Tis’ the season and one of my favorites, might I add!! There is something so comforting about a classic cocktail for the holidays like mulled wine, Yuletide Daisy, Rob Roys Tom and Jerry – the very drinks that holiday traditions are made of. But in the cocktail world there is always room for a extra splash or twist! Ladies and Gents, it’s time to put up the mistletoe, slip into your sexy lingerie followed by that knockout party dress, and celebrate the spirit of the season with savory or sweet sips- those of yesteryear and those in the making! How about a Black Berry Tottie, French 75, a Cinnamon Toast Crunch Shot to get the party going or a Spiced Eggnog Cocktail or a Cozy Hot Buttered Rye by the fire?

1.BLACK BERRY TOTTIE

6 oz package of blackberries (set aside 2 berries for garnish)

4 oz bourbon whiskey

2 tsp raw sugar (plus extra for edge of glass – optional)

1 tsp vanilla extract

8 oz Earl Grey or other mild, freshly brewed hot tea

2 lemon wedges

1 long sprig of thyme

2. FRENCH 75

Mix Champagne, gin and lemon juice with a bit of sugar and good times all around!!

3. CINNAMON TOAST CRUNCH SHOT 

1 Part Rumchata

1 Part Fireball

Optional: Cinnamon Sugar for garnish

4. SPICED EGGNOG COCKTAIL

1 quart Eggnog

¼ cup Captain Morgan’s 100-proof spiced rum

¼ cup Kahlua

2 tablespoons Wild Turkey Kentucky bourbon

½ teaspoon pure vanilla extract

Ground cinnamon

Ground cloves

Ground nutmeg

Demerara sugar, to coat the rim of each glass. In a blender, add eggnog, rum, Kahlua, bourbon and vanilla.In a small dish, shake equal amounts of each of the three spices and mix together. Then portion out ¼ teaspoon of the spice mix and add to the eggnog mixture. Hold the rest to sprinkle on the finished filled glasses. Pulse the blender just a few seconds to blend ingredients.

Pour Demerara sugar into a small, flat plate. With a little bit of eggnog on your finger, rub the rim of the glass then dip the rim into the sugar.Carefully pour eggnog into each glass and sprinkle a little of the reserved spice mix over the top of each and serve immediately.

5. Spiked Apple Cider

1/4 gallon apple cider

1/2 cup dark rum

1/2 cup cinnamon schnapps

1 Granny Smith apple, peeled, cut into large chunks

1/2 lemon, juiced

Mix together the cider, rum, and schnapps in a large pitcher. Add the apples to a small bowl and toss them with the lemon juice. Thread the diced apples onto skewers. Pour the spiked cider into glasses filled with ice, then garnish with an apple skewer and serve.

                                           

6. The Old Fashioned

1 1/2 oz Bourbon or Rye whiskey

2 dashes Angostura bitters

1 Sugar cube

Few dashes plain water

Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cocktail cherry.

7. Kir Royal

Champagne and Kir Liquer

8. Hot Buttered Rye

1 cup heavy cream $

2 tablespoons maple syrup $

1/4 cup rye whiskey

6 tablespoons hot water

2 tablespoons ginger liqueur

Freshly grated nutmeg

Beat heavy cream and maple syrup with an electric mixer at medium speed 2 minutes or until consistency of softened butter. Cover and chill 1 to 24 hours. Pour rye whiskey, hot water, and ginger liqueur into a 6-oz. heatproof cup. Top with about 1/4 cup maple-cream mixture and freshly grated nutmeg.

FOR THE KIDS

 9. Peppermint Hot Chocolate with Whip Cream

1/3 cup unsweetened cocoa powder

1 quart milk

1/2 cup semisweet chocolate chips (3 ounces)

7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole

pinch of salt

Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.

10. Merry Berry Christmas

5 fresh raspberries

4 fresh blueberries

2 fresh blackberries

1 1/2 tablespoons light agave nectar

5 fresh mint leaves

2 tablespoons fresh lime juice

1 cup crushed ice

6 tablespoons water

2 tablespoons ginger ale

Garnish: halved fresh raspberries and blackberries (optional)

Muddle 5 fresh raspberries, blueberries, 2 fresh blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker. Stir in crushed ice and water. Cover with lid, and shake vigorously until thoroughly chilled (7 to 10 seconds). Pour mixture into a 16-oz. glass, and top with ginger ale. Garnish, if desired.

                

                                                                  FOR THE KIDS