14
fresh
sips
Complement party nibbles with punches, cocktails, or a rainbow of other fun-loving drinks. Whether hot or cold, spiked or alcohol-free, any of these will make a great thirst impression.
ginger, lime, and pineapple punch
raspberry mojito punch
start to finish: 15 minutes makes: 8 (1-cup) servings
Cuba is the birthplace of the Mojito, the rum-based cocktail that inspired this alcohol-free punch. Pictured here.
1⁄3 cup sugar
1⁄4 cup lightly packed fresh mint leaves
3 cups cold water
1 12-ounce can frozen raspberry juice blend concentrate (11⁄3 cups), thawed
1⁄2 cup lime juice, chilled
3 cups club soda, chilled
1 cup ice cubes
1 cup fresh raspberries
Key lime slices or lime slices
1 In a punch bowl combine sugar and mint. Using the back of a wooden spoon, lightly mash the mint by pressing it against the side of the bowl. Add the cold water, raspberry juice blend, and lime juice, stirring until sugar dissolves.
2 Stir in club soda and ice cubes. Add raspberries and lime slices. Serve at once.
nutrition facts per serving: 139 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 38 mg sodium, 34 g carb., 1 g dietary fiber, 0 g protein.
ginger, lime, and pineapple punch
prep: 25 minutes chill: 2 hours stand: 30 minutes makes: 8 to 10 (1- to 11⁄4-cup) servings
Spicy, sweet, and refreshing—combine the fruitiness of pineapple with the peppery bite of ginger. This also has a splash of lime-flavored vodka for extra sipping pleasure.
11⁄2 cups water
1 cup sugar
1 cup thinly sliced unpeeled fresh ginger (about 4 ounces)
3 cups pineapple juice, chilled
11⁄2 cups lime vodka
1⁄4 cup lemon juice
1⁄4 cup lime juice
1 1-liter bottle club soda, chilled
Ice cubes
Lime slices
1 In a small saucepan combine the water, sugar, and ginger. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer for 10 minutes. Cool ginger mixture to room temperature. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap and chill for at least 2 hours.
2 In a large punch bowl or pitcher combine chilled ginger mixture, pineapple juice, vodka, lemon juice, and lime juice. Stir in club soda. Add ice cubes and lime slices.
nutrition facts per serving: 258 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 32 mg sodium, 41 g carb., 1 g dietary fiber, 1 g protein.
peppermint-eggnog punch
start to finish: 15 minutes makes: 18 (½-cup) servings
For holiday parties and open houses, here is a drink that should be on everyone’s Christmas list. Creamy, minty, and absolutely delightful, this ice cream concoction goes does down very smoothly.
1 quart peppermint ice cream
1 quart dairy or canned eggnog
1 cup rum (optional)
1 to 2 10-ounce bottles (11⁄4 to 21⁄2 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.
nutrition facts per serving: 148 cal., 7 g total fat (5 g sat. fat), 47 mg chol., 63 mg sodium, 17 g carb., 0 g dietary fiber, 3 g protein.
hot scarlet wine punch
prep: 10 minutes cook: 3 to 4 hours (low) or 1 to 11⁄2 hours (high), plus 30 minutes (high) makes: 14 (½-cup) servings
A whisper of cinnamon and cloves spices up this warm beverage. For a special occasion, garnish each cup with a few cranberries threaded like beads onto cinnamon sticks.
1 2-inch cinnamon stick broken in half
4 whole cloves
1 32-ounce bottle (4 cups) cranberry juice
1⁄3 cup packed brown sugar
1 750-milliliter bottle white Zinfandel or dry white wine
1 For spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie closed with clean 100-percent-cotton kitchen string.
2 In a 31⁄2- or 4-quart slow cooker, combine spice bag, cranberry juice, and brown sugar. Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1 to 11⁄2 hours. Remove spice bag.
3 If using low heat setting, turn to high heat setting. Stir wine into mixture in cooker. Cover and cook for 30 minutes more.
4 Serve immediately or cover and keep warm on warm setting or low heat setting for up to 2 hours. Stir occasionally.
nutrition facts per serving: 99 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 6 mg sodium, 16 g carb., 0 g dietary fiber, 0 g protein.
• When welcoming guests with warm punches, be sure to ladle the brew into thick, heatproof cups.
• For casual gatherings, invite guests to replenish their drinks directly from a stockpot kept over low heat on the stove.
• If serving hot punch from a bowl, use a small one and refill it frequently to make sure portions are piping hot. Be certain that the bowl and ladle are heat-resistant.
• For carefree elegance, consider renting a silver electric coffee percolator that will keep punch hot for long periods and allow guests to serve themselves.
• Do not allow alcohol-spiked punches to boil—the alcohol will evaporate.
champagne-citrus punch
start to finish: 20 minutes makes: about 10 (3⁄4-cup) servings
This recipe makes the most of inexpensive Champagne or sparkling wine—no need to spend more than $10 per bottle.
1 6-ounce can frozen orange juice concentrate, thawed
1⁄2 of a 6-ounce can frozen lemonade concentrate, thawed
1⁄2 of a 750-milliliter bottle (about 12⁄3 cups) sweet white wine or blush wine (such as Riesling or white Zinfandel), chilled
1 cup cold water
1 750-milliliter bottle Champagne or sparkling wine, chilled
Fruited Ice (optional)
In a large punch bowl combine orange juice concentrate and lemonade concentrate. Add wine and the cold water, stirring to combine. Carefully add Champagne, but do not stir. If desired, float Fruited Ice in punch.
nutrition facts per serving: 126 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 3 mg sodium, 13 g carb., 0 g dietary fiber, 0 g protein.
fruited ice: Cut several pieces of fruit (such as limes, key limes, kumquats, oranges, blood oranges, lemons, and/or blackberries) into halves, quarters, or slices. Arrange in an 8-inch square baking pan. Pour enough ginger ale (about 21⁄2 cups) over the fruit in the pan to cover. Cover and freeze for 6 hours or until firm. Remove from freezer and let stand 20 to 30 minutes. Break into chunks. Add to punch bowl.
If you don’t own a traditional punch bowl (or even if you do), try one of these fresh options for serving plenty of guests.
• Try something a little shabby chic and use a large ceramic or pottery mixing-style bowl instead of the classic glass bowl.
• Use a large bowl that doesn’t match the style of your party as a liner placed inside a basket.
• For enticing whimsy, use a gallon-size jar or crock. Make sure the ladle is long enough to dip down inside.
• If a bowl and ladle are not to your liking, opt for a pitcher. Any pitcher will do as long as it is large enough to hold several servings.
cosmo fruit punch
start to finish: 10 minutes makes: 14 (3⁄4-cup) servings
Do you love fancy drinks but detest the work of making individual cocktails? Serve Cosmopolitans in a punch! Set citrus twists in a tiny bowl alongside the glasses.
4 cups cranberry juice, chilled
1⁄2 of a 12-ounce can frozen limeade concentrate, thawed
4 cups lemon-lime soda, chilled
2 cups orange vodka or vodka
1⁄3 cup orange liqueur
Ice cubes
Lime or orange slices (optional)
1 In a large pitcher or punch bowl combine cranberry juice and limeade concentrate. Slowly pour lemon-lime soda down side of pitcher. Add vodka and liqueur. Stir gently to mix.
2 Serve over ice. If desired, garnish each serving with lime slices.
nutrition facts per serving: 180 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 17 mg sodium, 26 g carb., 0 g dietary fiber, 0 g protein.
easy party punch
start to finish: 10 minutes makes: 25 (3⁄4-cup) servings
Citrus and berry concentrates make this pleasingly refreshing. Ginger ale turns the fruity blend into a bubbly sensation, especially when the ale is well chilled and added just before serving.
1 12-ounce can frozen citrus blend juice concentrate, thawed
1 12-ounce can frozen berry blend juice concentrate, thawed
2 2-liter bottles ginger ale, chilled
Ice cubes or ice ring
Halved orange slices (optional)
Strawberries, sliced (optional)
In a very large punch bowl combine citrus and berry juice concentrates. Slowly pour ginger ale down side of bowl. Stir gently to mix. Add ice. If desired, garnish with orange slices and strawberries.
nutrition facts per serving: 101 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 26 g carb., 0 g dietary fiber, 0 g protein.
A mix-and-match collection of taste-size containers, such as shot glasses or espresso cups, adds a touch of charm and whimsy to your party. Even votive candleholders make cute glasses—and usually cost less than true barware.
chai punch
prep: 15 minutes cook: 15 minutes stand: 30 minutes makes: 8 (1-cup) servings
This spiced milk-and-tea blend hails from India and is especially soothing on chilly nights.
6 cups water
2 teaspoons fennel seeds
12 whole cloves
1⁄2 teaspoon whole cardamom pods
2 4-inch cinnamon sticks
2 2-inch slices fresh ginger
1⁄3 cup Darjeeling loose tea leaves
2 cups milk
1⁄2 cup raw sugar or granulated sugar
Orange peel strips
Cinnamon sticks, crushed
1 In a large saucepan combine the water, fennel seeds, cloves, cardamom, the 4-inch cinnamon sticks, and ginger. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
2 Remove saucepan from heat. Add tea leaves. Cover and allow to steep for 30 minutes.
3 Strain mixture through a fine-mesh sieve. Return to saucepan. Add milk and sugar. Cook and stir over medium heat until sugar dissolves.
4 Pour punch into heatproof cups or glasses. Garnish glasses with orange peel strips and crushed cinnamon sticks.
nutrition facts per serving: 82 cal., 1 g total fat (1 g sat. fat), 5 mg chol., 31 mg sodium, 16 g carb., 0 g dietary fiber, 2 g protein.
berry holiday punch
prep: 20 minutes chill: 4 hours freeze: 4 hours (fruit brittle) makes: 16 (3⁄4-cup) servings
If you run short on time, serve this colorful three-fruit sipper over ice cubes instead of the Winter Fruit Brittle.
2 10-ounce packages frozen red raspberries in syrup, thawed
1 16-ounce can jellied cranberry sauce
2 cups blood orange juice or regular orange juice
2 1-liter bottles carbonated water or ginger ale, chilled
1 recipe Winter Fruit Brittle
1 Place a fine-mesh sieve over a 4-cup glass measure. Drain raspberries in sieve, pressing with the back of a spoon to mash and remove all of the juice. Discard seeds. In a blender combine the raspberry liquid and the cranberry sauce. Cover and blend until smooth. Transfer mixture back to the glass measure. Cover and chill for 4 hours.
2 In a large punch bowl combine cranberry mixture and orange juice. Slowly pour carbonated water or ginger ale down the side of the bowl. Stir gently to combine. Add Winter Fruit Brittle to the punch bowl.
3 To serve, ladle punch and some of the brittle into each glass.
nutrition facts per serving: 113 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 50 mg sodium, 18 g carb., 2 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed in Step 1, except chill for up to 3 days. Continue as directed.
winter fruit brittle: Line a 15×10×1-inch baking pan with foil, extending the foil up over the edges of the pan. Add water (about 2 cups) to prepared pan to 1⁄4-inch depth. Arrange fresh rosemary sprigs and leaves, fresh raspberries, and halved thinly sliced blood oranges and/or regular oranges in the water. Carefully transfer the baking sheet to the freezer. Freeze until completely firm (4 hours). Just before serving, remove brittle from pan by lifting up foil. Twist the pan to help loosen the brittle if necessary. Remove foil from brittle. Break brittle into large, irregularly shaped pieces.
coffeehouse mocha punch
start to finish: 15 minutes makes: 6 (about 9-ounce) servings
Coffee liqueur mixed with brewed coffee and coffee ice cream packs a triple-coffee punch. For a nonalcoholic version, substitute 1⁄2 cup strong brewed coffee, chilled, for the liqueur.
2 cups chocolate milk
1 cup strong brewed coffee, chilled
1⁄2 cup coffee liqueur or 1⁄4 cup coffee liqueur plus 1⁄4 cup chocolate liqueur
1 pint coffee or chocolate ice cream (2 cups)
1 pint vanilla ice cream (2 cups)
Whipped cream (optional)
Ground cinnamon (optional)
1 In a large punch bowl combine chocolate milk, coffee, and liqueur. Stir coffee ice cream and vanilla ice cream until softened. Spoon small scoops of ice cream into milk mixture; whisk lightly until smooth.
2 If desired, top each serving with whipped cream and sprinkle with cinnamon.
nutrition facts per serving: 325 cal., 12 g total fat (8 g sat. fat), 44 mg chol., 123 mg sodium, 39 g carb., 1 g dietary fiber, 6 g protein.
lime-tea punch
prep: 10 minutes chill: 4 hours cool: 15 minutes makes: 16 (2⁄3-cup) servings
Bottled blends of black tea and fruit juices are all the rage. This fresh punch takes off on that trend. Use a medium-grade black tea, such as an orange pekoe.
8 individual-size black tea bags
6 cups boiling water
2 tablespoons honey
1 12-ounce can frozen limeade concentrate
1 liter (about 4 cups) ginger ale, chilled
Ice cubes
1 lime, cut into wedges
1 Steep tea bags in boiling water for 5 minutes. Remove tea bags and discard. Let mixture cool for 15 minutes. Add honey. Stir until dissolved. Add limeade concentrate. Stir until melted. Cover and chill mixture for at least 4 hours.
2 To serve, transfer tea mixture to a punch bowl. Add ginger ale and ice. Garnish each serving with lime wedges.
nutrition facts per serving: 73 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 9 mg sodium, 19 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Prepare tea mixture as directed in Step 1. Cover and chill for up to 48 hours. Continue as directed.
* Ladle up some cheer!
tango with the tropics sipper
prep: 25 minutes chill: 2 hours makes: 16 (1-cup) servings
To preserve any leftover fresh ginger, freeze it. Slice or grate the frozen ginger when you want to use it.
1⁄2 cup water
1⁄3 cup sugar
12 inches stick cinnamon
2 1⁄4-inch-thick slices fresh ginger
1⁄2 teaspoon whole cloves
1 64-ounce carton refrigerated pineapple-orange-banana juice
1 6-ounce can lemonade concentrate, thawed
1 1-liter bottle lemon-lime soda, chilled
3 cups light rum
Orange slices and/or kumquat slices (optional)
Crushed ice (optional)
1 In a small saucepan combine the water, sugar, cinnamon, ginger, and cloves. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Transfer to a small bowl. Cover and chill for 2 hours.
2 Using a fine-mesh sieve, strain spices from sugar syrup. In a large punch bowl combine sugar syrup, pineapple-orange-banana juice, and lemonade concentrate, stirring to mix. Slowly pour the lemon-lime soda and rum down the side of the punch bowl. Stir gently to mix. If desired, garnish with orange and/or kumquat slices and serve over crushed ice.
nutrition facts per serving: 226 cal., 0 g total fat, 0 mg chol., 22 mg sodium, 33 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Prepare as directed in Step 1, except chill for up to 24 hours. Continue as directed.
apple-lemon sparkler
start to finish: 10 minutes makes: 18 (3⁄4-cup) servings
This tangy, fizzy refresher suits all ages and goes down as smoothly at an evening cocktail party as it does at a lazy afternoon lakeside gathering.
8 cups apple juice or apple cider, chilled
1⁄2 of a 12-ounce can frozen lemonade concentrate, thawed
1 1-liter bottle carbonated water, chilled
Ice cubes
Red and/or green apple wedges (optional)
1 In a punch bowl or large pitcher combine apple juice and lemonade concentrate. Slowly pour carbonated water down side of bowl. Stir gently to mix.
2 Serve over ice. If desired, garnish each serving with apple wedges.
nutrition facts per serving: 69 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 15 mg sodium, 17 g carb., 0 g dietary fiber, 0 g protein.
pomegranate fizzes
prep: 20 minutes chill: 2 hours makes: about 20 (1⁄2-cup) servings
Grenadine, a pomegranate syrup, is used in many mixed drinks and cocktails, but pomegranate juice is the star of this sprightly drink, combined with carbonated water and mint.
1⁄4 cup fresh mint leaves
4 cups pomegranate juice or cranberry juice
1⁄4 cup sugar
2 1-liter bottles carbonated water
Ice cubes
Mint sprigs (optional)
Pomegranate seeds (optional)
1 In a pitcher place mint leaves. Using a wooden spoon, bruise leaves. Add pomegranate juice and sugar, stirring until sugar dissolves. Cover and chill syrup for 2 to 4 hours. Using a slotted spoon, remove and discard mint leaves.
2 For each serving, in a small glass combine 1⁄4 cup syrup and 1⁄2 cup carbonated water over ice cubes. If desired, garnish with mint sprigs and pomegranate seeds. Serve immediately.
nutrition facts per serving: 40 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 21 mg sodium, 10 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Prepare syrup, chill, and remove mint as directed. Syrup may be stored for up to 48 hours after mint has been removed.
spiced buttered rum toddy
prep: 20 minutes chill: overnight makes: 4 servings
Just as baking spices and brown sugar add warmth and fragrance to baked goodies, they add flavor to this warm toddy.
3 tablespoons butter, softened
3 tablespoons packed brown sugar
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground cinnamon
Dash ground nutmeg
Orange wedge
1⁄4 cup turbinado sugar
3⁄4 cup amber rum, such as Mount Gay
1⁄4 cup Grand Marnier
11⁄2 cups boiling water
Sweetened whipped cream
4 cinnamon sticks
1 In a small mixing bowl beat butter and brown sugar with an electric mixer on medium speed until combined. Add cloves, ground cinnamon, and nutmeg, beating to combine. Refrigerate overnight or until ready to use.
2 When ready to serve, moisten rims of four heatproof mugs with the orange wedge. Place turbinado sugar in a small plate. Dip rims of mugs in sugar to coat.
3 Place 1 tablespoon of butter-spice mixture in each sugar-rimmed mug. Add 11⁄2 ounces rum and 1⁄2 ounce Grand Marnier to each mug. Divide boiling water evenly among mugs and stir to combine. Float a spoonful of whipped cream on the top and garnish with a cinnamon stick.
nutrition facts per serving: 336 cal., 11 g total fat (7 g sat. fat), 33 mg chol., 71 mg sodium, 30 g carb., 0 g dietary fiber, 0 g protein.
cranberry-pear toddy
start to finish: 10 minutes makes: 4 (1-cup) servings
Two of winter’s most beloved fruits star in this creative and elegant cupful.
3 cups cranberry nectar or cranberry juice
1⁄2 cup pear brandy
1⁄2 cup Cointreau or other orange liqueur
Fresh cranberries
1 In a large saucepan heat the cranberry nectar over low to medium-low heat until simmering (do not boil). Remove from heat. Add pear brandy and Cointreau.
2 Pour juice mixture into four heatproof punch cups or mugs. Garnish each with a cocktail pick threaded with cranberries.
nutrition facts per serving: 271 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 31 mg sodium, 43 g carb., 0 g dietary fiber, 0 g protein.
warming wassail
prep: 20 minutes cook: 30 minutes makes: about 16 (1-cup) servings
Welcome guests to an autumn gathering with this hot spiced cider. The drink not only warms the heart but also adds a cinnamon-and-clove aroma to your kitchen.
1 1-gallon bottle apple cider
1 cup lemon juice
1⁄3 cup sugar
10 2-inch cinnamon sticks, broken in half
6 oranges
Whole cloves
1 In a 6-quart Dutch oven combine apple cider, lemon juice, and sugar. Add cinnamon sticks. Stud each orange with 6 cloves. Cut each orange into 6 wedges. Add orange wedges to cider mixture.
2 Bring to boiling; reduce heat. Cover and simmer for 30 minutes. If desired, remove orange wedges and cinnamon sticks with a slotted spoon before serving. Ladle into mugs.
nutrition facts per serving: 136 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 8 mg sodium, 34 g carb., 0 g dietary fiber, 0 g protein.
spiced cranberry cider
start to finish: 15 minutes makes: 8 (about 11-ounce) servings
This versatile sip can be served warm on a chilly autumn day or chilled on a balmy summer afternoon.
5 cups apple cider or apple juice
5 cups cranberry juice
11⁄2 cups guava juice or mango nectar
1⁄4 cup lime juice
1 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
Honey (optional)
Lime slices (optional)
8 cinnamon sticks (optional)
Cranberries (optional)
1 In a 4-quart Dutch oven combine apple cider, cranberry juice, guava juice, lime juice, ginger, cinnamon, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. If desired, sweeten to taste with honey.
2 To serve, ladle into mugs. If desired, garnish with cinnamon sticks and a few cranberries.
nutrition facts per serving: 182 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 28 mg sodium, 46 g carb., 0 g dietary fiber, 0 g protein.
hot apple-raspberry cider
start to finish: 15 minutes makes: 6 (about 7-ounce) servings
With Cognac and raspberry liqueur, this is a very sophisticated rendition of apple cider.
3 cups apple cider
1 tablespoon finely shredded orange peel
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
1⁄8 teaspoon ground cardamom
1 cup Cognac
1⁄3 cup raspberry liqueur, such as Chambord
Whipped cream
Ground cinnamon
Finely shredded orange peel
1 In a small saucepan combine the cider, orange peel, cinnamon, cloves, and cardamom. Heat the mixture until steam rises from the surface (do not boil). Strain through a fine-mesh sieve, discarding orange peel. Return cider mixture to pan; heat through (if necessary).
2 Remove from heat. Stir in the Cognac and liqueur. Pour the hot cider into six heatproof mugs. Garnish with whipped cream, additional cinnamon, and orange peel.
nutrition facts per serving: 208 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 3 mg sodium, 6 g carb., 0 g dietary fiber, 0 g protein.
cranberry martini
prep: 20 minutes freeze: 3 days cool: 30 minutes makes: 8 servings
If you plan to use the Vanilla Sugar coating on the glass rims, make it several weeks ahead of the time you’ll need it. Prepare the vodka mixture 3 days ahead as well.
1 cup cranberries
1 cup granulated sugar
1 cup water
1 750-milliliter bottle vodka
1 recipe Vanilla Sugar (optional)
Ice cubes
Cranberries (optional)
1 To make cranberry-flavored vodka, in a 11⁄2-quart saucepan combine 1 cup cranberries, granulated sugar, and the water. Bring to boiling, stirring until sugar dissolves. Continue to cook just until cranberries start to burst. Remove from heat. Cool 30 minutes. Strain cranberry mixture, reserving cranberries and liquid. In a large glass pitcher combine vodka, reserved strained cranberries, and 2⁄3 cup of the reserved liquid (discard remaining liquid). Cover and freeze for 3 days.
2 Strain cranberries out of vodka, discarding cranberries (you should have about 4 cups vodka mixture). If desired, moisten rims of eight martini glasses with water. Place some Vanilla Sugar on a small plate. Dip rims of martini glasses in Vanilla Sugar.
3 In a cocktail shaker place ice cubes. For four drinks, add 2 cups vodka mixture; shake until very cold. Strain into four of the prepared glasses; repeat. If desired, garnish with additional cranberries threaded onto small skewers.
nutrition facts per serving: 296 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 24 g carb., 0 g dietary fiber, 0 g protein.
vanilla sugar: Fill a quart jar with 4 cups granulated sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool dry place for several weeks before using.
continental martini
start to finish: 10 minutes makes: 4 (1⁄2-cup) servings
Serve this fruity libation in icy cold martini glasses. Place the glasses in the freezer about 30 minutes before you’re ready to make and shake the drinks.
Ice cubes
11⁄2 cups citrus-flavored vodka
1⁄2 cup raspberry liqueur
Fresh raspberries (optional)
In a cocktail shaker place ice cubes. Add citrus-flavored vodka and raspberry liqueur; shake until very cold. Strain into four chilled martini glasses. If desired, garnish each with a fresh raspberry.
nutrition facts per serving: 273 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 10 g carb., 0 g dietary fiber, 0 g protein.
blue hawaii martini
start to finish: 10 minutes makes: 4 (3-ounce) servings
The curaçao adds an orange flavor and tropical blue hue to this special cocktail.
1 cup vodka
1⁄4 cup blue curaçao
1⁄4 cup pineapple juice
Ice cubes
Orange wedges (optional)
In a pitcher combine vodka, blue curaçao, and pineapple juice. In a cocktail shaker place ice cubes. Add the liqueur mixture; shake until very cold. Strain into four chilled martini glasses. If desired, garnish each serving with an orange wedge.
nutrition facts per serving: 178 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 6 g carb., 0 g dietary fiber, 0 g protein.
chocolate martini
start to finish: 10 minutes makes: 4 to 6 servings
To garnish these beverages, you can dip the rims of each martini glass in chocolate-flavored hard-shell-style ice cream coating and drizzle a little in the bottom of each glass.
3⁄4 cup half-and-half or light cream
1 cup dark chocolate liqueur
1⁄4 cup vodka
Ice cubes
In a pitcher stir together the half-and-half, chocolate liqueur, and vodka. In a cocktail shaker place ice cubes. Add liqueur mixture; shake until very cold. Strain into four to six chilled martini glasses.
nutrition facts per serving: 297 cal., 5 g total fat (3 g sat. fat), 17 mg chol., 19 mg sodium, 24 g carb., 0 g dietary fiber, 1 g protein.
chocolate-raspberry martinis: Prepare as directed, except substitute raspberry vodka for the regular vodka.
white chocolate martinis: Prepare as directed, except substitute white or clear chocolate liqueur for the dark chocolate liqueur.
manhattan
start to finish: 5 minutes makes: 1 (21⁄2-ounce) serving
1⁄4 cup bourbon
1 tablespoon sweet vermouth
Dash bitters
1⁄2 cup ice cubes
Maraschino cherry
In a cocktail shaker combine bourbon, vermouth, and bitters. Add ice cubes; shake until very cold. Strain into a chilled glass or a glass filled with additional ice cubes. Garnish with cherry.
nutrition facts per serving: 171 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 0 mg sodium, 4 g carb., 0 g dietary fiber, 0 g protein.
sangria sparkler
prep: 10 minutes chill: 2 hours makes: 6 (about 1-cup) servings
Sangria is essentially a blend of wine, spirits, and fruit served over ice. Since wine is the dominant ingredient, it should be something you like. For authentic flavor, use a fruity Spanish red such as Gran Sangre de Toro.
1 750-milliliter bottle dry red wine
1 cup orange juice
1⁄4 cup sugar
1⁄4 cup Cognac or other brandy
1⁄4 cup orange liqueur
1 medium orange, sliced
1 medium blood orange, sliced
1 medium lime, sliced
2 cups club soda, chilled
Crushed ice (optional)
Orange peel twists (optional)
1 In a large pitcher combine wine, orange juice, sugar, Cognac, and liqueur. Stir in orange and lime slices. Cover and chill for at least 2 hours.
2 Before serving, slowly pour club soda down side of pitcher. Stir gently to mix. If desired, serve over crushed ice and garnish with orange peel twist.
nutrition facts per serving: 232 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 30 mg sodium, 25 g carb., 1 g dietary fiber, 1 g protein.
bloody mary
start to finish: 10 minutes makes: 4 (1⁄2- to 2⁄3-cup) servings
This drink is traditionally made with prepared horseradish, but try a new twist—use wasabi (Japanese horseradish) as a substitute.
2 cups tomato juice or vegetable juice cocktail, chilled
3 tablespoons lime juice
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1⁄2 to 3⁄4 teaspoon bottled hot pepper sauce
1⁄4 teaspoon celery salt or garlic salt
1⁄4 teaspoon ground black pepper
Ice cubes
Vodka (optional)
Celery stalks with leaves, green onions, or broccoli stalks
In a pitcher, combine tomato juice, lime juice, Worcestershire sauce, horseradish, hot pepper sauce, celery salt, and pepper. Stir well. Pour into four glasses filled with ice cubes. If desired, stir vodka into individual servings (3 tablespoons per serving). Garnish each serving with a celery stalk, green onion, or broccoli stalk.
nutrition facts per serving: 29 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 484 mg sodium, 7 g carb., 1 g dietary fiber, 1 g protein.
bloody maria: Prepare as above, except add 1⁄4 teaspoon ground cumin to the tomato juice and substitute tequila for the vodka.
wasabi mary: Prepare as above, except substitute 1 teaspoon wasabi paste for the hot pepper sauce.
blackberry fizz
start to finish: 10 minutes makes: 1 (5-ounce) serving
Cognac, a French brandy, is considered the finest of all brandies, but other less expensive kinds may be substituted, as well as Scotch. Or use peach, apricot, or pear juice.
4 or 5 fresh blackberries or frozen unsweetened blackberries, thawed
1 tablespoon lime juice
1 teaspoon superfine sugar
Ice cubes
3 tablespoons Cognac or other brandy
3 tablespoons Champagne or sparkling wine, chilled
Blackberries
Fresh mint sprig (optional)
1 In a chilled cocktail glass combine the 4 or 5 blackberries, the lime juice, and sugar. Gently crush berries with the back of a spoon.
2 Fill a cocktail shaker three-fourths full with ice. Add Cognac. Cover and shake until the outside of the shaker becomes frosty. Strain into the cocktail glass. Pour in Champagne. Garnish with additional blackberries and a mint sprig, if desired.
nutrition facts per serving: 167 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 8 g carb., 1 g dietary fiber, 0 g protein.
vodka gimlet
start to finish: 10 minutes makes: 1 (1⁄3-cup) serving
The original version of the gimlet was described as a straight-up combination of gin, a spot of lime, and soda. Now a three-to-one combination of alcohol to lime juice, the vodka gimlet just switches out the gin. Pictured opposite.
Ice cubes
3 tablespoons vodka or gin
1 tablespoon bottled sweetened lime juice
Fresh lime peel twist (optional)
In a cocktail shaker place ice cubes. Add vodka and lime juice; shake until very cold. Strain into a chilled cocktail glass. Garnish with lime peel twist, if desired.
nutrition facts per serving: 100 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 2 mg sodium, 1 g carb., 0 g dietary fiber, 0 g protein.
cognac-grapefruit cocktail
start to finish: 10 minutes makes: 1 (5-ounce) serving
Grapefruit is an excellent citrus that adds a touch of sour to drinks. Fresh juice makes the best cocktail and is easy to extract from the fruit if you have a good juicer.
Lemon wedge
Coarse decorating sugar
Ice cubes
1⁄4 cup grapefruit juice
3 tablespoons Cognac or other brandy
1 tablespoon limoncello
1 tablespoon Cointreau or other orange liqueur
1 tablespoon lemon juice
Orange slices and/or lemon slices (optional)
1 Moisten the rim of a chilled cocktail glass with a lemon wedge. Place decorating sugar in a small plate. Dip rim of glass in sugar.
2 Fill a cocktail shaker three-fourths full with ice cubes. Add grapefruit juice, Cognac, limoncello, Cointreau, and lemon juice; shake until the outside of the shaker becomes frosty. Strain into the cocktail glass. If desired, garnish with orange and/or lemon slices.
nutrition facts per serving: 230 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 20 g carb., 0 g dietary fiber, 1 g protein.
margarita cocktails
start to finish: 15 minutes makes: 8 (3⁄4-cup) servings
Margaritas come in many shapes, sizes, and colors, but a basic margarita is made with three ingredients—tequila, orange liqueur, and lime juice. Start with the basic margarita to create the frozen and fruity combos on the opposite page.
1 lime wedge
1⁄4 cup kosher salt
11⁄2 cups triple sec or other orange liqueur
1 to 11⁄2 cups tequila
3⁄4 cup lime juice
1⁄2 cup superfine sugar or powdered sugar
Ice cubes
8 lime wedges
1 Rub the rims of eight margarita glasses with the lime wedge. Place salt on a small plate. Dip rims of glasses in salt; set aside.
2 In a pitcher combine triple sec, tequila, lime juice, and sugar. Stir to dissolve sugar. Chill until ready to serve.
3 Strain into salt-rimmed glasses filled with ice cubes. Garnish with lime wedges.
nutrition facts per serving: 242 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 725 mg sodium, 31 g carb., 0 g dietary fiber, 0 g protein.
frozen margaritas: In a blender place half of the Margarita mixture. With the motor running, add 3 cups ice cubes through the opening in the lid, one at a time, until mixture is thick and slushy. Repeat with remaining Margarita mixture and 3 cups additional ice.
strawberry-banana margaritas: Dip rims of glasses in sugar to coat. In a blender place one 16-ounce package thawed frozen unsweetened strawberries and 1 medium sliced banana. Cover and blend until smooth. If desired, strain to remove seeds. Add to Margarita mixture. Garnish with fresh strawberries.
mango margaritas: In a blender place 3 cups bottled refrigerated mango slices. Cover and blend until smooth. Add to Margarita mixture. If desired, replace triple sec with coconut-flavored rum. Garnish with fresh mango wedges.
blackberry margaritas: In a blender place one 16-ounce package thawed frozen unsweetened blackberries. Cover and blend until smooth. If desired, strain to remove seeds. Add to Margarita mixture. If desired, replace half of the triple sec with blackberry brandy.
classic dry martini
start to finish: 10 minutes makes: 4 (1⁄2-cup) servings
Typically, a martini is made with gin and vermouth. It’s called a vodka martini when vodka is used in place of gin. An olive or lemon peel twist is the classic garnish.
1 cup gin or vodka
2 tablespoons dry vermouth
Ice cubes
Pimiento-stuffed olives (optional)
Fresh lemon peel twists (optional)
In a cocktail shaker combine gin and vermouth. Add ice cubes; shake until very cold. Strain into four chilled martini glasses. If desired, garnish each with a skewered olive or lemon peel twist.
cosmopolitan
start to finish: 5 minutes makes: 1 (4½-ounce) serving
¼ cup vodka
2 tablespoons orange liqueur
2 tablespoons cranberry juice
1 tablespoon lime juice
Ice cubes
Fresh lime peel twist
In a cocktail shaker combine vodka, orange liqueur, cranberry juice, and lime juice. Add ice cubes; shake until very cold. Strain into a chilled martini glass. Garnish with lime peel twist.
daiquiri
start to finish: 5 minutes makes: 1 (2½-ounce) serving
3 tablespoons rum
2 tablespoons lime juice
1 teaspoon superfine sugar
Ice cubes
Lime wedge
In a cocktail shaker combine rum, lime juice, and sugar. Add ice cubes; shake until sugar dissolves and drink is very cold. Strain into a chilled glass. Garnish with lime wedge.
kamikaze
start to finish: 10 minutes makes: 1 (5-ounce) serving
1⁄4 cup vodka
1⁄4 cup lime juice
2 tablespoons orange liqueur
1⁄2 cup ice cubes
Lime wedge
In a cocktail shaker combine vodka, lime juice, and orange liqueur. Add ice cubes; shake until very cold. Strain into a vodka glass set in a bowl of ice or, if desired, into a glass filled with ice cubes. Garnish with lime wedge.
mint julep
start to finish: 10 minutes makes: 1 (1⁄4-cup) serving
1 teaspoon sugar
1 to 2 fresh mint leaves
1⁄4 cup bourbon
Ice cubes
Crushed ice
Mint sprigs
In a cocktail shaker combine sugar and mint leaves; crush mint with the back of a spoon. Add bourbon and ice cubes; shake until sugar dissolves and drink is very cold. Strain into an 8-ounce glass filled with crushed ice. Garnish with mint sprigs.
screwdriver
start to finish: 5 minutes makes: 1 (3⁄4-cup) serving
Ice cubes
3 to 4 tablespoons vodka
1⁄2 to 3⁄4 cup orange juice
Orange slice (optional)
Fill a tall glass with ice cubes. Add vodka. Pour in orange juice. Stir to mix. If desired, garnish with orange slice.
tom collins
start to finish: 10 minutes makes: 1 (1-cup) serving
1⁄4 cup gin
3 tablespoons lemon juice
11⁄2 teaspoons sugar
1⁄2 cup ice cubes
Crushed ice
1 or 2 lemon slices
Sparkling water
In a cocktail shaker combine gin, lemon juice, and sugar. Add ice cubes; shake until sugar dissolves and drink is very cold. Strain into a glass filled with crushed ice and lemon slices. Add a splash of sparkling water. Stir.
whiskey sour
start to finish: 10 minutes makes: 1 (1⁄2-cup) serving
1⁄4 cup bourbon
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon sugar
Ice cubes
Orange slice
Maraschino cherry
In a rocks glass combine bourbon, lime juice, lemon juice, and sugar. Using a spoon, stir until combined and sugar dissolves. Add ice cubes. Garnish with orange slice and maraschino cherry.
