Good alcoholic drink for the Christmas?!
Answers: I would like to know what good alcoholic beverages would be good for the holidays? I want something not too expensive, strong, and taste good, sort of gin like.
I would suggest Bombay Sapphire....Its an upscale gin
here is a great recipe for it...
Gin and Cherry Sling
My grandmother and great aunt used to love gin slings, and this one is really yummy!
2 ounces gin
1 ounce cherry brandy
4 ounces club soda
Pour gin and brandy in serving glass over crushed ice. Top up with club soda and garnish with maraschino cherries.
a peppermint patty, best ever...swaer by it....
1. make hot chocolate
2. pour desired ammount of peppermint snapps in it
3. add marshmallows
4. have fun and live life
http://allrecipes.com
This is the best recipe site ever. If you list the ingredients you have to use it will only show you recipes you want. (use advance search)
woowoo tooters (red) or grasshoppers (green) and both are very yummy
i love this drink in the winter time:
hot chocolate
either bailey's irish cream, or some irish whisky.
whipped cream, and ground nutmeg.
just make the hot chocolate like it says to on the package. add the irish cream or whisky, and top with whipped cream and nutmeg.
it's a very good drink for christmas.
Absinthe, party with the Green Fairy! ;)
Wassail is very tasty and it is a traditional Christmas punch.
Colonial Wassail Bowl Makes
12 to 14 (4-oz. ) servings
Prep: 5 minutes
Cook: 10 minutes
Ingredients
1 750-ml bottle dry red wine (such as Burgundy)
2 cups cranberry juice
1 cup sugar
1/2 cup water
1/4 cup lemon juice
6 inches stick cinnamon
1/4 cup brandy (optional)
Lemon slices
Directions
1. In a large saucepan, combine red wine, cranberry juice, sugar, water, lemon juice, and stick cinnamon. Heat just until bubbly around edges; reduce heat. Simmer, uncovered, for 10 minutes. Remove cinnamon with a slotted spoon. Stir in brandy, if desired. Carefully pour punch into a heatproof punch bowl; garnish with lemon slices, if desired. Ladle into heatproof cups. Makes 12 to 14 (4-oz.) servings.
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Holiday Wassail
14 (6-ounce) servings
Ingredients
6 inches stick cinnamon, broken
12 whole cloves
8 cups water
1/2 of a 12-ounce can frozen cranberry juice cocktail concentrate (3/4 cup)
1/2 of a 12-ounce can frozen raspberry juice blend concentrate (3/4 cup)
1 6-ounce can frozen apple juice concentrate (3/4 cup)
1/2 cup sugar
1/3 cup lemon juice
1/2 to 3/4 cup brandy or rum or 6 tea bags (optional)
Orange slices (optional)
Directions
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine water, cranberry juice cocktail concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.
3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags, if using.
4. To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 (6-ounce) servings.
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Tea and Cider Wassail
Prep: 15 min.
Cook: 30 min.
Ingredients
6 cups freshly brewed hot tea
6 cups cranberry juice
6 cups apple cider or apple juice
3 cups orange juice
1-1/2 cups sugar
1-1/4 cups lemon juice
9 inches stick cinnamon, broken
3/4 teaspoon whole cloves
Apple slices (optional)
Directions
1. In a 6- to 8-quart Dutch oven, combine tea, cranberry juice, apple cider, orange juice, sugar, and lemon juice. For spice bag, place cinnamon and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string. Add spice bag to juice mixture.
2. Bring mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. Remove and discard spice bag.
3. To serve, ladle the wassail into a heatproof punch bowl. If desired, garnish with apple slices. Makes about 22 (8-ounce) servings
4. Slow-Cooker Directions: Combine all the ingredients in a 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove and discard spice bag. Keep warm on low-heat setting for up to 2 hours.
amaretto-cranberry kiss
2 cups cranberry juice cocktail
1 cup vodka
1/2 cup amaretto
3 tablespoons fresh orange juice
Ice cubes
Clementines, peeled, separated into segments
Preparation
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments.
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blood orange champagne cocktail
1/4 cup crème de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Preparation
Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
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bourbon punch with pink grapefruit and mint
1/3 cup water
1/3 cup sugar
15 fresh mint sprigs, divided
4 cups strained fresh pink grapefruit juice
2 1/2 cups bourbon
12 dashes angostura bitters
1 cup club soda
1 ice block
Preparation
Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.
Strain syrup into punch bowl. Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add ice to bowl.
ice block
Water
Preparation
Fill a metal bowl or Bundt pan with water; freeze overnight. Let defrost just long enough to loosen the ice from its mold. For added flair, use a floral-shaped Bundt pan or add fresh ingredients to the water before freezing. Try slices of pineapple and mint leaves for the Pineapple-Gin Punch, sliced citrus for the Green Tea and Citrus Whiskey Punch, pomegranate seeds for the Pomegranate-Champagne Punch, or grapefruit slices for the Bourbon Punch with Pink Grapefruit and Mint.
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gin rickeys
3 ounces (6 tablespoons) gin
2 tablespoons fresh lime juice
6 to 8 oz chilled club soda or seltzer
Garnish: lime wedges
Preparation
Fill a cocktail shaker halfway with cracked ice, then add gin and lime juice. Shake 5 seconds, then strain into 2 tall (8- to 10-ounce) glasses filled with ice cubes. Top off drinks with club soda, then squeeze a lime wedge over each and drop into glass.
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ginger champagne cocktail
1/2 cup chopped fresh ginger
2/3 cup plus 2 tablespoons sugar
1/4 teaspoon Chinese five-spice powder
3 tablespoons chopped crystallized ginger
8 whole star anise
1 bottle (750 ml) Champagne or sparkling wine
Preparation
Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger. Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.
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green tea and citrus whiskey punch
8 cups water
6 green tea bags
1 cup sugar
1 750-ml bottle cava
2 cups Scotch
2 cups Irish whiskey
2 cups dry fino Sherry
2 cups fresh orange juice
3 tablespoons fresh lemon juice
1 ice block
Preparation
Bring 8 cups water to boil in large saucepan. Remove from heat, add tea bags, and let steep 5 minutes. Discard tea bags. Mix in sugar. Cool completely. Mix in all remaining ingredients except ice block. Place ice block in large punch bowl. Pour tea mixture over.
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pineapple-gin punch
1 cup water
1 cup sugar
1 tablespoon finely grated lime peel
2 cups pineapple juice
2 cups (or more) gin
2 cups club soda
3 1/2 tablespoons fresh lime juice
1/8 teaspoon orange bitters or angostura bitters
1 large pineapple, peeled, cored, cut into 1/3-inch cubes
1 ice block
Preparation
Bring 1 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Mix in lime peel; cool syrup.
Combine pineapple juice, 2 cups gin, club soda, lime juice, and bitters in punch bowl. Mix in pineapple cubes and enough syrup to sweeten to taste. Add more gin, if desired. Add ice block to bowl.
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pomegranate-champagne punch
1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block
Servings: Makes 12 servings
Ingredients
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
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sparkling ginger cocktails
3/4 cup water
1/2 cup sliced fresh ginger (2 ounces)
3/4 cup sugar, divided
1 tablespoon finely chopped crystallized ginger
2 lemon wedges
2 (750-ml) bottles chilled Prosecco
Preparation
Simmer water, fresh ginger, and 1/2 cup sugar in a small saucepan, uncovered, 10 minutes. Remove from heat and let steep 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill until cold.
Finely grind crystallized ginger with remaining 1/4 cup sugar in a blender or food processor, then spread on a small plate.
Run lemon wedges around rims of glasses, then dip rims into ginger sugar. Put 1 tablespoon syrup into each glass and top off with Prosecco.
Cooks' note: Syrup can be chilled, covered, up to 2 weeks.
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blood-orange mimosas
3 cups fresh blood-orange juice (from about 10 oranges)
1/3 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon plus 1 teaspoon sugar
1 (750-ml) bottle Prosecco, chilled well
Preparation
Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar is dissolved. Chill until cold, about 1 hour. Slowly pour in Prosecco, stirring to combine. Serve immediately.
Cooks' note: Juice mixture, without Prosecco, can be chilled, covered, up to 1 day. Stir in Prosecco just before serving.
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blue ginger gimlet
Gimlet mix
27 ounces (3 1/4 cups plus 2 tablespoons) sweet-and-sour mix*
6 1/2 ounces (3/4 cup plus 1 tablepsoon) freshly squeezed lime juice (from about 6 medium limes)
26 1/2 ounces (3/4 cup plus 1 tablespoon) ginger syrup
To Serve
40 ounces (5 cups) vodka, well chilled
Lime wedges, for garnish (from about 3 medium limes)
*Sweet-and-sour mix, a combination of lemon or lime juice and sugar syrup, is used to make cocktails such as margaritas and pisco sours. Homemade mix is easy to make and produces the best results, but premade mix is available at liquor stores.
Preparation
Make gimlet mix:
In large pitcher, stir together sweet-and-sour mix, lime juice, and ginger syrup. Cover and refrigerate until ready to use. (gimlet mix can be refrigerated up to 2 hours. When ready to serve, shake each cocktail to order.)
To make one cocktail:
In chilled cocktail shaker, combine 2 ounces gimlet mix, 2 ounces vodka, and 3 to 4 ice cubes. Shake well and strain into chilled martini glass. Garnish with lime wedge.
i love corona
pumpkin juice with achohal
butter beer