Holiday Drinks – Recipes for 2023

Gingerbread Coquito

Created by Josue Gonzalez, Unfiltered Hospitality in Miami, FL

Ingredients:

• 5 oz Don Q Oak Barrel Spiced Rum
• 5 oz Don Q Coco Rum
• 5 oz Don Q 151 Rum
• 2.5 oz Creme De Cacao
• 2.5 oz Licor 43
• 5 oz Cinnamon Syrup*
• 15 oz Coco Lopez
• 15 oz Heavy Cream
• 2.5 oz Ginger Juice
• 20 oz Water
• Pinch of Sea Salt to taste

Instructions: Combine all ingredients in a large container to incorporate and mix properly. Bottle and store in a cool place. Serve over crushed Ice. Garnish with mint sprig, torched cinnamon stick, grated nutmeg, candied ginger, and gingerbread man cookie.

*Cinnamon Syrup: Prepare a simple syrup using 1 qt water, 1 qt sugar, and 8 cinnamon sticks. Strain out the cinnamon. Purchase Don Q Rum at a store near you or online here.

Glass: Footed Pilsner
Servings: 6

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Fresca de Pina

by Jon Basil’s mixologist, Derrick Turner

Ingredients:

• 2oz Jon Basil Blanco
• 1oz Pineapple Juice
• .75oz Lime Juice
• .50oz Agave
• Bar spoon of Pink Peppercorn  
• 3 Dashes of Peyshauds Bitters

Instructions: In a Mixing tin add Pink Peppercorn –Muddle . Add remaining ingredients -Ice, Shake, Strain into Coupe Glass

Garnish: Optional, Fresh Cracked Pink Peppercorn

Buy Jon Basil Tequila in a store near you or online here.

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Pumpkin Pie Cocktail

from Friday Night Cocktails by A. J. Dean

Glass: Martini

Garnish: Cinnamon stick

• 2 oz / 60 ml vodka
• 1 oz / 30 ml dark rum
• 2 Tbsp pumpkin purée
• 1 oz / 30 ml maple syrup
• ¼ tsp pure vanilla extract
• Pinch of pumpkin pie spice
• ½ oz / 15 ml half-and-half
• Cinnamon stick, for garnish

In a cocktail shaker, add the vodka, rum, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and half-and-half. Add ice and shake until chilled. Strain into a cocktail glass and garnish with a cinnamon stick.

Variation: Since you have the pumpkin pie spice and pumpkin purée already at hand, try a Pumpkin Pie Mule. In a cocktail shaker, add 2 oz (60 ml) vodka, ½ oz (15 ml) lime juice, 1 Tbsp Pumpkin purée, and ¼ tsp pumpkin pie spice. Add ice and shake until chilled. Strain into a mule mug and top with 4 oz (120 ml) ginger beer. Garnish with a sprinkle of pumpkin pie spice.

Buy Friday Night Cocktails by A. J. Dean for more great drinks today!

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Winter Solstice Fizz: Spiced Cranberry with Irish Whiskey & Rosemary

from a Return to Ireland by Judith McLoughlin

Cocktail Base Ingredients

• 1.5 ounces Irish whiskey
• 1 tablespoon lime juice
• 2 tablespoons spiced cranberry syrup (see below)
• Fever-Tree Indian Tonic Water or Club Soda water (enough to fill up the glass)

Spiced Cranberry Syrup

• 1 cup of cranberries
• 1 cup of water
• 1 cup of sugar
• 1 cinnamon stick
• 1rosemarry stem
• 1/2-inch of sliced ginger root

Instructions

1. To make the spiced cranberry syrup, place the sugar, water, cranberries, ginger root, rosemary and cinnamon stick in a saucepan and simmer together for 7-8 minutes. Cover and allow to sit for at least 2 hours, or even better overnight.
2. Strain the syrup into a clean jar after the flavors have had time to infuse. The syrup base makes up to eight drinks.
3. To serve, fill a glass with ice and add the whisky, lime juice, cranberry syrup. Stir the glass to incorporate all the ingredients. Top off the glass with a little club soda.
4. Stir one more time and then garnish the cocktail. Suggested garnishes include a sprig of fresh rosemary, a few cranberries or lime curl, or a combination of all three.

Buy A Return to Ireland by Judith McLoughlin for more amazing recipes today!

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Detox Smoothie

from Dirty Girl: Ditch the Toxins, Look Great and Feel  by Dr. Wendie Trubow and Ed Levitan

1 Serving

Start your day with this fresh and delicious smoothie.

Ingredients

• Juice of ½ lemon, or 1 lime
• 1 cup arugula, baby kale, or other leafy green of choice
• ⅓ of an avocado
• 1 small bunch of cilantro or other herb of choice
• ¼ inch piece of peeled ginger
• 1 cup frozen organic berries
• 1-2 scoops of protein or Vital Proteins collagen powder
• 1 cup coconut water
• 1+ cup of dairy free milk or water, as needed to thin the mixture (you can also add ice to thicken the mixture)

Preparation:

Add all ingredients to a high-powered blender, and blend on high until everything is smooth and blended. Enjoy!

Tip – Make smoothie cubes by skipping the extra water or dairy free milk and pour the finished mixture into a silicone ice cube tray. Freeze for at least 4 hours. Now you have smoothie cubes you can use to blend in the morning with 1 cup of dairy free milk or water to make your morning routine a lot easier!

Recipe(s) and photo(s) reprinted with permission from Dirty Girl: Ditch the Toxins, Look Great and Feel by Dr. Wendie Trubow and Ed Levitan / Lioncrest Publishing

Buy Dirty Girl: Ditch the Toxins online today!

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Irish Eggnog

from a Return to Ireland by Judith McLoughlin

Eggnog Ingredients

• 8 eggs (beaten)
• 1 cup sugar
• 3 cups milk
• 3 cups heavy whipping cream
• 1 teaspoon ground nutmeg
• 1/2 cup Irish whiskey

How to Make

1. In a large saucepan, combine the eggs, sugar, 1 cup of milk and 1 cup of cream. Cook and stir over medium heat for about 10 minutes or until the thermometer reads 140 F or is thick enough to coat the back of a metal spoon.
2. Remove from the heat and pour into a large bowl. Stir in nutmeg and the remaining milk and cream. Place bowl in an ice water bath, stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving.
3. Stir in the whiskey to the egg mixture using a metal whisk. Enjoy!

Buy A Return to Ireland by Judith McLoughlin for more amazing recipes today!

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*Feature photo by Toa Heftiba on Unsplash

All images and recipes courtesy of authors or PR agents.