Apologies that we’ve been a little MIA over here. We were celebrating the holidays pretty hard. Also, we’ve been brainstorming some new content and a few new directions for our little company. This is the year we get things off the ground. We’re so excited.
Ready, set, go. Bring it, 2013.
Merry Christmas, folks! Are you looking for an alternative to the traditional mimosa? The poinsettia is a super easy no fuss champagne cocktail that can easily be thrown together in a pinch. This cocktail is perfect for when you want to impress, but don’t want to spend all night mixing drinks. Looking forward, this would be a fantastic drink to help ring in the new year.
4 oz champagne (I used Prosecco)
adjust proportions to your own personal taste
Drop a few frozen cranberries in the glass and enjoy!
If you’re feeling extra fancy, Sarah suggests adding an ounce of Cointreau. I didn’t have any of this on hand but you can’t really go wrong with cranberry and orange so I’m betting that this would be even more delicious.
What’s your favorite way to spice up champagne? Leave us a comment and let us know!
Picture this: you’re having brunch at your house during the holidays and you aren’t sure what to serve for a drink. Sure, you could have the mimosas and the bloody mary’s, but this year you want something new. Something different. The Peppermint Coffee Toddy is the perfect drink for your get-together.
Peppermint Coffee Toddy (recipe from The Kitchn)
(serves 4-6 people)
4 cups freshly brewed coffee
1 cup peppermint schnapps
3/4 cup crème de cocoa
1/2 cup heavy cream
whipped cream (I used peppermint flavored whipped cream)
Mix the coffee, peppermint schnapps and crème de cocoa in a large saucepan and heat over medium – low until hot. Mix in the heavy cream right before serving. Garnish with whipped cream and a candy cane. If you’re serving a larger group, use a coffee percolator to keep it warm.
A fun addition: I dipped the candy canes in dark chocolate and let them sit for a few minutes before using them as a garnish. You can also garnish with fresh mint leaves.
I made this drink later in the day, so I decided to use decaf coffee (I’m a baby when it comes to caffeine). I have to say that this drink was pretty dang delicious: the peppermint and chocolate flavors mixed with coffee? You can’t go wrong. Play around with the ingredients to your taste and have fun with the garnishes. Cheers!
Let’s lose the peppermint, and the gingerbread and the eggnog for a minute and try something a little non-denominational, shall we? Lets get to the heart of what the season is really about, folks.
Okay not really, but if you have too many of these, you may be cursed with one. I came across this recipe on the internets while looking for winter-themed drinks to help round out our list. I honestly have no idea why it’s called a Jack Frost other than the fact that it has Jack Daniels in it. Next time I’ll make it frozen. Or drink it in the snow. That way it will live up to its name.
I’m not going to lie, the sound of the ingredients scared the tinsel out of me. But I actually thought it was pretty tasty. So without further jabbering on…..
- 2 Parts Jack Daniels
- 1 Part Drambuie
- 2 Parts Orange Juice
- 2 Parts Sweet and Sour Mix
- Dash of Grenadine
Combine ingredients in a cocktail shaker with ice. Strain into cocktail glass. Garnish with orange peel or whatever feels right.
I’m serious when I say I’m going to try this frozen. You may want to beat me to the punch – let me know how it goes in the comments.
I’m a big fan of the combination of cranberry and ginger, so when I saw this cocktail I knew I had to give it a try. Normally, I’m not a huge fan of gin, it’s just too floral for my tastes. But I found that with this drink, the cranberry and ginger complement the gin quite nicely. The original recipe that I worked from can be found over at Creative Culinary. I’ve decided to simplify things a bit as I really wasn’t in the mood to muddle and boil and slice fruit. If you’re up for it, then by all means go ahead. Leave us a comment below and tell us how your final product turned out.
Cranberry Ginger Fizz
1/4 cup ginger ale
1/4 cup cranberry juice (I used %100 juice with no added sugar)
1 oz dry gin (I used Seagrams)
dash of lemon juice
Fill a glass with ice and add gin, cranberry juice, lemon, and ginger ale. Garnish with 3 cranberries and a sprig of mint to resemble holly and you’ve got an instant cup of cheer.
The original recipe calls for a cranberry simple syrup instead of the cranberry juice. I happened to have some simple syrup on hand after making candied cranberries so I did add a teaspoon of that. However, I felt that it made the drink a bit too sweet for my tastes as I like my cranberries on the tart side. If you like your cranberries a bit sweeter then you can give this a try, but in my opinion the sugar in the ginger ale is more than enough to balance out the tartness of the cranberry juice.
Have you tried any of our cocktails? Do you have something you want us to try? Leave us a comment and let us know!