Tis the season for holiday weddings and the perfect time to eat, drink and be merried! We are big fans of signature cocktails, and what a great time of year to celebrate with some holiday inspired libations. Chances are it may be cold on your special day if you decide on a winter wedding date, so we have some festive chilled delights as well as some fun "hot toddies". There are other fun ways to add some "holiday" to your traditional cocktails such as garnishing with a candy cane or peppermint stick, whipped cream and holiday sprinkles or rimming the glass with chocolate and red and green crushed candies or peppermint. Specialty glassware is another option for incorporating the holiday element or using winter themed garland or tags around the stem. Enjoy these recipes, and try a few at home before your special day!
Eat, Drink and Be Merried!
Candy Cane MartiniIngredients: 1 1/4 ounces vanilla vodka, 1 1/4 ounces white creme de cacao, 3/4 ounce peppermint liqueur Garnish: peppermint candy or candy cane Preparation:
Combine vanilla vodka, white creme de cacao, and peppermint liqueur in an ice-filled martini shaker. Shake vigorously, and strain into a cocktail glass. Garnish with peppermint candy.
Spiced Holiday Punch (non-alcoholic)Ingredients: 6 cups of apple juice, 1/4 tsp nutmeg, 12 cloves, 1 cinnamon stick, 6 cups cranberry juice Preparation:
Bring 6 cups apple juice, 1/4 tsp. nutmeg, 12 cloves, and 1 cinnamon stick to a simmer over medium heat. Lower heat and simmer for 15 minutes. Strain, cool and chill. In a large pitcher combine with 6 cups cranberry juice. Fill glasses partway with juice mixture and top off with ginger ale. This is a great one to leave on the stove to simmer or in a crock pot. Using this method, keep the temperature on low, stirring every so often. ***You can also top with sparkling wine for an alcoholic version
Coconut EggnogIngredients: 1 1/2 cups heavy cream, 2 eggs, beaten, 1 (13.5 ounce) can coconut milk, 1 (14 ounce) can sweetened condensed milk, 1 cup coconut rum, 1 Tbsp vanilla extract, 1/2 tsp. cinnamon, 1/4 tsp. ground cloves Garnish: Toasted coconut and ground cinnamon.
Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place cream and eggs in top of double boiler over simmering water. Cook, stirring constantly, 4 minutes or until mixture thickens and reaches 160°. Remove from heat, and transfer to a large bowl. Stir in coconut milk and next 5 ingredients. Cover and chill 3 hours. Garnish, if desired.***Cheater tip- buy a carton of eggnog and just add the coconut rum. You can also add spiced rum for a different taste. Why not have an eggnog bar?