Friday, December 23, 2011

Christmas Cheer

White Cranberry Spritzer


White cranberry juice is made with young cranberries before they develop their tart flavor and red color—it's milder and sweeter than regular cranberry juice. Garnish with mint sprigs and whole fresh cranberries, if you like. Prepare the rosemary-infused juice mixture up to one day ahead, and chill.
Yield: 12 servings (serving size: about 2/3 cup)

Ingredients

  • 2 3/4  cups  white cranberry juice drink (such as Ocean Spray)
  • 2  tablespoons  sugar
  • 1  teaspoon  chopped fresh rosemary
  • 12  mint leaves
  • 1/4  cup  fresh lime juice
  • 3  cups  club soda, chilled
  • 1 1/2  cups  white rum
  • Crushed ice

Preparation

1. Combine cranberry juice, sugar, rosemary, and 12 mint leaves in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain juice mixture through a sieve into a bowl; discard solids. Stir in lime juice; cover and refrigerate.
2. Combine juice mixture, club soda, and rum in a large pitcher; stir well to combine. Serve mixture over crushed ice. Serve immediately.
Grown-up Frappés

Ingredients

  • 2  cups  vanilla ice cream
  • 2/3  cup  milk
  • 1/3  cup  crème de cacao
  • 9  miniature or 3 (1.4-oz.) chocolate-covered peppermint patties, chopped

Preparation

Process ice cream, milk, crème de cacao, and chopped peppermint patties, in a blender until smooth.
Note: We tested with York Peppermint Patties.

Blackberry Mojito Punch

Ingredients

  • 3  cups  blueberry-blackberry juice blend
  • 2  (12-oz.) cans frozen mojito mix
  • 2  (1-liter) bottles club soda, chilled
  • 1 1/2  cups  white rum
  • 3  limes, sliced
  • 1  (12-oz.) package frozen blackberries
  • Garnish: fresh mint sprigs

Preparation

Stir together blueberry-blackberry juice blend, mojito mix, chilled club soda, white rum, sliced limes, and frozen blackberries. Serve over ice. Garnish with fresh mint sprigs.

Creamy Sorghum Eggnog

Ingredients

  • 1  cup  bourbon
  • 1/2  cup  sorghum
  • 2  qt. refrigerated eggnog
  • 3  cups  milk
  • Crushed gingersnaps

Preparation

Whisk together bourbon and sorghum. Stir in eggnog and milk. Chill until ready to serve. Sprinkle individual servings with crushed gingersnaps.

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