Ring in 2015 with Holiday Cocktails Good Enough to Eat

It’s New Years and we can’t think of a better way to ring in the new year than gathering friends and serving holiday cocktails that embrace the traditional flavors of the season. Heat things up by adding hints of warm cinnamon and spicy ginger along with your basic stash of spirits and mixers like bourbon, vodka, gin and bitters. Muddle in some fresh cranberries or twist in fragrant orange peel and you have yourself a refreshingly fruity holiday drink. We’re even blending up creamy, nut-based versions of eggnog and Irish cream to make this season even richer. Cheers and Happy New Year!


Gingerbread Sparkler
Makes: 1 drink

Ice
2 tablespoons (1 ounce) gin
2 tablespoons (1 ounce) Snap or ginger-infused vodka
3 dashes orange bitters
1/4 teaspoon ground cinnamon
Pinch cloves, optional
1/4 cup cold sparkling wine or tonic water
1 maraschino cherry

Add an ice cube to a fluted glass. In a cocktail shaker, shake together the gin, Snap, bitters, cinnamon, cloves, if using, and some ice. Strain into the glass, and top with the sparkling wine and the cherry.


Maple-Bourbon Eggnog

Makes: 4 drinks

For the eggnog:
1 3/4 cups water
3/4 cup raw cashews, soaked for at least 3 hours or overnight and rinsed
2 organic large egg yolks
2 Medjool dates, pitted
1 teaspoon coconut oil, liquefied
1/2 vanilla bean, seeded, or 1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the cocktail:
Ice
2 cups dairy-free eggnog (recipe above)
1 cup bourbon
1/4 cup pure maple syrup
4 cinnamon sticks, for serving

Make the eggnog: Place the water, cashews, egg yolks, dates, vanilla, cinnamon, nutmeg and salt in a high-speed blender; process until smooth and refrigerate until cold, at least 2 hours.

Make the cocktail: Add 2 ice cubes to a rocks glass. In a cocktail shaker, shake together 1/2 cup of the eggnog, 1/4 cup of the bourbon, 1 tablespoon of the maple syrup and some ice. Strain into the glass and add 1 of the cinnamon sticks. Repeat with the remaining ingredients.


Campari Cranberry Citrus Smash
Makes: 1 drink

Ice
10 fresh cranberries, chopped, plus more for topping
1 lime wedge
1/4 cup (2 ounces) gin
1 1/2 tablespoons (3/4 ounce) Campari
2 dashes orange bitters
1 lime wheel (peel)

Add 2 ice cubes to a rocks glass. In a cocktail shaker and using a wooden spoon, muddle the cranberries with the lime wedge. Add the gin, Campari, bitters and some ice, and shake well. Strain into the glass, and add the lime wheel and cranberries.


Pumpkin Pie White Russian
Makes: 4 drinks

For the Irish cream:
1 cup coconut cream
1/2 cup Irish whiskey, or to taste
1 tablespoon coconut oil, liquefied
1 tablespoon raw cocoa powder
1 1/2 teaspoons brewed espresso
1 1/2 teaspoons honey
1/2 vanilla bean, seeded, or 1 teaspoon pure vanilla extract
1/4 teaspoon salt

For the cocktail:
Ice
1 cup dairy-free Irish cream (recipe above)
12 tablespoons (3/4 cup) pure pumpkin puree
4 tablespoons (1/4 cup) coconut cream
1 teaspoon pumpkin pie spice

Make the Irish cream: Place the coconut cream, whiskey, cocoa, espresso, coconut oil, honey, vanilla and salt in a high-speed blender; process until smooth and refrigerate until cold, at least 2 hours.

Make the cocktail: Add 2 ice cubes to a rocks glass. In a cocktail shaker, shake together 1/4 cup of the Irish cream, 3 tablespoons of the pumpkin puree, 1 tablespoon coconut cream, 1/4 teaspoon of the pumpkin spice and some ice. Strain into the glass. Repeat with the remaining ingredients.


Apple Pie Martini

Makes: 1 drink

Coconut sugar, for coating the rim
1/2 cup apple cider
2 tablespoons (1 ounce) apple brandy
1/4 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Vanilla coconut ice cream or sorbet, for topping, optional

Dip the rim of a martini glass in water and coat in coconut sugar. In a cocktail shaker, shake together the apple cider, apple brandy, vanilla, cinnamon and some ice. Strain into the glass and top with coconut ice cream, if using.