Adult Holiday Cocktails

Last week when we were at Holiday Studios, we noticed that they had put out a new sign promoting some winter cocktails. 

Well I HAD to have one, and decided on the Snowball.  YUMMY!!!!

So I of course went online and typed in the ingredients to try to find the recipe.  And I found one that seemed like it would be correct, so I made it, and after a little of doctoring, I managed to recreate this taste of winter wonderland!

The Recipe for Walt Disney World’s Hollywood Studio’s Snowball Cocktail:

1 ounce Kahula – 1 ounce Bailey’s Irish Cream – 1/2 ounce Amaretto – 3 ounce half and half – pour all over ice, mix and Enjoy!

Now that I have shared with you my new favorite Winter Cocktail – Here are some more I found online.  Enjoy!

Gingerbread Martini

Ginger liqueur
Crushed gingersnaps
2 tablespoons ginger liqueur
2 tablespoons vanilla-citrus liqueur
1 1/2 tablespoons coffee-flavored rum
1 tablespoon honey
2 teaspoons whipping cream
1 cup ice cubes

Dip glass rims in ginger liqueur and crushed gingersnaps. Store glasses in freezer up to 2 days.
Stir together 2 Tbsp. ginger liqueur, vanilla-citrus liqueur, coffee-flavored rum, honey, and whipping cream in a cocktail shaker. Add ice cubes; cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a chilled martini glass. Garnish, if desired.

 

Hot Cider Nog

2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup bourbon (optional)
1/2 cup whipping cream, whipped

Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.

Mulled Wine

1 large orange
2 cardamom pods
6 whole clove
6 allspice berries
6 whole black peppercorns
1 cinnamon stick, plus 4 for garnish (optional)
1 bottle (3 cups) fruity red wine
1/2 cup sugar
1/4 cup brandy
1.  With a fine grater, zest, then juice the orange.
2.  With the flat side of a knife, press firmly on the cardamom pods to bruise them. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
3.  Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.

Eggnog Martini

1 cup sugar
1/4 cup cornstarch
1 teaspoon ground nutmeg
1 teaspoon pumpkin-pie spice, plus more for garnish
8 cups whole milk
6 large egg yolks
3 cups brandy
1.  Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
2.  Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.
3.  Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.

Mount Gay Hot Buttered Rum

  • Boiling water
  • 1.5 oz Mount Gay Eclipse Rum
  • 2 Tbsp Buttered Rum Batter*

Rinse a coffee mug with boiling water to warm it up. Add the rum and Buttered Rum Batter to the heated mug. Top with boiling water and stir well to combine. Garnish with a cinnamon stick.

*Buttered Rum Batter

  • 1 lb Light brown sugar
  • .5 lb Unsalted butter, softened
  • 2 tsp Ground cinnamon
  • 2 tsp Ground nutmeg
  • .5 tsp Ground allspice
  • 2 tsp Vanilla extract

Preparation:

In a mixing bowl, beat together all the ingredients until well combined. Refrigerate in an airtight container for up to a month or freeze until ready to use.

Baileys Peppermint Cream

1.5 oz Baileys with a Hint of Mint Chocolate4 oz Hot chocolate
Fresh whipped cream
Candy cane
Pour the Baileys and hot chocolate into a coffee mug. Top with a dollop of whipped cream. Sprinkle crushed candy cane on top. Garnish with a mint leaf.

 

Sources:

  • http://www.myrecipes.com
  • http://www.southernliving.com
  • http://www.marthastewart.com
  • http://liquor.com

About Aunesty Janssen

I am Aunesty Janssen, a mom who is a huge Disney Addict. I have 6 amazing kids, 21 down to 2. With my oldest daughter in CO working for Wells Fargo, my eldest son in the Army, my middle daughter attending college {& a WDW CM}, my middle son a Junior in high school and my two toddlers, the three year old boy, Carson, who is on the Autism Spectrum and Courtney, my large personality two year old.

I love crafts, blogging, baking and spending time with my family.

When I am online, I am usually writing a blog post, or talking on Facebook. You can find me on Aunesty.com, AunestyJanssen.com or Temporary Tourist and few more...

"Even miracles take a little time." - The Fairy Godmother, Cinderella

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