Blog Viewer

Holiday Drinks

By SRAI News posted 12-07-2022 11:02 AM

  

Holiday Drinks

The holiday season has officially begun! With holiday parties amongst family, friends, and colleagues ramping up, the Catalyst wants to know – what is your favorite holiday drink?

Orange Sherbet Punch

Submitted by: Gloria W. Greene, MA, CRA, Assistant Vice President Contracts and Grants, Office of Sponsored Programs, The University of Alabama in Huntsville 

Ingredients

  • 1 quart orange sherbet, divided
  • 1 quart lime sherbet, divided
  • 1 (2-liter) bottle ginger ale, chilled
  • 2 cups cranberry juice, chilled
  • 2 cups pineapple juice, chilled
  • 2 medium limes, thinly sliced
  • 1 medium orange, thinly sliced
  • Fresh mint 

Directions

  1. Scoop six scoops of each of the orange and lime sherbets into a 12-cup standard muffin pan, about 1/3 cup per cavity. Freeze until ready to serve.
  2. Combine ginger ale, cranberry juice, pineapple juice, and two cups each of the remaining orange and lime sherbet in a large punch bowl. Stir occasionally, until the sherbet melts, about five minutes.
  3. Stir in frozen scoops of sherbet, lime slices, and orange slices. Garnish with mint. Serve immediately.

Merry Berry Christmas, Sugar!

Submitted by: Gloria W. Greene, MA, CRA, Assistant Vice President Contracts and Grants, Office of Sponsored Programs, The University of Alabama in Huntsville 

    Ingredients:

    • 5 fresh raspberries
    • 4 fresh blueberries
    • 2 fresh blackberries
    • 1 ½ tablespoons light agave nectar
    • 5 fresh mint leaves
    • 2 tablespoons fresh lime juice
    • 1 cup crushed ice
    • 6 tablespoons water
    • 2 tablespoons ginger ale
    • Halved fresh raspberries and blackberries for garnish (optional) 

    Directions

    1. Muddle raspberries, blueberries, blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker.
    2. Stir in crushed ice and water. Cover with lid and shake vigorously until thoroughly chilled (seven to ten seconds).
    3. Pour mixture into a 16-oz glass, and top with ginger ale. Garnish with halved fresh raspberries and blackberries if desired.

    Fizzy Cider Punch Recipe

    Submitted by: Gloria W. Greene, MA, CRA, Assistant Vice President Contracts and Grants, Office of Sponsored Programs, The University of Alabama in Huntsville 

    Ingredients

    • 1 medium Granny Smith apple
    • 1 medium Honeycrisp apple
    • 4 cups apple cider, chilled
    • 1 ½ cups (12 oz.) brandy, chilled
    • 1 (750-ml) bottle Prosecco, chilled 

    Directions

    1. Using a mandolin or knife, slice both apples into very thin round slices, with peel and core intact. Cut slices in half to create half-moons, and place in a large pitcher or small bunch bowl.
    2. Stir in apple cider and brandy; chill.
    3. Add Prosecco just before serving. Serve over ice with a few apple slices in each glass.

    Hot Buttered Rum

    Submitted by: Jennifer Weaver, CRA, Senior Research Administrator, School of Medicine, Division of Infectious Diseases, University of Pittsburgh 

    Ingredients

    • ¾ cup butter
    • 1 ½ teaspoons cinnamon
    • ¾ teaspoons nutmeg
    • ½ teaspoon allspice
    • ½ teaspoon ginger
    • ¼ teaspoon salt
    • 2 teaspoons pure vanilla extract
    • 2 cups brown sugar
    • 1 tablespoon of honey (optional)
    • Shot of good quality rum (I use Captain Morgan Spiced Rum)
    • Hot apple cider
    • Cinnamon sticks for garnish (optional) 

    Directions

    1. Cream together butter, cinnamon, nutmeg, allspice, ginger, salt, pure vanilla extract.
    2. Add brown sugar and honey. Mix until a smooth and creamy batter. Store in refrigerator until ready to use.
    3. Place 2 tablespoons of the prepared batter in a mug. Add one shot of good quality rum and top mug with hot apple cider. Garnish with cinnamon sticks (optional).

    Red Carpet Martini

    Submitted by: Rosemary Dillon, Director, Special Projects, Temple University 

      Ingredients

      • 1 ¾ ounce vodka
      • 1 ounce Cointreau
      • 2 ounces pomegranate juice
      • ¼ ounce fresh lime juice
      • ¼ ounce fresh lemon juice
      • Slice or wedge of lime, for garnish
      • Pomegranate seeds, for garnish
      • Sugar as needed 

      Directions

      1. Chill martini glasses by quickly filling glasses with ice water and letting them sit for a minute.
      2. Place sugar in a shallow bowl.
      3. Dip the rim of a glass in the sugar.
      4. Fill a martini shaker with ice. Add vodka, Cointreau, pomegranate juice, fresh lime juice, and fresh lemon juice. Shake well.
      5. Pour through a cocktail strainer into the sugar-rimmed chilled martini glass. Garnish with a slice or wedge of lime and/or pomegranate seeds as desired.

      Champagne Pomegranate Cocktail

      Submitted by: Rosemary Dillon, Director, Special Projects, Temple University 

      Ingredients

      • 1 ounce (2 tablespoons) chilled pomegranate juice
      • 5 ounces (10 tablespoons) cold champagne
      • 1 thin lemon twist, for garnish 

      Directions

      1. Pour pomegranate juice into a champagne flute. Just before serving, slowly fill the flute with champagne.
      2. Float a lemon twist on top to garnish.

      Cranberry-Apple Spritzer

      Submitted by: Rosemary Dillon, Director, Special Projects, Temple University 

        Ingredients

        • 4 cups of either dry white wine, non-alcoholic wine, or apple juice
        • 2 cups chilled cranberry-apple juice drink
        • 2 cups chilled sparkling water
        • Apple slices, for garnish (optional)
        • Fresh mint, for garnish (optional) 

        Directions

        1. In large pitcher, mix wine or apple juice with cranberry-apple juice drink and sparkling water.
        2. Serve over ice. Garnish with apple slices and fresh mint, if desired.

        Cranberry-Orange Champagne Cocktail

        Submitted by: Rosemary Dillon, Director, Special Projects, Temple University 

        Ingredients

        • 6 tablespoons orange liqueur, such as Grand Mariner
        • 2 tablespoons cranberry juice concentrate
        • 1 bottle champagne, ice-cold
        • 6 strips orange or tangerine rind, for garnish 

        Directions

        1. Put one tablespoon of orange liqueur into six champagne flutes.
        2. Add one teaspoon of cranberry juice concentrate to each flute.
        3. Slowly pour champagne into each flute. Add a strip of orange or tangerine rind, to garnish
        0 comments
        6 views

        Permalink