Holiday Cocktails for the Hostess Who Hates to Cook
Spare your guests the food coma and provide holiday cheer in liquid form instead
Yields One Cocktail
1 ½ oz whiskey
$#189; oz red cranberry juice
1 tsp homemade rhubarb syrup (recipe below, or your can buy it canned)
2 tsp pomegranate seeds
In a bar tin, combine 20 pieces of ice, whiskey, juice, and syrup. Shake vigorously for a count of 15, strain and pour into a cocktail glass. In your glass, add seeds and stir for 10 revolutions. Serve and suggest guest notes flavors at the first and last sip.
2-3 small stalks of chopped rhubarb
1 cup cane sugar
2 cups water
¼ tsp cinnamon
¼ tsp nutmeg
½ vanilla bean pod
Combine ingredients in a small pot. Bring to a boil, and then reduce hear to a simmer. Simmer 5-7 minutes then let cool completely. Strain ingredients.
Excerpted with permission from "The Best Craft Cocktails & Bartending with Flair"
By Jeremy LeBlanc and Christine Dionese
Page Street Publishing Co., $19.99, www.pagestreetpublishing.com
Photo Credit: Photography by Sean Cassidy
SEE NEXT PAGE: When you realize you're out of that bakery-bought pie and guests are clamoring for dessert