Move over, eggnog: there's a new holiday cocktail in town. At your next holiday fete, we urge you to get into the yuletide spirit with a candy cane cocktail that calls for only three ingredients. To get everyone in the Christmas spirit, we'll show you how to create a candy garnish two ways: a superspeedy method and another that's sure to be the talk of the party. Watch the video to see how it's done, then print out the candy cane cocktail recipe for easy reference.
When it's completely frigid outside, nothing is more inviting to guests than entering a heated home filled with the scent of mulled wine. Possibly easier to pull together than any punch, mulled wine consists of apple cider, spices, red wine, orange peel and juice, and . . . this particular recipe calls for a secret ingredient.
Bone-chilling, wet weather calls for beverages that shake off the chills like this hot toddy, made with bourbon and sweetened with honey and brown sugar.
Many swear by its cold-healing capabilities. Whether or not that's true, the warming spices, zesty lemon, and sweet flavor surely ease the symptoms.
While I'm a fan of the classic margarita most days, during November, I like to enjoy its Thanksgiving-themed cousin, the cranberry margarita. It's surprising how much the addition of cranberry juice changes the flavor of the tequila, orange liqueur, and lime juice cocktail. It's festive, familiar, but potent with a rich autumnal hue. Shake and serve straight up, or pour over ice, like I did. To check out the recipe, which is perfect for a party, read more
After declaring I'd discovered the perfect Fall cocktail, I was worried I'd have nothing to look forward to. But, surprisingly, my success had the opposite effect: I was inspired to go in search of other tipples that glorify the season's bounty.
Right now, it's impossible to wander the farmers market without being smitten with frosty jugs of freshly pressed apple cider. The apple cidercar — a riff on the time-honored sidecar cocktail — is a fun way to incorporate Autumn's quintessential beverage into a spirited libation. Check out the recipe when you read more.
This unusual cocktail caught our attention because, unlike other cocktails, it's a sparkler that doesn't call for Champagne. Instead, it makes use of cognac and sparkling apple cider — and what could be more seasonal than that? The result is soft, aromatic, and complex, a surprising outcome for a cocktail with only three ingredients.
This drink's not heavy on the alcohol. If you feel so inclined, fortify it by replacing sparkling apple cider with hard cider instead. To pour your guests a glass this holiday, read more.
Just because Summer is long gone doesn't mean you have to stop enjoying sangria. Depending on the ingredients you employ, the wine-based punch can be sipped all year round. Instead of using warm-weather fruits like strawberries and peaches, this sangria is infused with Fall's most woody herb, sage. The recipe is simple, but the resulting drink is complex and earthy, perfect for sipping in front of a roaring fire. Honey adds a subtle sweetness and the sage makes this concoction an ideal pairing for any autumnal dinner. Want the easy recipe? Keep reading.
The idea of a cocktail made with canned pumpkin both fascinates and frightens me. But since we love pumpkin around here, this Thanksgiving, I set out to design a cocktail that was easy on the palate and slightly sweet but not dessert-like, with the pumpkin pie flavor I love.
After much searching, I stumbled upon a pumpkin pie cocktail that sounded almost perfect, so I made a few tweaks, substituting spiced rum for the vodka the recipe called for. I have to say, the resulting pumpkin pie potable did not disappoint.
With a dainty name like the gingersnap, one might assume that this cocktail is best reserved for ladies' night, but think again. Smooth and spicy, this warming tipple manages to steer clear of syrupy-sweet territory thanks to a heavy-handed dose of bitters and is an all-around crowd-pleaser, perfect for sipping throughout the holiday season.
If you need further convincing, it's one of those rare-gem restaurant recipes (an adaptation from a cocktail served at Momofuku Ko) that neither requires obscure ingredients nor intimidating technique. All in all, a win. So what are you waiting for? Get