Making Spirits Bright

No matter how you spend the holiday season, there’s no better way to keep spirits bright than with a magical winter cocktail.

Light up this festive time of year with a few favorites sure to have your yuletide cup overflowing with cheer!

Photo By: Kate Mathis

White Christmas Margarita By: Food Network Kitchen

INGREDIENTS

1 1/2 cups frozen cranberries

1 cup tequila blanco 

2/3 cup fresh lime juice (from about 6 limes), plus 4 lime slices, for serving 

6 tablespoons orange-flavored liqueur, such as triple sec 

3 tablespoons unsweetened coconut milk 

3 tablespoons superfine sugar 

1/2 cup light corn syrup 

2 tablespoons extra-fine shredded unsweetened coconut 

Kosher salt

DIRECTIONS

  1. Divide the cranberries among the sections of a standard (12-cube) ice cube tray. Fill the tray sections with water and freeze until frozen, at least 4 hours and up to overnight.
  2. Add 1/2 cup of the tequila, 1/3 cup of the lime juice, 3 tablespoons of the orange liqueur, 1 1/2 tablespoons of the coconut milk and 1 tablespoon of the superfine sugar to a large cocktail shaker. Fill with plain ice cubes and shake vigorously until well mixed and very cold.   
  3. Pour the corn syrup onto a small shallow plate. Mix 1 tablespoon of the superfine sugar with the shredded coconut and 1 tablespoon salt on another shallow plate. Dip the rim of a margarita (or other wide-mouth) glass in the corn syrup, then dip the rim in the sugar mixture until well coated. Repeat with 3 more glasses. Pour the shaken margarita mixture into 2 of the prepared glasses. Add 3 of the cranberry ice cubes to each and garnish with a single lime slice. 

Vodka Cranberry Punch with Apple Cider Ice Cubes By Jessica Merchant

INGREDIENTS

2 cups apple cider, or more as needed

1/3 cup sugar

1/4 teaspoon ground cinnamon

3 cups cranberry juice cocktail

1 1/2 cups vodka

1/2 cup orange juice

6 cinnamon sticks

1 cup fresh cranberries

DIRECTIONS

  1. Fill two ice cube trays with apple cider and freeze 8 hours or overnight. You may need a bit more or less of the cider, depending on the ice cube tray that you use.
  2. Meanwhile, heat the sugar, cinnamon and 1/3 cup water in a saucepan over medium heat, whisking the entire time. Cook until the mixture begins to bubble, then remove it from the heat. Allow it cool to room temperature, about 30 minutes.
  3. Combine the cranberry juice, vodka, orange juice, cinnamon sticks and the cinnamon simple syrup in a large punch bowl or pitcher. Stir well and refrigerate for a few hours before serving-this will marry the flavors. Before serving, add the apple cider ice cubes and cranberries to the bowl or pitcher.

Champagne Bourbon Cocktail By: Bobby Flay

INGREDIENTS

1/2 cup sugar

1/2 cup water

1/2 vanilla bean, split and seeds scraped

Bourbon (recommended: Woodford Reserve)

Prosecco or sparkling wine, chilled

DIRECTIONS

  1. Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean.
  2. Add 1 shot of bourbon and 2 tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with sparkling wine, and serve.

Gingerbread Martini By: Trisha Yearwood

INGREDIENTS

4 ounces Irish cream liqueur, such as Baileys

4 ounces vodka, such as Kettle One 

2 ounces coffee liqueur, such as Kahlua 

2 ounces Gingerbread Syrup, recipe follows

2 scoops vanilla ice cream, softened 

Whipped cream, for topping 

Small handful gingerbread cookies, crushed

DIRECTIONS

Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.

Gingerbread Syrup:

Yield: 1 1/2 cups

Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

Peppermint White Russian By: Food Network Kitchen

INGREDIENTS

1 ounce coffee liqueur

1 ounce vodka

¾ ounce peppermint Schnapps

1 ounce heavy cream

DIRECTIONS

For each drink, combine 1 ounce each vodka and coffee liqueur and 3/4 ounce peppermint schnapps in a short glass; fill with ice. Pour in 1 ounce cold heavy cream. Serve with a peppermint stick.

If you are looking for more great ideas, please check out the Food Network’s 59 Festive Drink Recipes.

Want to see what Yalo can mix-up for your business in terms of creative branding and marketing campaigns? Shaken or stirred, we’ve got you covered. Let’s talk.

Cheers Everyone!