Red for the holidays!
There’s nothing better than being with family and friends over the holidays. I hope everyone had a Merry Christmas.
I love experimenting with cocktails and for a recent Christmas dinner party I made these Poinsettia Cocktails. Unsweetened cranberry juice was used and orange liqueur which you can go easy on if you don’t want it quite so sweet.
Recently I told a friend that I would rather cook than eat and that’s true. I don’t know what I would do if I didn’t have friends/family to cook for. Sometimes alll those recipes I experiment with sometimes don’t get tried before I serve to others, but the majority of the time the turn out wonderful.
If you don’t get a chance to try this cocktail before the new year then it would certainly still be pretty for a Valentine’s Day cocktail.
Another new cocktail my son, Scott, tried over Thanksgiving was a Browned Butter Bourbon cocktail and I have to say even though I don’t care for bourbon it had a unique taste and the left over browned butter that rises to the top when you put this cocktail in the freezer can be taken off and used for putting on top of a grilled steak.
BLAST FROM THE PAST: My Chocolate Martini is one of my favorites.
Very pretty cocktail for the holidays.
Prosecco was missing from the picture but I wanted it to stay in freezer as long as possible.
I snipped some holly from bushes outside, washed and put on tray with some fresh cranberries. This looked very festive and was delicious.
Go slow pouring in the prosecco, it tends to bubble over if you go too fast.
Sparkling Poinsettia Cocktail
- 1/2 oz. unsweetened cranberry juice
- 1/4 oz. orange liqueur
- champagne or prosecco
- fresh cranberries for garnish
- In a cocktail shaker or glass combine the cranberry juice and the orange liqueur.
- Add this mixture to a champagne glass and top with champagne or prosecco. Add some fresh cranberries for garnish.