Throwing a holiday party this year? Whether for family, friends or work, no occasion is complete without a memorable drink. This year, be the toast of the party with these deliciously sweet, holiday-inspired cocktails.
Pomegranate Martini
Serves 6
• 12 fluid ounces citron vodka
• 6 fluid ounce Cointreau or other orange liqueur
• 12 fluid ounces pomegranate juice
• 1/3 cup pomegranate seeds
• 3 fluid ounce lemon juice
• 1 lemon cut into slices
• Sugar
Directions
Combine the vodka, Cointreau, pomegranate juice, and lemon juice in a pitcher and refrigerate until ready to use. Dip rims of the martini glasses in a shallow bowl with ¼ inch of water, then roll rims in sugar. Fill martini glasses with pomegranate mixture, a tablespoon of pomegranate seeds and a lemon slice. Serve over ice if desired.
Apple Cider Margarita
Serves 6
• 9 oz. Irish Whiskey
• 4½ oz. Rum
• 3 oz. apple cider
• 3 oz. lemon juice
• 3 oz. agave syrup
• Ground cinnamon
Directions
Combine the cider, lemon juice and agave and simmer until it’s reduced by about one-quarter to one-third. Let cool. Put all ingredients into an iced cocktail shaker and shake vigorously. Strain over fresh ice in a rocks glass and top with ground cinnamon.
Low-Fat Eggnog
Serves 6-7
• 2 cups nonfat milk
• 2 large strips orange and/or lemon zest
• 1 vanilla bean
• 2 large eggs plus 1 yolk
• 1/3 cup sugar
• 1 teaspoon cornstarch
• White rum or bourbon
• Freshly grated nutmeg, for garnish
Directions
Combine 1½ cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.