WINTER HOLIDAY COCKTAIL PARTY
Six Festive Recipes to Celebrate the Winter Holiday Season!
Special guests on Big Blend Radio include Sommelier Hilarie Larson, Dr. Jacqueline Eubany, Ralph Masengill “Mr Change Agent”, attorney Ward Heinrichs, Spontuneous Rob, singer-songwriter Nicki Kris, and Stephanie McMillin ‘Bourbon Queen”.
TYLER’S CANDY CANE MARTINI
Shake those jingle bells with this holiday martini recipe from Tyler Johnston, mixologist in Yuma, Arizona.
¾ oz. Skyy Berry Vodka
¾ oz. Peppermint Schnapps
¾ oz. White Creme de Cacao
¼ oz. Grenadine
Half & Half
Pour the vodka, peppermint Schnapps, white Creme de Cacao and grenadine into a cocktail shaker with ice.
Shake well, and pour into a cocktail glass rimmed with crushed peppermint candy.
HEATHER’S REDNECK CHRISTMAS COCKTAIL
Get fired up and festive with this holiday cocktail recipe from Heather Witherington, mixologist in Yuma, Arizona.
1 ½ oz. Tennessee Fire (Jack Daniel’s)
In ice filled tub add Tennessee Fire, coke, and top with grenadine
Garnish with a mini candy cane or cherry.
Leah Leaney, Innkeeper of Three Rivers Bed and Breakfast in California’s Sequoia Country, shares her family’s favorite eggnog recipe.
1 12 ounce can of nonfat evaporated milk mixedwith 4 ounces of water
2 eggs, separated (I use Glaum’s extra-large cagefree brown eggs)
2 Tablespoons of sugar, divided
¼ cup Bourbon, brandy, or rum
Freshly grated nutmeg (or ground nutmeg if not available).
Scald milk. Remove from heat.
Beat egg yolks with 1 tablespoon of sugar until thoroughly blended.
Slowly add the yolk and sugar mixture to scalded milk, stirring constantly.
Return to medium heat and cook, stirring constantly, until mixture thickens. Do not boil.
Remove from heat.
While mixture is still hot, beat egg whites until foamy.
Continue beating egg whites while gradually adding the remaining 1 tablespoon of sugar, until soft peaks form.
Fold the egg whites and sugar into the hot mixture.
Blend in your choice of Bourbon, brandy or rum.
Serve hot or cold with nutmeg sprinkled on top. Serves 4.
RUM & APPLE CIDER
Get a taste of the season with this apple-licious cocktail recipe is from Ruth Milstein, author of the Gourmand award-winning recipe book, ‘Cooking with Love: Ventures into the New Israeli Cuisine.”
3 Granny Smith apples, peeled and chopped into ¼ inch cubes
¼ cup frozen orange juice concentrate
3 cups water
¼ cup rum
Sliced orange pieces for garnish
In a medium saucepan place the diced apples, orange juice concentrate and water; then bring to boil.
Reduce the flame, add the rum and boil for 3 minutes.
Serve immediately in tall glasses and garnish with orange slices. Serves 6.
HOT SEASONED WINE
Warm up with this winter favorite from Ruth Milstein, author of the Gourmand award-winning recipe book, ‘Cooking with Love: Ventures into the New Israeli Cuisine.”
4 cups semi dry white wine
1 cup strong tea
½ cup sugar
Juice from ½ lemon
Juice from ½ orange
2 whole cloves
1 ½ teaspoon cinnamon
Place all the ingredients in a large pot.
Cook on low heat, up to the boiling point.
Serve hot with any entrée or as a drink on a cold night.
Makes 6 servings.
DINI’S IRISH COFFEE
This winter warmer is from Jay Dini, co-owner of Dini’s Luck Club Restaurant & Casino, the oldest family owned and operated casino in Nevada!
Put one 1 tsp. or 1 cube of sugar into glass.
Fill 2/3rds of the glass with hot coffee.
Add 1 ¼ oz. of your favorite Irish whisky.
Top with heavy whipping cream. Enjoy!