The Weekend Cocktail: Say Cheers to the Holidays

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BY GWEN KENNEALLY

Here are some wonderful holiday cocktails from the talented crew of mixologists at William Grant & Sons—the spirits portfolio including favorites such as Glenfiddich, The Balvenie, Hendrick’s, Sailor Jerry, and many more.

Holiday cocktails

With an extra long weekend, it is a great time to play with these recipes. I appreciate all of you who read my columns on My Daily Find and I feel so blessed and have so much to be grateful for. I would like to wish you all a very happy Thanksgiving! Cheers!

Cranberry Sauce Cooler

1 oz Solerno Blood orange Liqueur

1 oz Hendrick’s Gin

2 barspoons Solerno Cranberry Sauce*see below

½ oz fresh lemon juice

2 oz soda water

Shake Solerno, Hendrick’s, lemon juice and cranberry sauce over ice and strain into a tall glass over fresh ice, fill with soda water and stir to incorporate.  Garnish with a fresh cranberry and an orange twist.

Solerno Cranberry Sauce

1 bag of fresh, organic cranberries, washed.

¾ cup organic sugar

¼ cup Solerno

½ cup fresh orange juice

½ cup Lillet Rouge

1 tablespoon freshly grated orange zest

1 pinch ground cloves

¼ tsp freshly grated nutmeg

1 cinnamon stick

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice, Solerno and Lillet Rouge.  Add the spices and orange zest, stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Solerno Celebration Punch

1 bottle Solerno

1 bottle Lillet Rouge

1 bottle dry, sparkling white wine

16 oz freshly brewed, strong, chai spiced black tea (no cream or sugar added)

8 oz Fever Tree Ginger Beer

8 oz freshly squeezed lemon juice

16 dashes Angostura bitters

Over a large block of ice in a punch bowl, pour all of the ingredients and stir to combine. Garnish with thinly sliced orange wheels. Serve in punch cups with a cinnamon stick and small wedge of orange.

Maiden’s Prayer Punch

1 part Bols Apricot Brandy

1 part good quality Calvados

1 part Hendrick’s Gin

1 part Lillet Blanc

Stir all ingredients together in a large punch bowl over a large block of ice. Garnish with thinly sliced lemon wheels.

First & Last

2-part apple juice

.5 part lemon juice

.5 part simple syrup (1:1 ratio)

1 part Sailor Jerry Spiced Rum

.5 part sparkling wine

In a punch bowl, add juices and syrup together over ice. Add rum and stir gently.  Continue to keep cool and slowly pour sparkling wine into punch.  Add sliced up oranges and apples to punch bowl and serve cold.

Milagro Horchata Punch

6 parts Milagro Anejo

2 parts Averna

2 parts Lime Juice

1 part Almond Syrup orOrgeat

6 parts Horchata

8 Thai Basil or Basil leaves

2 parts Pear Juice

8 dashes Barrel Aged Bitters

1 part water

Mix all ingredients in a large punch bowl, allowing two hours for basil to infuse. Remove basil before serving. Serve over ice with a garnish of pear slices and cinnamon.

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About Karen Young

Karen Young is the founder of My Daily Find.

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