Tag Archives: Cocktail of the Week

Easy Brunch Cocktail

This is the best cocktail for Christmas brunch, but it's also perfect for any party this season. It's great for a crowd too!

Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I am thrilled to be guest posting today to bring you a festive holiday cocktail: pear prosecco punch.

In my house, I always make a huge Christmas brunch to enjoy after opening presents. The feast starts with sausage balls & pigs-in-a-blanket (oldies but goodies) and coffee for breakfast while we all tear through gifts. Late morning, I pop everything in the oven, and we sit down to a huge brunch complete with berry French toast, quiche, fruit, and of course, a festive cocktail. There are only three of us every year, but we always manage to have a full-fledged feast. This is the best cocktail for Christmas brunch.

One trick: freeze a bag of cranberries and keep them on hand in your freezer. Warm prosecco isn’t tasty. Frozen cranberries can be used in place of ice to keep your cocktails cold. They won’t water-down your beverage, and they’ll look festive, too!

Pear Prosecco Holiday Cocktail

Let me know if you give this a try! I’d love to hear what you think. Happy holidays!

xo, Nicole

Pear Prosecco Punch
serves 1

You will need:

– 2 oz Pear concentrate (I use Looza)
– 4 oz Prosecco
– Rosemary sprigs & frozen cranberries for garnish

To prepare:

Pour pear concentrate into a champagne or wine glass. Top with prosecco. Add a rosemary sprig and frozen cranberries for garnish.

photos by Nicole Letts

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Thanksgiving Cocktail

I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.

Even if you’re hosting an intimate, family-only gathering, it’s a good idea to make a batch Thanksgiving cocktail. For one, you can make it ahead of time, and for another, everyone can fill their own glasses, leaving you more time to gather with your guests.

This recipe for the pumpkin monk is a palette pleaser. It’s not too sweet because of the citrus notes, and it has a lovely mouthfeel. It’s a delicious way to enjoy the flavors of the season.

Thanksgiving Cocktail: Pumpkin Monk
serves 16 (or 2 cocktails per person for 8!)

You will need:

– A large punch bowl
– 16 oz. Frangelico
– 16 oz. Appleton Reserve Rum
– 12 oz. lemon juice
– 8 oz. pumpkin spice syrup

To prepare:
Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup
*this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg

xx Annette

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Bourbon Apple Cider for Two

A few years ago, chef and author Virginia Willis was a guest on the blog. She shared an absolutely delicious apple bourbon cider recipe, and today, I’m reviving it from the archives. It will be perfect for a fall weekend spent outdoors whether you’re trick-or-treating or not.

Bourbon Apple Cider
Serves 2

– 3/4 cup freshly pressed apple cider
– 1/3 cup Bourbon
– 2 tablespoons freshly squeezed lemon juice
– 2 thin slices fresh ginger
– 2 thin slices apple, for garnish
– 2 sprigs thyme, for garnish.

Combine apple cider, bourbon, and lemon juice in a shaker. Shake to combine. Pour into rocks glass over ice. Garnish with ginger, apples, and thyme. Enjoy!

photos by Jona Willis

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End of Summer Dessert::Campari Sorbet

If you love Campari, you must try this recipe. If you don’t like or have never tried Campari (an Italian aperitivo/digestivo), you should!

Campari is bitter and an acquired taste, so that’s why you must try this recipe. It is simply incredible. I have convinced many people to try this and give Campari another chance. The end of summer is near, so this Campari sorbet is the perfect farewell. Make it today, so you can enjoy it tomorrow and the rest of the weekend. Don’t forget to let me know what you think!

Campari Sorbet
Serves 8

You will need:
– 1 cup water
– 1 cup sugar
– 3 Tbsp. orange zest 3 oranges, I use a microplane
– 2 cups fresh squeezed orange juice (squeeze it yourself; it’s worth it)
– 3/4 cup Campari

To prepare:

In a sauce pan combine water, sugar and zest, making a simple syrup

Bring to a boil, turn off the heat and cool

Add Campari and orange juice to the syrup. You need to chill in the refrigerator at this point, the colder the better before adding it to the ice cream maker

Place into an ice cream maker and follow manufacturers instructions, place into a loaf pan lined with plastic wrap, put into the freezer until ready to serve.

*note this will be a soft sorbet because of the alcohol in the Campari, so chill overnight for best texture.

* this recipe should be made a day ahead

Recipe from : Picture Perfect Parties Rizzoli NY

Photo by: Deborah Whitlaw Llewellyn

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Cocktail:: Watermelon Salty Dog

My Dad used to eat chilled watermelon wedges with salt in the summertime, and this watermelon salty dog cocktail reminds me of that childhood memory. It’s absolutely refreshing and delicious! I like the little melons for this recipe (pass chunks of watermelon through a fine sieve for fresh juice). Don’t forget to salt the rim! That’s the trick. Try it and let me know how you like it.

Watermelon Salty Dog
Serves 1

You will need:

– 1 cup fresh watermelon juice.
– 2 oz tequila
– Juice of 1 lime
– Sea salt for the rim

To prepare:

In a shaker, place ice, watermelon juice, tequila and lime juice. Shake until fully combined and chilled, about 1 minute.

Strain into a glass, rim the glass with lime half, and sprinkle the rim with sea salt. It’s okay if some of the salt falls into the glass.

Cheers! xx

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