Holiday Cocktail Recipes!

"It's the most wonderful time of the year..." The stockings are hung by the chimney with care...the tree is up and decorated...we have ALL the kids' presents to wrap...and it's time to get ready for all of those fabulous holiday parties with family & friends!  I just had to share my favorite new holiday cocktails...and trust me, as a mommy with a new baby and a very active and mischievous 2-year-old, I am gonna need a few of these! LOL

The Caramel Apple Martini

My husband and I had a version of these in "shot form" while on our honeymoon in Key West a few years ago...so, I turned them into my own holiday cocktail just for you! They are made very similar to a Cosmo...but need to add in these 2 key ingredients...a bottle of Butterscotch Schnapps (heaven in a bottle!) and Sour Apple Schapps (about $12 each). 

Mix per drink in shaker:

-1 part vodka

-1/2 part Butterscotch Schnapps

-1/2 part Sour Apple Schapps

-2 parts Cranberry Juice

-Shake it up with lots of ice

-Pour into a martini glass

-Add in a Splash of Seltzer

-Garnish with thin slice of green apple

-Sip...Ahhh...Perfection!

TIP: If having a large group of friends over, I like to make a big batch of drinks in a pitcher then pour into Martini glasses. It saves time and let's you enjoy the party!

The Buttery Bailey Cocktail (or Shot!)

Next, a decadently sweet cocktail for your favorite holiday gathering. This concoction can also be made in "shot form," as these are rather heavy, not a drink you would have 2 or 3 of (but hey, who's to judge?!). Rather, the Buttery Bailey a great after dinner drink...in place of dessert...or something to sip by the fire with your loved one. :)

Mix per drink in shaker (or for 4 shots):

-2 parts Bailey Irish Cream (or generic version works too!)

-1 part Butterscotch Schnapps

-Shake it up with lots of ice

-Pour into a martini glass (or shot glasses)

-Sip it (martini)..or Shoot it (shot)...YUM!

Enjoy!

Mel :)

Recipe: Cran-Razz Holiday Punch!

Thank you to my friend and fellow blogger Camper English for his amazing cocktails and spirits blog called Alcademics.com! He is a prolific writer and published author out of San Francisco and shares this article called "Punch Party" at CHOW.com with lots of yummy punch recipes. Thanks Camper! :)

Here is my recipe for Cran-Razz Holiday Punch:
2 Cups Vodka
4 Cups Cranberry-Raspberry Juice
1/4 Cup Rose's Lime Juice
1/2 Cup Pomegranate Liquer
2 Cups Lime Flavored Seltzer Water

Combine all ingredients in a large punch bowl. Add a large block of ice or molded ice ring to keep it cold. Garnish with sliced limes, oranges and frozen raspberry cubes. Serves about 20 people, or 10 very thirsty (and tipsy) party goers!

To make frozen raspberry cubes: The night before the party, take a few empty ice cube trays, put a raspberry in each cube, fill with cran-raspberry juice and freeze overnight.

OPTION: Instead of serving in a punch bowl, you can just pour into martini glasses! :)

GOOP! Gwyneth Paltrow's newsletter

If you love food, travel, fashion and cooking as much as I do, I recommend signing up for Gwyneth Paltrow's GOOP! newsletter. She is into organic cooking, spirituality and all sorts of interesting things... Check it out, it's great! This week's newsletter features modern, organic Thanksgiving recipes. YUM! Visit her site to sign up. (See her recipe below.)

Also, you must watch her travel and cooking show "Spain...On the Road Again" with Mario Batale on PBS. It is brilliant! Andrew and I are obsessed with it...and DVR every episode. We also love teh banter between Mark Bittman (NYT food writer) and Claudia Bassols (Spanish actress). They all bring such fun, humor and personality to their gastronomical trip around Spain. You feel like you are on the road trip with them. My sister studied abroad in Seville, and I had the chance to visit her there and travel a bit into the Andalucia region. It was heaven. Can't wait to go back and see more of Spain. Thanks Gwyneth!

Greens with Goat Cheese, Walnuts and Dried Cranberries


SERVES: 12
TIME: 10 minutes

3 small cloves garlic, pushed through a press
2 1/2 teaspoons Dijon mustard
2 tablespoons real Vermont maple syrup
1/3 red wine vinegar
1 cup extra virgin olive oil
coarse sea salt
freshly ground black pepper
2 1/2 large heads of endive, washed, chopped
1 1/3 large head radicchio, washed, chopped
4 large handfuls arugula, washed
1 1/3 cup goat cheese
3/4 cup walnuts, broken into pieces
3/4 cup dried cranberries

In a small bowl, whisk together the garlic, Dijon, maple syrup and vinegar. While whisking, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper. Combine the greens in a large salad bowl. Dress with about two thirds of the dressing. Divide the greens on eight plates and scatter over the goat cheese, walnuts and dried cranberries over the greens. Drizzle each salad with a bit of the leftover dressing. Yum!