Thursday, December 15, 2016

Gerry's Gallery Christmas Party Cocktails

Blood Orange Hot Toddy*


2 ounces bourbon whiskey (or whiskey) 
2 tablespoons blood orange juice
1 tablespoon honey
1 1/2 cups hot water 
orange slices
star anise ingredients

Pomegranate Champagne Cocktail


2 cups chilled pomegranate juice
1 1/2 cups limeade
1 (750-ml) bottle well-chilled Champagne

  1. Combine juices in a large pitcher. 
  2. Slowly add Champagne. 

Sticky Toffee Pudding Eggnog **
(requires 48 hours to make)


1 Quart of Heavy Cream
284 ml of Sticky Toffee Pudding
6 Eggs, separated
1/2 Cup of Sugar
1/2 Cup (plus 2 tbsp.) of Cognac
1/2 Cup (plus 2 tbsp.) of Dark Rum
1/2 Teaspoon of Salt

  1.  In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding 
  2. Cover and refrigerate for 2 days 
  3. In a large bowl, beat the egg yolks with sugar 
  4. Stir in the Cognac and rum 
  5. Strain in the infused cream through a fine sieve, pressing on the solids 
  6. In a medium bowl, whip 3 cups of infused cream until stiff 
  7. Fold the egg-yolk mixture 
  8. In the large bowl, beat the egg whites with salt on a high speed to stiff peaks 
  9. Fold the beaten egg whites into the whipped cream 
  10. Refrigerate the eggnog until chilled (2 hours) 
  11. And serve glass mugs when ready! 

Mistletoe ***


1 part fine Cherry infused Vodka  
Splash of tonic water 
Rosemary-infused ice 

  1. Fill a Collins glass with rosemary-infused ice. 
  2. Pour all ingredients into glass and garnish with a cherry.

** From

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