Kitchen Keeping With M. Jones Style

Hello there.  I hope your weekend has been good and that you took a little time to savor the holiday season!

Thank you for all the wonderful comments and emails regarding my holiday table setting that I shared yesterday.  In the spirit of celebrating, here are FOUR fabulous holiday cocktails to make for a party or to just enjoy as you wind down the weekend.

 Cheers!

SAN PELLEGRINO BLOOD ORANGE MOJITO

Ingredients: 

In a large bowl, combine blood orange wedges, mint leaves and a light sprinkle of sugar.

Muddle all the ingredients together until  most of the juice is extracted and the mint leave are bruised.

Distribute muddled orange and mint leave between two glasses.  Fill with ice.

Add rum, simple syrup and San Pellegrino Limonata.  Stir and serve immediately.

 

Tip:   For fancier ice cubes, freeze 1 part San Pellegrino Limonata and 1 part orange juice.

Drop one segmented wedge of blood orange in each mold.  Allow freezing time before serving your cocktails.

 

GINGERBREAD MARTINI

Ingredients:

For the  gingerbread syrup:

1/2 cup water

1/2 cup brown sugar

4 tbs. molasses

1 tsp. ground ginger

1/2 tsp. ground cinnamon

For the martini:

2 ounces vanilla vodka

1.5 ounces Kahlua

1.5 ounces Bailey’s Irish Cream

3 tbs. gingerbread syrup (or to taste)

2.5 ounces half and half (plus 2 tbs. for the rim)

gingerbread cookies for the main garnish

whipped cream for garnish

Directions:

For the syrup:

In a small saucepan, heat the water, brown sugar, molasses, ginger and cinnamon or medium head until the sugar dissolves (about 5 mins).

For the martini:

Crush about 2-3 small gingerbread cookies in a zip lock bag with a rolling-pin.  Place the crumbs in a saucer and set aside.

Pour 2 tablespoons of half and half into a small saucer.  Di the rims of the martini glasses into the half and half.  Then dip into the gingerbread crumbs and set the glasses aside.

In a cocktail shaker filled with ice, combine the vodka, Kahlua, Bailey’s Irish Cream, gingerbread syrup, and the half and half.  Shake well and pour into martini glasses. 

Place a dollop of whipped cream on top and then place a gingerbread cookie on top of the whipped cream and serve.

 

Tip:  if you can’t find gingerbread cookies, you can also use gingersnap or Biscoff cookies.

 

 SPICED HOLIDAY PUNCH

Ingredients:

6 cups of apple juice

1/4 teaspoon nutmeg

12 cloves

1 2-inch piece peeled fresh ginger

1 cinnamon stick

6 cups cranberry juice

Ginger ale or sparkling wine

 

Preparation:

Bring 6 cups apple juice, 1/4 tsp nutmeg

12 cloves, 1 (2-inch) piece of peeled fresh ginger

and 1 cinnamon stick to a simmer over medium heat.

Lower heat and simmer for 15 minutes.

Strain, cool and chill.

In a larger pitcher combine with 6 cups cranberry juice.

Fill glasses partway with juice mixture and 

top off with ginger ale or sparkling wine.

 

 

  

RASPBERRY BEER COCKTAIL

Ingredients:

3/4 cup fresh raspberries ( or 3/4 cup thawed frozen raspberries)

3 1/2 (12 oz) bottles of beer, chilled

1 (12 oz) container frozen raspberry lemonade concentrate, thawed 

1/2 cup vodka

 

Preparation:

Using the back of a spoon, mash raspberries in a bowl; transfer to a pitcher.

Stir in remaining ingredients.  

Serve over ice.