5 Holiday Cocktails to Try This Year [RECIPES]
By: Kimberly Sneed
8 oz International Delight Classic Eggnog
1 oz white chocolate liqueur
1 oz whipped cream vodka (or preferred white vodka)
Whipped topping (opt)
Ground cinnamon (opt)
Add eggnog, vodka and white chocolate liqueur and ice to cocktail shaker.
Shake until all flavors are cool and combined.
Pour into brandy glass, and serve immediately, topped with whipped topping and
By: Kimberly Sneed
8 oz Hot Chocolate
1 Cup Whipping Cream
2 Tbsp SMIRNOFF Cinna-Sugar Twist Vodka
2 Tbsp Powdered Sugar
Prepare 8oz of your favorite hot chocolate!
In a cold bowl, beat one cup of whipping cream until soft peaks form.
Fold in SMIRNOFF Cinna-Sugar Twist Vodka and powdered sugar.
Continue to mix until stiff peaks form.
By: Elizabeth Doodah
1 1/4 oz vanilla vodka
1 1/4 oz white creme de cacao
3/4 oz peppermint schnapps
shake it up, serve cold and rim with crushed peppermints
Top hot chocolate with whipped cream as desired.
8 (1/4-inch-thick) orange slices, from about 2 oranges, for garnish
2/3 cup fresh or frozen cranberries, for garnish
3 cups chilled cranberry juice
3/4 cup chilled Cointreau
2 (750-milliliter) bottles chilled brut sparkling wine or champagne
This punch is not served with ice, so make sure all the ingredients and the punch
bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl,
fill it with ice and nestle the punch bowl inside to keep it cold.
Place the orange slices in a single layer on a baking sheet or dish and freeze until
solid, about 1 hour.
Place the fresh cranberries, if using, in a single layer on another baking sheet or dish
and freeze until solid, about 1 hour. Meanwhile, place a punch bowl in the freezer or
refrigerator to chill.
When ready to serve, place the cranberry juice and Cointreau in the punch bowl
and stir to combine. Add the sparkling wine or champagne. Float the frozen orange
slices and cranberries in the punch and serve immediately.
2 whole cloves
2 whole allspice berries
1 cinnamon stick
1 teaspoon sugar
2 ounces dark rum
1 teaspoon sweet butter
Freshly grated nutmeg
Combine the cloves, allspice, cinnamon stick, and sugar in a punch cup or mug, and
add boiling water to fill. Let stand for 5 minutes; then add the rum and butter, and
dust with nutmeg.