New Year’s Cocktails with Hoda and Kathie Lee

In case you missed it, I had the pleasure of talking holiday cocktails with Hoda, Kathie Lee and Ray Isle of Food & Wine ! It’s always a good time for cocktails, especially with New Year’s upon us. These delicious cocktails are perfect for the winter months and might also class up your sports parties as well!

Fourth Hour Fizz

1 ½ oz vodka

½ oz Elderflower liqueur

2 oz New Age Red wine, Valentin Bianchi family, Argentina

Tonic water

Shake the vodka and Elderflower liqueur with ice. Strain into martini glass. Top with New Age red and tonic water. Garnish with sprig of mint or basil for holiday red and green

 

 

Tawny Crème

My lighter, eggless take on classic eggnog flavors:

1 cup almond milk 

1 tbsp sweetened condensed milk 

1.5 ounce Tawny Port 

Garnish with Cinnamon stick

On low heat warm the almond milk, whisk in the sweetened condensed milk until lightly frothy (can also use a frother). Pour into mug and add Tawny Port. Stir with cinnamon stick. 

 

Ginger Spice Punch

This spicy sip can be made in single servings or scaled to make punch:

1 part bourbon to 5 parts apple cider (not apple juice).

Stir together over ice and top with ginger beer or ginger ale to taste. Garnish with orange slices. 

Asian-influenced “Coco-Nog”

 The idea for this refreshing, eggless take on eggnog came to me as I was sipping a unique style of Japanese whiskey named Kikori. Made from rice aged in American and French oak for more than three years, this aromatic, light-styled whiskey whispers elegance. 

 1 oz. sweetened condescend milk

1 ½ oz. vanilla coconut milk (if you can’t find vanilla versions, just use plain coconut milk and add a ¼ teaspoon of vanilla extract)

1 oz strong green tea

1 ½ oz Kikori Japanese whiskey

 

Blend all with ice in a blender. Pour into glass and top with combination of matcha green tea powder (available in Asian markets or online) and powdered ginger. 

Check out the video!

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