Cranberry Bog Cocktail
4 ounces champagne
1 ounce cranberry juice
Whole cranberries, for garnish
Mint leaves, for garnishCombine champagne and cranberry juice in a champagne flute. Drop a few whole cranberries in the glass and garnish with mint leaves.
Champagne, Darling? Freezes
4 scoops lemon sorbet
2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
2 ounces prosecco or other sparkling wine or Champagne
2 sprigs fresh mint Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.
Fresh Strawberry Marg-alrightas
2 pints ripe strawberries
4 ripe limes, juiced, plus 1 lime wedged for rimming and garnish
8 rounded tablespoons sugar
1/2 cup orange juice
2 trays ice cubes
8 shots good quality tequila
Coarse salt, to rim glasses Reserve 4 strawberries with tops for garnish and split them. Clean, dry, and trim remaining strawberries.
Add all but the reserved strawberries to a blender. To that, add the juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila. Blend on high speed until the drink is icy but smooth.
Rim a cocktail glass with lime juice and dip rim in salt and pour in the frozen strawberry lime drink. Garnish glass with a wedge of lime and a split strawberry. Repeat with remaining ingredients.
Mama's Eggnog
6 egg, separated*
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
NutmegIn a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Glacier Cocktail
Ice cubes
1 part vanilla liqueur (recommended: Liqueur 43)
2 parts blue-colored tropical fruit liqueur (recommended: Hpnotiq)
Lemon-lime soda
1 rock candy swizzle stickIn a glass pitcher or cocktail shaker filled with ice, add vanilla liqueur, tropical fruit liqueur, and top with lemon-lime soda. Stir and strain into a martini glass. Garnish with a clear rock candy swizzle stick and serve.
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