A holiday
gathering wouldn’t be complete without these players!!! Here are a few
traditional drinks with some twists, some warm, some cold, something for
everyone. These are all very versatile, you can omit or change spices, you can
switch up the liquors; make them suit your needs and the preferences of your
guests. The Rum Chai Spiced Cider is delightful, with essence of chai spice, a
bite from the ginger, and warm cozy feeling from the rum. It is a great way to
get into the holiday spirit. The Choco-nog is a bit different than traditional
but ridiculously yummy. It is like dessert and can be made with out the cocoa
and spices for a yummy after dinner drink. The Holiday Sangria is stupid easy
and a good crowd pleaser. This can also be made with white wine if you wish.
And the Kir Royale just screams celebration! This is such an elegant drink and
a great way to kick off your holiday gathering! Please enjoy responsibly!
Happy Holidays!
-V
Rum Chai Spiced
Cider - Serves 6-8
2 cinnamon sticks
8 whole cloves
15 whole black
peppercorns
13 slices candied
ginger, reserve 8 for garnish and chop the rest
2 star anise pods
8 cardamom pods
1 teaspoon fennel
seeds
1 teaspoon ground
ginger
1 quart apple
cider or natural apple juice
Juice and rind
from 1 orange
1 cup light or
spiced rum*
Special
Equipment:
Mortar and pestle
Fine mesh
strainer
Using a mortar
and pestle crush the whole spices: cinnamon through fennel seeds,
(alternatively you could put them in a zip top bag and crush with a heavy
bottomed pot). In a medium sauce pan over medium heat combine the apple juice,
orange juice and rind and ground cinnamon. Add the crushed spices and bring to
a simmer and allow to cook for 10 minutes. Remove from the heat, strain out the
solids and discard, then add the rum and serve with a slice of candied ginger
on the side of the glass.
*We tried this
with both light and spiced rum. The spiced rum gave us a bit of a kick and the
light rum seemed subtler and fruity…you choose!
Choco-nog - Serves
6-8
3 cups heavy
cream or 1/2 and 1/2
1/3 cup sugar
6 eggs
1/3 cup cocoa
powder
1/4 teaspoon
freshly grated nutmeg
1/2 teaspoon
ground cinnamon (optional)
Pinch of cayenne
(optional)
1/2 cup bourbon
or brandy
Grated chocolate
for garnish
Special
Equipment:
Blender
Microplane or
rasp style grater
In a medium saucepan
set over medium low heat combine the cream and sugar. Bring to a simmer (about
170°F) stirring occasionally to ensure that the sugar dissolves. In a blender,
blend the eggs until light in color and frothy. Add the cocoa powder, nutmeg,
cinnamon, and cayenne and blend until combined. With the blender running
carefully add 1/2 of the warmed cream/sugar mixture to the blender. Return the egg mixture to the pan and whisk
to combine. Add the bourbon or brandy and whisk to combine. You can serve it
warm or chilled with grated chocolate.
* If you want
just traditional nog omit the cocoa, cinnamon, and cayenne and garnish with
grated nutmeg.
Holiday Sangria -
Serves 8
Simple Syrup:
1/4 cup natural
cane sugar
1/4 cup water
Sangria:
1 lime
1 lemon
2 oranges
1 small
grapefruit
1, 750 ml bottle
red wine (we used Syrah, but Zinfandel, Merlot, or Shiraz will work)
3 ounces Brandy
2 cups club soda
1/2 cup pomegranate
seeds
For the simple
syrup: Heat the water and sugar in a small saucepan until the sugar is
dissolved, set aside and cool. Cut all of the citrus fruits in half and juice
into a pitcher (oranges use 1 1/2 for juice) then slice the other halves into
thin slices to add to the sangria. Combine the red wine, brandy, and simple
syrup. Stir to combine and chill. When ready to serve add the club soda and
most of the pomegranate seeds and stir. Serve over ice with a sprinkle of pomegranate
seeds in each glass.
Kir Royale:
To make a Kir
Royale just add about a tablespoon of Chambord to each glass of champagne then
garnish with a lemon twist…rub the yellow part of the twist around the rim of
the glass…it will leave some essential oils from the rind for the drinker to
enjoy with every sip!
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