Eggnog Cocktail
30 ml Baileys
30 ml Kahlua
30 ml Vodka
1 glass Eggnog
Swirl Irish Cream, Kahlua and vodka gently in a cocktail shaker with ice to chill. Strain into glass. Swiftly fill glass with cold Eggnog to mix.
Gingerbread Man
1 part Baileys
1 part Goldschläger (Cinnamon Schnapps)
1 part Butterscotch Schnapps
1 part Vodka
Combine ingredients in a cocktail shaker with ice. Shake and strain into shot glasses.
Mistletoe Martini
1 shot Melon Liqueur
1 shot Coconut Rum
1 shot Pineapple Juice
1 shot Sour Mix
Chill cocktail glass. In a mixing glass, pour all ingredients together.
Christmas Cookie
30 ml peppermint schnapps
30 ml Kahlua
30 ml Bailey’s
Combine the ingredients in a shaker with ice. Shake thoroughly, then strain the ingredients into a chilled martini glass.
The Red Hot Santa Tini
60 ml chili-infused vodka
60 ml Godiva chocolate liqueur
Cocoa powder
Cayenne pepper
Sweetened whipping cream
One small red chilli
Mix some cocoa powder together with a pinch of cayenne pepper, and use to rim a chilled martini glass. Shake the vodka with the chocolate liqueur and pour the mixture into the glass. Top it off with the whipping cream and finish by garnishing with the red chilli.
Just as fun mocktails for the designated drivers
Sparkling Cran Razzy
(makes 4 servings)
1/2 cup fresh or frozen raspberries, for garnish
2 cups cranberry-raspberry juice
2 cups sparkling water
2 tablespoons lime juice, plus 4 wedges for garnish
If using fresh raspberries, freeze them in a single layer for about 1 hour (or overnight).
Combine cranberry-raspberry juice, sparkling water and lime juice in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.
Vanilla Eggnog
(makes 6 servings)
1 litre milk
260 grams sugar
12 large egg yolks
200ml chilled double cream
5ml vanilla essence
Grated nutmeg/cinnamon
Whisk milk and sugar in a saucepan over medium heat until sugar is dissolved.
In a large bowl, whisk egg yolks.
Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
Add vanilla essence.
Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer.
Quickly strain into a bowl. Stir in the cream. Allow to cool completely before covering with cling wrap and refrigerating until chilled.
Dust with nutmeg/cinnamon before serving.
Ginger Sparkle
2 cups dry ginger ale
2 cups ginger beer
Ice cubes
4 lemon slices
Combine ginger ale and ginger beer. Serve as a long drink with ice and garnished with a slice of lemon.
