1 ½ ounce clover honey syrup (warm water and honey in a 1:1 ratio)
1 sprig fresh rosemary (about 2 inches)
1 small egg white
In a mixing glass, strip the leaves of 2 inches of rosemary and muddle lightly. Add the Meyer Lemon Juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and fill with ice. Shake well for 10 seconds and strain up. Garnish with a few petals of rosemary or a short stem.
From The Londoner
400ml whole milk (or nut milk if you prefer)
2 heaped scoops of Nutella
1 heaped spoonful of cocoa powder
3 shots of vodka
2 shots of Frangelico or Amaretto (optional)
Extra Nutella & chopped hazelnuts (for serving)
Gently heat the milk in a pan, along with your Nutella and cocoa powder.
Keep stirring until it’s smooth and good ‘n’ hot!
Leave on one side to cool completely (speed up the process by putting it outside if you’re somewhere chilly)
While it’s chilling you can prep your glasses.
Spread some chocolate spread onto a side plate, and cover another plate in chopped hazelnuts.
Dip the rim of your glass into the chocolate and twist it 360 degrees.
Once the rim’s all coated, do the same in the pile of nuts.
When your chocolate milk is nice & cold, pour into a cocktail shaker (this is my copper one).
Add your booze.
Shake it, baby! And pour into martini glasses
HOLLY JOLLY CHRISTMAS CITRUS COCKTAIL
From Half Baked Harvest
1/2 ounce St. Germain (elderflower liquor)
1/3 cup fresh squeezed clementine or blood orange juice
ginger beer, for topping
pomegranate arils, for topping
1 sprig fresh thyme or mint
PEPPERMINT MOCHA CHRISTMAS COCKTAIL
From Threads and Blooms
1/2 tbsp sugar
1/4 tbsp cocoa powder
1 pinch of sea salt
3 tbsp looseleaf mint tea leaves
2 oz Baileys
2 oz Kahlua
1 cup whipping cream
sugar/cocoa powder/ sea salt mix for garnish
mint for garnish
Steep 3 tablespoons of loose leaf tea or 2 tea bags in the hot milk until the tea is extracted (about 4 minutes).
Mix in the sugar/cocoa powder/salt mix and stir
Pour this mixture into 2 cups and add 1 shot each of Kahlua and Baileys to each drink
Top the drink off with a generous amount of whipping cream
Sprinkle some sugar/cocoa power/sea salt on the top of the drink and garnish with a sprig of mint
BOOZY PEPPERMINT HOT CHOCOLATE
From Hot Beauty Health
Ingredients⅓ cup unsweetened cocoa powder
½ cup granulated sugar
a dash of sea salt
⅓ cup boiling water
3½ cups 2% reduced fat milk
1 tsp vanilla extract
2/3 cups peppermint schnapps
2 tbsps half and half (optional for extra creaminess)
1/2 cup bourbon
whipped cream (for topping)
dark chocolate shavings (for topping)
Step 1. Add cocoa powder, sugar, and salt to a medium saucepan and stir together.
Step 2. Stir in the boiling water. Once the cocoa powder and sugar fully dissolves, put over stovetop burner on medium heat.
Step 3. Add milk and let it heat up a bit while stirring occasionally for 2-3 minutes. Don’t scorch it though. You should only be warming up the milk.
Step 4. Once warm enough or at your desired heated temperature, remove from heat and add in bourbon, peppermint schnapps, half and half (optional), and vanilla extract.
Step 5. Pour into 4 individual copper mugs and top with a dollop of whipped cream and sprinkle a bit of dark chocolate shavings.
SPICED PEAR MARTINI
From The Kitchn
Poire William eau-de-ie (pear brandy)
fresh-squeezed lime juice
spiced simple syrup
Combine all ingredients in a shaker. Fill the shaker with ice, and then shake and strain into a cocktail glass (rimmed with spiced sugar (see below) if you so desire).
CREAMY GINGERBREAD COOKIE HOLIDAY COCKTAIL
From Made By A Princess
2.5 oz Baileys Vanilla Cinnamon Liquer
2 tbsp Ginger Syrup
2 oz Half and half
1/4 tsp ground ginger
1/4 tsp ground cinnamon
4 crushed ginger snap cookies
Top with fresh cinnamon whipped cream
Moisten rim of glass with vodka and dip in crushed cookies
Fill shaker with ice and add vodka, Buttershots, Baileys, ginger syrup, half & half, ground ginger, and cinnamon. Shake well.
Strain into cooked rimmed glass and top with fresh cinnamon whipped cream.
Serve and enjoy.
DARK CHERRY AMARETTO SOUR
From Cooking With Mama C
1/2 cup granulated sugar
Dark Cherry Amaretto Sour (one drink)
3 ounces 7 UP or Sprite
3/4 ounce simple syrup (cooled)
3/4 ounce lemon juice
3 frozen dark pitted cherries (plus 1 for garnish)
slice of lemon for garnish (optional)
Make your simple syrup by heating the water in a small pot on the stove until it's almost boiling. Turn off the heat and stir in your sugar until it's dissolved. Let the mixture cool.
For each cocktail, place 3 frozen cherries in the bottom of a glass. Mash them with a fork. This is important for flavor and to give the cocktail its red color.
Add the Amaretto, soda pop, cooled simple syrup and lemon juice. Stir to combine.
Garnish each drink with a lemon slice and an additional cherry, if desired.
COOKIES AND CREME COCKTAIL
From Simple Bites
1 ounce Creme de Cacao
2 ounces Heavy Cream
1 teaspoon vanilla
1 Tablespoon brown sugar
Corn syrup and crushed sugar cookies optional
Pour the Irish Cream, Creme de Cacao, Heavy Cream, Vanilla and brown sugar into a martini shaker filled with ice. Shake until well blended.
Pour into a small martini glass. Garnish with a small, homemade sugar cookie, if desired.