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North Hills Monthly

Holiday Cocktails

Jan 01, 2018 02:13PM ● By North Hills Monthly Magazine

Dam Good Cranberry

1/2 oz Russian Standard Vodka
1/2 c cranberry juice
1/2 c white cranberry-peach juice
1 oz triple sec
Coconut for martini glass rim

Combine all ingredients in a cocktail shaker filled with ice.
Shake vigorously, and pour into a martini glass rimmed with coconut.

Spiced Apple “Walking” Whiskey
2 apples, peeled and quartered
2 Tbsp raw, organic honey
1/4 orange, peeled
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 c hot water
1 c Johnnie Walker Red or Black
Orange slice
Cinnamon stick

In a blender or food processor, add first six ingredients (in the order listed). Blend on high for a
minimum of three minutes (4-5 for food processors). Pour in a large mug with the Johnnie
Walker. Garnish with an orange slice, and a cinnamon stick.

Bulleit Hot Toddy
1 1/4 oz Bulleit Bourbon or Rye
1 tsp fine grain sugar
2 small cloves
1 1/2 oz boiling water

Combine all ingredients in a mug; stir and serve.

Dam Good Cranberry
1 oz New Amsterdam Vodka
3/4 c cranberry juice
Ginger ale

Combine first two ingredients; pour in a rocks glass over ice.
Top with cranberries and a splash of ginger ale.

Peach Party Punch
3 (11 1/2 oz) cans peach nectar
1 (6 oz) can orange juice concentrate, frozen
1/4 c lemon juice
1/2 c E&J Gallo Peach Brandy
1/4 c grenadine syrup
1 (32 oz) bottle carbonated water
3 (750 mL) bottles Barefoot Bubbly Peach

Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice,
lemon juice, brandy and grenadine. Mix well; pour in the carbonated water and champagne.

Mistletoe Punch
1 1/2 bottles Piper Heidsieck Brut, chilled
1 (2 L) bottle ginger ale
2 packages frozen strawberries
Fresh rosemary sprigs

Combine all ingredients in a bowl; stir and serve.
Garnish with rosemary.

Sofia Sangria
1/2 bottle Sofia Blanc de Blancs
1 c orange-pineapple juice
1 1/2 c Limoncello
Frozen, whole strawberries
Mango chunks

Add frozen fruit to a pitcher or carafe. Pour in first three
ingredients; stir to combine.

Bailey’s Peppermint Cream
1 1/2 oz Bailey’s
4 oz hot chocolate
Fresh whipped cream
Candy canes, crushed or mini marshmallows (optional)
Mint leaf

Make the hot chocolate according to directions on packet. Combine the first
two ingredients into a coffee mug. Top with a dollop of whipped cream and
sprinkle crushed candy canes or mini marshmallows on top. Garnish with a
mint leaf. Enjoy!