Latest recipes

Holiday Cheer mocktail

Holiday Cheer mocktail



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The only punch you need at your holiday party

Looking for something to bring to the party? This recipe is the perfect blend of apple, pineapple and cranberry with a dash of spice that will have anyone at your next holiday party craving for more than one glass.

This recipe is courtesy of Juicy Juice

10 m

(prepare time)

15 m

(cook time)

Ingredients

  • 4 Cups apple juice
  • 3 Cups pineapple juice
  • 2 Cups cranberry juice
  • 1 medium lemon, peeled
  • 1 cinnamon stick
  • 1/4 Teaspoon ground nutmeg

Nutritional Facts

Servings12

Calories Per Serving96

Folate equivalent (total)12µg3%


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Christmas Mocktails: Non-Alcoholic Drinks for Your Next Holiday Party

Because a non-alcoholic hot buttered rum is just as tasty as the boozy version.

From non-alcoholic eggnog to an apple cranberry spritzer, there are plenty of delicious options for those who prefer to skip the booze. Not convinced? Check out these 14 recipes for holiday mocktails that are so festive and tasty, nobody will ever feel left out of the party.

Recipe:
1.5 oz sparkling water
2 oz cranberry juice
4 dashes Peychaud's Bitters
2.5 oz apple cider
10 cranberries (plus additional for garnish)
Orange wedge

Directions:
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.

From the Waldorf Astoria Chicago

Recipe:
2 oz cranberry juice
.5 oz lemon juice
2 oz homemade sorrel tea
Dry kombucha

Directions:
Shake ingredients with ice and strain into a champagne flute. Top with kombucha and garnish with a clove-studded orange twist.

From Jim Wrigley, beverage manager at Ave at Kimpton Seafire Resort + Spa, Grand Cayman

Recipe:
Apple juice
Cranberry juice
Sprite
Cranberries
Rosemary

In a glass mix equal parts apple juice and cranberry juice. Add a dash of Sprite. Garnish with cranberries and a sprig of rosemary.

Recipe:
1.5 oz Seedlip Spice 94
1 oz lemon juice
Dash of sugar
1 egg white
1 dash of white wine vinegar

Directions:
Pour all ingredients into a cocktail shaker over ice. Shake vigorously.

Recipe:
1.5 oz heavy cream
1.5 oz spent coffee grounds syrup
.5 oz lemon juice
.5 oz egg white
Seltzer

Directions:
Add ingredients to a cocktail shaker and shake. Add ice shake again. Strain into a fizz glass. Top with seltzer and garnish with coffee beans.

From Alex Jump, bar manager at Death & Co, Denver

Recipe:
.75 oz cinnamon syrup
.75 oz lime juice
.5 oz cranberry juice
Fever Tree Ginger Beer

Directions:
Combine the cinnamon syrup, lime juice, and cranberry juice in a cocktail shaker and shake with ice. Pour into a collins glass over ice. Top with ginger beer and garnish with fresh cranberries and rosemary sprig sprinkled with a dusting of powdered sugar.

Recipe:
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda

Directions:
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.

From the Nomad in New York City

Recipe:
1/2 cup butter, softened
1 cup dark brown sugar
1 cup Monk Fruit In The Raw bakers bag (or 24 packets of Monk Fruit In The Raw)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Boiling water
Half and half or heavy cream

Directions:
Combine the butter, sugar, Monk Fruit In The Raw, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.

To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.

Recipe:
1 oz strong-brewed chilled barley tea bag (poured from 10 oz of hot water brewed with two tea bags)
1/3 dropper Angostura bitters
5 dashes molasses bitters
.25 oz simple syrup
.5 oz apple cider
Splash of club soda &ndash optional

Directions:
Stir ingredients and garnish with an orange swath and two Luxardo cherries.

Recipe:
.75 oz chardonnay vinegar (see recipe below)
.5 ounce rosemary simple syrup
Sparkling water, to taste

Directions:
Steep rosemary in simple syrup for several hour to overnight. Add vinegar and rosemary simple syrup to a shaker along with a dash of water. Shake with ice and strain into a Collins glass filled with ice. Top with sparkling water. Stir until combined and garnish with a rosemary sprig.

From Gristmill in Park Slope, New York City

Recipe:
12 oz apple cider
2 oz freshly squeezed lemon juice
2 oz thyme simple syrup*
1 bottle (9.3 ounces) tonic water
Additional thyme and lemon slices for garnish

Directions:
Add all ingredients except tonic water to a pitcher and stir until fully incorporated. Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses. Top with tonic water. Stir gently. Garnish with a sprig of thyme and enjoy!

*Thyme Simple Syrup
.5 cup granulated sugar
.5 cup water
2-3 sprigs of fresh thyme

Directions:
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5 minutes, or until syrup coats the back of a spoon.Remove from heat. Take out the thyme sprigs and allow syrup to cool completely before using. Store leftover syrup in a jar in the fridge for up to 2-3 weeks.

Recipe:
2 muddled blackberries
1.5 oz orange juice
1 oz lemon juice
1 oz Saigon cinnamon syrup*

Directions:
Build all ingredients in a shaker and shake well. Strain into a Collins glass and top with soda water.

*Saigon Cinnamon Syrup:
2 tbsp Saigon cinnamon
1 quart water
1 quart white sugar

Directions:
Boil all ingredients while whisking periodically. Let simmer then strain through a chinois (or a fine strainer). Let cool.

From Matt Tocco at Pinewood Social in Nashville, Tennessee

Recipe:
Apple cider
Cranberry juice
Soda water
Lemon juice
Sugar in a dish (for the rim)
Lemon slice or peel (optional)

Directions:
Dip the top of the flute in water and then immediately dip into sugar dish. Add ¼ cup of apple cider to the flute. Add ½ cup of cranberry juice to the flute. Add a splash of soda water for bubbles. Top with 1 tablespoon of lemon juice. Garnish with a lemon slice or peel (optional).

Recipe:
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract

Directions:
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil. In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon. Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.


Watch the video: Ballpoint - Holiday Cheer (August 2022).