Pour a glass of holiday cheer for you and your friends.
Holiday season’s in full swing now. Whether you’re hosting a get together with family and friends or doing a work event, check out these tasty cocktails. Heck, there’s even cocktails under 200 calories!
1. Hot Buttered Rum
3 ounces Ron Abuelo Añejo Rum
1 ounce Van Gogh Dutch Caramel Vodka
2 Tbsp Unsalted butter, softened
2 Tbsp Brown sugar
2 Tbsp Honey
1 tsp Ground cinnamon
.5 tsp Ground cloves
.5 tsp Ground nutmeg
1 cup Hot water, plus more if desired
In a mug stir together the butter, brown sugar, honey and spices until they have formed a batter. Add the remaining ingredients and stir vigorously until the batter is fully dissolved. Garnish with a cinnamon stick.
2. Pumpkin Pie Martini
3 ounces vanilla vodka
3 ounces crème de cacao liqueur
1-1/2 ounces Seasonal Coffee-mate Sugar Free Pumpkin Spice
1 graham cracker, crushed (optional)
Place graham cracker crumbs in a shallow plate. Lightly rub a small amount of honey around rim of glasses. Invert glasses into crumbs; gently twist so that crumbs coat rims.
Fill a cocktail shaker half way with ice. Add vodka, crème de cacao and Coffee-mate and shake well.
Strain mixture into prepared glasses
3. Spiced Pear Toddy (By: H. Joseph Ehrmann)
2 ounces Square One Organic Vodka
1 ounce Perfect Purée Green Apple Puree, thawed
1 ounce Perfect Purée Pear Puree, thawed
1 ounce Baking Spice Syrup*
4 ounces hot water
1 cinnamon stick
1 pear wedge, for garnish
Build all ingredients into mug and stir. Garnish with cinnamon stick and pear wedge. Serve in a tea cup
*Baking Spice Syrup:
1 cup water
1 tsp. ground cinnamon
1 tsp. unsweetened cocoa powder
½ tsp. ground cloves
½ tsp. ground all spice
1 whole star anise
In a pot, bring water to boil. Add all spices. Lower temperature and simmer for 3-5 minutes. Remove from stove and pour mixture through strainer into a measuring cup. Add water to return volume of mixture to 1 cup and return to pot. Add sugar and stir to dissolve. Pour mixture into storage container. Seal and refrigerate. Will keep refrigerated for 3-4 weeks.
4. Peppermint HINT Martini
2 ounces HINT Peppermint water
1.5 ounces vodka
1 ounce 100% cranberry juice
Approximately, 1 ounce seltzer water
In a cocktail shaker, combine vodka, Peppermint HINT, cranberry juice, and ice; shake until well combined. Strain into chilled glass and top with seltzer water. Squeeze lime into mixture and use as a garnish, along with some fresh fruits!
Total Calories: 122
5. Spiked Nog
1-1/2 cups hot brewed coffee
3 ounce spiced rum
Ground nutmeg (optional)
Divide coffee, Coffee-mate and rum between two mugs. Top each with whipped cream and sprinkle of nutmeg.
6. Peppermint HINT Blueberry Blitzer (mocktail)
3 ounces Peppermint HINT
2 ounces 100% cranberry juice
1 ounce seltzer water
Approximately, ¼ cup blueberries
1 mint leaf
Muddle blueberries and add to a chilled glass. In a cocktail shaker, combine Peppermint HINT, cranberry juice, seltzer water and ice; shake until well combined. Strain into chilled glass; serve immediately. Garnish with a mint leaf.
Total Calories: 46
7. Black Raspberry Icicle
1 ounce Makers Mark Bourbon
1 ounce Dry vermouth
3 ounces Black Raspberry Sparkling ICE
Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with fresh berries.
Total Calories: 115
8. Sparkling Peppermint Swirl
2 .5 ounces Black Raspberry Sparkling ICE
1.5 ounces Vanilla flavored vodka
1 ounce Crème de menthe liquor
Crushed candy cane
In a shaker, combine ice, vodka and crème de menthe and grenadine. Shake and strain into a chilled martini glass rimmed with crushed candy canes. Top with Sparkling ICE and garnish with a candy cane.
Total Calories: 225
9.Hot Peppermint Mocha Shots
1 tsp. vanilla extract
3/4 cup water
3/4 bar (3 ounce) dark chocolate baking bar
2 ounce peppermint schnapps
Heat water to boiling in small heavy-duty saucepan with vanilla extract; heat for 1 minute. Reduce heat to medium. Add Coffee-mate and chocolate; whisk until smooth, slightly thickened and hot. Add optional peppermint schnapps.
Divide mixture between 6 tall shot glasses; top with dollop of whipped cream and serve.
10. Spiced Ruby
by Sal Huerta, Matt's In the Market, Seattle
1.5 ounces Goslings Black Seal Rum
1 ounce Mulled Port*
.25 ounce Calvados
Warm glass with hot water, add ingredients and garnish with a clove studded lemon peel
* for mulled port:
1 bottle Ruby Port
2 tbsp each all spice, clove, cinnamon, star anise
Let sit for 10 days
11. The Cozy
by Manny Hinojosa
1 1/2 ounces Bacardi Oakheart
3/4 ounce Disaronno
1 ounce The Perfect Purée Coconut
4 ounces hot chocolate
Combine ingredients into a mug. Top with whipped cream and cocoa powder. Serve hot.
12. Grandma’s Secret Punch
by Clint Rogers, The Gage
1 ounce Hendrick’s Gin
2 ounces Culinary Traditions™ Carmelized Pineapple, thawed
1 ounce strong Chamomile tea
¼ ounce lemon juice
¼ ounce honey syrup
Peychaud’s Bitters (to taste)
Combine all ingredients into a pint glass. Shake vigorously with a Boston shaker and strain into a glass filled with ice. Serve
PJ Gach is Editor at QueenofStyle