Feeling Festive: The Ultimate EVM Holiday Cocktail Guide

• 2 eggs, separated
• 1/4 cup sugar, divided
• 4 ounces rum, bourbon or brandy
• 10 ounces whole milk
• 4 ounces heavy cream
• Garnish: grated nutmeg

1. In a large bowl, beat together egg yolks and sugar until fluffy.
2. Stir in milk, heavy cream and spirit of choice.
3. In a separate bowl, beat egg whites until soft peaks form.
4. Fold egg whites into yolk mixture.
5. Serve in a rocks glass, punch or tea cup.
6. Garnish with freshly grated nutmeg.

• 1 lime, halved
• 2 tbsp. sugar
• 1 c. sweetened cranberry juice
• 1 bottle champagne
• 12 fresh cranberries
• 4 small sprigs fresh rosemary

1. Rim champagne flutes with lime and dip in sugar.
2. Pour 1/4 cup cranberry juice into each glass and top with champagne.
3. Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.

• ¾ cup water
• 1 ½ ounces whiskey
• 2 to 3 teaspoons honey, to taste
• 2 to 3 teaspoons lemon juice, to taste
• 1 lemon round
• 1 cinnamon stick (optional, for garnish

1. In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
2. Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.
3. Garnish with a lemon round and cinnamon stick (if using). Enjoy!

• 1 1/2 cups frozen cranberries
• 1 cup tequila blanco 
• 2/3 cup fresh lime juice (from about 6 limes), plus 4 lime slices, for serving 
• 6 tablespoons orange-flavored liqueur, such as triple sec 
• 3 tablespoons unsweetened coconut milk 
• 3 tablespoons superfine sugar 
• 1/2 cup light corn syrup 
• 2 tablespoons extra-fine shredded unsweetened coconut 
• Kosher salt 

1. Divide the cranberries among the sections of a standard (12-cube) ice cube tray. Fill the tray sections with water and freeze until frozen, at least 4 hours and up to overnight.
2. Add 1/2 cup of the tequila, 1/3 cup of the lime juice, 3 tablespoons of the orange liqueur, 1 1/2 tablespoons of the coconut milk and 1 tablespoon of the superfine sugar to a large cocktail shaker. Fill with plain ice cubes and shake vigorously until well mixed and very cold.  
3. Pour the corn syrup onto a small shallow plate. Mix 1 tablespoon of the superfine sugar with the shredded coconut and 1 tablespoon salt on another shallow plate. Dip the rim of a margarita (or other wide-mouth) glass in the corn syrup, then dip the rim in the sugar mixture until well coated. 
4. Repeat with 3 more glasses. Pour the shaken margarita mixture into 2 of the prepared glasses. Add 3 of the cranberry ice cubes to each and garnish with a single lime slice.  
5. Repeat with the remaining cocktail ingredients, dividing it between the remaining 2 prepared glasses and adding 3 cranberry ice cubes and a lime slice to each.

• 1 (0.13-oz.) packet Kool-Aid Lemon Lime mix 
• 4 c.  water
• 4 c. ice 
• 3 c. lemon-lime soda 
• 2 c. pineapple juice 
• 2 c. vodka 
• 1 c. ginger ale 
• Lime wedges, for rimming 
• Red sanding sugar, for rimming 

1. In a large pitcher combine Kool-Aid and water.
2. In a large punch bowl, combine ice, kool-aid, soda, pineapple juice, vodka, and ginger ale. 
3. Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.

• .25 oz Peppermint Schnapps
• .5 oz Godiva Chocolate Liqueur
• 1 cup hot chocolate
• Whipped cream, for serving
• Crushed peppermint candy, for serving

1. Add peppermint schnapps, chocolate liqueur, and hot chocolate to a sauce pan.
2. Heat mixture then add to serving glass. 
3. Garnish with whip cream and crushed peppermint candy.

• .2 tablespoons agave nectar
• 1/4 cup grand marnier
• 1/4 cup brandy
• 1 orange, halved and then sliced
• 1 lime, sliced
• 1 pear, sliced
• 1/2 cup pomegranate seeds
• 2 sticks of cinnamon
• 1 bottle of dry red wine (Cabernet Sauvignon)
• 3/4 cup ginger ale

1. To a large pitcher add agave nectar, grand marnier, brandy, orange, lime, pear, pomegranate seeds, cinnamon sticks. Stir to combine.
2. Pour in the entire bottle of red wine.
3. Cover and place in refrigerator for 1-2 hours. (the longer it sits the better it will taste)
4. Right before you are about to serve add the ginger ale to the sangria mixture.
5. Pour over ice or serve chilled.

• 1/2 c. cranberries
• 3/4 c. granulated sugar
• 3/4 c. water
• 4 sprigs fresh thyme

For the Cocktail:

• 2 oz. gin
• 3/4 oz. Cranberry Syrup (see below) 
• 3/4 oz. fresh lemon juice
• 1/2 oz. elderflower liquor
• Ice
• Club soda
• Fresh cranberries, to garnish
• 2 sprig fresh thyme, to garnish

1. Simmer cranberries, granulated sugar, and water in a small saucepan over medium heat until sugar dissolves and cranberries break down, 10 to 12 minutes. 
2. Stir in 4 sprigs fresh thyme. Cool to room temperature. Strain; discard solids. 

Make the Cocktail: 

1. Combine gin, Cranberry Syrup, fresh lemon juice, elderflower liquor, and ice in a cocktail shaker. 
2. Shake until chilled; strain into 2 glasses. 
3. Top with ice and club soda. 
4. Garnish each drink with fresh cranberries and 1 sprig fresh thyme. 

• 4 c. Cran-Apple Juice
• 2 (750-ml.) bottles red Moscato
• 1 (750-ml.) bottle Prosecco
• 1/2 c. vodka
• 2 c. frozen cranberries
• 1/3 c. mint leaves
• 1/2 c. granulated sugar, for rimming glasses
• 2 limes, sliced into rounds

1. Using a wedge of lime, wet rim of glasses. Dip in sugar until coated.
2. Combine all ingredients in a punch bowl, stir together and serve.

• 2 bottles dry red wine
• • 1/2 c. raw sugar
• • 2 star anise
• • 3 whole cloves
• • 3 cinnamon sticks
• • 1 lemon, peeled
• • 1 orange, juiced and peeled
• • nutmeg, grated

1. Bring all ingredients except wine to a boil. Turn down to a simmer for 45 minutes (toss in a splash of wine if it reduces too low).
2. Add the wine and keep it on very low heat. (Tip: If you want something stronger, add a 1/2 cup of brandy.)
3. Serve in glass mugs and garnish with fat orange twists.