Merry Cherry Cocktails
This is a terrific holiday party drink that is simple to make and very tasty. The drink is a light pink in color and when garnished with the whipped cream and cherries looks so festive!
2/3 cup half-and-half
1/2 cup cream of coconut
1/3 cup rum
1/3 cup cherry brandy
3 tablespoons maraschino cherry juice
1 tablespoon grenadine
1-1/2 to 2 cups ice cubes
whipped cream
maraschino cherry, to garnish |
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Place first 6 ingredients in a blender and mix well.
Add ice and blend until frothy.
Pour into glasses; garnish with whipped cream and cherries. |
Orange Eggnog Punch
1 quart dairy eggnog or 1 can (1 quart) eggnog
1 can (12 ounces) frozen orange juice concentrate (thawed)
1 can (12 ounces) ginger ale (chilled)
In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in ginger ale and stir gently.
Peach Eggnog
1 quart eggnog
3 cups half-and-half
12 ounces apricot nectar
1 cup rum
1 cup peach flavored brandy
In a 3-quart container, combine all ingredients; stir until well blended. Store in an airtight container in refrigerator. Serve chilled.
Yield: 14 servings
Potent Punch
2 bottles champagne
1 bottle vodka
2 liters ginger ale
1 can frozen raspberry-lemonade concentrate
1 can frozen pink lemonade concentrate
1/2 quart raspberry sherbet
I mix everything except the ice cream in a bucket then fill a punch bowl as needed top with ice cream.
White Chocolate Eggnog
4 large eggs
1/2 cup granulated sugar
1 cup whole milk
1/2 cup white chocolate liqueur
2 tablespoons dark or golden rum
1 1/2 cups heavy cream
Garnish
Finely grated or shaved semisweet chocolate
At least 15 minutes before starting the eggnog, chill a medium bowl and beaters from a hand-held electric mixer in the refrigerator or freezer.
In a 2-1/2-quart bowl, combine eggs and sugar. Beat at low speed until mixed. Gradually increase mixer speed; beat at high speed (highest speed for a hand-held mixer) for 5 full minutes. Mixture will increase in volume and become very pale; you'll be able to see definite marks from the beaters in the egg mixture.
All at once, add milk, white chocolate liqueur and rum. Beat on lowest speed just until mixed; the egg mixture will thin out dramatically.
In chilled medium bowl, beat heavy cream at high speed just to stiff peaks. Scrape into thinned egg mixture. With large rubber spatula, fold the two mixtures together, pouring gently from one bowl to another once or twice to aid with blending process.
Serve immediately or chill, covered, for up to 6 hours. If mixture stands for any length of time in refrigerator, a thinner layer will separate out on the bottom. Just before serving, fold the eggnog over on itself until thinner layer at bottom is re-incorporated. In any case, serve eggnog cold. Garnish each serving with a pinch of finely grated semisweet chocolate, if desired.
Alexander Espresso
1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate
Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2
Glorious Christmas Punch
1-3 oz. pkg. cherry gelatin
1 cup water, Boiling
1 6 oz. can lemonade, Frozen
3 cup cold water
1 qt cranberry juice cocktail chilled
1 12 oz. bottle ginger ale chilled
Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in ginger-ale.
Homemade Coffee Liqueur
4 c Sugar
1/2 c Instant coffee
3 c Water
1/4 tsp. Salt
1 1/2 c Vodka, high-proof
3 tbls. Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla.
Mexican Spiced Coffee
3/4 c Brown sugar, firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)
In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.
Viennese Coffee Mix
2/3 c (scant) dry instant coffee
2/3 c Sugar
3/4 c Powdered nondairy creamer
1/2 ts Cinnamon
ds Ground allspice
ds Cloves
ds Nutmeg
Mix all ingredients & store in airtight jar. Mix 4 ts. with 1 c. hot water.
White House Pink Fruit Punch
1 qt orange juice
2 c pineapple juice
1 1/2 qt cranberry juice
1 qt ginger ale
1 block ice
In a large punch bowl, mix together fruit juices; chill.
Just before serving, add ginger ale and stir. Add ice. ( Ice cubes make punch difficult to serve; use larger blocks of ice instead.) Ladle punch into pretty punch glasses, and garnish with orange slices, if desired.
Raspberry Peach Breakfast Smoothie
10 oz Frozen Raspberries (Frozen raspberries should be thawed and in light syrup)
1 c Canned Peach Nectar
1/2 c Buttermilk
1 tb Honey
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve. Serves 4.
Cooking Notes
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