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Entries tagged with 'holiday cocktails'

How To Make PDT's Gingerbread Man Cocktail

Drinks Jaclyn Einis Post a comment

Catch the Gingerbread Man in liquid form in this delightful cocktail. Jim Meehan's take on the classic cookie has sugar and spice and a blended rum that's seven-islands' nice. More

Grapefruit Champagne Float

Serious Eats Max Falkowitz Post a comment

This sorbet can be whipped up a few hours before guests arrive. Serve the float in individual flutes or bowls, or as a large punch with the sorbet floating in the center. I use 2 to 3 ounces of Champagne for a medium-sized scoop, which should get you around 8 servings with one bottle of Champagne. More

Linnea's Prosecco Cocktail

Serious Eats Carrie Vasios Mullins Post a comment

The secret ingredient in this cocktail from Linnea Johansson is a dash of rose water, which adds a bright, floral flavor. More

Kumquat Margarita

Serious Eats Kelly Carámbula 3 comments

Olive-sized kumquats have an edible peel that's sweet while the flesh is tart. A hearty muddling brings out the oils from their skin as well as the juice from their flesh, bringing that tartness that's key to a balanced margarita. More

Cappuccino Eggnog

Serious Eats J. Kenji López-Alt Post a comment

I don't always drink coffee, but when I do, I drink it in my eggnog. More

Double Nut Eggnog

Serious Eats J. Kenji López-Alt Post a comment

Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right. More

French 75

Serious Eats Maggie Hoffman Post a comment

According to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails. More

Drink the Book: Champagne Cup

Serious Eats Marleigh Riggins Miller Post a comment

The Champagne Cup is one of six champagne punches featured in Esquire's Handbook for Hosts. Combining the fresh tang of pineapple, cucumber, orange and cherry with the rich flavors of cognac and Benedictine, the Champagne Cup underscores the wine without overwhelming it. More

Winter Drinks With Will: The Dead Leaf

Serious Eats Will Gordon 6 comments

This is my favorite time of year for many reasons, none of which involve snow or gourds and several of which involve whiskey. This time of year, bourbon is ready to be tricked out with something more interesting than summer's ice-and-soda or deeper winter's tumbler-and-depression. The Dead Leaf is what I've come up with, and it's good. More

Drink the Book: Soyer au Champagne

Serious Eats Marleigh Riggins Miller 4 comments

Gilding the lily is one of my favorite activities, but there was something mildly insane about the thought of putting ice cream in champagne. Were drinkers back in 1888 on to something good? More

Cocktail Party Tips: Making Drinks in Advance

Drinks Michael Dietsch 5 comments

The first time I hosted a cocktail party, I spent most of my time preparing cocktails to order. The drinks were great, but it prevented me from having much fun. Making batches of drinks in advance is a much better idea—all it takes is a little math. More

Time for a Drink: Apple Toddy

Serious Eats Paul Clarke 1 comment

The apple toddy enjoyed immense popularity during the early 1800s, and continued in regular circulation until Prohibition, when it— along with so many other forms of the liquid arts—was mostly forgotten. More

Blackthorn Cocktail

Serious Eats Marleigh Riggins Miller 3 comments

This cocktail is tasty and intriguing, at turns sweet, savory, and spicy, with hints of cloves and cinnamon. It's something like a cold mulled wine, which is perfect for the holidays. As a bonus, it's dead simple to make. More

Apple Brandy Old-Fashioned

Serious Eats Marleigh Riggins Miller 9 comments

An Old-Fashioned Whiskey Cocktail is a simple mixture of whiskey, sugar, bitters and a citrus peel. It is a sublimely simple and delicious preparation for a wide range of spirits besides just whiskey—rum, tequila, brandy—and a fine apple brandy is no exception. Showcasing the earthy flavor of fermented apples with just a bit of sugar and bitters is a perfect preparation to enjoy classic holiday flavors in a new way. More

Cocktails and Spirits with Paul Clarke: Flipping Out for Drinks with Whole Eggs

Drinks Paul Clarke 7 comments

One thing that people tend to do more in December than during all other months combined is introduce eggs into their strong drink. I'm not talking about the light, foamy cocktails made with a little egg white that you see throughout the year; rather, these are the rich, thick nogs of winter that trace an ancestral linage back to the flips of colonial America. More

Flaming Holiday Punch

Serious Eats Paul Clarke 2 comments

I've been mixing variations of a Flaming Holiday Punch (known in some circles as "English Bishop") every December for years now. The base recipe is from Esquire's Handbook for Hosts, from 1949, which is nice on its own but quite open to improvisation. The ingredients are a cinch: a bottle of aged rum poured into a punch bowl over baked oranges studded with cloves. Toss in a little sugar and some holiday spice, turn down the lights before you apply a match to the hot liquid (careful!) and conversation is pretty much guaranteed to stop. More

French in a Flash: Cosmopolitan Kir Royales

Serious Eats Kerry Saretsky 1 comment

A marriage of the Cosmopolitan and the Kir Royale, Champagne gets dressed up with cranberry juice and Triple Sec. Alcoholic, slightly sweet, and slightly tart, and you'll be thankful you took a few sips of this festive cocktail. More

Hot Coffee Grog

Serious Eats Paul Clarke 3 comments

If there's been one simple message that's come out of the Four Loko hullaballoo, it's that mixing caffeine and alcohol is a bad idea. Now that this preliminary is out of the way, let's get down to doing that very thing. There are plenty of versions of the Hot Coffee Grog floating around in the booze world. Some contain cream or butter (or, in one tiki-fied version, coconut cream), and some are laced with a range of liqueurs. More

How to Make Spiced Rum From Scratch

Serious Eats Paul Clarke 1 comment

Making spiced rum is deliriously easy. Simply take your desired mix of spices and other ingredients, pop them in a bottle of rum for, oh, two days, then taste. Need the spice mix a bit stronger? Let it sit a day or two more, or, edit the taste profile as you go, adding more of an ingredient if you wish to push it forward. More

Time for a Drink: Hot Buttered Rum

Serious Eats Paul Clarke 8 comments

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Until very recently, I found the concept of hot-buttered rum more appealing than the reality hot-buttered rum.... More

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