On the Rocks: Baptist Punch.

Today’s drink is Baptist Punch which is hilarious for two reasons.

1. Because of the region of the country I’m currently living in.
2. I haven’t had Everclear since college.

But besides that, Everclear’s nondetectable characteristics is one reason it’s called Baptist Punch. This way no one knows that you’ve been drinking. Awesome. And I love this photo – I want that punch bowl, or vase, or whatever it is!

Ingredients:
– 1 part cranberry juice
– 2 part orange juice
– 1 part pineapple juice
– Everclear (no exact measurements are given, just use at your discretion!)

:: image and cocktail via yumsugar and her neighbor

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On the Rocks: Grape Spritzer.

Grape spritzer is a little more frou-frou and sweet than I usually go with for a drink. But the lavender color really caught my eye and the more I thought about it, the better it began to sound.

Ingredients:
– 1 two liter bottle grape dry
– 3 cups quality champagne
– 6 cups ice

Garnish: Black seedless grapes cut into slices

Tip: Add a bit of cranberry juice for a tart and fruity splash of flavor.

:: image and cocktail via Matthew Mead

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On the Rocks: Dolce Delight.

I’m looking forward to trying out the Dolce Delight. It seems like a paired down glass of sangria. And I love red wine during the winter months more than any other time of year.

Ingredients:
– half a lime
– 2 1/2 tsp sugar
– 3 oz Ecco Domani Merlot
Garnish: lime spiral

Muddle half a lime with sugar until all the juice is extracted. Add Merlot and shake with ice. Strain into a lowball glass. Garnish with a lime spiral.

:: image and cocktail via Cocktail Times

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On the Rocks: Pomegranate Toddy.

The pomegranate toddy is a perfect drink for the post-Turkey Dinner triptophane-induced slugfest that is Thanksgiving night.

Ingredients:
– 3 oz brandy
– 1 1/2 oz Pama pomegranate liqueur (or substitute with 2 oz pomegranate juice and 1/4 oz simple syrup)
– 3 oz Darjeeling tea with cloven
Garnish: cinnamon stick and orange peel

Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange peel.

:: via Cocktail Times

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On the Rocks: 1621.

The 1621 looks like a great Get Ready for Thanksgiving drink, so rather than waiting until next Wednesday (Thanksgiving Eve) I thought I’d give you all a week to try it out. The sugar cube is a nice touch.

Ingredients:
– 1 part apple brandy
– 1 part apple juice
– 2 dashes blood orange bitters
– Ice
– 1 sugar cube
– 3 parts chilled Prosecco

Combine apple brandy, apple juice, and bitters in a cocktail shaker and top with ice; shake vigorously (about 20 times). Place sugar cube in the bottom of a chilled champagne flute, strain brandy mixture into the glass, and top with Prosecco. Serve.

:: photo and recipe via CHOW

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On the Rocks: Paloma.

The Paloma is similiar to a carbonated margarita – who wouldn’t love that? A bit summery, I know, but I couldn’t resist.

Ingredients:
– 1 1/2 ounces 100 percent agave reposado tequila
– Juice of 1/2 medium lime
– Grapefruit-flavored soda (such as Squirt or Fresca)

Fill an 8-ounce glass with ice, add tequila and lime juice, and top off with soda.

:: photo and recipe via CHOW

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