Holiday Drinks Part 2: Cocktails

To continue our Holiday drinks, I’d like to give you three cocktails that sound absolutely delicious.  If you prefer your drinks to be non-alcoholic click here to check out Megan’s post on Wednesday: Mocktails. Otherwise, add a little spice for you guest with these recipes.

Coconut Eggnog by Martha Stewart
Serves 6

Ingredients:

2 cans (14 ounces each) light coconut milk

6 egg yolks

1/2 cup sugar

2 teaspoons pure vanilla extract

8 ounces spiced rum

Ice

1/3 cup toasted, large unsweetened coconut flakes, for garnish

Directions:

Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.

Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.

Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.

Rosemary Maple Bourbon Sour by W&P Design
Serves 2

Ingredients:
3 shots good bourbon

1½ shots freshly squeezed lemon juice

1 shot dark amber maple syrup

1 large sprig rosemary + 2 small sprigs

Directions:

Combine the bourbon, lemon juice and maple syrup in your Mason Shaker.

Crush the large sprig of rosemary in your hand and add to the shaker.

Add ice to above the level of the liquid, cap and shake vigorously for 20 seconds.

Strain mixture into rocks glasses containing large cubes of ice and garnish with remaining small sprigs of rosemary.<

Seasonal White Sangria by Marshalls Abroad
Serves 6

Ingredients:

2 Bottles Crisp, White Wine {I used a New Zealand Sauvignon Blanc from Marlborough}
1 Bottle Sparkling Apple Cider
1 Orange, sliced
1 Apple, sliced
1 C. Fresh Cranberries
Fresh Mint Leaves

Directions:

Add all of the ingredients; stir and refrigerate until ready to serve. Enjoy!!

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