On the Rocks: Top 10 Christmas Cocktails.

Welcome to the Top 10 Christmas Cocktails version of On the Rocks! Grab some hot buttered rum or a glass of mulled wine and settle in. Because I’ve found ten of the best classics and the best newbies for you to savor this holiday season!

Ingredients:
– 25ml Zubrowka Bison Grass Vodka
– 25ml Krupnik honey vodka liqueur
– 25ml Cranberry Juice
– 15ml Lemon Juice
– Dash Egg white

Shake all ingredients with ice and fine-strain into chilled martini glass. Garnish with an apple fan.

:: cocktail recipe and photo via ednbrg

Ingredients:
– 1 oz Monin gingerbread syrup
– 2 oz Bacardi Big Apple rum
– 2 oz apple juice
– splash of lemon juice

Place 1/2 cup of simple syrup and 4 tablespoons of graham cracker crumbs on separate plates. Dip outside rim of martini glass into simple syrup, then into graham cracker crumbs several times to ensure coverage. Set aside. In a cocktail shaker, combine rum, gingerbread syrup, apple juice and lemon juice. Shake with ice in a cocktail shaker and strain into rimmed martini glass. Garnish with red apple slice.

:: cocktail recipe and photo via Cocktail Times

Ingredients:
– 8 large eggs
– 4 egg yolks
– 1 cup granulated sugar
– 5 cups whole milk
– 1 1/2 cup Mount Gay Eclipse Rum (or dark rum)
– 1 cup 80 proof Kentucky straight bourbon
– 1 tbsp pure vanilla extract
– 1/2 tbsp freshly grated nutmeg
– 2 cups whipping cream
– 2 tbsp superfine sugar

In a mixing bowl, whisk egg,s yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160 – 170F on an instant read thermometer. The custard should be thick enough to coat the back of a spoon. If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.

Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, rum, bourbon and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and or up to one day.

Just before serving, whip cream to very soft peaks, beating in, superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.

:: cocktail recipe and photo via Cocktail Times

Ingredients:
– 1 lb light brown sugar
– 1/2 lb unsalted butter (softened)
– 2 teaspoons ground cinnamon
– 2 teaspoons ground nutmeg
– 1/2 teaspoon ground allspice
– 2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

To make Hot Buttered Rum: In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

:: cocktail recipe and photo via Cocktail Times

Ingredients:
– 1 large lemon, cut in half
– 1 medium orange, cut in half
– 16 whole cloves
– 3 cups apple juice
– 1 cup rum
– 1/2 cup honey
– 4 cinnamon sticks, 2 inches long
– 1/4 tsp ground ginger

Cut two slices (1/4-inch thick) from each lemon and orange half. Insert whole cloves into slices; set aside. Squeeze juice from reminder of fruit halves into a medium non-reactive saucepan. Stir in apple juice and honey; mix well. Add cinnamon sticks, ginger and reserved fruit slices. Bring just to a boil over medium-high heat. Add rum. Serve immediately in a heatproof serving bowl. Makes 6 servings.

:: cocktail recipe and photo via Cocktail Times

Ingredients:
– 175 mL (3/4 cup) cranberry juice
– 90 mL (3 oz.) simple syrup
– 175 mL (6 oz.) orange liqueur, such as Cointreau
– 750-ml bottle Champagne, chilled
– 18 fresh cranberries

In a cocktail shaker with ice, combine cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation). Strain mixture, dividing it among six Champagne flutes. Add Champagne, dividing it among glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick. Makes 6 servings.

:: cocktail recipe and photo via YourHome

Ingredients:
– 1 bottle full-bodied red wine, like cabernet or merlot
– 1 cinnamon stick
– 2 cardamom bods
– 6 to 8 cloves
– 6 to 8 golden raisins
– 1 pinch nutmeg
– 1 vanilla bean or 1/4 teaspoon vanilla extract
– 3/4 cup white sugar

In a small saucepot, simmer wine and all other ingredients except sugar over low heat for about 30 minutes. Do not let the wine come to a boil. After 30 minutes, stir in sugar until fully melted. Take wine off heat, strain out solids, and serve while hot.

:: cocktail recipe and photo via Appetite for China

Ingredients:
– 1 quart heavy cream
– 10 ounces store-bought sticky toffee pudding (see Note)
– 6 eggs, separated
– 1/2 cup sugar
– 1/2 cup plus 2 tablespoons Cognac
– 1/2 cup plus 2 tablespoons dark rum
– 1/2 teaspoon salt

In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum. Strain the infused cream through a fine sieve, pressing on the solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in the egg-yolk mixture. In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks. Fold the beaten egg whites into the whipped cream. Refrigerate the eggnog until chilled, about 2 hours.

:: cocktail recipe and photo via Food & Wine

Ingredients:
– 2 oz whiskey (I used bullet)
– 1 oz simple syrup
– Light 1/4 teaspoon pumpkin spice seasoning (I used McCormick)
– 2 oz pumpkin purée water
– 1 egg, whole

Combine all into a shaker filled with ice and shake very hard to emulsify the egg. Strain into a Collins glass filled with ice (try this with crushed ice and without ice too) and top with a straw and 4-6 seasoned pumpkin seeds.

:: cocktail recipe and photo via Mark Sexauer’s Cocktail Blog

Ingredients:
– 1 cup sugar
– 4 cinnamon sticks
– 3 lemon slices
– 2 cups pineapple juice
– 2 cups orange juice
– 6 cups dry red wine
– 1/2 cup lemon juice
– 1 cup dry sherry
– 2 lemons, sliced

Boil the sugar, cinnamon sticks, and 3 lemon slices in 1/2 cup of water for 5 minutes and strain. Discard the cinnamon sticks and lemon slices. Heat, but do not boil the remaining ingredients. Combine with the syrup, garnish with the lemon slices, and serve hot.

:: cocktail recipe and photo via use real butter

Posted In christmas, cocktails, holidays