Wednesday, December 9, 2009

mastering the cocktail party...

or at least the cocktail portion of the party. Here are recipes for some seasonal libations that will get your guests talking (well, that may be partly due to the liquor)

eight cocktails on a table

Christmas Snow

1 oz. light Puerto Rican rum
1/2 oz. Galliano
1/4 oz. Rose’s unsweetened lime juice
1 oz. heavy cream

Shake well with ice cubes. Serve in claret or large cocktail glass. Sprinkle chopped pistachio nuts on top.

Irish Cheer

2 oz. Irish Whiskey
1/2 oz. sweet vermouth

Stir well with ice and serve in a cocktail glass. Garnish with lightly cooked cranberries.

Red Velvet

3/4 oz. crème de noyaux or crème de cassis
Iced Champagne

Pour the crème de noyaux into a tulip champagne glass and top with iced champagne. No garniture.

Wassail Bowl

Serves 12

1/2 pound sugar
1 teaspoon nutmeg or 1 whole nutmeg, grated
7 12-oz. bottles light beer
1/2 pint sherry

Heat one bottle of beer and sherry and pour over sugar and nutmeg, stirring until dissolved. Add remaining six bottles or beer and let stand covered for three hours at room temperature. Garnish with apples roasted with sugar and spices (no butter), and lemon slices or apple wedges dipped in red cinnamon. Serve in silver punch cups.

Christmas Rose

1 1/2 oz. applejack or bourbon
1/2 oz. cassis
1/2 oz. grenadine
1/2 oz. sweet vermouth

Shake well in cocktail shaker and serve on the rocks in an old fashioned glass. Garnish with a slice of lime.

These drink recipes were written by Allan Lewis and originally appeared in the December 1960 issue of House Beautiful.

for more holiday bar ideas check out

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