Stylish Notes from the kitchen :: The Holiday Cocktail Hour

I am am so happy to have my dear friend Anastasia Schembri, the fabulous talent behind Lily Lemontree, share her latest, favoritest holiday cocktails. I guarantee you are in for a treat!

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The Christmas merriment has come down to the crunch! The last few days leading up to the big holiday always has me in a bit of a scramble, rushing everywhere to pick up last minute ‘forgottens’, school concerts, tackling the never-ending mountain of gifts to wrap and prepping for our Christmas entertaining. Organizing for a big family get-together just might be one of my least favorite activities ever! The obsessive-compulsive perfectionist in me rears her ugly head, prompting me to worry over every little detail which usually squeezes any enjoyment out of the whole process but there is one tiny detail that I continue to get pleasure out of...choosing the holiday cocktails that will be served to our guests! (can you guess why Lily and Jessica are such good friends?)

This year I have decided to go completely rogue and forgo the usual cocktail suspects for these tasty new libations I have recently come across.

After mixing up a few rounds last night (all in the name of research I always say!), I can shelve my entertaining worries, at least in the beverage department...these holiday inspired cocktails are sure to be merry crowd pleasers!

(A very warm ‘thank you’ to Jessica for welcoming me back again! Wishing you all a very Merry Christmas!)

via Ring Finger Tan Line

Pomegranates seem to be giving the cranberry a run for their holiday money lately, I find them popping up in a variety of holiday recipes everywhere! The Christmas Tree cocktail can be mixed with either, making it just as versatile as it is tasty!

Christmas Tree Cocktail

3 oz pomegranate juice (or cranberry)
2 oz gin
1 oz simple syrup
Lime juice (juice from 1-2 wedges will do)
A few fresh mint leaves
Pomegranate seeds & lime wheel for garnish

Muddle mint leaves with simple syrup at the bottom of your glass. Add ice, then add gin, juice, and lime juice. Stir, and garnish as pictured above.

via Waiting on Martha

Chocolate and peppermint bark? A downright lethal combination around here because I have never been able to say no to either one!

Chocolate Peppermint Bark Martini

1 oz. Godiva Chocolate Liqueur
0.5 oz. Peppermint Schnapps
0.5 oz. Vodka
Chocolate Syrup
Crushed Peppermint Candy Cane

Add Godiva Chocolate Liqueur, Peppermint Schnapps, Vodka and ice in a cocktail shaker and shake, shake, shake.

Place chocolate syrup and peppermint candy on to 2 different plates. Press the martini glass rim in to the chocolate syrup and twist making sure to get plenty of chocolate on the rim then immediately dip into the peppermint candies.

Pour into martini glass and enjoy.

via The Rookie Cookie

I am a huge fan of slightly tart sangrias so I was pleasantly surprised to find this gumdrop-infused Sugar Plum Sangria was absolutely to my liking...

Sugar Plum Sangria

1 Bottle Rosa Regale (sparkling red wine) – approx. 3 c.*
3 c Plum Juice*
1½ c. Cooled brewed tea (Celestial Seasonings Sugar Plum Spice or any nut infused Chai will do)
6-8 t. Amaretto – taste after 6 t. then add more if desired.
2-3 Cinnamon Sticks
6-8 Dried Apricots
2 Plums – sliced or Dried Plums
Gumdrops for garnish optional

Combine all except the Rosa Regale and the garnish.
Refrigerate the plum juice mixture overnight or at least 2 hours.
Refrigerate the Rosa Regale overnight or until cold.
When ready to serve, add the Rosa Regale to the Plum Juice mixture and stir gently.
Dip the rims of the glasses in Amaretto and then in sanding sugar or pearl sugar.
Pour the sangria into ice-filled glasses and garnish with a fun garnish like gumdrops.

via Domestic Fits

I have a love for blood oranges that can’t be quenched; I can never get enough of the vibrant citrus! Add a little bubbly and you have my name written all over the Bleeding Mimosa!

Bleeding Mimosa

2 lb blood oranges, juiced
Champagne

Pour blood orange juice into ice cube trays.
Place in freezer until frozen, at least 6 hours.
Fill champagne flutes with blood orange ice cubes, fill with champagne.

via Katie at the Kitchen Door

Would you hold it against me if I told you that I run straight to the rum as soon as the heavy snow hits?! I can’t resist something warm and spicy and there is nothing like this Hot Buttered Rum to soothe the cold bones!

Burnt-Sugar Hot Buttered Rum

2 TBS softened salted butter
1/2 tsp vanilla extract
2 tsp dark brown sugar
1/8 tsp ground cinnamon
3/4 c. sugar
1/4 c. + 3 c. water, divided
9 to 12 oz. dark rum

Stir together the softened butter, vanilla extract, brown sugar, and cinnamon until smooth. Set aside

Stir together the sugar and 1/4 c. water in a large heavy-bottomed saucepan. Heat over medium-high heat, swirling the pan occasionally, until mixture turns dark amber and just begins to smoke. Carefully add the 3 cups of water – the caramel will bubble violently and seize, so be prepared to stand back. Reduce heat to medium and stir until mixture is smooth. Add 1/2 c. of the hot syrup to each of 6 heatproof glasses, along with 1.5 to 2 oz. dark rum. Add 1 tsp of the vanilla butter to the top of each drink. Serve hot.

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Thank you so much Anastasia - The Bleeding Mimosa has my name all over it! Blood oranges and bubbly?! It's almost too good to be true! Cheers!

Jessica