Holiday Cheer!

Six Festive Drink Recipes for Planning Holiday Menus

Mistletoe Martini
The Alluvian Hotel’s Martini of the Month in December

4 parts vodka
1/2 oz. Midori liquor
Splash of grenadine

Mix the vodka and Midori in a martini shaker with ice. Strain into a martini glass. Add grenadine. The grenadine will sink to the bottom, making the martini red and green.

Garnish the rim of the glass with red sugar (Mix sugar and red food coloring or find cake decorating sugar in grocery stores).

Thanksgiving Special
Delta bartender Jamie Scott King warms customers at Webster’s in Greenwood with this sweet and sour concoction.

3/4 ounce Apricot Brandy
Apple cider
1/4 tsp. lemon juice
1 whole cherry

Pour all liquid ingredients into a shaker filled with ice. Shake. Strain into a cocktail glass, garnish with a cherry.

Jingle Berry Rock
Viking Cooking School

6 strips orange zest, for garnish
6 fresh cranberries, for garnish
1 1/2 oz. orange liqueur (such as Grand Marnier)
2 oz. cranberry juice, chilled
1 1/2 T freshly squeezed lime juice (about 1 lime)
1 (750 ml) bottle champagne or sparkling wine, chilled

Thread 1 strip of orange zest and 1 fresh cranberry onto each cocktail pick. Drop one into each champagne flute. Mix together the orange liqueur, cranberry juice and lime juice. Pour an equal amount into each champagne flute. As each guest arrives, pour chilled sparkling wine into his or her glass; serve immediately. The champagne must never be poured ahead of time or it will become flat.

Pumpkin Pie Cocktail

1/2 ounce Butterscotch Schnapps
1/2 ounce Irish Cream
Heavy cream, to taste
1 dash Cinnamon Schnapps

Shake Butterscotch, Irish cream, and half and half with ice and strain into an old-fashioned glass. Top with Cinnamon Schnapps.

The Great Pumpkin Punch

1 whole pumpkin
1 liter Apple Cider
2 liters Ginger Ale
1 liter rum

Hollow out a pumpkin from a hole in the top. Combine apple cider, ginger ale, and rum inside the pumpkin. Ladle drinks into punch glasses.

Hot Burgundy Cider
Coach Steven Craddock

2 cups water
2 family-sized tea bags
3 quarts apple cider
1/2 cup lemon juice
6 whole allspice
6 whole cloves
6 cinnamon sticks
1 liter Burgundy or dry red wine

Bring water to boil in a large Dutch oven. Remove from heat, and add tea bags. Cover and let stand 5 minutes; remove tea bags, squeezing gently, and discard. Add 3 quarts apple cider and next 5 ingredients to Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes. Remove spices and discard. Stir in 1 liter wine, and cook until just thoroughly heated.