Here is an easy drink for the holidays and one of my families favorites. Perfect for Thanksgiving, Christmas, or any time in between.
Cranberry Ginger Royale ( for each glass)
2 T cranberry juice
1t ginger liquor ( I used Stirrings)
Champagne ( or any sparkling white wine)
Fresh cranberries or a sprig of fresh rosemary for garnish if desired .
Add cranberry juice and ginger liquor to a champagne flute and top off with Champagne. Garnish as desired.
Here is a yummy sangria guaranteed to bring sunshine on a cloudy day or be the belle of the ball at your next pool party.
1 bottle pinot noir or any light red wine
1 shot ginger liquor
1 shot spiced rum
1 cup orange juice
1 T chopped fresh mint
1 t orange zest
1 orange sliced
1 lemon sliced
Mix wine, ginger liquor, spiced rum, mint, zest and orange and lemon slices in a large pitcher. Fill glasses with ice and add wine mixture until 3/4 full, add ginger ale to fill glass, garnish with mint and fruit if desired.
Adding the ginger ale and ice to the glasses instead of the pitcher keeps the sangria from going flat and getting too watery.
St. Patrick’s Day is one of my favorite holidays, that figures since I am German. However, I always feel a little Irish this time of year, I think we all do. So celebrate and make these delicious Mocha Cupcakes with Bailey’s Irish Cream Frosting. This recipe makes about 10 cupcakes, double it if you are having the whole family over of a party.
Irish Coffee Cupcakes
for the mocha cake
1 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
2 T instant espresso coffee crystals
1 t baking powder
1/4 t baking soda
3/4 c milk
1/4 c shortening
Preheat oven to 350
Combine all dry ingredients into a bowl. Add milk, shortening and vanilla, beat on med speed for 2 minutes. Add egg and beat 2 more minutes.
Pour into muffin tins lined with baking cups. (I use an ice cream scoop, so that they are all filled evenly) Bake for about 22 minutes or until a toothpick comes out clean.
Bailey’s Irish Cream Frosting
1/4 c butter softened
2 1/2 c powdered sugar
1 T Bailey’s Irish Cream
2 T milk
Cream butter on low-med speed until smooth, add 2 c powdered sugar and beat until combined. Add Bailey’s and milk, beat until smooth. Add remaining 1/4 of powdered sugar slowly until frosting is desired consistency.
Frost cup cakes and sprinkle with nutmeg or cinnamon if desired.
I usually don’t try out recipes before an event, yes I know I live on the edge, but when it is a delicious cocktail, well reserch is important. I was trying to think of a festive drink for Thanksgiving, I’ve done cranberries and pumpkin in the past so I was thinking of something new and different. Apples? hmm too boring how about pears? So I came up with a spiced pear sangria. It’s very yummy and I am glad I practiced first.
Spiced Pear Sangria
2 pears sliced
1/2 apple sliced
3/4 c pear nectar (found by the fruit juices in the supermarket)
1/4 c ginger liquor
1/8 t nutmeg
1/4 t cinnamon
2 c ice
3 c champagne, prosecco or sparkling wine.
Add all ingredients to a pitcher and stir.
Garnish with cinnamon sticks and or sliced pears.