Drink Recipes Archives - Page 17 of 22

December 10, 2022

A holiday punch recipe with gin, citrus and a cloud of meringue

Winter Sunburst Punch

December 9, 2022 at 12:00 p.m. EST

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

Comment

With the turn of the calendar into December, we’re fully into the holiday season, an ideally joyful, but perpetually stressful time of year when social calendars tend to go berserk and shopping mall parking lots turn into a mixed martial arts bout, all while our rejuvenating supply of warmth and daylight dwindles and dwindles, darkening our moods and stealing our much-needed vitamin D supply.

This is not the time for a cocktail DJ to take requests and make each guest a bespoke drink. A crowd-pleasing punch is your most reliable winter wingman. This time of year, if we’re having people over, I’m either setting up a DIY bar so guests can manage their lubrication, or I’m making a punch.

The punch I wanted this year was something that would express — both visually and in flavor — that moment that’s — hark! — right on the horizon: the winter solstice. The shivery season up here in the Northern hemisphere is also the moment when, cold as it may be, we’re starting to climb back toward longer days and more sunlight. I wanted a punch that would taste like a break in the clouds when the sun comes through.

What I ended up with was a slightly more complex cousin to a Punch Romaine, an old recipe from the famed French chef Auguste Escoffier. That original rum and citrus concoction, served as a boozy sorbet, is best known for being part of the extravagant multicourse dinner served to first-class passengers aboard the Titanic on the night it sank, a palate cleanser between the Parmentier potatoes and the iceberg.

This version is gin-based instead, with a spectrum of citruses — from fresh juice and neon-orange Aperol, a bittersweet Italian orange liqueur — and floral and spice notes from Bénédictine. These liqueurs add not only sweetness, but more complexity of flavor to the punch, which you lengthen by adding a bottle of dry sparkling wine to add bubbles and keep the sweetness in check.

Once you’ve got the punch bowled and ready, to get an edible stand-in for those clouds for your sunny orange punch to break through, you top the bowl with a batch of floofy meringue (using egg whites if you’re comfortable with them, aquafaba if you’re not) scented with vanilla and Angostura bitters.

The foam serves as an adornment, but it’s also a soft bed for complementary garnishes, such as citrus wheels and fresh herbs and spices.

You want your topping to hold some shape, but still be swirly and creamy meringue that can be spooned in loopy swirls and spread across the surface of the punch, where you can use it as a blank page for garnishes. Anything you put on top of the meringue should be something that you would be content to flavor the punch if it sinks in. Think sage, rosemary, thyme, not cilantro, or any overly bitter greens. Pick spices that will contrast nicely with your citrus, liqueur and gin — juniper, allspice, cloves, star anise pods, grated nutmeg and cinnamon. And, of course, thinly sliced wheels of citrus for color and aroma.

How to enjoy your own holiday party: Set up a DIY champagne cocktail bar

How elaborate you want to get probably depends on how much you trust your artistic skills. I got the best results when I treated the garnishes as a sort of bouquet that would “sprout” from one edge of the punch bowl or as a wreath that hugged its inner edge.

This punch makes for an excellent aperitif, but should you wish to lean into the Punch Romaine history, you could join the many who have attempted to re-create dishes from that last first-class meal served on the Titanic (far fewer, I suspect, have tried to whip up the gruel and “cabin biscuits” offered to the third-class passengers). If you want to go that way, you can instead present it as a slushy intermezzo during a meal: Set out cocktail coupes or sorbet bowls, with a dollop of lemon or orange sorbet and some crushed ice in each one, then ladle the punch and meringue on top and serve with a dessert spoon, bringing the drink closer to the sherbet-style presentation the tippling scions would have enjoyed at their tables.

For a festive holiday bowl, this pomegranate and citrus punch brings the merry

Such a presentation is adding lacquer to an already well-gilded lily. And one could argue that sticking with just presenting the punch as it is gets much closer to the realities of that evening anyway. With the meringue and garnishes swooning all over the top, it’s certainly just as fancy, and much more in keeping with a cheery solstice spirit.

For the gin, you can use a standard London dry style, or something more citrusy; we used a combination of regular Tanqueray and Tanqueray Flor de Sevilla, its orange-flavored iteration. Use a brut-style sparkling white or rosé wine. The meringue topping is optional — the punch is delicious without it — but the topping increases the fancy factor and provides a soft landing for garnishes, as well as the “clouds” for the sunny punch to shine through.

If you prefer not to use raw eggs, you can make a fluffy topping using aquafaba, the liquid from a can of chickpeas. Substitute 6 tablespoons of aquafaba for the 3 egg whites, add 1/8 teaspoon of cream of tartar and then follow the recipe directions, but extend the whipping time to about 10 minutes. To get the aquafaba, shake the can of beans, then open and strain the liquid through a fine mesh strainer or cheesecloth. You should have 1/2 to 3/4 cup. Unused aquafaba can be frozen for future use.

If you want to serve the drink in slushier form, you can also make the punch a day ahead of time and freeze it (in jars or bottles) overnight, transferring it to the fridge half an hour before service and shaking it up when you move it into the punch bowl.

Make Ahead: The punch bowl ice will need to be frozen the night before you plan on serving the punch. The punch can be prepared, without the meringue topping, and refrigerated up to 1 day in advance.

Storage: Refrigerate the punch base, without the meringue, for up to 2 days.

Want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to Saved Stories in My Post.

Scale this recipe and get a printer-friendly, desktop version here.

3 cups gin (see headnote)
2 cups fresh orange juice (from about 6 oranges)
1 cup fresh blood orange juice (from about 4 blood oranges)
1 cup fresh lemon juice (from about 4 lemons)
1 cup water
3/4 cup Bénédictine
1/2 cup Aperol
1/4 teaspoon Angostura bitters
One (750-milliliter) bottle chilled brut-style sparkling wine, such as champagne, prosecco or cava

For the meringue topping (optional)

3 large egg whites
1/4 teaspoon fresh lemon juice
2 dashes Angostura bitters
4 drops vanilla extract
1 cup confectioners’ sugar
Citrus wheels, star anise, allspice berries, sprigs of rosemary, sage and/or thyme, for garnish (optional)

Make the ice block: The night before you plan to serve the punch, fill a cereal bowl or food storage container with water and place it in the freezer.

Make the punch base: In a large bowl, stir together the gin, orange, blood orange and lemon juices, water, Bénédictine, Aperol and bitters until combined. Refrigerate or freeze (see headnote) until ready to serve.

Make the meringue topping: When you’re almost ready to serve the punch, in a medium-size bowl, combine the egg whites, lemon juice, bitters and vanilla and, using a handheld mixer on medium speed, beat until foamy and thickened, about 2 minutes. Stop the mixer, add the confectioners’ sugar and beat on medium-high speed until pale and creamy, about 2 minutes. The meringue should be not quite at the soft-peaks stage; the topping should be glossy and move like thick soup when you stir it — underwhipping is better than overwhipping here. (See headnote for making the meringue with aquafaba rather than egg whites.)

Add the block of ice to your punch bowl, then pour the chilled punch base over it. Gently pour in the sparkling wine and carefully stir to combine.

Ladle the whipped meringue over the punch, if using, spreading it gently across the surface like a cloud-cover, then garnish with the citrus wheels, herbs and spices. Serve, dipping in a swirling motion so that some of the meringue topping makes it into each cup.

Calories: 149; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: mg; Sodium: 1 mg; Carbohydrates: 8 g; Dietary Fiber: 0 g; Sugar: 6 g; Protein: 0 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Spirits columnist M. Carrie Allan.

Tested by Allan; email questions to voraciously@washpost.com.

Scale this recipe and get a printer-friendly, desktop version here.

Browse our Recipe Finder for more than 10,000 Post-tested recipes.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

December 9, 2022

The 15 Best Cocktail Recipes of 2022

If you’ve so much as glanced at a cocktail menu in 2022, you likely encountered miniature cocktails, low-ABV spirits hitting center stage, and Martini madness. But when we weren’t heading out to restaurants and bars to have someone make us a perfectly crafted drink (the post-pandemic shine hasn’t worn off, and likely never will), we were whipping up drinks inspired by those trends at home, from a dirty pasta water Martini, to a party-ready Spaghett. And then, of course, there were the drinks made viral by the Internet, like the Negroni Sbagliato and the Dirty Shirley. Whether you’re feeling a little nostalgic for the year past, or want to give something new a try, read on for our 15 most-read cocktail recipes of 2022.

Frozen Salted Espresso Martinis

Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood

If you’re an espresso martini fan, you’ll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they’re processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso’s bitterness. Make sure to chill the glasses before serving and enjoy right away.

Frozen Aperol Spritzes

Sarah Boisjoli

The Aperol Spritz — a simple combination of Aperol, Prosecco, and club soda — is easily one of the most celebrated summer cocktails. This recipe is a frozen twist on the classic, and includes orange liqueur for even more orange flavor. Food & Wine’s Justin Chapple originally developed a version of the recipe for Pepe’s Wharf in Provincetown, Massachusetts, and streamlined it here so it’s easy to make in a home blender. For the best results, allow the Aperol cubes to freeze overnight.

Dirty Shirley

Photo by Huge Galdones / Food Styling by Christina Zerkis

Remember drinking Shirley Temples when you were a kid? The cocktail for children has made a comeback, albeit one suitable for adults only. A shot of vodka added to the mixture of ginger ale and grenadine gives it a slight edge, but the maraschino cherry on top keeps things whimsical. Feel free to cut the ginger ale with sparkling water to cut the sweetness, or to swap in lemon-lime soda for the ginger ale if you prefer.

The Monarch Cocktail

Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Audrey Davis

Pamplemousse liqueur lends mellow citrus flavor that highlights the grapefruit notes in Lillet Rosé in The Monarch cocktail, a martini-style drink from Shannon Tebay.

Campari Spritz

Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

Campari is the slightly bitter cousin of Aperol, an Italian aperitif known as the star ingredient of the popular Aperol Spritz. Here, we swap out the slightly sweeter Aperol with Campari, and mix in a little blood orange juice, Prosecco, and grapefruit flavored sparkling water for an altogether refreshing cocktail. Make on a hot summer day, sit back, and dream of sitting in a café on the Italian Riviera.

Mudslide

Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

Created in the 1970s at Grand Cayman’s Wreck Bar at Rum Point, this potent blend of vodka, Kahlúa, and Baileys Original Irish Cream might taste like a milkshake, but it can’t be ordered virgin because all you’d get is a cup of crushed ice! The trio of alcohol blends into a smooth and velvety cocktail just sweet and chocolaty enough without being cloying. A generous drizzle of chocolate syrup and a bright red maraschino cherry with a dusting of ground cinnamon top off each glass.

Dirty Pasta Water Martini

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

In place of a drier, juniper-forward London Dry Gin, the Dirty Pasta Water Martini features a herbaceous gin (Vetri prefers Revivalist’s Equinox Expression), which adds a subtle, floral quality to this cocktail and delivers a round gentle sweetness that plays off the salty and starchy pasta water. (If you prefer a vodka-based martini, Vetri recommends another local Pennsylvania-favorite, Boardroom Spirits, a distillery making artisanal vodka in Landsdale, PA.)

Halo-Halo Cocktail

Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

The name of this striking cocktail created by Justin Ang, lead bartender at The Baldwin Bar in Woburn, Massachusetts, is Tagalog for “mix-mix.” Ang, a native of the Philippines, named it for the icy dessert that layers shaved ice and condensed milk with fruit, jellies, and sweet beans. For this cocktail, Ang blends silver rum, cacaçha, lime juice, and pineapple juice, with ube milk, which gives this concoction its vivid purple hue. He tops the drink with an array of garnishes that echo its namesake dessert, including mint sprigs, dehydrated mango, dehydrated pineapple, and unsweetened flaked coconut.

Aruba Ariba

Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

The best place to sip this classic rum punch is overlooking the sandy swath of Palm Beach at the Hilton Aruba Caribbean Resort & Casino, where bartender Juan “Jocky” Tromp invented it 59 years ago. Fresh pineapple and orange juices paired with sweet, syrupy grenadine tint this vibrant Aruban cocktail a stunning deep orange-red. Despite a blend of vodka, white rum, and crème de banana, this drink does not have a strongly alcoholic bite but rather stays fruity and mellow.

Painkiller

Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

Although the exact original recipe is known only to a lucky few, Daphne Henderson’s rum punch with cream of coconut — born at Jost Van Dyke’s Soggy Dollar beach bar — has eased the pain of many who have imbibed it. Silky cream of coconut and a sweet-tart blend of fresh orange and pineapple juices get a delicious hit of rich vanilla and molasses notes from rum in this famously soothing cocktail. A garnish of freshly grated nutmeg lends a spicy aroma to each sip.

Negroni Sbagliato

Matt Taylor-Gross / Food Styling by Lucy Simon

HBO’s House of the Dragon star Emma D’Arcy brought the Negroni Sbagliato in the spotlight, and we can’t stop drinking them.

Ranch Rosé

Photo by Sarah Crowder / Food Styling by Chandra Ram

Ranch Water, a refreshing concoction of tequila, fresh lime juice, and sparkling water, is a tequila highball said to have been created by cattle ranchers in West Texas in the early 1960s. Ranch Water has become more popular in recent years as people seek out cocktails that are low in alcohol. It’s light and citrusy, making it especially drinkable when temperatures climb towards triple digits on a sticky summer afternoon. The components of a traditional Ranch Water cocktail are simple, so use the best ones you can find; a quality tequila and fresh lime juice are essential here. You can use an aged tequila, mezcal, or sotol if you prefer, although the classic version of this drink calls for blanco tequila. The type of sparkling water is also key to this drink’s appeal; you need one that is sharp and extra bubbly. At the Houston bar Eight Row Flint, guests can enjoy several different flavorful takes on Ranch Water, including this colorful version made with blood orange syrup and Lillet Rosé. Eight Row Flint partner and bar director Morgan Weber and his team make large batches of clarified lime juice with lime juice, water and agar to use as a citrus component in this and other cocktails. If you want to keep things simple, just straining freshly squeezed lime juice is enough. The addition of a splash of the French aperitif Lillet Rosé to this cocktail lends it gentle floral flavor notes and a pink hue, while the blood orange syrup adds more sweetness and tart citrus notes, not to mention a striking boost of color. The pinch of dried rose petals on top emphasizes the rose connection, but is optional — this drink is refreshing on a hot summer afternoon or evening with or without the garnish.

Boozy Frozen Strawberry Lemonade

Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Famed pastry chef Claudia Fleming’s Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Once frozen and blended, make sure to serve the lemonade right away so it doesn’t melt.

Spaghett

Photo by Huge Galdones / Food Styling by Christina Zerkis

Want an easy drink with the spirit of a Negroni but the ease of a beer? Try a Spaghett, an easy-drinking hybrid of the two. This refreshing spiked beer is a popular shift drink in restaurants and bars, and an easy choice on a hot afternoon. You can add a squeeze of lemon if you like, but the light beer and bitter aperitif complement each other nicely on their own.

Miami Vice

Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Frozen canned pineapple and bitters-infused strawberries take this daiquiri-pina colada mash-up to the next level.

December 6, 2022

Holiday Cocktail Recipes | Prince William Living

By Prince William Living Publisher Rebecca Barnes

Christmas Cheer has been around since ancient times and is still enjoyed today. Whether it’s a traditional hot toddy or a modern take on eggnog, raising your glass with friends and family to celebrate the season will make even the coldest winter night a little bit brighter! Here are a few favorites to keep you warm.

1. The Cranberry Moscow Mule is a delicious twist on the classic Moscow Mule cocktail. Combining fresh cranberries, ginger beer, lime juice, and vodka creates a sweet and tart taste that’s sure to tantalize your taste buds. Enjoy it as an after-dinner drink or for special occasions such as New Year’s Eve. Top with a sprig of rosemary for an extra festive touch! This recipe yields two servings – perfect for sharing with someone special. Cheers!

Here’s what you’ll need:

– 2 oz vodka

– 1/2 cup fresh cranberries

– 4 oz ginger beer

– Juice from one lime

– Rosemary sprigs (for garnish)

Instructions:

1. In a shaker, muddle the cranberries to release their juices.

2. Add vodka, ginger beer and lime juice and shake until combined.

3. Divide into two glasses filled with ice cubes and garnish each glass with a rosemary sprig.

4. Enjoy!

2. Spiced Rum Punch: This delicious punch is perfect for holiday gatherings! It’s made with spiced rum, apple cider, orange juice, and lemon juice. We like to garnish ours with cinnamon sticks and fresh cranberries.

Ingredients:

– 1 cup spiced rum

– 2 cups apple cider

– 2 cups orange juice

– 1/2 cup freshly squeezed lemon juice

Directions:

1. In a pitcher or large bowl, combine all ingredients together.

2. Stir to combine thoroughly.

3. Serve chilled over ice and garnish with orange slices, if desired.

4. Enjoy!

3. Peppermint White Russian: This holiday twist on the classic White Russian is sure to be a hit at your holiday party! This recipe combines vodka, coffee liqueur, and peppermint extract to create a delicious concoction that’s perfect for celebrating the season. It’s easy to make and takes minimal prep time. Here’s how you can enjoy this festive drink in no time:

Ingredients:

– 2 oz Vodka

– 1/2 oz Coffee Liqueur

– 3 drops of Peppermint Extract

Instructions:

1. In an old-fashioned glass filled with ice, pour in vodka and coffee liqueur.

2. Stir until combined well.

3. Add the peppermint extract, stirring gently.

4. Garnish with a candy cane for an extra festive look.

And there you have it! Enjoy your Peppermint White Russian this holiday season, and be sure to impress your guests with this tasty recipe. Cheers!

4. Eggnog Martini: This holiday classic gets a boozy upgrade in this delicious martini recipe!

The Eggnog Martini recipe is a tasty holiday treat that is sure to warm up any gathering. This recipe uses the classic ingredients of traditional eggnog and combines them with vodka or rum for an extra kick. The result is a creamy delight that will have your guests asking for more! To make this recipe, you’ll need: 3 ounces of vodka or spiced rum, 2 tablespoons of simple syrup, 1 cup of eggnog, nutmeg for garnish, and ice.

Instructions:

1. Start by adding the vodka (or spiced rum) and simple syrup to a shaker filled with ice.

2. Shake well until all the ingredients are combined and chilled.

3. Strain the mixture into a martini glass.

4. Fill the glass with eggnog and stir to combine.

5. Finally, garnish with freshly grated nutmeg for an extra holiday touch!

Your Eggnog Martini recipe is now ready to serve! Enjoy this creamy seasonal favorite in style at your next gathering or holiday celebration. Cheers!

5. Cranberry Mojito: This holiday twist on the classic mojito is sure to be a hit at your holiday party!

To make a delicious Cranberry Mojito recipe, you’ll need the following ingredients:

– 2 ounces white rum

– 1/2 lime, cut into slices

– 1 ounce cranberry juice

– 6 mint leaves

– 1 teaspoon sugar

– 4 ounces soda water

Start by adding the lime slices, mint leaves and sugar to a glass. Muddle them together until they are well combined. Add in the rum and cranberry juice and stir everything together. Fill your glass with ice cubes and pour over the soda water. Give it all one last stir before garnishing with more lime slices or mint leaves. Enjoy!

6. Gingerbread Martini: This holiday twist on the classic martini is sure to be a hit at your holiday party. This recipe only requires a few simple ingredients, and you can have your festive cocktail ready in no time. So grab your shaker, mix up these ingredients, and get ready to enjoy the sweet taste of this classic Christmas drink!

Ingredients:

– 2 ounces vodka

– 1/2 ounce Mexican vanilla liqueur

– 2 teaspoons molasses

– 1 teaspoon crushed gingerbread cookies

– 2 tablespoons half & half cream

Instructions:

1. In a shaker filled with ice cubes, combine the vodka, Mexican vanilla liqueur, molasses, and crushed gingerbread cookies. Shake well.

2. Pour the mixture into a martini glass, then top it off with half & half cream.

3. Garnish your martini with a sprinkle of crushed gingerbread cookies or a dash of nutmeg for extra flavor and flair.

4. Enjoy!

This recipe is a great way to make the holidays merrier, so share it with friends and family and start celebrating! Cheers!

7. Hot Toddy: This classic winter cocktail is perfect for sipping by the fire! This classic recipe has been around for centuries and traditionally uses whiskey, lemon, honey, and hot water. It’s a comforting winter drink that will be sure to warm you up!

Ingredients:

– 2 ounces of whiskey or brandy

– 1 tablespoon of honey

– Juice from half a lemon

– Hot water

Instructions:

1. Start by pouring the whiskey or brandy into your mug or glass.

2. Add the honey and stir until it is dissolved into the alcohol.

3. Squeeze the juice from half of a fresh lemon into your mixture and stir again.

4. Fill the mug or glass with hot water until it is nearly full and stir gently.

5. Add a lemon slice as garnish, and enjoy your hot toddy!

This recipe should serve one, but can easily be doubled or tripled for more people. Enjoy responsibly, and don’t forget to stay warm this winter season!

8. Irish Coffee: This winter classic is perfect for holiday gatherings!

Irish Coffee is a delicious hot beverage that you can make at home in no time. The recipe combines two of the best things in life: coffee and whiskey! While there are many variations, this recipe will give you the classic Irish Coffee you know and love.

Ingredients:

– 1 cup freshly brewed strong black coffee

– 2 teaspoons brown sugar

– 2 tablespoons Irish Whiskey (Jameson or Bushmills works well)

– Heavy cream, lightly whipped

Instructions:

1. Pour your freshly brewed coffee into a mug.

2. Add the sugar and whiskey to the mug, stirring until dissolved.

3. Gently pour or spoon the whipped cream onto the top of the coffee.

4. Serve immediately and enjoy!

The combination of whiskey, cream, and coffee is a classic recipe sure to please any crowd. Enjoy this comforting cup of Irish Coffee on its own or with your favorite dessert for an extra special treat. Cheers!

9. Mulled Wine: This winter favorite is perfect for holiday parties! Mulled wine is a delicious winter treat! Whether you’re at home by the fire or out caroling and wanting something to warm up with, this recipe will help you make the perfect mulled wine.

Here’s what you need:

– 2 bottles of red wine

– 1 cup of honey

– ½ teaspoon ground nutmeg

– 1 orange, cut into wedges

– 4 cinnamon sticks

– 6 cloves

Start by heating up the red wine in a pot over medium heat. While it’s heating up, add your honey, nutmeg, and orange wedges. Stir until all ingredients are combined, then reduce heat to low. Now add your cinnamon sticks and cloves and allow them to simmer in the liquid for 10 minutes.

When everything is finished, turn off the heat and remove your cinnamon sticks and cloves. Pour the mulled wine into a pitcher or mugs and enjoy!

Whether you’re celebrating with friends or just enjoying a cozy night in, make sure to have some delicious mulled wine this winter season! Enjoy!

10. Winter Sangria: This winter twist on the classic sangria is sure to be a hit at your holiday party!

Winter Sangria recipe is a delicious and easy-to-make recipe that will make any chilly night a little bit cozier. All you need to do is mix together some of your favorite fruits, some good red wine, and a few of your favorite spices. Pour it all over some ice cubes in a glass or pitcher, and voila – you have yourself a tasty Winter Sangria!

Start by adding one bottle of red wine, like Merlot or Cabernet Sauvignon, into the pitcher. Then, chop up 1/2 cup each of apples, oranges, pears, and cranberries (or any combination of fruits that you like). Add 2 cups of cranberry juice and 1/4 teaspoon of cinnamon and nutmeg.

Next, fill the pitcher with ice cubes until it’s almost full, then stir everything together. If you’d like a stronger flavor, add more sugar or spices to taste. Finally, top off the Sangria with sparkling water and let it chill in the fridge for at least an hour before serving. Enjoy!

This recipe is sure to be a hit at your next gathering! Whether you’re hosting a holiday party or just having some friends over for drinks, Winter Sangria will get everyone in the festive spirit! Serve it cold and garnish with slices of your favorite fruits for an even tastier experience. Cheers!

December 5, 2022

Non alcoholic cocktails to give you holiday cheer without the buzz

The holiday season comes with plenty of festivities every year — many of which involve alcohol.

“I think during the holidays, there are so many parties and dinners and gatherings for friends and family so obviously alcohol is everywhere,” says Hilary Sheinbaum, author of “The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month.”

For whatever reason you or your friends choose not to consume alcohol (and, really, whose business is it anyway?), it’s nice to have drink options other than soda at holiday get togethers.

So, if you’re not drinking, looking to cut back or just don’t feel like having alcohol there are plenty of cocktails that can satisfy the festive-cup-quota without the buzz.

USA TODAY has gathered a few fun, holiday-themed NA cocktails that you can add to your holiday spread.

How sober are these ‘sober’ drinks? And why are they so popular?

Forget ‘Dry January’:Alcohol-free beer, wine, cocktails are available year round and are gaining popularity

Holiday gone sour

Sheinbaum has a few cocktails of her own up her sleeve this holiday season. One includes sparkling water sweetened with simple syrup, lime juice and rosemary that sounds oh-so-refreshing for holiday functions.

Ingredients:

12 ounces water or sparkling water
.5 ounces simple syrup
2 ounces lime juice
Ice
Rosemary sprigs (for garnish)

Instructions:

Pour simple syrup into water, stir.
Pour lime juice into the simple syrup water mixture, stir.
Pour contents into a rocks glass over ice.
Garnish with rosemary sprigs.
Enjoy!

Makes: 1 NA cocktail.

Sweater-weather sangria

This recipe is fruity and fun and makes a few drinks.

Ingredients:

16 ounces sparkling white grape juice
16 ounces ginger beer
Ice
Choice of garnishes, including:
- 1/4 pineapple, peeled, cut into wedges
- 1/2 small orange, cut into wedges
- 1 passionfruit, quartered
- 1/2 cup fresh mint leaves
- Pomegranate seeds
- Strawberries, sliced
- Red and White grapes
- Apple slices

Instructions:

Pour equal amounts of juice and ginger beer in a pitcher.
Stir.
Serve over ice in festive glassware (or in a wine glass).
Top with your choice of garnishes.
Stir again and enjoy!

Makes: 4 NA cocktails.

Lyre’s Apertif

Mixer brand Fever Tree shared this NA cocktail recipe with USA TODAY from its Fever-Tree Easy Mixing Recipe Book.

Ingredients:

2 ounces Lyre’s Apéritif Dry
6.8 ounces Fever-Tree Mediterranean Tonic Water
3 lemon wedges
Thyme sprig, to garnish

Instructions:

Pour the Lyre’s Apéritif Dry into a highball glass filled with ice cubes.
Squeeze over and then drop in the lemon wedges.
Top off with the tonic water.
Garnish with a thyme sprig.

Makes: 1 NA cocktail.

Hot Non-Ginger Toddy

Fever Tree shared a hot cocktail to warm party-attendees featuring hot apple cider, honey and ginger beer.

Ingredients:

4 ounces hot apple cider
.5 ounce honey
1 ounce fresh lemon juice
Top with Fever-Tree ginger beer (or ginger beer of your choice)
Garnish with dusted apple slices and cinnamon stick

Instructions:

Combine Hot cider, lemon juice and honey syrup in the mug.
Top with Fever-Tree Ginger Beer.
Garnish with an apple fan & cinnamon stick.

Makes: 1 NA cocktail.

The Lyre & The Blood Orange

Fever-Tree shared another recipe for “The Lyre & The Blood Orange” crafted by Rhett Hornberger of La Cuevita in Los Angeles.

Ingredients:

1.5 ounces Lyre’s A.M. Whisky
.75 ounces lemon juice
.75 ounces Liquid Alchemist Blood Orange Syrup
Fever-Tree’s Blood Orange Ginger Beer

Instructions:

Shake ingredients in shaker.
Pour over ice in a Collins glass.
Top with Fever-Tree’s Blood Orange Ginger Beer.
Garnish with a blood orange half wheel.

Makes: 1 NA cocktail.

Mulled Jukes 6

Jukes Cordialities, which sells apple cider-vinegar based non-alcoholic beverages that are meant to taste similar to wine, provided a cocktail made with Jukes 6, to USA TODAY.

Jukes 6 has a blackcurrant and blackberry base combined with layers of other red fruits including strawberries, plums and raspberries. When mixed with hot water and orange, the beverage is meant to sip like a mulled wine.

Ingredients:

.5 ounces of Jukes 6, approximately half the bottle
8 ounces of hot water
1 slice of fresh or dried orange, for garnish

Instructions:

Pour half a bottle of Jukes 6 – The Dark Red – into your favorite mug.
Top with hot water.
Garnish with a slice of fresh or dried orange and enjoy!

Makes: 1 NA cocktail.

Check out these recipes to up your kitchen game:

December 3, 2022

Olia Hercules’ recipes for Christmas vegetables | Christmas food and drink

Caramelised cabbage stuffed with mushrooms, onions and chestnuts

This is an impressive vegetarian centrepiece inspired by a recipe in an old book called Moldovan Cuisine, in which the cabbage is braised in stock. I prefer steaming cabbages, especially if using the tender sweetheart (AKA pointed) variety. If your cabbage is very big, you may need to steam it for a little longer than the recipe states: use your instinct here. The filling can be made in advance and frozen, then thawed before being stuffed into the cabbage.

Prep 20 min
Cook 50 min
Serves 4

200g chestnut mushrooms
1 medium pointed cabbage (about 800g)
40g butter or oil
2 banana shallots, finely chopped
100g shiitake mushrooms
50g cooked chestnuts, roughly chopped (or toasted pine nuts or walnuts)

For the sauce
1 small garlic clove, peeled
100ml creme fraiche
Salt and pepper
A pinch of paprika – I particularly like the smoked stuff

Grate the mushrooms on the rough side of a box grater (this is much easier than chopping them finely). Cut the top 5cm off the sweetheart cabbage and shred it thinly. (If you are using a regular white cabbage, and it is on the large side, cut it in half across the equator – one half will feed four; if yours is a larger party, use both halves and double the filling quantities.)

For the sauce, finely grate the garlic into a bowl, then add the creme fraiche, some salt, pepper and a sprinkle of paprika.

Melt the butter or oil over a medium-low heat, add the shallots and a generous pinch of salt, and cook, stirring often, for 10-15 minutes, until soft and lightly golden.

Add the mushrooms and shredded cabbage, and cook for another five to 10 minutes. Season generously, then add the chestnuts (or nuts). The filling should be very well seasoned.

Trim the stalk off the bottom of the cabbage so that it can stand up stably, but do not take off so much that the layers fall apart. Place the cabbage upright in a steamer (if your steamer is not big enough to accommodate it, use a large colander over a pot of boiling water and cover with a lid) and steam for about 15 minutes (or a little longer if your cabbage is large and its leaves are tightly closed together); you need the cabbage to soften enough to make it easy to stuff.

Heat the oven to 240C (220C fan)/465F/gas 9. Gently prise the leaves open and generously stuff the filling in between them. Brush the outer leaves and any exposed ones with a little oil, then roast for five minutes. It should be charred and delicious-looking; if you feel it needs more colour, give it another five minutes.

Present whole at the table, then cut it into wedges and serve with the garlicky creme fraiche alongside.

Brussels sprouts in miso butter and honey glaze

Olia Hercules’ sprouts with miso — Olia Hercules’ brussels sprouts in miso butter and honey glaze.

These are inspired by Vichy-style carrots, which are glazed in honeyed butter. If you happen to have any leftovers, they’d make for a very flavourful bubble and squeak.

Prep 10 min
Cook 15 min
Serves 4-6 (as a side)

500g sprouts
40g butter
1 tbsp miso paste
1 tbsp honey
2 sprigs fresh thyme
A pinch of sea salt

If the sprouts are small, leave them be, but cut larger ones in half – I prefer using cut sprouts here, because the miso butter clings to the cut sides more easily.

Put the sprouts and the butter in a wide 20cm frying pan and set over a medium heat. Once the butter has melted, add four tablespoons of water, cover with a tight-fitting lid and leave to cook on a medium-low heat for five minutes.

Remove the lid, add the miso, honey and thyme, and cook for another five minutes, or until you are happy with their softness – my preference is for sprouts that are easy to cut with a regular butter knife – but use your judgment. If at any point the miso and honey look as if they’re going to stick to the bottom of the pan, add a splash of water and deglaze the pan.

When the sprouts are ready, serve immediately or leave them in the pan, ready to reheat quickly later.

Fiona Beckett’s drinks match

Under £10
Chateau Guiot Costières de Nîmes 2019 £9.99 (or £7.99 on “mix six”) Majestic, 13.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. Warm, generous Côtes du Rhône-like red that would go beautifully with the cabbage – it’s not certified organic, but does take a minimal intervention approach.

Over £10
Monsant Comunica La Pua Blanco Celler Comunica 2019 £17.37 Les Caves de Pyrène, £19 The Good Wine Shop, 13.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. Orange wine would be a terrific pairing with the stuffed cabbage, and this deeply coloured Spanish white garnacha is a great example.

December 2, 2022

The Purple Jesus Recipe Gets a Makeover

It goes by many different names: Jungle Juice. Spodie. Trash Can Juice. Grain-alcohol punch. But if you’re in the American South, says Alex Pincus, you’re more likely to know it as Purple Jesus.

“When you threw up, it would be purple,” he explains of the hard-hitting party drink. “And you’d look up from the toilet, saying, ‘Jesus.’”

Yet, from this inelegant memory rises one of the top-selling drinks at Holywater, a playful New Orleans–inspired restaurant in New York’s Tribeca neighborhood. Co-owned by Pincus and his brother Miles, the restaurant draws on maritime themes and offers a $300 “omakase” seafood tower. (The brothers also co-own Grand Banks, an oyster bar located on a wooden schooner docked in the Hudson River, as well as waterfront restaurants Island Oyster and Pilot.)

Arguably, it wouldn’t take much to elevate a drink that’s often hastily mixed in an Igloo cooler. But from the memory of the plastic trough ascends a tall, two-tone highball crowned with a paper umbrella, a high-low whimsy ideal for washing down an order of tater tots topped with caviar.

“It’s nostalgic. We thought of it as celebrating our youth, in a slightly more responsible but still joyful way,” says Pincus of the drink, reinvented with vodka and “purple Kool-Aid syrup,” then topped up with Miller High Life.

The first adjustment was to switch out the base spirit, subbing vodka (they use Tenmile Distillery’s Sinpatch vodka) for the original Everclear. “It’s very hard-core,” Pincus notes of the original formula, “and Everclear’s not legal in New York state.” From there, it was a natural choice to lengthen the drink with the unfussy “Champagne of beers,” which gives the drink a little effervescence and a slight hoppy bitterness.

Although he experimented with a few different colors, he settled on purple Kool-Aid to pay homage to the drink name, which is incorporated by combining the unsweetened drink mix with simple syrup. “The color is nice, and you get the flavor without it being intense.” An ounce of lime juice adds the right amount of tartness.

While the components came together swiftly, it took several iterations to nail the right format, Pincus recalls; overall, it took about 10 iterations.

“We started in a coupe, served up,” he remembers. “It was kind of funny, but it was hard to get the proportions to work in a drink that size. And it really needs ice to drink properly.” The next stop was a rocks glass, but the drink, at the time still a solid mass of purple, “didn’t feel like a slow-sipping cocktail” in that presentation.

A Collins glass proved to be the right vessel, but the fine-tuning continued. Crushed ice was swapped out for Kold-Draft cubes, for instance, but the real “aha!” moment came when bartender Eric Trickett floated the beer as a topper instead of mixing it in, giving the drink its distinctive two-tone visual appeal.

“Eric, our bartender, did the float and put the High Life down next to it, half empty,” recalls Pincus. “We all collectively understood that’s how it should be done.” At Holywater, the drink is still served with the half-empty pony on the side, intended as a chaser.

The end result is an upscale version of a decidedly down-market party drink, and one that’s proved immensely popular with guests. Pincus hazards a few guesses why:

“It’s purple, it’s not too complicated,” he says. Plus, he notes, “people just like the name.”