Our Favorite Holiday Cocktails
Posted on 16 December 2016
Tis the season to be jolly, and what better way to do that than with these little cups of joy! The Vie Active team has put together some of their favorite holiday cocktails, and we think you are going to love them!
Cranberry Ginger Mule
- ¼ c. water
- 3 packets Splenda® Naturals Stevia Sweetener
- 1 c. vodka
- 1/3 c. lime juice
- 1 c. unsweetened cranberry juice (not cocktail)
1 c. ginger beer
- In a small saucepan, bring water and SPLENDA® Naturals Stevia Sweetener to a simmer. Simmer for 5 to 10 minutes until sweetener is reduced. Set aside.
- In a large pitcher, mix together vodka, lime juice, cranberry juice, and sweetener reduction. Top with ginger beer.
Divide among 4 glasses. Garnish each glass with a cranberry skewer. Serve immediately.
Ginger Bell Cocktail
- 2 ounces bourbon
- 2 springs of fresh mint
- 1/2 lemon, cut into discs
- 2-inch piece freshly-skinned ginger, cut into small pieces
- 1 bottle ginger beer
In a cocktail shaker, add the bourbon, mint, lemon and ginger. Firmly muddle until pieces break down (less than a minute). Add ice and shake vigorously for 30 seconds, then strain into coupe glasses. Top with ginger beer, and garnish with a couple cranberries.
Rosemary-Infused Honey Sidecars
- 3 sprig fresh rosemary
- ¼ c. sugar
- 1 c. honey
- 2 c. VSOP Cognac
1 c. lemon juice
- In a medium pot, bring 2 2/3 cups water and 3 rosemary sprigs to a boil. Boil 1 minute and set aside to steep until water cools to room temperature, about 20 minutes. Discard rosemary sprigs and pour infused water into 2 ice-cube trays and freeze.
- Place sugar in a small, shallow dish. Using your finger, coat rims of eight 8-ounce tumblers with honey and immediately press the rims into sugar to coat. Set aside.
In a pitcher, combine Cognac, lemon juice, and remaining honey. Add rosemary-infused ice cubes and stir vigorously until honey dissolves and liquid is well chilled. Pour through a strainer into prepared glasses; discard ice. Garnish each glass with a rosemary sprig and serve immediately.
1 Bottle of champagne.
3 sachets of unflavored gelatin
3 tablespoons of sugar
Gold sugar for decoration (optional)
Pour 1.5 cups of champagne into a saucepan with the sugar and sprinkle the gelatin over the surface. Wait about 3-5 minutes for the gelatin to soften, then gently warm the mixture, stirring until the gelatin and sugar have dissolved. Remove from the heat and stir in the rest of the champagne. Pour into a small tray, refrigerate until set (about 3 hours).
Using a sharp knife that has been heated in hot water (and dried), slice the jello into small 1 inch squares, sprinkle with gold sugar and place on a pretty tray for serving.