Holiday Drinks & Treats

It’s time for some holiday drink ideas with trained chef and cookbook author Emily Maxson! She joins TCL to share a few fun holiday drinks.

POMEGRANATE GINGER FIZZ COCKTAIL

INGREDIENTS:

4 oz vodka
4 oz 100% pomegranate juice
2 oz. honey ginger syrup, recipe below
1 oz. fresh squeezed lemon juice
8 oz. club soda

Directions:
Combine the vodka, pomegranate juice, honey ginger syrup, and lemon juice in a shaker or small pitcher and shake or mix well.
Pour the mixture into 2 glasses with ice.
Add 4 oz. club soda to each glass and stir.
Garnish with pomegranate seeds and a sprig of fresh rosemary.

BLACKBERRY SAGE PROSECCO

Ingredients:

4 cups fresh or frozen blackberries
1 cup honey
1/2 cup vodka
1/2 cup water
1/2 cup fresh sage, chopped
Prosecco or other sparkling wine, chilled

Directions:
In a medium saucepan combine the blackberries, honey, vodka, and water.
Bring to a boil and then reduce to a simmer.
Simmer for 30 minutes then add the sage.
Simmer for an additional 15 minutes.
Strain the blackberry mixture through a fine sieve.
Allow the hot syrup to cool.
Pour 1-2 Tablespoon(s) of the blackberry sage syrup into a glass.
Fill the rest of the glass with chilled Prosecco and enjoy.
Store any remaining syrup in the refrigerator for 1-2 months.

Rosemary Cashews

Ingredients:

2 cups of whole raw cashews
1/4 cup pure maple syrup
1 TBSP coconut oil
2 TBSP chopped rosemary
1 1/2 tsp sea salt
1/4 tsp cayenne pepper

Directions:

1. Preheat the oven to 300.

2. Spread the cashews on a dry sheet pan.

3. Roast the cashews in the oven for 10 minutes.

4. In a saucepan combine the maple syrup, coconut oil, rosemary, sea salt, and cayenne pepper.

5. Warm over medium heat and stir until well combined.

6. Add the cashews to the maple syrup mixture and cook over medium high heat for 3 minutes, stirring continuously.

7. Line the sheet pan with parchment paper.

8. Spread the cashew mixture on the sheet pan and return to the oven.

9. Roast for 5 minutes and then stir the cashews.

10. Roast for an additional 5 minutes and then stir the cashews again.

11. Continue to roast for an additional 5 minutes or until browned.

12. Remove from the oven and allow to cool, breaking apart clusters as needed.

13. Once cooled, store in an airtight container at room temperature