Christmas cocktails to liven the party
Christmas season is here, and that means plenty of parties with friends and family scattered throughout the month of December. If you’re hosting one of these soirées, then you will soon know the struggle of making sure everyone is well-fed and happy.
Lost in the holiday food scramble is the need for light, cheery, and refreshing drinks for adults to enjoy as they share presents and stories with their loved ones. This Christmas, be sure to keep the party jolly with Christmas cocktails like these from Marie Claire.
- 12 oz. SKYY vodka
- 1 bottle (750 ml) dry red wine
- 1.5 Tbsp mulling spices
- 1 tsp fresh orange zest
- 2 Tbsp sugar
- 2 Tbsp blanched almonds
- 4 Tbsp raisins
Wrap mulling spices in cheesecloth. In a large saucepan, combine the wine, SKYY vodka, cheesecloth with mulling spices, orange zest, and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes (do not boil). Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.
Baileys Spiced Coffee
- 2 oz. Baileys with a Hint of Coffee
- 1 oz. pear-flavored liqueur
Layer pear-flavored liqueur first. Then top with Baileys with a Hint of coffee. Garnish with nutmeg and a grind of seasoned pepper, and enjoy.
Homemade Coquito – a traditional Puerto Rican holiday drink
- 28 oz. coconut milk
- 2 cups rum
- 14 oz. condensed milk
- 4 egg yolks
Place ingredients in blender; blend until well mixed. Pour into a bottle and refrigerate until cold. Serve in small glasses and sprinkle top lightly with nutmeg.
- 8 large eggs
- 4 egg yolks
- 1 cup granulated sugar
- 5 cups whole milk
- 1 1/2 cups Mount Gay ECLIPSE Rum
- 1 cup 80 proof bourbon
- 1 Tbsp pure vanilla extract
- 1/2 tsp freshly grated nutmeg
- 2 cups whipping cream
- 2 Tbsp superfine sugar
1. In a mixing bowl, whisk eggs, yolks, and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily until the mixture reaches 160-170°F on an instant-read thermometer. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct. This means the custard sauce is ready.
2. Pour the custard through a fine-meshed sieve into a large bowl. Stir in vanilla, the Mount Gay ECLIPSE rum, bourbon, and nutmeg. Let mixture cool, then cover with plastic wrap (pressed on top of custard, removing all air) and refrigerate until cold, at least 3 hours and or up to 1 day.
3. Just before serving, whip cream to very soft peaks, beating in superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
Makes 16 cups; serves 18-20.
Royal Pomme Punch
- 1/4 bottle Dubonnet Rouge
- 12 oz. apple brandy (such as Laird’s Bonded or Calvados)
- 24 dashes of Angostura bitters
- 3 oz. fresh-squeezed orange juice
- 12 oz. Champagne
Add Dubonnet, apple brandy, orange juice, and bitters to a pitcher filled with ice. Stir and strain into a chilled punch bowl. Garnish with a block of ice. Top with champagne and serve.
Makes 12 servings
Check out these and other great Holiday Cocktails from Marie Claire: 103 Cocktail Recipes for the Holidays