 In my search for a few fun holiday cocktails, I found this one with a fun color palette thanks to some blue curaçao.
I thought this would truly be a novelty drink, but you may want to look past that and consider making this one since it may have been the biggest beverage success I've made yet. Cheers! Snowflake Spritz INGREDIENTS: 3 oz prosecco 1 ox elderflower liqueur 1/2 oz blue curacao 1 oz club soda edible glitter PREPARATION: Step 1: Use a wide mouth glass like a balloon red wine glass or a coupe. Add in ice. Step 2: Mix in the elderflower, blue curacao, club soda and edible glitter, and stir. Step 3: Garnish with some cranberries and a rosemary sprig.
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 I always love a French 75 cocktail, but this recipe for a Holiday French 75 is a lovely seasonal addition. The edible glitter also elevates it a bit with some festive sparkle.
This recipe also has a nice little bit of tartness to it thanks to the cranberry syrup, which is easily made by boiling some water, sugar and cranberries and then letting them cool. After mixing this, just strain it into a flute and garnish with cranberries and a rosemary sprig and you are all set. Cheers! Holiday French 75 INGREDIENTS:
PREPARATION: Step 1: Add ice to shaker. Then the add in gin, lemon juice, cranberry syrup and edible glitter and shake. Step 2: Strain into a flute, and top off with prosecco. Step 3: Garnish with cranberries and a rosemary sprig, and serve. NOTE: To make the cranberry syrup you need to add 1/2 cup of sugar, 1/2 cup water, and 1/2 cup cranberries to a small saucepan. Heat over medium heat, stirring frequently. Once the sugar is dissolved, wait for the cranberries to soften and then mash the berries. Continue to simmer for 10 more minutes. When done, remove from the heat and allow it to cool completely. Syrup will last for 4 weeks in the fridge if stored in an airtight container,  This is a light, refreshing holiday cocktail that is very easy to make.
It is a nice alternative to all of the red holiday cocktails while still feeling seasonal. Cheers! White Christmas Lemon Drop INGREDIENTS: 2 oz vodka 1 oz white cranberry juice 1 oz fresh lemon juice 1/2 oz orange liqueur 1/2 oz simple syrup ice fresh cranberries and rosemary s[rig for garnish PREPARATION: Step 1 (optional): Rim a martini glass with simple syrup, then roll in granulated sugar. Place in freezer to set. Step 2: Add all of the ingredients to a shaker with ice, and shake/mix Step 3: Strain into the prepared glass from the freezer. Step 4: Garnish with a few fresh cranberries and a rosemary sprig.  I love an Aperol Spritz, but they definitely have the "I'm basking in the Mediterranean Sun" kind of vibe, or maybe even an Apres Ski kind of vibe. But not a holiday party vibe.
This delicious variation makes the holidays feel a little bit warmer. And while sipping it you can just go ahead and plan your next trip to Italy. Holiday Aperol Spritz Cocktail INGREDIENTS (per serving):
PREPARATION: 1. Add the crushed ice to the glass. 2. Add in the Aperol, Cranberry juice, club soda, and prosseco. 3. Stir to mix, then top with a few cranberries and the rosemary sprig. 4. Voila and Enjoy!  The Snowglobe Cocktail is so easy and so fun.
Just pour a handful of cranberries into the bottom of a short glass, and cover them with water. Use a short sprig of Rosemary to make the tree in the middle, and freeze. (Tip: I use a ribbon or string to tie my tree in place while it freezes so it's perfect.) Freeze overnight, and when you are ready to serve it just remove the string and add prosecco to get your snowglobe! Note: You can easily make this a mocktail by using seltzer or club soda instead of the prosecco. Enjoy!  Thanksgiving 🦃 is tomorrow, and you’ll want to be the hostess with the mostest and have a sophisticated seasonal cocktail to greet your guests. And if it is easy to make like this one is, then even better.
This one is light, lovely, and perfect for toasting to everything you’re thankful for. 🍂 🍁 Thanksgiving French 75 🍁
Step 1: Combine the gin, cranberry juice, maple syrup, lemon juice, and cinnamon in a cocktail shaker. Step 2: Add ice and shake. Step 3: Strain into a champagne flute and top with prosecco. Optional: Garnish with cranberries and or a sprig of thyme as desired. 21+ to enjoy 🥂  Here is a easy, fun, and festive Thanksgiving mocktail that you can enjoy while watching the parade or spending the day with family. Here I have used some cute fall ice cube molds that I found at Homegoods, and while there are similar ones available online you could use whatever ice cube mold you have on hand. Just fill them with some cider - I prefer to use the Spiced Cider from Trader Joe's. And lightly sprinkle each one with some edible glitter. Place in the freezer overnight. When you are ready to serve, mix some sugar and glitter on a plate to use to rim each of the glasses. Then place your cider ice cube in the glass, and fill with some more cider.  Of course, you could also use prosecco if you'd prefer a little less cider and a more bubbly cocktail option. Enjoy!  I always admire the flourish of a dried orange slice in a cocktail or mock-tail, especially during the holiday season. They can also be a great way to dress up a sparkling water or an iced tea year-round.
The challenge is that they can often be hard to find in the store, and when you do find them they can be expensive. This recipe is incredibly easy and lets you make them en masse to have on hand. This was so easy that I even made a tray or oranges and a tray of limes at the same time. One note: do not use naval oranges or you won't get that pretty pinwheel shape when you slice them. A regular Florida orange works best. Enjoy! Dehydrated Orange Cocktail Garnish INGREDIENTS:
PREPARATION: Step 1: Preheat the oven to 175 degrees F Step 2: Slice the orange(s) thinly: 1/4" to 1/8" (slice crosswise for the desired effect) Step 3: Line the cookie tray with the parchment paper, and place the slices on the paper so that the slices are not touching. Step 4: Bake the slices for 2 hours, flipping the slices every 30 minutes. Allow to cool completely and confirm that they are dry and brittle before closing in a container for storage. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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