Monday, January 02, 2006
Holiday Tippling
I don't drink on New Year's Eve. It's not moral superiority; it's self-preservation. My family's traditional New Year's dinner includes pork & sauerkraut -- impossible to enjoy if you've had even a whiff of alcohol the previous evening.
But with several days off, I took the time to play with some drink recipes.
The "maybe I'll try them again, maybe nots":
But with several days off, I took the time to play with some drink recipes.
The "maybe I'll try them again, maybe nots":
- The egg nog experiment noted previously. This should work if I serve it only in shot glasses. Besides, it looks really cute that way.
- Thanksgiving Cocktail, courtesy of Chow magazine. Champagne, brown sugar, brandy and assorted spices. Not bad, but it leaves an ugly residue in your Champagne flute. And brown sugar just isn't fine enough for the rim of a glass.
- Cranberry Mojitos. Meh.
- Cranberry Vanilla Bean Mimosas. The perfect drink for trimming or untrimming your Christmas tree. Put on some festive music and have a lovely day.
- The Gingerbread Man, from Bloghungry (scroll down to see the recipe). Tasty, but a little harsh. I substituted vanilla vodka, added four parts milk and warmed it in the microwave for a minute and a half. Yummy!
- Poinsettia Sipper (I think this came from Cooking Light, several years ago). I make this every year, and it's always a favorite. Served cold with ginger ale, it was a terrific non-alcoholic punch at a club party. My sister has added rum to it for a hot toddy. I prefer it on its own, served warm. It guarantees sweet dreams with visions of sugarplums:
Poinsettia Sipper
2 c. cranberry juice cocktail
2 c. apple juice
1/2 c. sugar
2 tbsp. orange juice
3 cloves
2 cinnamon sticks
2 c. water
Combine ingredients in a saucepan, stirring until sugar dissolves. Bring to a simmer; cover and cook 30 min. Remove cloves & cinnamon. Serve warm or chilled.
# posted by Peggy @ 5:07 PM 
