I’m not much of a drinker, myself, social or otherwise. But, for some reason, mixology fascinates me (as you’ve probably gathered, if you follow this blog). I’m not sure what it is – there is just something unspeakably arcane and alchemical about combining various spirits and powders and spices, and coming up with the proverbial “cup of cheer.”
Of course, there’s a flip side to this. Like the guy who came up with Long Island Iced Tea (or Homer Simpson and the “Flaming Moe”). Rather than being a kind of artistry, this seems to be a recipe for getting sloppy/pasty. A kind of nefarious bartender hack, its popularity nothwithstanding. In fact, that is the basis of its popularity, because getting sloppy/pasty/making street pizza has always been popular in certain circles.
So, if you’re looking to get sloppy drunk this Christmas, rather than enjoying a “cup of Christmas cheer,” or three, this site might be more to your liking.
For the rest of you merry gents and gentlewomen, here are some positively magical drink recipes for a cup of Christmas cheer–
- Creme de Cacao, white 1 1/2 oz.
- Schnapps, peppermint 1 oz.
Shake with ice; strain into a champagne glass. Garnish with a candy cane.
Hot Russian Christmas
Prepare hot chocolate separately. To a mug add the shots of eggnog, vodka, and Kahlua. Fill to the top of the mug with hot chocolate, and stir well. Heat in the microwave for thirty seconds if hot chocolate has gone tepid. To make it festive looking, you may top it with whip cream and some colored sugar or a dash of nutmeg, or with a marshmallow, to make it foamy.
- Creme de Cacao, dark 3 oz.
In a punch bowl, pour in everything except the nutmeg. Use a whisk or a wooden spoon to mix, then add ice to keep the punch cold. Serve immediately.
Brandy Alexander (an old classic)
- White Creme de Cacao 1 oz.
Stir ingredients in a cocktail shaker with crushed ice. Strain into a cocktail glass and sprinkle with a pinch of nutmeg.
Decent, affordable, real brandy: E&J or Christian Brothers. Not the flavored crap, and NOT Potter’s.
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