Gingerbread Latte

Ingredients

2 cups whole milk

3 tablespoons packed brown sugar

2 tablespoons molasses

1 teaspoon McCormick® Gingerbread Spice Finishing Sugar

1/2 teaspoon McCormick® All Natural Pure Vanilla Extract

1 cup strong brewed coffee

INSTRUCTIONS

1 Bring all ingredients, except coffee, to simmer in medium saucepan on medium heat, stirring to dissolve sugar.

2 Whisk in coffee until frothy. Pour into mugs. Top with whipped cream and sprinkle with additional Gingerbread Sugar to serve.

Salted Carmel Cider Cocktail

Ingredients

4 tablespoons McCormick® Naturally Flavored Salted Caramel Finishing Sugar, divided

1/2 cup apple cider, chilled, plus more for rim

2 ounces spiced rum

1/4 cup ginger beer, chilled substitution Substitutions available

INSTRUCTIONS

1 Place 2 tablespoons of the Salted Caramel Sugar on small plate. Moisten rims of 2 (10-ounce/300-ml)) beverage glasses with cider. Dip in Salted Caramel Sugar to heavily coat rim. Set aside.

2 Fill cocktail shaker with ice. Add cider, rum and remaining 2 tablespoons Salted Caramel Sugar. Shake until well mixed and chilled.

3 Strain mixture into prepared glasses. Top evenly with ginger beer. Serve immediately.

Candy Cane Martini

Ingredients

2 tablespoons McCormick® Candy Cane Finishing Sugar, divided

4 ounces (1/2 cup) white chocolate liqueur

2 ounces (1/4 cup) half-and-half, heavy cream

2 ounces (1/4 cup) vanilla vodka

1 Place 1 tablespoon of the Candy Cane Sugar on small plate. Moisten rims of 2 martini glasses. Dip rim of glasses into Candy Cane Sugar to coat.

2 Fill cocktail shaker halfway with ice. Add white chocolate liqueur, half-and-half, vanilla vodka and remaining 1 tablespoon Candy Cane Sugar; shake until well mixed and chilled. Strain into prepared glasses. Serve immediately.

Festive Cranberry Mule

- 8 cups cranberry juice
- Juice from 3 limes
- Juice from 1 1/2 small grapefruits, plus grapefruit slices for serving
- 9 ounces vodka
- 6 teaspoons fresh grated ginger (optional)
- 12 ounces ginger beer, chilled
- Champagne, chilled, for topping (adjust according to preference)
- Pomegranate arils and sugared rosemary, for serving

Put herbs, citrus slices, rosemary, whole cranberries in a Bundt pan. Fill with Juice mix (cranberry, lime, grapefruit) and freeze.

Once Frozen put ring in punch bowl and add remaining juice, vodka, and ginger beer.

Serve in a copper mug, or festive glass. Top with Champagne and garnish with sugared cranberries and rosemary.

Kentucky Margarita

1 ounce fresh lime juice

1 ounce agave syrup

2 ounces bourbon

fresh sprig of mint

lime wheel

pink Himalayan sea salt

Rim a margarita glass with pink Himalayan sea salt and set aside.

Into a cocktail shaker add fresh lime juice, agave syrup, bourbon, and top with lots of ice.

Secure the lid on the cocktail shaker and shake vigorously for 30 seconds.

Strain into the prepared margarita glass filled with fresh crushed ice.

Garnish with a lime wheel and a fresh sprig of mint.

Peppermint Mimosa

 Prosecco

Peppermint schnapps 

Small candy canes

Rim glass with some sort of melted chocolate and crushed peppermint 

Put a small candy in the glass

Add a shot of peppermint schnapps 

Fill the rest with Prosecco 

Margaritas (Various Flavors)

Source: Cooking Light, May 2016

Slushy Mary

 

Ingredients

• 12 ounces vine-ripe tomatoes, cut into wedges
• 3 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 to 2 teaspoons hot sauce (or to taste), such as Tabasco
• 1/2 teaspoon celery seeds
• Coarse salt and freshly ground pepper
• 1 1/2 cups canned tomato juice
• 1 cup chilled vodka
• Garnish: pickled okra (talkotexas.com) and lemon wedges

Cook's Note

Tomatoes can be frozen for up to 1 week.

Directions

1. Step 1

   Freeze tomato wedges for at least 4 hours.

2. Step 2

   Puree tomatoes, lemon juice, Worcestershire sauce, horseradish, hot sauce, celery seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Stir in tomato juice and vodka. Divide among 4 chilled glasses. Garnish with okra and lemon wedges.

Source

Martha Stewart Living, August 2011

Strawberry Pom Mojito

Ingredients

• 6 strawberries
• 1/4 cup fresh mint leaves
• 1 lime, juiced
• 1/2 cup pomegranate juice
• 2 to 3 shot glasses white rum
• 1 tablespoon honey, you may add more if needed
• Sprite or Lime Soda
• strawberries and mint leaves for garnish

Instructions

• Fill two glasses with ice and set aside.
• Muddle strawberries, mint leaves, and lime juice in a shaker glass.
• Add in the pomegranate juice, rum, and honey; mix well.
• Divide mixture evenly in prepared glasses.
• Slowly pour in lime soda; fill to the rim, or as desired.
• Garnish with strawberries and mint leaves.
• CHEERS!
• Serves: 2
• Source: http://diethood.com/strawberry-pom-mojito/

Blushing Blossom

 

• Ice
• 2 parts berry vodka
• 1 part cherry brandy
• 1 part pomegranate juice
• 1/2 part club soda
• 1/2 cup frozen Bing cherries, for garnish

In a pitcher filled with ice, combine vodka, cherry brandy, and pomegranate juice. Top with club soda and stir. Pour into glasses and garnish with a frozen cherry.

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Source: foodnetwork.com

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Pina Coladas (Skinny Version)

• 2 cups flaked sweetened coconut
• 1 (12-ounce) can evaporated fat-free milk
• 2 cups cubed fresh pineapple
• 2 1/2 cups ice cubes
• 3/4 cup gold rum (such as Bacardi Gold)
• 1/4 cup pineapple juice
• 2 tablespoons light agave nectar
• 8 fresh pineapple slices

1. 1. Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.
2. 2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
3. 3. Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.
4. 4. Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.

Sidney Fry, MS, RD, Cooking Light

JUNE 2012

 

Amount per serving

• Calories: 158
• Fat: 1.2g
• Saturated fat: 1g
• Monounsaturated fat: 0.1g
• Polyunsaturated fat: 0.0g
• Protein: 3.5g
• Carbohydrate: 18.6g
• Fiber: 1.1g
• Cholesterol: 2mg
• Iron: 0.4mg
• Sodium: 57mg
• Calcium: 124mg

Caipirnha

1 small orange, chopped
1 lime, chopped
1 lemon, chopped
1 cup of sugar
1 bottle cachaca
ice
fresh mint and lime slices for garnish

Place the pieces of citrus and the sugar in the bottom of a pitcher. Using a muddler or the handle of a wooden spoon, crush and mash the fruits to release the oils and juice from the rind. When you have some nice juice in there and the sugar begins to dissolve, add theliquor and stir to combine. Fill lowball glasses with ice cubes and pour the cocktail over the ice. Do not remove the pieces of crushed fruit. Garnish with mint and lime. Use fresh sugarcane sticks as stirrers, if desired.

Smoretini

Ingredients

2 jiggers vodka

2 jiggers Chocolate Liqueur

2-4 jiggers half and half (depends on how strong you want them to be!)

1/4 cup marshmallow creme

1/4 cup milk chocolate chips

2 graham crackers, crushed

Preparation

Melt marshmallow creme and chocolate chips in a shallow bowl for 1 minute on half power in microwave bowl or over warm water.

Roll outside of glass rim in marshmallow/chocolate chip mixture and then dip into crushed graham crackers. Put in refrigerator to cool.

Fill cocktail shaker

or pitcher with 2 cups of ice.

Pour vodka, chocolate liqueur and half and half over ice. Shake well. Pour into cooled, rimmed glass.

Spear marshmallows with toothpicks or long skewer; toast marshmallows over flame and garnish cocktail.

Sangria

1 bottle of red wine
1 cup of Brandy
1 cup of Cointreau
1 orange - sliced (slice two if you want some for garnish)
1 lemon - sliced (slice two if you want some for garnish)
1 orange juiced
1 squeeze of lemon
5 sticks of cinammon
5 cloves
1 bottle of soda water

Mix wine, brandy and cointreau together. Add fruit juice and spices. Stir to blend. Allow to sit in the fridge for (1) one hour.

To serve:
1/2-3/4 of wine-fruit mixture
1/4 soda
add slices of orange/lemon
add ice and enjoy!

Margaritas for a Crowd

2 cups sugar
2 cups water
Lime wedges
Coarse salt or sea salt
2 cups freshly squeezed lime juice
2 cups tequila, preferably premium
1 cup triple sec, or Grand Marnier
Cracked ice cubes


Directions


1.Make simple syrup: Bring sugar and water to a boil in a small saucepan. Simmer, stirring, until sugar has dissolved. Remove from heat; let cool. Refrigerate until ready to use.


2.Rub rims of glasses with a lime wedge; dip rims in a dish of salt.


3.In a large pitcher, combine lime juice, tequila, and triple sec or Grand Marnier. Add chilled sugar syrup, and stir to combine. Add ice cubes, and serve in prepared glasses.
 
Source: Martha Stewart Magazine

Mexican Hot Chocolate

4 cups whole milk
1 (3.1-ounce) disc Mexican chocolate*
*Can be found in Hispanic and gourmet grocery stores

Directions
In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whiskingconstantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.

Source: Mexican Made Easy, Foodnetwork

Holiday Party Martini

1 1/2 oz Stoli Razberi
2 oz Pineapple Juice
Dash Grenadine
Shake with ice and strain into a chilled martini glass. Garnish with raspberries

Stoli Raz Holiday Cosmopolitan

3 parts Stoli Razberi®
1 1/2 part triple sec
1 part cranberry juice
Dash bitters
Shake with ice and strain into a chilled martini glass. Garnish with a lime wedge.

Flip Flop & Pears

2 parts tequila

4 parts pear juice

2 parts Freixenet Carta Nevada Semi Dry

Put the pear juice together with the tequila in a mixing glass with ice. Pour mixture into a glass and fill with Freixenet Carta Nevada Semi Dry.

Strawberry Summer Bliss

6 oz Freixenet Cordon Negro Brut

1/2 oz Stirrings strawberry Daiquiri mix

1-1/2 oz vanilla extract

2 tsp simple sugar syrup

1-2 mint leaves

4 lime squeezes

Pour Stirrings mixer, vanilla extract, simple syrup and lime juice into an 8 oz glass half filled with crushed ice. Top off with Freixenet and mint leaves.