The holiday season is here. Gather your friends and loved ones for a
toast to good cheer. The recipes that follow are some of our favorite
ways to toast the season. From winter warm ups to pretty punches to
cool cocktails. There’s something for everyone to fancy.
Winter Warming Drinks
Take the chill off with these warm sippers:
Hot Buttered Rum
1 lb light brown sugar
½ lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
2 teaspoons vanilla extract
In a mixing bowl, beat together softened butter, brown sugar, vanilla
extract and spices until well combined. Refrigerate in an airtight
reusable container for up to a month, or place in your freezer until
ready to use.
Then, in a pre-heated coffee mug, combine 2 heaping tablespoons batter
with 1.5 oz. Mount Gay Rum. Top with boiling water and stir well to
mix. Serve with a spoon.
Peppermint Hot Chocolate
1/3 c. unsweetened cocoa powder
1 qt whole milk
½ c. semisweet chocolate chips
¼ c. crushed candy canes + 4 whole candy canes
Pinch of salt
Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa
has dissolved. Add chocolate chips and crushed peppermint; simmer over
medium heat, stirring occasionally, until chocolate and peppermint
have melted, 8 to 10 minutes.
Bring to a boil and immediately remove from heat. Add salt. Ladle into
mugs; serve each with a peppermint stick.
Hosting a large gathering? These recipes will get everyone in good
Holiday Citrus Punch
2 c. bottled pear nectar
4 c. orange juice
2 c. chilled club soda
1 c. light rum (if desired)
Orange slices (for garnish)
Set a fine-mesh sieve over a large pitcher or punch bowl; pour 2 cups
bottled pear nectar and 4 cups orange juice (from blood oranges or
regular juice oranges) through sieve into pitcher. Before serving,
stir in 2 cups chilled club soda and, if desired, 1 cup light rum.
Pour into glasses over ice; garnish with orange slices.
12 eggs, separated
1 ½ c. superfine sugar
1 qt whole milk
1 ½ qt heavy cream
3 c. bourbon
½ c. dark rum
2 c. cognac
Freshly grated nutmeg
In 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.
Make as merry as a master mixologist:
Kiss Under the Mistletoe
1 oz. PAMA Pomegranate Liqueur
2 oz. vodka
1 oz. pink grapefruit juice
Coarse sugar for garnish
Rub a lemon wedge around the rim of a martini glass and dip it into a
plate of coarse sugar. Set it aside. Pour the remaining ingredients
into a cocktail shaker with ice. Shake and strain into the garnished
1 c. white cranberry juice
4 oz vodka
2 oz Cointreau
Fill a cocktail shaker with ice. Add cranberry juice, vodka and
Cointreau. Shake to combine well. Strain into two large martini
glasses and serve immediately.