Our New Year’s Cocktail Countdown

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Cozy Cran-Apple Cider

1 Ounce Freshly Squeezed Lemon Juice
8 Ounces Apple Cider
4 Ounces Spiced Rum
2 Dashes Cranberry Bitters
Whole Nutmeg (for garnish)
Fresh Cranberries (for garnish)
1 Apple (for garnish)

Heat apple cider on low (do not boil.) While the cider heats, divide the lemon juice and rum between 2 glasses. Add a dash of cranberry bitters to each glass. Divide warmed cider between the glasses and grate a little nutmeg on top of each. Garnish with cranberries and a piece of apple.

Meyer Lemon Champagne Cocktail

1 Ounce Freshly Squeezed Meyer Lemon Juice
1.5 Ounces Elderflower Syrup or Liquor
10 Ounces Champagne
2 Pieces Meyer Lemon Rind (for garnish)

Divide the meyer lemon juice and elderflower syrup between 2 champagne flutes. Top with champagne. Garnish with the meyer lemon rind. Note: Be sure to pour champagne slowly in multiple rounds to let the bubbles settle.

Ginger Mule

3 Ounces Vodka
1 Ounce Freshly Squeezed Lime Juice
8 Ounces Ginger Beer
Candied Ginger (for garnish)
1 Lime (for garnish)

Fill a traditional copper mule mug with crushed ice. Divide the vodka and lime juice between the mugs. Top each with ginger beer and garnish with a lime wedge and piece of candied ginger. Top with more crushed ice if desired.

Festive Gin Fizz

2 Ounces Fresh Yuzu Juice
3/4 Ounce Honey
4 Ounces Gin
2 Pasteurized Egg Whites
Club Soda

In a cocktail shaker, combine the yuzu juice and honey. Stir to thoroughly dissolve the honey. Add the gin and egg whites and shake vigorously for 10 seconds. Add 2 handfuls of ice and shake for additional 10 seconds until very cold and the mixture is frothy. Using a strainer, divide the chilled gin mixture between 2 glasses. Top each with club soda. Garnish with yuzu rind if desired.

Blood Orange Margarita

4 Ounces Freshly Squeezed Blood Orange Juice
2 Ounces Cointreau or Triple Sec
4 Ounces Tequila Blanco
1 Ounce Freshly Squeezed Lemon Juice
Salt (for garnish)
Blood Orange (for garnish)

Place the salt on a dry, flat surface. Wet the rim of a glass with water and roll the rim of glass around in the salt to cover. Carefully fill each glass with ice. In a shaker, combine the orange juice, lemon juice, cointreau or triple sec and tequila. Shake vigorously for 10 seconds. Add 2 handfuls of ice. Shake vigorously for another 10 seconds until very cold. Divide the chilled mixture between the prepared glasses. Garnish with thin slice of blood orange.

Winter Mint Swizzle

2 Ounces Freshly Squeezed Lemon Juice
1 Ounce Honey
4 Ounces Bourbon
5 Dashes Citrus Bitters
6 Sprigs Fresh Mint

In a shaker combine the honey, lemon juice and 4 of the mint sprigs. Muddle until fragrant and the honey has dissolved. Add the bourbon and shake vigorously for 5 seconds. Add 2 handfuls of ice and shake for an additional 10 seconds, or until very cold. Using a strainer, divide between 2 glasses. Top with crushed ice and garnish with the remaining mint sprigs.

Candy Cane Cooler

5 Ounces Kahlua
4 Ounces Half and Half
2 Ounce Vodka
2 to 3 Drops Peppermint Extract
3 Candy Canes (for garnish)

Carefully crush one candy cane (to prevent it from flying everywhere, you can put it in plastic bag). Transfer the crushed candy cane to a dry, flat surface. Wet the rim of a glass with water and roll the rim of glass around in the crushed candy cane to cover. Carefully fill each glass with ice. In a shaker, combine the vodka, half and half, peppermint extract, 1 ounce of the Kahlua and ice. Shake vigorously for 10 seconds or until very cold. Divide the remaining Kahlua between the prepared glasses. Top with the chilled half and half mixture. Garish each with a candy cane.

 

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