If you’re planning on hosting any holiday parties or get-togethers this season, crafting your own signature cocktail (or two) is a sure-fire way to entertain and quite literally lift your guests’ spirits.
- 1/4 cup sugar
- 3/4 cup vodka
- 1/2 cup pomegranate juice
- 1/3 cup fresh lime juice
- 1/4 cup Cointreau
- lime slices, for garnish
- Chill 4 martini glasses. Meanwhile, in a small saucepan, bring the sugar and ¼ cup water to a simmer. Remove from heat and let cool.
- In a large pitcher, combine the sugar syrup with the vodka, juices, and Cointreau. Add 2 cups ice and stir until well chilled.
- Strain the martinis into the chilled glasses; garnish each with a lime slice.
- 1 cup pear nectar
- 1 cup cranberry juice cocktail
- 1 bottle Prosecco or other dry sparkling white wine
- 2 cups fresh or thawed frozen cranberries
- 1 cup pure maple syrup
- 2 cups dry red wine, such as Pinot Noir
- 1/2 cup packed light-brown sugar
- 1 vanilla bean, split, seeds scraped
- Thin strips of zest from 1/2 lemon
- 2 teaspoons pink peppercorns, crushed
- Pinch of coarse salt
- 2/3 cup granulated sugar
- 2 cups seltzer
- Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
- Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
- Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
- Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
- To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.
- 12 eggs, separated
- 1 1/2 cups superfine sugar
- 1 quart whole milk
- 1 1/2 quarts heavy cream
- 3 cups bourbon
- 1/2 cup dark rum
- 2 cups cognac
- Freshly grated nutmegIn a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
Source: food.com, marthastewart.com