 3 bags loose chai tea. Let rest for more than 2 hours, but let it sit overnight for best effect.
Add 1½ ounces spiced rum, ¼ ounce lemon juice and ¾ ounces chai pumpkin. Slowly heat the mixture and add 3 to 5 ounces water until all the sugar is dissolved. Strain and cool. Keep refrigerated, and it will have then a shelf life of 4 weeks. Serve hot in a mug.
12 Spiced Orange Martini
In a mixing glass, add 1¾ ounces Grey Goose vodka, ⅓ ounces Cointreau and ⅔ ounces white port. Fill with ice and stir with a bar spoon. Strain into a martini cocktail glass. Garnish it with a thin slice of orange, grated cinnamon, and star anise.
13 1888 Coquito
Pour 12 ounces Brugal 1888 rum, 11 ounces coconut cream, 13½ ounces coconut milk, 14 ounce can of sweetened condensed milk, 12 ounce can evaporated milk, and 1 teaspoon vanilla extract into a blender. Blitz to combine, and then pour into a large jug and add the cinnamon stick. Chill for at least 4 to 5 hours or overnight. Will keep in the fridge for up to 4 days. When you are ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
14 Spiced Apple Sangria
Place 2 chopped honeycrisp apples and a few cinnamon sticks in a large pitcher. Add 1 bottle red wine, such as Liberation de Paris Côte du Rhone, ½ cup brandy, ¼ cup Cointreau, and one cup cranberry juice. Refrigerate 6 to 24 hours. Serve in glasses with cinnamon-sugar rims.
15 S’mores Tradition
Combine 1 ounce Remy Martin XO, ¾ ounces Godiva White Chocolate Liqueur, ¼ ounce Godiva Dark Chocolate Liqueur, ½ ounce chocolate syrup, and 1 egg white in a shaker over ice,. Shake and strain. Pour the mixture back into the shaker, shake without ice, and then pour into a snifter glass (you’ll understand once you Google it). Top with toasted marshmallows and graham cracker crumbs.
16 Nolet’s Silver Mint Gimlet
Gently muddle 2 or 3 mint leaves in a shaker and add ice, 2 ounces Nolet’s Silver Gin, 1 ounce lime juice, and ¼ ounce mint simple syrup. Shake vigorously, and strain into a coupe. Garnish with a mint leaf.
For the mint simple syrup: Place 1½ cups fresh mint leaves with the stems in a glass jar. Boil 1 cup water with 1½ cups granulated sugar and stir this until completely dissolved. Remove from heat, and pour mixture into the glass jar. When cool, discard mint and refrigerate.
17 Bourbon Maple Chai Punch
Combine 1½ cups fresh lemon juice, 2 cups strong chai tea, 4 dashes orange bitters, 1½ cups maple syrup, 2 cups apple cider, 2 cups dry hard cider, and 3 cups bourbon in a large punch bowl. Add a few generous scoops of ice, and top with 4 cups sparkling water immediately before serving. Garnish with cinnamon sticks, lemon wheels and apple slices. Serves 12 or more.
To be continued ………………….
