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Recipe: Snow Queen Cocktail

Recipe: Snow Queen Cocktail

Ingredients

3 fl oz white chocolate liqueur
2 fl oz vodka
1 fl oz peppermint schnapps, plus extra for rim of glass
2 tbsp heavy cream
cup white, red or green sanding sugar for rim

Directions

Using some peppermint schnapps, wet the rim of a martini or coupe glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vodka, schnapps and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into the prepared glass and serve.

~ Marla Meridith

Recipe: Orange Basil Margaritas

Recipe: Orange Basil Margaritas

Ingredients

1 Navel orange, juiced
1 fl oz silver or anejo tequila
½ fl oz Cointreau (orange liquor)
1 tbsp freshly squeezed lime juice
a few sprigs fresh basil leaves
salt to rim glass if desired

Directions

If you are rimming your highball glass with salt do this now. Fill the glass 1/2 way with ice.

Rub the basil leaves in clean hands to release the fragrance. Place in a cocktail shaker. Add the orange juice, tequila, Cointreau and lime juice. Muddle together with the back of a spoon.

Fill the cocktail shaker 1/2 way with ice. Shake until well combined. Strain into prepared glass. Add more ice if needed. Garnish with orange slices and a basil leaf.

~ Marla Meridith

Recipe: Boozy Frozen Lemonade

Recipe: Boozy Frozen Lemonade

Ingredients

½ cup tequila, vodka, gin or your favorite spirit
4 cups ice
lemon zest for topping

Directions

Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.

Top with fresh lemon zest and serve immediately.

~ Marla Meridith

Cran Raspberry Mimosas

Celebrate the New Year or enjoy for brunch these Cranberry Raspberry Mimosas are absolutely delicious! A festive cocktail recipe that will add JOY to any occasion.

6 cocktails

1 cup sweetened cranberry raspberry juice
1 bottle dry Champagne or sparkling wine (Prosecco or cava)
fresh raspberries
fresh mint

Pour 1/4 cup (2 ounces) crane raspberry juice into each Champagne flute. Top with Champagne, a few raspberries and fresh mint.

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

This sparkling cocktail is the perfect way to ring in the New Year or any special occasion.

2 cocktails

2 oz pear juice (no added sugar)
2 oz Poire Williams (pear brandy)
8 oz chilled dry Champagne or sparkling wine (Prosecco or Cava)
thinly sliced fresh pear, for garnish (optional)

Pour the pear juice and Poire Williams into two Champagne flutes. Top with Champagne. Garnish with fresh pear slices.

~ Marla Meridith

Recipe: Peppermint White Russian

Add festive flair to your holiday gatherings with this delicious Peppermint White Russian cocktail. Great for winter entertaining!

1 White Russian cocktail

2 ounces vodka
2 ounces coffee liqueur (Kahlúa)
1 ounce peppermint schnapps
2 ounces heavy cream
—top with
whipped cream
crushed candy cane
peppermint stick

Fill a rock glass with ice. Add the vodka, coffee liqueur and schnapps. Pour heavy cream over the top. Top with whipped cream, crushed candy cane and a peppermint stick.

~ Marla Meridith

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

~ Marla Meridith

Recipe: Baileys Poptails

Looking for a new popsicle recipes? At your next party wow your guests with these delicious Baileys Poptails! Simple to prepare and very memorable. If you love Baileys Irish Cream then these pops are for you.

6 poptails

1/2 cup heavy cream
1 1/2 cups 2% milk
3 tablespoons instant coffee
2 tablespoons whole cane sugar
1/2 teaspoon pure vanilla extract
pinch of sea salt
2 ounces Baileys Irish Cream

Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool. Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick. Freeze overnight.

~ Marla Meridith

Recipe: Sparkling Fuzzy Navel Cocktail

1 cocktail

3 oz Peach Schnapps
3 oz freshly squeezed orange juice
sparkling water
ice
orange wedge for garnish

Pour the Schnapps into a highball glass. Add some ice. Top with orange juice and sparkling water. Garnish with an orange wedge.

~ Marla Meridith

Recipe: Blueberry and Bubbles Champagne Punch

Make this delicious Blueberries and Bubbles Punch recipe for New Year’s Eve, only a few ingredients make this the perfect cocktail!

8 cocktails

–blueberry syrup
1 cup fresh blueberries
1 cup granulated sugar
–for the punch
1 cup chilled St. Germain (elderflower liquor)
one 750ml bottle your favorite Brut Champagne
1 cup fresh blueberries
coarse sugar to rim glasses

Blueberry Syrup: In a medium sauce pan, combine 1 cup of water and 1 cup of blueberries. Bring to a light simmer until the blueberries start to burst and release juices. To make the process quicker, mash the blueberries on the edge of the pan with a wooden spoon. Reduce the heat, and pour the sugar and stir to dissolve. Turn off the heat, and let the syrup sit for an hour or so to cool. With a fine mesh sieve, strain out the solid ingredients. You can store this syrup in a well sealed glass jar in the refrigerator for up to 2 weeks.
Rim Champagne flutes with the coarse sugar.
Make the punch: Pour the St. Germain into a large punch bowl. Mix in the blueberry syrup. Pour the Champagne, let the bubbles subside and gently stir. Add in the fresh blueberries. Serve immediately so you don’t loose the bubbles.

You can also use Cava or Prosecco in this recipe.

~ Marla Meridith

Recipe: Milk Punch

We love this Milk Punch recipe, flavored with vanilla, brown sugar, nutmeg and rum. Serve this delicious cocktail hot or iced!

4 cocktails

3 cups whole milk
2 tablespoons pure vanilla extract
2 tablespoons light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon & more for topping
8 ounces light rum (this also tastes really good with Irish whiskey)
You can also add a pinch of ground ginger and/or cocoa powder

Bring all ingredients (excluding rum) to scald over medium-low heat. Stir constantly to dissolve the sugar & to not burn the milk. After 5 minutes remove from the heat, divide evenly into glasses. Top each with 2 ounces of rum.
To serve cold. Fill glasses with ice, rum & top with milk mixture.
Top all drinks with some brown sugar & cinnamon.

~ Marla Meridith

Recipe: Mocha Martini

Chocolate and coffee lovers, here is the ultimate cocktail for you! Make this easy and delicious Mocha Martini recipe for any festive celebration!

1 mocha martini

2 ounces Dark Chocolate Liqueur
1.5 ounces coffee liqueur Kahlua
1 ounce heavy cream
ice
sprinkles

Rim a martini glass with liqueur & place some sprinkles in a wide bowl. Roll the glass in the sprinkles. Fill a cocktail shaker 1/2 way with ice. Add the chocolate & coffee liqueurs and heavy cream. Shake well. Pour into glass and serve immediately.

~ Marla Meridith