January 22, 2019

Hot! TGIF Cockail Recipe of the Day: Lets Toast to Christmas

This Christmas as you contemplate the meaning of life (read wonder why you’ve so much was spent on gifts) remember to find joy in spending time with people who you love. But whether that’s your truth or not always a cocktail to help brighten even the grouchiest of personalities.

Merry and Bright Egg Nog
Eric Medsker Photography
Kim Crawford Blanc Hot Chocolate
SVEDKA A Present, For Me_
Spiced Apple Sangria
Crown Royal Sparkling Vanilla Cider
RUFFINO Chianti Cider
Gaelic Grasshopper
black barrel

Merry and Bright Egg Nog

1 oz. Spiced Rum
1 oz. Vanilla Almond Milk
1 tsp. Stevia Powder
1 Egg White
4 oz. Truly Spiked & Sparkling Colima Lime
Grated Nutmeg

Directions: Combine spiced rum, vanilla almond milk, stevia powder and egg white in a cocktail shake. Begin by shaking without ice to incorporate all ingredients. Next, add ice to the cocktail shaker and continue to shake. Strain the liquid into a Collins glass without ice and top with Truly Spiked & Sparkling Colima Lime. Garnish with grated nutmeg.


1.5oz Absolut
.5oz Crème de Cacao
1.5oz espresso or strong coffee
1.5oz coconut milk
.25oz condensed milk

Directions: in a small saucepan (or in a milk frother), heat all ingredients except vodka. Add Absolut when piping hot and stir. Garnish: cacao nibs, toasted coconut, and fresh grated coconut

Kim Crawford Blanc Hot Chocolate

4 oz Kim Crawford Sauvignon Blanc
3 Tbsp sweet ground white chocolate powder
3 oz hot water
¾ oz crème de cacao (white)
Pinch white chocolate nibs
3-4 meringues

Directions: Pre-warm an 8-10 oz coffee mug. In a saucepan, combine white chocolate powder with hot water to make into a rich syrup. Add crème de cacao and Kim Crawford Sauvignon Blanc. Stir until ingredients are hot. Pour into pre-warmed mug. Garnish with white chocolate nibs and meringues floated on top just before serving.

SVEDKA A Present, For Me?

1½ parts SVEDKA Vodka
1½ parts white crème de cacao
1 part peppermint schnapps
1 part heavy cream

Directions: Combine ingredients in cocktail shaker over ice, shake and strain into Martini glass. Garnish with crushed peppermint stick on the rim or with a whole peppermint stick.

Rosa Rosemary Gin & Tonic

2 oz MALFY Rosa (Sicilian grapefruit gin)
3 oz Tonic water
Rosemary garnish

Directions: Mix MALFY Rosa with tonic water in ice-filled goblet. Garnish with a fresh wedge of (Sicilian) grapefruit and sprig of rosemary.

Sugar & Spice

1 part Sugar Island Spiced Rum
2 parts apple cider
2-3 slices of apple
3-5 cinnamon sticks

Directions: Combine ingredients in a crock-pot and stir, heat up and serve as needed. Garnish with a cinnamon stick and apple slices.


2 oz CR Vanilla
2 oz Apple cider
.5 oz Lemon juice
Top up with Ginger beer

Directions: Shake/Highball/Top up with ginger beer/Apple slices

RUFFINO Chianti Cider

3½ parts Ruffino Chianti DOCG
½ part honey
1 part apple cider
¼ part lemon juice
Spice sachet (cinnamon, clove, anise)
Orange peels
Apple slices
Cinnamon stick

Directions: Place all contents in a pot and allow to heat on low to infuse f lavors for at least an hour. Serve in a mug and garnish with a cinnamon stick.

Gaelic Grasshopper

1.5 oz Kerrygold Irish Cream Liqueur
1 oz Teeling Irish whiskey
.5 oz Creme de Cacao
.5 Brancamenta

Directions: Shake lightly and strain over crushed ice. Garnish with mint and shaves chocolate.

The Black Barrel Flip

1 oz Jameson Black Barrel
1 oz Fresh Lemon
.5 oz Spiced Honey Syrup
1 Whole Egg
Garnish with grated nutmeg and cinnamon

Directions: Chill Coupe Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes. Juice lemons. Measure and add all ingredients (except for garnishes) to Cobbler Shaker.Dry shake vigorously without ice. Add ice to Cobbler Shaker and shake again. Remove Coupe Glass from fridge/freezer or if using ice water, empty the glass. Double strain shaken cocktail into the glass. Garnish with a grated nutmeg and cinnamon.

*Please remember to drink responsibly.

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