- The Magazine
It’s hard to believe that the holidays are here and that 2020 is (finally!) coming to an end. In a normal year, we could all be celebrating the magic of the season and enjoying these wonderful cocktails together with our friends and family. While that is hard to do this year, we hope the new year fills your life with love, your heart with hope, and our world with peace. Cheers!
This very modern Hazelnut Bourbon Eggnog (Thanks to TikTok’s @Sadd_Papi) is going to become your new favorite version of the classic holiday cocktail.
If your bubble is a little bigger, mix up a pitcher of this Holiday Sangria and you’ll bring joy to all of your quarantine buddies!
In a large pitcher or punch bowl combine everything. Stir to mix, cover, and refrigerate overnight. Serve over ice garnished with fresh rosemary sprigs.
The Yuletide Moon is a gorgeous cocktail making the rounds on social media. This drink has so much flavor and would be perfect in a big-batch punch. It has quickly become one of my favorites.
My Blueberry-Sage Old Fashioned is perfect for sipping by a fire and is worth breaking out the good bourbon (or, if you’re like me, that top-shelf rye).
To make the simple syrup: In a medium saucepan over medium-high heat, combine 12 ounces of fresh or frozen blueberries, 2/3 cup of fresh lemon juice, 1/3 cup of water, and 1 cup of sugar. Stir until the sugar is dissolved and the mixture comes to a simmer. Muddle the berries, mashing them in the pot. Add the sage. Simmer for 3-4 minutes. Remove from the stove, cover, and let it sit overnight. Strain the blueberry mixture, pressing down hard on the berries with a muddler or the back of a big spoon. You can then refrigerate and use this syrup for up to a month.
You can also make a great holiday punch with the blueberry-sage syrup. Stir all of your strained syrup, a bottle or Prosecco, and 2.5 cups of good gin in a small punchbowl with ice.
This White Christmas Martini is super simple and a wonderful alternative to the traditional New Year’s Eve champagne toast. Serve it in a tall flute with a shimmering sugar rim.
Questions? Text to Craig at 202-217-0996 or email Savor@metroweekly.com.
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