"Coal in Your Stocking" and Other Festive Drinks for the 12 Days of Christmas
Susan Dunn, The EQ Coach
“Skillfully concocted from an immense variety of colorful spirits
and juices, served in unique glassware, and topped with exotic
garnishes, a cocktail is meant to be seen as well as consumed.”
(www.bardrinks.com) We think ALL Christmas drinks should be festic.
Alcohol
has been around a long time, providing both joy and misery. Assuming
Smart Choices and the Emotionally Intelligent use of spirits, we
proceed to list 10 fun drinks for the holiday season.
Pay
attention to your serving ware, and GARNISH for that festive look. Any
drink with whipped cream, you can put sprinkles atop, candied fruit,
Christmas “picks” drizzle with crème de menthe for
color, shaved color chocolate, a Candy kiss atop …
If it’s hot: ·Stick in a cinnamon stick or candy cane ·Dollop with whipped cream and garnish with sprinkles, candy, confectioner’s sugar ·Add a holiday “pick” – there are tons to choose from ·Stick a sparkler in each mug and light at presentation time
If it’s cold: ·Use
decorated ice cubes – freeze cranberries, mint leaves, anything
festive and NON-POISONOUS into the cubes and add at presentation time.
(Remember that holly berries and all parts of the mistletoe are
poisonous). ·Float sugar-coated cranberries in the punch bowl ·Freeze
ornaments or fruits or flowers in an ice ring for punch bowl; be
creative – anything you can make hygienic-enough
For the
traditional eggnog – history, recipes and the hazards of egg
whites, go here: http://www.indepthinfo.com/eggnog/index.shtml
Whatever you serve, serve it with festive flare, and give it a holiday name!
The First Day of Christmas: CHRISTMAS MINT PUNCH
1 1/2 c Water 10 oz Mint jelly 3 c Pineapple juice; chilled 1/2 c Lemon juice 1 1/2 c Vodka 64 oz Lemon-lime carbonated drink; chilled 1 qt Lime sherbet
In
small saucepan, combine water and mint jelly; cook and stir until jelly
melts. Cool. In large punch bowl, combine jelly mix, juices and vodka. Just before serving, add carbonated beverage and lime sherbet.
Day 2: ANBERRY CHRISTMAS
#1
2 well-chilled 750-ml. bottles champagne or sparkling cider 1 cup well-chilled cranberry juice cocktail, or to taste 3 tablespoons Grand Marnier or other orange-flavored liqueur, or to taste, if desired
In
a large pitcher stir together well the champagne, the cranberry juice
cocktail and the Grand Marnier. Makes about 7 cups, serving 8. Source:
ourmet, November 1993
#2
1 oz. cointreau 3 oz. cranberry juice 1 oz. lemon juice, 1 ½ oz. Vodka
Day 3: DAMN THE WEATHER
2 cups Ruby Port 1 cup unsweetened pineapple juice 1 cup fresh orange juice 1 teaspoon fresh lemon juice Chilled club soda or seltzer water 6 lemon slices for garnish
In
a large pitcher stir together well the port and the juices. Divide the
drink among 6 glasses filled with ice cubes. Top off the drinks with
the soda and garnish them with the lemon slices. Makes 6 drinks. Source: Gourmet, September 1992
Day 4: TRIM-THE-TREE CIDER PUNCH
1 gallon apple cider 12 whole cloves 2 large apples (such as Granny Smith or Rome Beauty), peeled, left whole 2 cinnamon sticks Ground nutmeg Rum
Pour
apple cider into large pot. Insert 6 cloves into each apple. Add apples
and cinnamon sticks to pot. Bring to boil. Reduce heat; cover and
barely simmer over very low heat 1 hour to allow flavors to blend. (Can
be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat
before continuing.) Ladle hot cider punch into mugs. Sprinkle with
nutmeg and serve. Add rum to taste. Source, Bon Appétit,
December 1995
Day 5: NOSE-WARMER PUNCH
3 bottles dry red wine 1 1/2 cups brandy 1 1/2 cups sugar 3 cinnamon sticks 8 whole cloves 3 small lemons, zest scored lengthwise if desired with a channel knife and fruit sliced thin crosswise
In
a large saucepan bring wine and brandy to a simmer with sugar, cinnamon
and cloves, stirring, and cook at a bare simmer 2 minutes. Stir in
lemon slices and ladle into heat-proof cups. Serves about 12. Source: Gourmet, December 1994
Day 6: SNOWBALLS Cold
1 pt Vanilla ice cream 1/3 c Creme de cacao 1/3 c Kahlua
Combine
ingredients in blender and process until smooth. Serve after dinner. I
serve this because in south Texas it’s often hot on Christmas Day.
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