Holiday Cocktails for the Hostess Who Hates to Cook
Spare your guests the food coma and provide holiday cheer in liquid form instead
Bloody Good Punch
4 cups bourbon
1 ½ cups Blood Orange Sour Mix (recipe below)
1 cup amaretto or other almond-flavored liqueur
2 (750-ml) bottles champagne, chilled
Stir bourbon, sour mix, and amaretto together in a punch or other serving bowl. When ready to serve, stir in champagne and slide in ice mold. Serve.
Blood Orange Sour Mix
1 cup granulated sugar
2 tablespoons finely grated lemon zest
2 tablespoons finely grated lime zest
1 cup water
1 cup fresh lemon juice (from about 6 lemons), strained
1 cup fresh lime juice (from about 10 limes), strained
Pulse sugar and zests in a food processor until sugar is damp and no zest strands remain. (Alternately, rub zest into sugar with fingertips.) Combine sugar and water in a small saucepan and cook over medium heat, stirring, until sugar is completely dissolved. Let syrup cool to room temperature and then stir in lemon and lime juices. Refrigerate for up to one month in an airtight container.
Excerpted with permission from "Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks"
By Maria del Mar Sacasa
Quirk Books, $22.95, www.quirkbooks.com
Photo Credit: Photography by Tara Striano
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