Recipes: Holiday Cocktails

Whether you’re hosting a holiday bash or simply need a way to get through dinner with pesky relatives, here are some festive cocktail recipes that’ll ensure your Christmas is anything but blue.

Silent Dos Lunas Night
4 ounces Dos Lunas Silver Tequila
4 ounces Pomegranate Juice
Chilled Champagne

Place Dos Lunas Silver Tequila and pomegranate juice into a large cocktail shaker filled with ice. Shake to blend and chill. Strain evenly between four Champagne flutes. Top with chilled Champagne. Stir gently. Makes four cocktails.

The Candy Cane
3/4 oz Berry vodka
3/4 oz Peppermint Schnapps
3/4 oz white Crème de Cacao
1/4 oz grenadine
1 oz of AgroLabs Superberry Upgrade
half and half
Soda water
Crushed Candy Canes

Pour the vodka, AgroLabs Superberry, Peppermint Schnapps, white Creme de Cacao and grenadine into a cocktail shaker with ice. Shake well. Pour into a cocktail glass rimmed with crushed peppermint candy. Fill with half and half. Top with a splash of soda water.

The Grinch
2 oz Midori
½ oz of AgroLabs WheatGrass BOOST
1/2 oz lemon juice
1 tsp simple syrup
Raspberry for Garnish
Sugar for rim

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with a raspberry.

Mistletoe Martini
2 oz vodka
2 oz orange juice
3 oz AgroLabs Superberry Upgrade
3/4 oz lemon juice
3 tsp sugar

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into two chilled cocktail glasses.

Merry Berry Cocktail
3 oz Mionetto Brut Prosecco
1 oz PAMA Liqueur
Splash of fresh lime juice

Pour PAMA into a rocks glass filled with ice. Top with Mionetto and add a splash of lime juice. Garnish with slice of lime.

Sparkling Ginger Daisy (created by Kara Newman, author of Spice & Ice)
1oz Gin
1oz Ginger liqueur
2Tbs Lemon juice
1tsp Grenadine
Mionetto Prosecco Brut

Combine the gin, ginger liqueur, lemon juice and grenadine in an ice-filled mixing glass. Stir until well chilled and strain into a flute. Top with Mionetto Prosecco Brut. Optional: Rim glasses with rock sugar and garnish with a cherry at the bottom of each flute.

Sparkling Ginger Daisy PUNCH (created by Kara Newman, author of Spice & Ice)
1 cup gin
1 cup ginger liqueur
1 cup lemon juice
1/3 cup grenadine
Approx. 2 cups Mionetto Prosecco Brut

In a large punchbowl, stir together gin, ginger liqueur, lemon juice, and grenadine. Add large chunks of ice to keep everything chilled. Add the Mionetto, and stir again. Serve with a ladle, and consider keeping a bowl of maraschino cherries next to the punchbowl for guests to garnish their own drinks! Serves eight.

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