Mixed drinks add element of surprise to holiday parties
Something bright. Something frothy. Something seasonal. Something creamy. And, of course, something for those who’d rather not.
Coming up with a cocktail menu for a holiday party can be just as challenging as figuring out the food. So many choices and – for those who don’t imbibe often – so many unusual ingredients. Makes it tempting to stick with wine.
But mixed drinks can be a fun way to add interest to the meal. It just takes a bit of planning.
The best approach is to select two or three seasonally appropriate drinks that are easy to assemble. Then decide whether to play bartender, or to designate a bar area and arrange the tools and ingredients so your guests can help themselves.
The following cocktails represent a mix of approaches for the holidays. The pomegranate-cherry royale is a light and refreshing mix of bright red juice and sparkling wine. Or try an apple orchard with fresh cider and a bit of whiskey.
For a frothy take that will keep your guests alert, try a vodka espresso, a slightly sweetened blend of the namesake ingredients that drinks like a martini. Or for something reminiscent of eggnog, a white Russian – a blend of vodka, Kahlua and cream.
And don’t forget to have something for those who’d prefer to skip the alcohol. A pussy foot “mocktail” is a sharp and sweet blend of fruit juices with grenadine, a pomegranate-flavored syrup.
Pomegranate-cherry royale
(Start to finish 5 minutes)
2 tablespoons pomegranate-cherry juice (or pomegranate juice)
1/2 ounce creme de cassis
1/2 ounce cherry brandy
2 ice cubes
2 ounces chilled sparkling wine
In a blender, combine juice, creme de cassis, brandy and ice. Blend until smooth. Pour into a flute glass and top with sparkling wine.
Makes 1 serving.
Source: Andrew Chase, Alison Kent and Nicole Young’s “400 Blender Cocktails”
Apple orchard
1/4 cup apple cider or apple juice
2 tablespoons frozen lemonade concentrate
1 1/2 ounces whiskey
1 ice cube
1 thin slice of apple or lemon, for garnish
In a blender, combine cider, lemonade concentrate, whiskey and ice. Blend until smooth. Pour into a highball glass and garnish with apple or lemon slice.
Makes 1 serving.
Source: Andrew Chase, Alison Kent and Nicole Young’s “400 Blender Cocktails”
White Russian
2 ounces vodka
1 ounce Kahlua
1 ounce light cream
Combine the vodka and Kahlua in a cocktail shaker filled with ice. Shake and strain into a small glass filled with ice. Top the drink with cream.
Source: “Ben Reed’s Bartender’s Guide”
Vodka espresso
2 ounces fresh espresso
2 ounces vodka
1 dash sugar syrup
3 coffee beans, for garnish (optional)
Pour the espresso into a cocktail shaker. Add the vodka and sugar syrup. Shake until well mixed, then pour into a glass filled with crushed ice.
Source: “Ben Reed’s Bartender’s Guide”