A Book and A Cook Cocktail Party
Toasting the end of the year, the faces of A Book and A Cook came together for a small cocktail party today. Here, you can find the recipes they used. Remember, any of these can be changed into a mocktail by swapping out the alcohol and using something else!
Rebecca Barry's Peppermint Mocha Martini
Crushed peppermint for rim: just dip the top of the glass into a little water (or vodka!) and then dip it into the crushed peppermint
1 1/2 Parts Kahlua Peppermint Mocha
1/2 part vodka
1 1/4 part Half and half
1 1/4 part chocolate milk
Shake and pour into a glass. Garnish with peppermint, chipped cream, and chocolate syrup.
Chef Ron Block's Dreamy White Christmas Cocktail
Recipe courtesy of Emily Ellyn, Retro Rad Chef, EmilyEllyn.com
Yield: 1 cocktail
1 ounce pineapple juice
½ ounce blue curacao
½ ounce light rum
½ ounce crème de cocoa
½ ounce cream of coconut liquor
¼ cup simple syrup, on small plate (rim)
¼ cup powdered sugar (rim)
¼ cup coconut flakes (rim)
Set up garnishes by pouring ¼ cup simple syrup on a small plate and mixing
¼ cup powdered sugar and ¼ cup coconut flakes
Rim your chilled martini glasses with simple syrup and then dip in to the coconut flake powdered sugar mixture to thoroughly coat.
Fill a cocktail shaker with ice cubes. Add pineapple juice, blue curacao, light rum, crème de cocoa and cream of coconut liquor. Shake vigorously until shaker is frosty and cold.
Strain and pour cold drink into rimmed glass and serve.
Sip and dream of a white Christmas!
Sarah Roy's Sparkling Cranberry Punch Mocktail
To make a pitcher, combine:
3 cups cranberry juice
2 cups ginger ale
3 tablespoons lime juice
Garnish with frozen cranberries and a lime wedge
To make it a cocktail, just add champagne!
Liz Morgan's Sparkling Pear and Cranberry Cocktail
2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d'Asti wine
8 small sprigs fresh rosemary
Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.
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