Try these drink recipes to warm up your guests at your Holiday party:
Created by minibar co-owner Ravel Centeno-Rodriguez
4 ounces eggnog
2 ounces Captain Morgan’s spiced rum
1 ounce Myers’s dark rum
1 ounce Licor 43
Ground nutmeg, to taste
Granulated sugar, to taste
Coat the rim of a 12-ounce glass with nutmeg and sugar. Form shaved ice into a medium-sized snowball, and put ice in glass. Combine egg nog, rums and Licor 43 in a shaker. Shake well and pour over snowball. Garnish with a cinnamon stick.
Todd Thrasher, of Restaurant Eve in Alexandria, Virginia puts a twist on some classic holiday drinks:
An old-school Sidecar is made with brandy, triple sec and lemon juice. Thrasher substitutes warm apple cider in place of lemon juice. This drink is meant to warm you up, not burn you.
1 ounce Busnel Calvados
1/2 ounce Cointreau
Apple cider, to fill
Warm apple cider, to no hotter than 120Â°F. Rim a narrow glass mug with your choice of sugar. Add Calvados and Cointreau to the glass. Top off with apple cider.
RESTAURANT EVE’S MULLED WINE
Warmed up red wine infused with aromatic spices like nutmeg, cinnamon, cloves and allspice. Your house will smell warm and inviting as your guests arrive. Thrasher’s version includes a touch of orange brandy to warm the soul.
8 lemons, peeled and seeded
8 oranges, peeled and seeded
4 750-ml bottles of Grenache (preferably from Priorat, Spain)
Fresh ground nutmeg, to taste
Cloves, to taste
4 ounces Grand Marnier
1-1/2 cups super fine sugar
1 bag of orange spice tea
4 large cinnamon sticks
Gingerbread men cookies, for garnish
Cut the lemon and oranges into thin slices and set aside. Pour the red wine into a copper pot or a large saucepan and gradually heat over very low temperature. Do not let the wine boil. Add the fruit, nutmeg, cloves and brandy. When the wine warms up, whisk in the sugar. After the sugar dissolves, add the tea bag and let it steep for 4 to 5 minutes.
Remove the wine from heat and strain it. Pour into glasses or mugs garnished with gingerbread men.