Cheers To That – Christmas Cocktails To Try This Year
‘Tis the season to be merry! Skip the boring beverages this year – the festive season calls for Christmassy cocktails and jolly juices!
Here’s One4all’s guide to best cocktail recipes to serve at your festive celebrations:
• Cranberry Mimosas
1 lime, halved
2 tbsp. sugar
1 c. sweetened cranberry juice
1 bottle champagne
12 fresh cranberries
4 small sprigs fresh rosemary
Rime champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.
1/2 c. semisweet chocolate chips, melted
1/4 c. crushed candy canes
6 oz. white chocolate liqueur
4 oz. vodka
2 oz. peppermint schnapps
2 tbsp. heavy cream
3 small candy canes
Pour melted chocolate onto a shallow plate, and place crushed candy canes on another shallow plate. Dip rims of martini glasses first in chocolate, then in candy canes. Pour remaining chocolate into the bottom of glasses and swirl to coat the bottom ⅓ of glasses with chocolate. Place glasses in freezer while you prepare the drink.
Combine white chocolate liqueur, vodka, peppermint schnapps, and heavy cream in a cocktail shaker. Fill to the top with ice and shake until cold. Divide drink between 3 glasses and garnish with a candy cane before serving.
• Peppermint Bark Mimosas
1/4 c. semisweet chocolate chips, melted
3 candy canes, crushed
6 oz. peppermint schnapps, divided
1 bottle champagne or prosecco
6 candy canes, whole
Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.
Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving.
• White Christmas Martinis
1 (14-oz.) can unsweetened coconut milk
12 oz. silver tequila
8 oz. triple sec
1/2 c. lime juice
2 c. ice
1 lime, sliced into rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass
Cranberries, for garnish
Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.
• Pecan Pie Martini
6 oz. rumchata
6 oz. creme de cocoa
3 oz. bourbon
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool Whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
• Champagne Margaritas
1/2 c. fresh lime juice
1 c. silver tequila
1/2 c. orange liquer
1 bottle champagne (about 3 cups)
lime wedges, for rim
salt, for rim
Combine all ingredients in a large pitcher and stir well.
Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt.
Divide margaritas between flutes and garnish with lime wedges.
• Butterbeer Punch
For the whipped topping
2 c. heavy cream
2 tbsp. packed brown sugar
1 tsp. pure vanilla extract
2 tbsp. melted butter
Gold sanding sugar, for garnish
Butterscotch syrup, for garnish
For the punch
6 (12-oz.) cans cream soda
3 (12-oz.) cans seltzer
3 1/2 c. vanilla vodka
In a large bowl, combine cream, brown sugar and vanilla. Using a hand mixer, whip until soft peaks form. Fold in melted butter and set aside.
In a punch bowl, combine cream soda, seltzer, and vodka. Top with whipped cream and a sprinkle of gold sanding sugar.
Drizzle butterscotch syrup on rim of mugs. Serve punch and top with additional sanding sugar and butterscotch syrup, if desired.
• Baileys Coffee Slushies
3 c. cold-brew coffee, divided
1/2 c. milk
1/4 c. Baileys Irish Cream
1/4 c. vodka
Chocolate sauce, for garnish
Caramel, for garnish
Whipped cream, for garnish
Fill an ice cube tray with 2 1/2 cups cold brew. Freeze until solid, 3 hours.
Combine frozen coffee cubes with remaining 1/2 cup cold brew, milk, Baileys, and vodka in a blender and blend until smooth.
Drizzle chocolate and caramel sauces into each of your glasses. Divide slushy evenly between glasses, then top with whipped cream, more caramel and more chocolate.