3 Merry Cocktails

Add these festive cocktails to your holiday beverage menu

The holiday season is all about festivities, and one key ingredient to a classic holiday party is booze. With seasonal flavors such as peppermint, eggnog and gingerbread in high demand, here are three cocktail ideas that both taste good and infuse the season with delight, courtesy of the Food Network.

Candy Cane Cocktail

Ingredients

  • 1 shot vanilla rum
  • 1 shot white chocolate liqueur
  • 1 shot peppermint schnapps
  • Candy cane, for garnish

Instructions

Add all liquid ingredients to a cocktail shaker filled with ice. Shake well and strain into glass. Garnish with candy cane. Serves 1.

Santa’s Sleigh Cocktail

Ingredients

  • White sugar crystals, preferably coarse
  • 2 cups eggnog, chilled
  • ½ cup brandy
  • ½ cup amaretto liqueur
  • 1 teaspoon ground nutmeg
  • 2 scoops vanilla ice cream
  • 4 cinnamon sticks

Instructions

First, dampen the rims of four martini glasses and line with sugar crystals. Next, combine eggnog, brandy, amaretto, nutmeg and ice cream in a blender. Process until smooth and pour mixture into glasses. Garnish with a whole cinnamon stick. Serves 4.


Gingerbread Martini

Ingredients

  • 4 ounces Irish cream liqueur
  • 4 ounces vodka
  • 2 ounces coffee liqueur 
  • 2 ounces gingerbread syrup (recipe below)
  • 2 scoops vanilla ice cream
  • Small handful of gingerbread cookies, crushed
  • Whipped cream (optional)

Gingerbread syrup

  • 1 cup sugar
  • 1 cup water
  • 5 whole cloves
  • 2 cinnamon sticks
  • One 2-inch piece fresh ginger, cut into rounds

Instructions

Combine the Irish cream liqueur, vodka, coffee liqueur, gingerbread syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled glasses. Top each with gingerbread cookie crumbs and whipped cream. Serves 4.

Gingerbread syrup: Add all ingredients to a small saucepan. Bring to a boil over medium-high heat and stir until sugar has dissolved. Lower the heat and simmer for 5 minutes. Next, remove from heat and let cool for about 20 minutes. Cover and refrigerate for up to two weeks.