WINTER SEA BREEZE HOLIDAY COCKTAIL
Ingredients: 1 oz vodka
(1/8 cup) 1 oz grapefruit juice
(1/8 cup) 1/2 oz tonic syrup (2 tablespoons)
… 2 oz soda water
(1/4 cup) 12 pomegranate seeds
3 mint leaves (for garnish)
Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup and stir. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.
Tonic is one of my favorite cocktail mixers, and I love that there are now artisanal tonic syrups. I used Jack Rudy Tonic Syrup that I found at Whole Foods. I recommend using a syrup because it’s not too sweet and has a little more complexity of flavor. If you don’t have tonic syrup, you can substitute 1/4 cup regular tonic for the soda water and syrup. I might add a little extra grapefruit juice just to balance it out.
Peppermint Eggnog Punch
1 quart peppermint ice cream
1 quart dairy eggnog or canned eggnog
1 cup rum (optional)
1 – 2 10 ounce bottles (1-1/4 to 2-1/2 cups)ginger ale, chilled
Additional peppermint ice cream (optional)
Peppermint sticks (optional)
1. Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. If desired, stir in rum.
2. Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. If desired, top each serving with additional peppermint ice cream and peppermint sticks.
Makes 18 (4-ounce) servings