Christmas cocktails part deux
Old-Fashioned Swedish Glogg
- 5 (750 milliliter) bottles port wine
- 1 (750 milliliter) bottle 100 proof bourbon whiskey
- 1 (750 milliliter) bottle white rum
- 3 whole cardamom pods, cracked
- 1 small cinnamon stick
- 4 whole cloves
- 1 (3 inch) strip of orange peel
- 1 (8 inch) square of cheesecloth
- 3/4 cup white sugar
- 1 (15 ounce) package dark raisins
- 1 (6 ounce) package blanched slivered almonds
- Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
- While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
- When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
- Strain the cooled glogg and reserve the raisins and almonds.
- To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
- To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds. [Via: allrecipes.com]
Slow Cooker Spiced Wine
- 1 (750 ml) bottle red wine (choose something fruity but not too sweet. Merlot or Cabernet Sauvignon all work well)
- 2 cups apple cider
- 1/4 cup honey
- 1 orange, zested and juiced
- 5 whole cloves
- 4 green cardamom pods
- 2 cinnamon sticks
- 1 whole star anise
- 1/4 cup brandy
- Orange slices, for garnish
- Cinnamon sticks, for garnish
- Add wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to one hour, depending on your slow cooker. Stir in the brandy.
- Ladle into mugs and serve with an orange slice and cinnamon sticks. To keep the wine warm, leave the slow cooker on the “keep warm” setting. If your slow cooker does not have a warm setting, alternate between “low” and “off.” [Via: wellplated.com]
Raspberry Limoncello Proscecco
- 3 cups prosecco, chilled
- 1 cup limoncello liqueur, chilled
- 1 cup frozen raspberries
- 6 sprigs fresh mint
- In a large pitcher, whisk together prosecco and limoncello.
- Serve over raspberries, garnished with mint, if desired. [Via damndelicious.net]
Jack Frost Winter Cocktail
- 1 cup pineapple juice
- 1/2 cup vodka or light rum
- 1/2 cup Blue Curacao
- 1/2 cup cream of coconut (not coconut milk)
- 3 cup ice cubes
- 2 tbsp sugar
- 1 tbsp water
- shredded coconut for garnish
- In a small microwave safe bowl, add sugar and water and mix. Microwave for 1 minute, stir, then microwave for 1 minute more. Sugar mixture should be thick but moveable. If sugar mixture is still too runny, microwave in 15 second incriments until desired consitency is reached.
- Add shredded coconut to a plate, separating the pieces so there are no large clumps. Using a spatula, dab the sugar mixture along the outside of the glasses near the rim, then roll glasses in the shredded coconut. Set glasses aside.
- Add pineapple juice, vodka, blue curacao, cream of coconut, and ice cubes to a blender. Pulse until smooth, about 2-3 minutes.
- Pour Jack Frost Cocktail into prepared glasses. Serve immediately. [Via: homemadehooplah.com]
Hot Buttered Rum
- 1/2 c. (1 stick) unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 to 1/2 tsp. ground cinnamon
- 1/8 to 1/4 tsp. ground nutmeg
- pinch ground cloves
- small pinch salt
- Place butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Mash together with the back of a spoon or a fork until well combined.
- Use immediately to prepare mugs of Hot Buttered Rum, or cover and refrigerate until ready to serve. [Via: thekitchenismyplayground.com]
Blackberry Ombre Sparkler
- 1 cup fresh blackberries
- 1 cup sugar
- cup water
- sprigs fresh rosemary
- bottle champagne
- In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Making sure it cooks down enough is essential to keeping the ombre effect. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
- Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute (this recipe makes 4 drinks)
- Top with champagne.
- Garnish with fresh blackberries or the cooked blackberries, and a sprig of rosemary. [Via: thecookierookie.com]
Kahlua Hot Chocolate
- 2 cups milk
- 2 tablespoons sugar
- 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1 ounce Kahlúa coffee liqueur
- Mini marshmallows, for serving
- Salted caramel, for serving
- Chocolate syrup, for serving
- In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
- Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired. [Via damndelicious.net]