Drink Recipes

Eggnog for a Crowd

Serves 15

8 large egg yolks, room temperature
(Note: Consuming raw or undercooked eggs can increase your risk of foodborne illness.)
1 cup maple syrup
2 cups bourbon or dark rum
1 cup Cognac or brandy
1 ½ teaspoons vanilla extract
6 cups milk
Freshly grated nutmeg
4 cups heavy cream, chilled
½ cup confectioner's sugar
(with a little extra on the side)
Cointreau, optional

Beat the egg yolks until they are pale and thick (about 5 minutes).  Add the maple syrup, bourbon, Cognac or brandy, vanilla, milk, and nutmeg and beat to thoroughly blend.  In another bowl, beat the heavy cream until it forms soft peaks.  Beat in the confectioner's sugar until just blended.  Gently whisk the whipped cream into the egg milk mixture and taste.  If you like it sweeter, whisk in additional confectioner's sugar.  Serve.

Hot Wine

Serves 12

4 bottles dry red wine
1 cup Cognac, brandy, kirsch or Grand Marnier
1 ½ cup dark brown sugar, firmly packed
Zest from 1 organic orange
3 cinnamon sticks
2 star anise

Put everything in the pot, bring to a boil, and then immediately turn down the heat to a low simmer, stirring to dissolve the sugar.  Simmer for 15 minutes.  Taste and add more sugar if desired.  Serve hot or leave at a simmer to scent the room.

Pumpkin Martinis

Serves 2

¼ cup Pinnacle Pumpkin Pie Vodka
¼ cup Baileys Irish Cream
¼ cup heavy cream, chilled
½ teaspoon pumpkin pie spice
Freshly grated nutmeg

Fill a cocktail shaker halfway with ice cubes.  Add the vodka, Baileys, heavy cream and the pumpkin pie spice.  Shake well and pour into martini glasses.  Grate nutmeg over the top of each glass and serve.

Blood Orange Tea

1 ounce Skyy Infusions Blood Orange Vodka
1 ounce Skyy Infusions Citrus Vodka
3 ounces sweet and sour mix
2 ounces cola

Combine all ingredients except cola in a cocktail shaker with ice. Shake vigorously. Strain into glass with ice. Top with cola. Garnish and serve.

 

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