5 Holiday Cocktails
Nov 20, 2012 03:14AM
● By Style
KAPPA Monkey Business
(Couresy of Truth Be Told PR)
- 1 cup KAPPA Pisco
- 1 cup water
- 1 gallon milk (cold)
- 1 cup white sugar
- 1/4 cup instant coffee granules
- 20 whole cloves
- 5 cinnamon sticks
- 1 tbsp. vanilla extract (optional)
Gently simmer the cloves and cinnamon sticks in water until reduced by half (about 30 minutes). Add 1 cup of milk and heat to a simmer. Then stir in and dissolve the coffee and sugar. Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the KAPPA Pisco and vanilla extract. Store in the refrigerator until well-chilled (about 4 hours). Serve well chilled (do not serve with ice) in a high glass. Garnish with a cinnamon stick.
Martha Stewart Living, November 2010
Yield: Makes 1
A fun twist on a holiday classic.
- 8 fresh or frozen cranberries
- 2 tsp. sugar
- 2 dashes of Angostura bitters1 strip (2 inches) orange zest
- 2 oz. bourbon
Directions: Muddle cranberries, sugar, bitters, and orange zest with water in a medium glass until sugar dissolves. Pour in bourbon. Add ice cubes.
Sparkling Pomegranate Punch
A New American Thanksgiving, November 2009
Contributed by: Shawn McClain
Yield: Serves 10 TO 12
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
- 2 oranges, thinly sliced crosswise
- 1/4 cup pomegranate seeds
- 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
- Ice cubes, for serving
- Two 750-milliliter bottles sparkling wine, chilled
- 3 tbsp. sugar
- 1 cup diced fresh pineapple (1/2 inch)
- 1 cup pomegranate juice
Directions: In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.
Rosé Sangria with Cranberries and Apples
A Chef’s All-American Thanksgiving, November 2008
Contributed by: Jose Garces
Yield: Serves 12
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
- 1 cup water
- 1 cup sugar
- 1/4 tsp. crushed red pepper
- 1 large cinnamon stick
- 4 allspice berries
- 3 whole cloves
- 1 star anise pod
- 2 cups cranberries
- 2 Granny Smith apples, diced
- One 750-milliliter bottle Spanish rosé
- 1/3 cup ruby port
- 1/3 cup Cointreau
- 1/3 cup cranberry juice
- Ice cubes, for serving
Directions: In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
MAKE AHEAD: The sangria can be refrigerated for up to 6 hours.
Mulled Red Wine with Muscovado Sugar
Holiday Wine Game Plan, November 2009
Contributed by: Marcia Kiesel
Yield: Serves 10
This warm mulled wine is spiced with fennel seeds and cinnamon.
- Two 750-milliliter bottles (or the equivalent) fruity red wine, such as Zinfandel or Merlot
- Zest strips from 1 orange
- 1 1/2 cups muscovado sugar or other dark brown sugar
- 2 tsp. black peppercorns, lightly crushed
- One 3-inch cinnamon stick, broken into pieces
- 3 bay leaves
- 1 tsp. fennel seeds, lightly crushed
Directions: Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine the aromatics with the wine, bay leaves and orange zest. Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered, for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm, in glasses or mugs.
Once cooled, the mulled wine can be poured into a pitcher and refrigerated for up to 3 days. Reheat gently.
Apple-Pie Spiced Cider
The Martha Stewart Show, December 2007
Yield: Serves 6
The delicious American Thanksgiving favorite in liquid form!
- 1 1/4 quarts apple cider
- 3 tablespoons firmly packed light-brown sugar
- 7 whole cinnamon sticks, (6 sticks for garnish)
- 1 tsp. ground allspice
- 1/2 tsp. ground ginger
- Ground cloves
- Freshly grated nutmeg
- 1/2 cup Calvados, or other brandy (optional)
Directions: In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.