Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I am back today with a little treat for you from the archives: festive holiday party punch.
Here’s the thing: I found out less than a week ago that we are hosting my husband’s family for Christmas this year. Oh, and I’m hosting my family on Christmas Eve. Unfortunately, because of various conflicts, everyone can’t be together at one shindig, so this is the best we can do. Needless to say, my stress meter is a pinch off the charts.
One thing I know I can do to make life easier is to make a batch cocktail, aka, punch. Annette has always stressed the importance of enjoying the party as the hostess, too. That’s part of the fun, right? I plan to make a holiday punch, put everything out on a table, and let guests serve themselves. I might even leave the liquor out, so the kids can get involved, and so the adults can select their libation of choice. Here’s one of Annette’s fabulous holiday party punch recipes. Enjoy!
Holiday Punch Serves 16
You will need:
– 6 cups Pomegranate Juice – 4 cups SKYY INFUSIONS CRANBERRY – 4 cups FRANGELICO – 1 cup Lime Juice – 1 cup Orange Juice – 1 cup Honey syrup – 1 cup fresh cranberries – 2 ice cube trays
1 cup water and 1 cup honey boiled and reduced about 10 minutes
Cranberry Ice Cubes:
Fill trays with pomegranate juice and cranberries. As the juice melts, it will only make the cocktail merrier!
Mix all ingredients together in a large serving bowl or pitcher. Ladle punch into ice-filled glass. Garnish with clove stuffed orange slices (or simply with rosemary sprig; the punch’s red color is gorgeous with this “evergreen” garnish). Serve with cranberry ice cubes.
Ciao! I wanted to leave this recipe here. We love a Negroni, am I right? This Winter White Negroni is the perfect winter version of my favorite cocktail. When anybody asks me what my favorite cocktail is, the Classic Negroni is hands down my go-to. Here’s a great twist on the classic; it’s a great holiday party addition to your cocktail recipes.
1 1/2 ounces gin
1 ounce Lillet blanc
1/2 ounce Suze gentian liqueur
Garnish: lemon twist
Add the gin, Lillet blanc and Suze into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a lemon twist. We added a few cranberries a festive holiday touch.
A few years ago, chef and author Virginia Willis was a guest on the blog. She shared an absolutely delicious bourbon apple cider cocktail recipe, and today, I’m reviving it from the archives. It will be perfect for a fall weekend spent outdoors. If you don’t have fresh ginger, you can always top this off with a splash of ginger beer for a nod to the flavor. Cheers to fall!
Bourbon Apple Cider Serves 2
You will need:
– 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!
Happy Labor Day holiday to all of my friends in the states. I hope everyone is enjoying a day of rest and relaxation. Here’s an easy, Italian-inspired beverage to make this day extra fun: the beer americano. This cocktail is perfect for the last blistering days of summer.
It pairs perfectly with the salty goodness of potato chips and other cookout fare. Look for this and other amazing summer cocktails in my book Cocktail Italiano!
Beer Americano Serves 1
You will need: – 1 ½ ounces Campari – 1 ½ ounces sweet vermouth – 3 ounces lager beer – lemon zest, for garnish
Combine Campari, vermouth and ices cubes in a tall tumbler, stir to combine. Pour the beer into another glass, stir to create a stiff foam, reserve the foam with a spoon top the cocktiail with the beer foam, about 3 ounces.
**Note: For a lighter Americano feel free to pour 2 ounces of the beer in to the cocktail as well. However, this should be done before you top the cocktail with the foam.
Campari is bitter and can be 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. A few things to note: because of the liquor, this is a soft sorbet, so be sure to make it ahead of time and then chill it overnight to achieve the best texture.
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
In a saucepan 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.