Ruby Red Martini
1 Part Absolut Ruby Red
1 Part Cranberry Juice
2 Dashes Noilly Prat
2 Dashes Crème de Peche
Grapefruit
Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with 1 twist grapefruit.
Merry Berry Bowl
1 oz Midori Melon Liqueur
1/2 oz Flor de Cana Rum Platino
1/2 oz Pear Liqueur
1 oz Pear Juice
1 oz White Cranberry
*This recipe makes 1 serving. To make a punch Bowl: multiply this recipe by 8. Add the liquids, then add cranberries, pear slices, pierced with cloves, 2 cinnamon sticks and winter melon balls. May also add Champagne, Prosecco or Sparkling water.
Rosemary Lemon Fizz
1 1/2 oz Skyy Infusions Citrus Vodka
1/2 oz Meyer lemon juice
1/2 oz Lemongrass simple syrup*
1/2 Organic rosemary sprig
Dash of soda
Muddle rosemary with lemon juice and simple syrup in a shaker. Add ice and vodka and shake. Strain over fresh ice and top with soda. Garnish with fresh rosemary sprig. *Lemongrass simple syrup: Use pre-made simple syrup and combine with fresh lemongrass to taste.
Hot Buttered Rum
Mount Gay Eclipse Rum
1 lb Light brown sugar
1⁄2 lb Unsalted butter (softened)
2 tsp Ground cinnamon
2 tsp Ground nutmeg
1⁄2 tsp Ground allspice
2 tsp Vanilla extract
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate or freeze up to a month until ready to use.
To make Hot Buttered Rum – Combine 2 heaping
tablespoons batter with 1 1⁄2 oz Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.
Pomegranate Poinsettia
1 oz PAMA Pomegranate Liqueur
1 oz Cointreau Liqueur
1 oz Orange juice
3 oz Champagne or sparkling wine
Orange zest
Mix first three liquids in a tumbler with ice. Slowly add champagne stirring gently. Rim a flute glass with orange zest. Strain into glass.
Peppermint Kiss
1 oz Midori Melon Liqueur
1 oz Skyy Vodka
3 oz Pineapple juice
1/4 oz Fresh lemon juice
1/4 oz Peppermint Schnapps
6 Basil Leaves, gently torn in half, ( to release oils)
In a chilled shaker glass, add all the above ingredients. Add ice, shake for 15 seconds, strain into a Collins glass. Garnish with a basil leaf and one raspberry sitting in front of basil in glass.
