Christmas Cocktails

So, THE week is upon us. Christmas is right around the corner. Hopefully, you're well on your way to completing your shopping. And have your holiday menus under control. I'll give you some ideas on wrapping and centerpieces in a couple of days, but wanted to hit the important stuff first. Cocktails. Here are some drinks that incorporate "traditional" holiday flavors that you might want to try.

The first two are martinis. Just the thing to offer guests as they walk in the door. Both are powerful, but the first is cut slightly with club soda so they don't knock people out of their stockings. Each requires a couple of specialty ingredients, so do your shopping now.

Candy Cane Martini
This is especially festive with a mini candy cane hanging off the glass's rim.
Makes one cocktail. Multiply as needed.

In a cocktail shaker filled with crushed ice, combine:
1 1/2 ounces vodka
2 teaspoons peppermint schnapps
1 ounce club soda
1 tablespoon simple syrup

Shake and strain into cocktail glass.

Gingerbread Martini
I even made a little icing to rim the glasses when serving these. Mix 1 cup powdered sugar with two tablespoons water. Dip the glasses in and let dry a bit. Don't worry if it drips some...just makes it look like the eaves of a gingerbread house. You could also rim your cocktail glasses with cinnamon sugar when serving these.

1 ounce gingerbread syrup (Like that used at coffee shops. Look for Monin brand in your grocery store. Or just buy from your local Starbucks.)
1 1/2 ounces vanilla vodka
3/4 ounce Bailey's Irish Cream
Splash of dark creme de cacao

Combine in ice-filled cocktail shaker and strain into glasses.

And two traditional recipes that your guests will be quite impressed you tried. (And the egg nog ain't easy. But it's well worth the effort. Yummy and creamy...nothing like the chemical tasting stuff you buy in cartons.)

Classic Egg Nog
From Southern Living magazine
Makes about 3 quarts.

1 1/2 cups sugar
12 large eggs, lightly beaten
4 cups half and half
4 cups milk
1/2 cup bourbon
1/2 cup brandy
2 teaspoons vanilla extract
2 cups whipping cream
1/2 teaspoon ground nutmeg

Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.

Stir together half and half and milk in a large sauce pan over medium-low heat. Cook, stirring occasionally, 12 to 15 minutes or just until mixture begins to bubble around edges of pan. (Be careful NOT to let mixture boil.)

Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in sauce pan.

Cook over medium-low heat, stirring constantly, until mixture slightly thickens and a thermometer registers 160 degrees (will take about 25 to thirty minutes). Remove from heat and stir one minute. Pour through fine wire mesh strainer into a serving bowl. Stir in bourbon, brandy and vanilla. Let cool one hour. Cover and chill at least four hours.

Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold whipped cream into chilled eggnog and sprinkle with nutmeg.

(This keeps for a week or two in the refrigerator. The alcohol actually keeps it healthy!)

Hot Buttered Rum
The rum base below makes about 16 servings when added to good aged rum. It keeps in the refrigerator for up to two weeks.

Beat 3/4 pound softened butter and 1 cup dark brown sugar with an electric mixer until fluffy. Add 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and a pinch of slat and beat again to combine. Chill the buttered rum base until ready to use.

To make 1 hot buttered rum, put two heaping teaspoons of the buttered rum base and 1/12 ounces aged rum into an eight ounce mug and fill with boiling water. Stir to melt and mix. Serve immediately.