Making Spirits Bright

Making Spirits Bright

In celebrating the season, two things are necessities: community and cocktails. We’re taking a cue from our new ‘Spirits’ case and mixing up a batch of bright spirits to start the season off, deliciously.


 

SPARKLING POMEGRANATE COCKTAIL

Greet and mingle with this in hand. It’s refreshing and fun, not to mention super easy to make. Just pour and clink!
 

|  How it's Made  |
(serves 6-8)
Pomegranate juice
1/2 cup Pomegranate seeds
6 sprigs Rosemary
1 bottle Champagne
 

|  The Play-by-Play  |
(5 minutes)

Add 1 tablespoon of pomegranate seeds, a rosemary sprig, and 1½ oz of pomegranate juice to each glass.
Top with champagne & serve!

 

SPIKED PUMPKIN CHAI

To wind down the evening, whip up this pumpkin chai latte — alcohol optional, but slightly preferred.
 

|  How it's Made |
(serves 2 - 3)

2 cups water
2 spiced chai tea bags
1 cinnamon stick (plus more for serving garnish)
3 cups milk
¼ cup pumpkin puree
2 tablespoons raw honey
Optional: 2 ounces bourbon (we recommend Bulleit bourbon)
 

|  The Play-by-Play  |
(30 minutes)
Pour water into pot and bring to a boil. Place tea bags & cinnamon stick in water (steep for 20 minutes). While the tea is steeping, combine the milk (2 cups), pumpkin, and honey in a small food processor. Pulse until frothy and smooth. Remove the cinnamon stick and tea bag. Whisk in the pumpkin milk and reheat over a low flame. Add the bourbon, if using. Take the remaining 1 cup of milk, heat in the microwave (in a microwave safe mug) for approx. 1 minute or until warm to the touch. Then, follow this video to froth. Ladle the tea into a warm old fashioned glass and top with frothy foam and a cinnamon stick for garnish.

 

 
Mulled-Wine.jpg

Chilled Mulled Wine

If you’re dressed to impress, then your cocktail should be, too. Think of this one like a holiday take on sangria; put it on the stove during breakfast, then chill it ‘til turkey time.
 

|  How it's Made |
(serves 4)

4 cups red wine (such as pinot noir)
1/4 cup sugar
 1 orange, quartered, each quarter thinly sliced crossways
 10 whole dried cloves
 2 cinnamon sticks
 1 vanilla pod, split
 2 tablespoons Cointreau liqueur
1 cup of frosted cranberries (recommended recipe here
edible stars (purchase at Joann's or here)
toothpicks
 

|  The Play-by-Play  |
(5 minute prep + 30 minute infuse + 2 hour chill)

Combine wine, sugar, orange, cloves, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring, for about 2 minutes. Bring to boil. Remove from heat and set aside for 30 minutes to infuse. Add Cointreau to the wine mixture and stir. Transfer to a pitcher or large carafe and place in the fridge for 2 hours. While waiting, sprinkle stars out on a plate. Pour liquid sugar (ex. agave, honey, simple syrup) in a shallow bowl and dip entire rim of glass to create a sticky rim for your stars. Immediately gently dab sticky rim of glass to plate of stars.  Do this to all your glasses. To create garnish, stack 4 frosted cranberries onto toothpick. Remove wine mixture from fridge and pour into star-rimmed glasses. Garnish with frosted cranberry stack.

Enjoy!!

 

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