Sipping on the Holidays

This weekend is going to be filled with fun, friends, and family, and one of the best parts of it all are the holiday cocktails! We will be trying some of these delicious recipes this weekend, and hopefully you will too! 

Candy Cane Cooler:

What you will need:

For infusion:

2 cups of fresh mint leaves

1 bottle of quality vodka

Directions:

Throughly wash mint leaves and place in decanter. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool dark place for at least 3 days.

For cocktail:

1 tbsp of crushed candy cane 

1 1/2 oz. of mint infused vodka

1/2 oz. B&B (Benedictine and Brandy)

1/2 oz.of half and half

Ice

peppermint stick

mint for garnish

Plce crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Add vodka, brandy and half and half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into a glass full of ice. Add the peppermint stick and mint garnish. 

Mapletini:

What you will need:

2 shots of irish cream liquer
1 shot of brandy
1/2 shot of cinnamon schnapps
1 teasp maple syrup
ice
cinnamon stick

Directions:
Place all ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with cinnamon stick.

Maple Butter Kiss:

What you will need:

Ice 

1 1/2 oz. of vodka

1/2 oz. DeKuyper Buttershot liquer or butterscotch scnhapps

1/4 oz. of real maple syrup

1oz. of half and half

fresh ground nutmeg

Directions:
Pour liquid ingredients into a cocktail shaker filled with ice, Shake vigorously. Strain into a martini glass and top with fresh ground nutmeg. 

Gingersnap:

What you will need:

1 oz. of Ginger beer
Ice
1 tsp ginger juice
1 1/2 oz. of dark rum
1tsp. of cinnamon schnapps
pinch of cloves
1 egg white
cinnamon stick
crystallized ginger square
Finely ground gingerbread cookie

Directions:

Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to caot the rim. Dip into saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add pinch of ground cloves. Separate an egg and add egg white to shaker. shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the frothier the drink. Add ginger beer and stir slightly. Pour into glass. Garnish with cinnamon stick and crystallized ginger square. Sprinkle the top 






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