Up the Holidays with Unique Cocktails and Treats
the holidays approach, and the line-up of parties, gift swaps
and family get-togethers begins, it may be just the right time
to spice up traditional holiday fare and make things a little
more interesting and flavorful.
the most ancient to the lesser known traditions, virtually all
holiday celebrations call for food and libations. This year,
why not take those classic, yet uninspiring holiday beverages
and turn them into warm, spiced cocktails you can cuddle up
with? Or, why not put a spin on a holiday favorite like gingerbread
by soaking it in a sweet, delectable Ginger syrup? Suddenly,
what's old, becomes instantly new! Using All Natural
SKYY Infusions can transform even the oldest
recipes in your collection into something your guests will go
really wild for at your next holiday gathering. With recipes
like the Island Holiday Punch and a Rustic
Apple Tart featuring the new All Natural SKYY
Infusions Ginger, the collection of cocktails and desserts
below are an easy way to swap out the dull and overdone, with
something smart and bold.
let me know if you'd like any samples or high resolution images
of the cocktail or dessert recipes below. I'm also happy to
provide local bar, restaurant or store locations where you may
sample SKYY Infusions for yourself.
Cheers to a happy holiday season!
cocktails created by Bartender Christopher Bostick, The Varnish
in Los Angeles
12 oz. SKYY Infusions Ginger
4 oz. Flor de Cana 7yr Rum
4 oz. Fresh Lemon Juice
4 oz. Fresh Lime Juice
6 oz. Holiday Spiced Simple Syrup*
12 oz. Soda Water
Nutmeg and Star Anise Pods for Garnish
In a medium
sized punch bowl, combine all ingredients except for soda,
and whisk lightly. Add 1 solid chunk (or about 3 cups
of ice), in addition to soda, and stir. Grate a little
nutmeg on top and float 3 star anise pods on surface for
Spiced Simple Syrup
1 cup Demerara (Turbinado) Sugar (White Granulated Sugar,
1 cup Water
2 tbsp. Jamaican Allspice Berries (May omit if unavailable)
0.5 tbsp. Nutmeg
1 Cinnamon Stick
2 Star Anise Pods
ingredients to a simmer in saucepan for five minutes.
Strain to remove solids and cool. To speed up the cooling,
add a few ice cubes to syrup.
To offer simpler option to the Holiday Spiced Simple Syrup,
make simple syrup using only water and sugar. Then, add
remaining spices directly to the punch or top it off with
Ginger beer instead of soda water.
2 oz. SKYY Infusions Cherry
0.75 oz. Cream
0.75 oz. Earl Grey Simple Syrup*
Grated Dark Chocolate
SKYY Infusions Cherry, cream and simple syrup into cocktail
shaker with ice. Shake vigorously until frothy (around
10-15 seconds). Strain into chilled cocktail glass and
finish by grating cinnamon and dark chocolate onto the
Grey Simple Syrup
1 cup Raw Cane Sugar
1 cup Water
3 Earl Grey Tea Bags**
and sugar in saucepan until sugar has completely dissolved.
Remove from heat and allow tea bags steep for at least
10 minutes or until desired strength has been reached.
is unavailable, forgo it and make regular simple syrup
using the instructions above.
Citrus Winter Warmer
1.5 oz. SKYY Infusions Citrus
0.5 oz. Agave Nectar
4 oz. Hot Water
1 Cinnamon Stick
1 pat Unsalted Butter (just under a tablespoon)
all ingredients into a large mug, topping the liquid with
hot water last. Stir, grate nutmeg over top and let steep
for a couple minutes before serving.
Apple Tarts Infused with SKYY Infusions Ginger
1 tbsp. SKYY Infusions Ginger
1/3 cup and 0.5 tablespoon Sugar
1/2 cup Apple Cider or Apple Juice
1 tbsp. Cider Vinegar
1 lb. Small Gala Apples (about 4; left unpeeled)
1 Frozen Puff Pastry Sheet (from a 17 1/4-oz package),
3 tbsp. Unsalted Butter
oven to 425°F. Cook 1/3 cup sugar in a dry, 10-inch
heavy skillet over moderate heat, undisturbed, until it
begins to melt. Continue to cook, stirring occasionally
with a fork, until sugar is melted into a pale golden
caramel. Tilt skillet and carefully pour in cider and
vinegar (caramel will harden and steam vigorously). Simmer
over moderately low heat, stirring occasionally, until
caramel is dissolved.
simmers, cut apples into 1/8-inch-thick slices. Add apple
slices to hot syrup in skillet, gently tossing to coat.
Remove from heat and let stand, stirring occasionally,
until apples are wilted by syrup, 5 to 10 minutes. While
apples stand, roll out puff pastry sheet into a 12-inch
square on a lightly floured surface with a floured rolling
pin. Cut into quarters, forming 4 (6-inch) squares and
brush off excess flour from both sides.
squares to a large, shallow baking pan, overlapping if
necessary (squares will fit without touching after edges
are folded in later). Drain apples in a sieve set over
a bowl (save the syrup), then place apple slices decoratively
on each square, leaving a 3/4-inch border all around.
Fold border over apples along edges, pinching edges together
as necessary, then dot tops of apples with a total of
1 tablespoon butter and sprinkle with remaining 1/2 tablespoon
sugar. Bake tarts until apples are tender, pastry is puffed,
and edges and undersides are golden brown, 25 to 30 minutes.
While tarts bake, boil reserved syrup in skillet with
SKYY Infusions Ginger and remaining 2 tablespoons butter
until thickened and reduced to about 1/3 cup.
or drizzle hot syrup over tarts.
vanilla ice cream.
Ginger Wonderland Cupcakes
Created by Leslie Fiet, Mini's in Salt Lake City, Utah
30 Mini Cupcakes
oven to 350 degrees Fahrenheit.
0.25 cup Sour Cream
0.25 cup Buttermilk
0.5 cup Unsweetened Applesauce
0.5 cup Soybean Oil
1.5 cups Dark Molasses
0.25 cup Unsalted Butter (at room temperature)
2 Large Eggs and 1 Additional Egg Yolk
1 tbsp. Vanilla Extract
all ingredients listed above in a large mixing bowl, and
mix on low speed with a wire whisk attachment for about
one minute, until all wet ingredients are blended.
2 cups Unbleached Flour
1 cup Sugar
2 tbsp Ground Ginger
1 tbsp Baking Powder
2 tsp. Ground Cinnamon
0.5 tsp. Salt
0.25 tsp. Ground Nutmeg
0.25 tsp. Ground Cloves
In a separate
bowl, combine all dry ingredients listed just above and
stir until well blended. Add the dry mixture to your wet
mixture, and blend until most of the lumps disappear and
small air bubbles start to form.
into (mini) cupcake pans and bake for 17 minutes. Cupcakes
are done when you can apply light pressure to the top
of the cupcake and it bounces back.
are cooled, soak each one in Ginger Simple Syrup (recipe
follows), frost with your favorite cream cheese frosting
and top each with a small gingerbread man.
0.25 cup SKYY Infusions Ginger
0.5 cup Water
0.5 cup Brown Sugar
1 tbsp. Freshly Grated Ginger
ingredients into a saucepan, and cook on the stove on
medium high heat until bubbly. Remove from heat and let
cool before soaking the cupcakes.