Monday, December 16, 2013

Festive Holiday Drinks

The Seasonal Plate column features a brunch menu for December. Some of the recipes have been previously posted on Ever Ready blog; Glazed Eggnog Bread, Mexican Cornbread and Sausage Strata and Clementine Pomegranate Salad.  A Poinsettia Mimosa has been added to the brunch menu in the photo above. This drink recipe comes from BHG with an alcohol and non-alcoholic version.   
Ingredients:
  • 2-3 tangerines sliced
  • maraschino cherries
  • 3 cups cranberry juice
  • 1/4 cup Triple Sec
  • 2 TB. cherry juice
  • 1 bottle of champagne or sparkling apple cider
  • 32 oz. bottle carbonated water 
Directions:
  • Mix all ingredients except cherries and tangerine slices
  • Add two cherries to drink and a tangerine slice on rim

Hot Scarlet Punch
recipe adapted from BHG
Ingredients:
  • 2 large cinnamon sticks broken up  
  • 4 whole cloves
  • 1 half of an orange
  • 32 oz. cran-raspberry juice
  • 1/4 cup brown sugar
  • 1 bottle of white Zinfandel  or a dry white wine
Directions:
  • Cut orange in half and press 4 cloves into outer skin of orange half and save other half  
  • Add all ingredients to a crock pot and cook on low for 1-1/2 hours
  • To serve discard orange and cinnamon sticks
  • Slice other half of orange and add to rim of each glass or mug  
Pomegranate Martini

Cook's notes: This recipe was in the O Magazine posted by Rachel Ray
Ingredients:

  • 1-1/2 cups pomegranate juice
  • 2 oz. Absolute Citron vodka or white tequila
  • 1 oz. Cointreau liquor
  • cup of ice
  • splash of sparkling water
  • squeeze of a lemon
  • pomegranate seeds
Directions:
  • Shake ingredients in a shaker and pour into a chilled martini glass
  • Garnish with pomegranate fruit in the glass





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