Recipes for a 'Spirited' season.
As reported by CNBC, the holiday season is responsible for roughly one-third of annual spirit sales across the nation. Surprised? Not this gal. Holiday parties are right around the corner, so kick-off this years "spirit season" with a handful of cocktails that will surely impress. Click image to begin slideshow (recipes below, enjoy!):
Recipe by Food Network Magazine
Photograph by Con Poulos
Method: For each drink, shake 2 ounces applejack liqueur, 1 ounce lemon juice and a splash of grenadine or simple syrup in a shaker withice. Strain into an ice-filled glass. Top with hard apple cider and serve with a cinnamon stick.
Receipe by Sandra Lee from Food Network
- 1 1/2 cups orange juice
- 3 cups burgundy wine or any leftover red wine
- 3 cups sparkling cider
Method: Chill all ingredients. Pour 1/4 cup orange juice and 1/2 cup red wine into each highball glass. Top off each with a 1/2 cup of sparkling cider. Serve chilled.
Recipe by The Bon Appétit Test Kitchen
- 3 tablespoons vodka, preferably citron
- 1 tablespoon Cointreau (or other orange liqueur)
- 3/4 teaspoons fresh lime juice
- 2 tablespoons pomegranate juice
- 1 orange twist
Combine vodka, Cointreau, lime juice, and pomegranate juice in a cocktail shaker. Add ice. Cover and shake vigorously for 10 seconds. Strain into a coupe glass. Garnish with orange twist.
Recipe by Tony Abou-Ganim, The Modern Mixologist
Photograph courtesy of Leblon Cachaca
Ingredients: 12 oz Leblon Cachaca 2 - 750 ml bottles of full bodied red wine 2 peels each of a whole orange and lemon 2 cups brewed, chilled Lemon Zinger Herbal tea 2 cups granulated sugar 12 cloves 2-3 cinnamon sticks 2 cardamom pods 4-5 allspice berries, crushed
Method: In a large saucepan heat tea, fruit peels and spices. Bring to a boil and add sugar, stir until completely dissolved. Reduce heat and add Leblon and wine. Simmer mixture for 20 minutes (do not boil). Serve in heated mugs.
Recipe by Kate Merker and Sara Quessenberry, December 2007
Photograph by Francesco Lagnese
- 1 1/2 ounces Frangelico
- 1/2 cup hot water
- 2 tablespoons lightly whipped heavy cream