12 Drinks of Christmas

I’ve been feeling really Christmas-y lately (maybe it’s because I bought all my gifts early this year, HUGE stress relief!) so this week I’ve decided to do a series on my favourite part of Christmas-the eating and drinking part :).  

To start the week off, here are some of my favourite Christmas drinks guaranteed to get you drunk add some Joy to your Holidays!

Trinidadian Ponche De Creme

Ingredients:

6 eggs
2 tins evaporated milk (15oz. low-fat)
3/4 tins sweetened condensed milk (14 oz ea.)
1 c. rum
2 teaspoons Angostura bitters
grated nutmeg
zest of one lime

Directions:

1. Beat eggs with lime peel until light and fluffy

2. Add evaporated milk
3. Sweeten to taste with condensed milk.
4. Add bitters, grated nutmeg, and rum according to taste.

5. Strain
6. Serve with crushed ice.

Serves 12

Source: My mummy

The Grinch

 

Ingredients:

2 ounces of Midori liqueur

1/2 ounce of fresh lemon juice 

1 tsp. of simply syrup

Directions:

Pour the ingredients into a cocktail shaker with ice. Shake well and strained into a chilled cocktail glass. Garnish this pretty green drink with a maraschino cherry. 

Source: Hubpages

Cuppa Good Cheer

Ingredients:

1.5 oz. SKYY® Infusions Cherry

0.5 Oz. White crème de cacao

4 oz. Hot Cocoa

1 oz. Half 'n Half

Whipped Cream

Maraschino Cherry

Directions:

Combine all ingredients into a holiday mug and top with whipped cream, red sprinkles and a Maraschino Cherry.

Source: Whattodrink.com

 

Gingerbread apple cocktail

Hiroko Masuike for The New York Times

Ingredients:

2 ounces Domaine de Canton ginger and cognac liqueur

1 ounce vanilla vodka

2 ½ounces apple cider

Dash of lemon juice

Agave syrup (or honey) and finely crumbled gingersnap cookies, for rimming the glass

Orange zest, for garnish (optional)

Directions:

1. Spread agave syrup or honey on a plate and dip the rim of a chilled cocktail glass into it to lightly coat the edges.

2. Spread the crumbled cookies on another plate and dip the coated rim into the crumbs so that they adhere.

3. Add the liquid ingredients to a cocktail shaker with ice and shake well. Strain into the prepared glass and float the orange zest on top.

Yield: 1 serving.

Source: The New York Times
 

Snowflake Martini

 

Ingredients/Directions:

Equal parts Bailey’s Irish Cream, Godiva white chocolate liqueur and cream. A splash of Frangelico adds a hazelnut flavour, and squiggles of raspberry-flavoured designer chocolate syrup decorate the glass. Two small candy canes dangle on the rim, which is dipped in Waner’s chocolaty sugary “fairy dust” concoction, (crushed Oreo cheesecake filling and crust).

Source: Metromix des moines

 

Spiked Cider (low cal)

 

Ingredients:

4 oz hot 100% apple cider
1 shot pear liqueur
Dash cinnamon
Dash nutmeg
1 wedge baked pear

Directions:

1. Stir liqueur into hot cider.
2. Pour into a warmed, glass mug, sprinkle with ground cinnamon and nutmeg and garnish with baked pear wedge.

Source: More.com

Visions of Sugar Plums

Don Hogan Charles/The New York Times

Ingredients:

¼ ounce Licor 43
¼ ounce Crème de Mûre
1 spoonful dried cherries
5 ounces Champagne

Directions:

Mix Licor 43 and Crème de Mûre. Pour into a whiskey tumbler with cherries. Top with Champagne.

Source: The New York Times

Hot Buttered Rum 

 

Photo Credits: iStock

Ingredients:

1 teaspoon butter
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Bottle dark rum (Use a good quality rum, like Meyers)
Boiling Water

Directions:

1. In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves and salt. Refrigerate until almost firm.
2. Spoon about 2 tablespoons of the butter mixture into 12 small mugs.
3. Pour about 3 ounces of rum into each mug (filling about halfway).
4. Top with boiling water (to fill the remaining half), stir well, and serve immediately in a narrow glass so the floating butter looks sufficient.

Source: More.com 

Jamaican Sorrel 

Ingredients:

1 pound sorrel

1/2 gallon water

Sugar

2-4 oz. ginger

Rum (or wine)

Pimento (allspice) grains- a few (optional)

Directions:

1. Wash sorrel thoroughly, drain and place in bowl.

2. Peel and grate ginger and add to sorrel.

3. Add pimento berries.

4. Boil water and pour over sorrel. Allow to stand for at least 4-6 hours.

5. Strain, then sweeten and add rum to taste.

6. Serve on ice.

Source: MyislandJamaica.com

Vin Chaud Recipe 

Ingredients:

1 bottle red wine

4 cinnamon sticks

1 5-inch by ½-inch piece of orange zest (white pith removed)

4 tablespoons granulated sugar

2 cardamom pods

5 whole cloves

1/3 cup Cognac

Directions:

Mix all the ingredients together in a large saucepan. Bring the mixture to just under a simmer over the lowest heat setting on the stovetop. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved and pulling and lifting a spoon from the wine brings up steam. If desired, strain the spices from the wine by pouring it through a fine-mesh sieve or a cheesecloth-lined colander. Add 1-2 teaspoons of Cognac to a mug and ladle the mulled wine over it.

Source: Frenchfood.About.com

S'Mores Delight

 

Ingredients:

1 tbs. creamy peanut butter

1 tbs. chocolate syrup

1/2 oz. Kahlua or coffee liqueur

1/2 oz. dark rum

1/2 oz. vodka

1 oz. almond milk

Ice

Torched mini-marshmallows for garnish

Directions:

In a pint glass, mix together the peanut butter and chocolate syrup. Stir in the Kahlua until well blended. Stir in the vodka and rum and then add the almond milk. Fill a martini shaker with ice and add mixture. Shake vigorously until very well chilled. Drizzle the insides of a martini glass with chocolate syrup. Strain cocktail into the martini glass. Put 3-4 mini-marshmallows onto a skewer and toast with a butane torch. Place over glass.

Source: foodnetwork.com

Grand Champagne Cocktail

Ingredients:

4 shots orange-flavoured liqueur (recommended: Grand Marnier)

4 teaspoons honey

4 fresh strawberries, tops trimmed

1 bottle Champagne, well chilled

Special equipment: 4 chilled Champagne flutes

Directions:

Add the orange-flavoured liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

Source: foodnetwork.com

Cheers!