Serve it Up

We're dying to make these yummy drinks for our upcoming holiday parties, check out our faves!

RASPBERRY CREAM MIMOSA VIA COOKS WITH COCKTAILS


INGREDIENTS

  • 1 bag frozen raspberries
  • ¼ cup sugar
  • 1 cup half and half cream
  • 1 bottle of sparkling wine or champagne
  • raspberries rolled in sugar for garnish, or just plain raspberries

INSTRUCTIONS

  1. Thaw the frozen raspberries in a small pot over medium heat.
  2. Once they get soupy, add the sugar and stir till the sugar dissolves. Taste it. If its not sweet to your liking, add a little more sugar. Some raspberries are sweeter than others.
  3. Puree the raspberries or blend them up good.
  4. Pour them through a sieve so that you get rid of the seeds. Let the mixture cool.
  5. When its cool, add the cream and mix.
  6. Throw it in a container and freeze for 4 hours or overnight.
  7. When you are ready to assemble your drinks, spoon a bit of frozen raspberry cream into a glass. A table spoon or two, however much you like. Then pour sparkling wine over to the top and drop in raspberry or two for garnish.
  8. Serve.

INGREDIENTS

  • 4 egg yolks
  • 1/3 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon freshly grated nutmeg
  • 3 ounces bourbon, spiced rum, or brandy (optional)
  • Whipped cream and grated nutmeg to garnish

INSTRUCTIONS

  1. In a bowl, whisk the egg yolks until they lighten slightly in color. While continuing to whisk, slowly add the sugar and continue to beat until it is completely dissolved. Set aside.
  2. In a medium saucepan over high heat, combine the milk, heavy cream, and nutmeg. Bring the mixture to a boil, stirring occasionally. Remove from the heat and very slowly add this hot mixture to the egg and sugar mixture while continuing to whisk. Return everything to the saucepan and cook until the mixture reaches 160 degrees F. Remove from heat, stir in liquor (optional), pour into a bowl, and set in the refrigerator to chill.
  3. Once chilled you're ready to serve.

Fresh Cranberry Ginger Vanilla Margaritas with Sugared Cranberries via How Sweet Eats

ingredients:

margaritas

  • 2 1/2 ounces fresh cranberry juice (recipe below)
  • 2 1/2 ounces vanilla ginger syrup (recipe below)
  • 2 ounces fresh lime juice
  • 1 ounces Grand Marnier
  • 1 1/2 ounces silver tequila
  • corase salt for glass rimming
  • limes for garnish and sugared cranberries to pop in drinks

for the vanilla ginger syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean
  • 1 thumb-sized piece of fresh ginger

for the cranberry juice

  • 6 ounces fresh cranberries
  • 3/4 cup water

sugared cranberries

  • 6 ounces fresh cranberries
  • 1 1/2 cup granulated sugar
  • 1/3 cup water

directions:

for the vanilla ginger syrup
Add the water and sugar to a small saucepan. Scrap the beans out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves. Simmer for 1 to 2 minutes, then set it aside to cool to room temperature. If you're making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you're using it as soon as it cools, remove the ginger and the pod. This will make about 1 cup of syrup - keep it stored in the fridge for a week or so.

for the cranberry juice
Add the whole cranberries and the water to a small saucepan over medium heat. Bring the mixture to a boil and let it simmer for 5 or 6 minutes, until the berries pop. Pour the berries and liquid into a blender. Blend until the cranberries break down and you have a deep red mixture. Pour it through a strainer, pressing down with a spoon to release all the juice.

margaritas
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices.

sugared cranberries
Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup "globs" and roll them in sugar one at a time.