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3 crowd-pleasing batch cocktails for your holiday party
Whether you’re hosting Friendsmas, Chrismukkah or just a holiday dinner with the family, serving up a large-format batch cocktail is one of the simplest ways to get everyone in the holiday spirit. From a bubbly gin punch with blackberries and Tanqueray London Dry Gin, to a large format winter take on the classic Cosmopolitan, to a rich, warm and chocolate-y winter serve, these cocktails are designed to serve while making memorable holiday moments this season.
Gin Tidings Punch
9 oz. Tanqueray London Dry Gin
6 oz. Blackberry Simple Syrup*
3 oz. Fresh Lemon Juice
1 tsp. Vanilla Extract
1 tsp. Aromatic Bitters
Prosecco to top
Seasonal Berries and Lemon Twist Garnish
1. Combine all ingredients except prosecco in a large-format shaker with ice.
2. Shake and strain into a punch bowl with ice. (If you don’t have a large-format shaker, combine ingredients in a punch bowl with ice and stir to combine).
3. Top with Prosecco.
4. Garnish with seasonal berries and a long lemon twist, expressed over the top of the bowl for an extra aromatic kick.
5. Ladle into punch cups to serve.
Blackberry Simple Syrup
1. In a blender, blend 1 cup white sugar, 1 cup hot water and 6 ounces of blackberries.
2. Pour into a container through a fine strainer to remove any pulp and seeds.
3. Cool before use.
9 oz. CIROC Vodka
3 oz. Orange Liqueur
1.5 oz. Anise Simple Syrup*
3 oz. Fresh Lemon Juice
3 oz. Fresh Pomegranate Juice
Pomegranate Seeds, Star Anise and Lemon Twist Garnish
1. Combine all ingredients in a large-format shaker with ice.
2. Shake and strain into a punch bowl over a large block of ice. (If you don’t have a large-format shaker, combine ingredients in a punch bowl, stir to combine and then add the ice block).
3. Garnish with pomegranate seeds, star anise and a long lemon twist, and ladle into punch cups to serve.
Anise Simple Syrup
1. In a saucepan, bring 1 cup sugar, 1 cup water and 5-6 crushed pieces of whole star anise to a boil.
2. Remove from heat and allow to sit overnight.
3. Strain into a container.
Spiked Peppermint Hot Chocolate
9 oz. Smirnoff Peppermint Twist
18 oz. Milk, Oat Milk or other Non-Dairy Milk Substitute
3 oz. Simple Syrup
6 tbsp. Cocoa Powder
Powdered Sugar Dusted Mint Leaf and Pirouette Cookie Garnish
1. Heat all ingredients in a medium saucepan until warm, whisking occasionally to incorporate all the cocoa powder.
2. Remove from heat and pour into a pre-heated ceramic holiday bowl to keep warm, if desired.
3. Ladle into mugs to serve and garnish with a pirouette cookie and mint leaf dusted with powdered sugar.
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