The holiday season is filled with some of my favorite things: family get-togethers, friendly dinner parties, and, of course, delicious food. But before we eat, let’s talk about the pre-dinner cocktails that grace our hands. Whether you’re a hardcore eggnog fan or you prefer those carefully crafted cocktails with seasonal ingredients, I’ve rounded up some of my favorite recipes over the years; half of them my own, the other half courtesy of Bree Hester, local Falmouth food blogger. Make sure to check out Bree’s site (bakedbree.com) for deliciously simple recipes that your friends and family will love this holiday season.
Cranberry Grapefruit Cocktail
Makes 6
3 cups grapefruit juice
2 cups Sorel (or any hibiscus-flavored liqueur)
1/2 cup simple syrup
1 cup fresh Cape Cod cranberries
crushed ice
Shake the grapefruit juice, hibiscus liqueur, and simple syrup.
Serve over cranberries and crushed ice for a refreshing, seasonal drink.
Pomegranate Blueberry Cocktail
Makes 1
4 ounces Pomegranate Blueberry juice, chilled
2 ounces Solbeso, chilled (or any chocolate liqueur)
1 tablespoon frozen blueberries
Shake the juice and Solbeso together.
Pour over frozen blueberries. The frozen berries will keep your cocktail chilled longer and won’t water down the flavor.
Rosé & Hibiscus
Makes 6-8
1 bottle rosé wine
1 bottle Prosecco (or any sparkling wine)
floral hibiscus concentrate, to taste
This recipe serves 6 to 8 guests and cannot be made ahead of time due to the sparkling wine.
Pour half a glass of rosé wine, stir in floral concentrate, and top with prosecco. Serve immediately.
Hot Cocoa with Peppermint Whipped Cream
by Bree Hester
Makes 4
For hot cocoa:
½ cup cocoa powder
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
⅓ cup boiling water
3 ½ cups whole milk
For whipped cream:
1 cup heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon vanilla
3 Tablespoons crushed candy canes
Mix together cocoa, sugar, and salt in a medium saucepan. Whisk in boiling water. Bring this mixture to a bubble. Add milk, stirring constantly, until it is hot, being careful not to bring to a boil. Remove from heat and stir in vanilla. If the hot chocolate is too hot for children, add a few splashes of cold milk to cool it down. Pour into cups.
Whip cream until it forms soft peaks with an electric mixer. Add powdered sugar and vanilla until it forms stiff peaks. Fold in crushed candy canes. Serve with hot cocoa.
Jingle Juice
by Bree Hester
Serves a party!
For citrus sugar:
1½ cups sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon grapefruit zest
1 teaspoon orange zest
1 teaspoon ground ginger
½ teaspoon cinnamon
For the punch:
¾ cup Citrus Sugar
1 cup lime juice
1 cup lemon juice
2 cups orange juice
1 cup grapefruit juice
1 cup mango nectar
1 cup pineapple juice
3¾ cups Captain Morgan Spiced Rum
2¼ cup Grand Marnier
1½ cups Amaretto
3 cups sparkling wate
orange, lemon, lime, grapefruit slices, frozen cranberries for garnish
Make the citrus sugar by combining the sugar, zests, ginger, and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a a few days in an airtight container. Peel the skins off of the fruit and juice.Squeeze everything ahead of time and place in pitcher, in the fridge to chill. Also, chill the liquors.
Make the punch by adding the sugar to the bottom on the punch bowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol.
Garnish with frozen cranberries and fruit slices.
Spiced Apple Cider Cocktails
By Bree Hester
Makes 6
Ingredients
1 quart apple cider
3 sticks cinnamon
1 inch peeled ginger, cut into rounds
5 whole cloves
½ teaspoon freshly grated nutmeg
peel from one orange
peel from one lemon
juice from one lemon
¼ cup brown sugar
Absolut Oak, bourbon, or champagne
Pour apple cider into a medium pot. Break cinnamon sticks in half and add to pot. Add ginger, cloves, nutmeg, orange peel, lemon peel, juice, and brown sugar.
Bring to a boil then reduce to simmer over low heat for 30 minutes.
Ladle into mugs and add 2 ounces of oak vodka or bourbon if desired. Garnish with cinnamon sticks and lemon or orange slices. (If using champagne, serve the cider cold before adding champagne.)