{"id":6773,"date":"2014-12-09T12:45:03","date_gmt":"2014-12-09T19:45:03","guid":{"rendered":"https:\/\/somimag.com\/?p=6773"},"modified":"2014-12-09T13:32:59","modified_gmt":"2014-12-09T20:32:59","slug":"wine-and-spirits-holiday-cheer-cocktail-recipes","status":"publish","type":"post","link":"https:\/\/somimag.com\/wine-and-spirits-holiday-cheer-cocktail-recipes\/","title":{"rendered":"WINE AND SPIRITS – HOLIDAY CHEER COCKTAIL RECIPES"},"content":{"rendered":"<\/a>

Here are three suggesting for entertaining guests this holiday season, courtesy of Food Network and chefs Trisha Yearwood, Bobby Flay and Tyler Florence.<\/b><\/p>\n

Gingerbread Martini<\/strong>
\nIngredients:
\n4 ounces Irish cream liqueur, such
\nas Baileys
\n4 ounces vodka, such as Kettle One
\n2 ounces coffee liqueur, such
\nas Kahlua
\n2 ounces Gingerbread Syrup, recipe follows
\n2 scoops vanilla ice cream, softened
\nWhipped cream, for topping
\nSmall handful gingerbread cookies, crushed
\nGingerbread Syrup:
\n1 cup sugar
\n1 cup water
\n5 cloves
\n2 cinnamon sticks
\nOne 2-inch piece fresh ginger,\u00a0cut into rounds<\/p>\n

Directions:
\nCombine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.<\/p>\n

Gingerbread Syrup<\/strong>:
\nAdd the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.<\/p>\n

Recipe courtesy Trisha Yearwood<\/p>\n

Pomegranate Sangria<\/strong>
\nIngredients:
\n1 bottle fruity red wine
\n2 cups pomegranate juice
\n1\/2 cup brandy
\n1\/2 cup Triple Sec
\n1\/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
\n1\/4 cup pomegranate seeds
\n1 large orange, halved and thinly sliced
\n1 green apple, cored, halved and thinly sliced
\n1 cup red grapes, sliced in 1\/2<\/p>\n

Directions:
\nCombine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.<\/p>\n

Recipe courtesy Bobby Flay, 2007<\/p>\n

Cranberry Kir Royale<\/strong>
\nIngredients:
\n2 cups frozen cranberries, plus 1\/2 cup for garnish
\n1\/4 cup sugar
\n2 tablespoons orange juice
\n1 teaspoon orange zest
\n1 bottle Champagne<\/p>\n

Directions:
\nAdd cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend – use a towel over the top of the blender.<\/p>\n

Strain and discard any solids then set aside and cool.<\/p>\n

Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.<\/p>\n

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.<\/p>\n

Recipe courtesy Tyler Florence<\/p>\n","protected":false},"excerpt":{"rendered":"

Here are three suggesting for entertaining guests this holiday season, courtesy of Food Network and chefs Trisha Yearwood, Bobby Flay and Tyler Florence. Gingerbread Martini Ingredients: 4 ounces Irish cream liqueur, such as Baileys 4 ounces vodka, such as Kettle One 2 ounces coffee liqueur, such as Kahlua 2 ounces Gingerbread Syrup, recipe follows 2<\/p>\n

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