Winter Cocktails

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Thyme-Infused Pear Mimosas
Makes 8 servings
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Ingredients
  1. 4 cups pear nectar
  2. 1 (1-ounce) package fresh thyme
  3. 2 teaspoons fresh lemon juice
  4. 2 (750-ml) bottles sparkling wine*, chilled
  5. Garnish: fresh thyme sprigs
Instructions
  1. In a medium saucepan, bring pear nectar and thyme to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat, and stir in lemon juice. Let cool completely. Cover, and refrigerate for 48 to 72 hours. Strain mixture through a fine-mesh sieve into a container to remove thyme.
  2. For each serving, pour sparkling wine to fill half of a flute. Top with infused pear nectar. Garnish with a thyme sprig, if desired.
Notes
  1. *To make nonalcoholic, substitute 2 (750-ml) bottles sparkling cider.
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Berry Tonics
Makes 4 servings
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Ingredients
  1. 8 ounces cranberry-blueberry-blackberry juice
  2. 6 ounces gin
  3. 4 tablespoons Mint Simple Syrup (recipe follows)
  4. 8 ounces tonic water, chilled
  5. Garnish: fresh blueberries, fresh mint
Instructions
  1. In a small pitcher, stir together juice, gin, and Mint Simple Syrup. Cover, and refrigerate until chilled, 1 to 2 hours. Divide mixture among 4 Collins or highball glasses filled with ice.
  2. Top off with tonic water. Garnish with blueberries and mint, if desired.
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Mint Simple Syrup
Makes about 2⁄3 cup
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Ingredients
  1. 1⁄2 cup water
  2. 1⁄2 cup sugar
  3. 1⁄4 cup packed fresh mint leaves
Instructions
  1. In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat.
  2. Strain mixture through a fine-mesh sieve into a small bowl, discarding solids. Let cool completely. Mint syrup can be made a day ahead. Cover, and refrigerate for up to 5 days.
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Amaretto Cafe Lattes
Makes 4 to 6 servings
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Ingredients
  1. 3 1⁄4 cups whole milk
  2. 11⁄2 tablespoons vanilla-flavored syrup*
  3. 2⁄3 cup freshly brewed espresso
  4. 1 cup amaretto liqueur
Instructions
  1. In a medium saucepan, combine milk and vanilla syrup over medium heat. Whisking constantly, heat milk mixture until it begins to steam,about 5 minutes. Do not boil.
  2. Remove from heat. Add espresso and amaretto, whisking to combine.
  3. Pour into Irish-coffee mugs. Spoon foam over top.
Notes
  1. *We used Torani Vanilla Syrup.
Celebrate Magazine http://www.celebratemag.com/