RECIPE: POMEGRANATE RASPBERRY CHRISTMAS PUNCH

Growing up, we always had a sherbet punch for holidays and birthdays. It was simple. The only ingredients were orange or lime sherbet and chilled ginger ale, but it was served in a punchbowl making it seem so elegant. Here’s an updated, boozy version of that old school holiday favorite, make fresh and new with raspberry and rosemary.

 POMEGRANATE RASPBERRY CHRISTMAS PUNCH

INGREDIENTS

2 cups pomegranate juice

1 quart white cranberry juice

1/4 cup fresh lemon juice

2 cups Chambord liqueur

1 (750 ml) bottle raspberry vodka

3-4 pints raspberry sorbet or sherbet

2-3 quarts ginger ale, chilled

5 sprigs fresh rosemary

2 cups frozen raspberries for garnish

DIRECTIONS:

Combine the first five ingredients in a large container. Chill thoroughly, at least 2 hours. Just before serving, pour into a punchbowl. Add 2 bottles ginger ale or add more to your taste. Scoop large scoops of the sorbet until you have enough to fill the surface. Save some sorbet and ginger ale to add in as it melts. Add fresh rosemary and the frozen raspberries for garnish.

RECIPE: TRADITIONAL MILK PUNCH

In certain areas of the South, you’ll most certainly find  Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

TRADITIONAL NEW ORLEANS STYLE MILK PUNCH

INGREDIENTS

Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4  teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice

DIRECTIONS:

Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.

HOLIDAY RECIPES: PEPPERMINT BARK MARTINI

For several years, this has been the most popular cocktail recipe on my blog and it is also one of my favorites to make during the holidays...  I think almost everyone has a peppermint bark addiction during the holidays. I cannot wait for it to come out in the stores each holiday season. This martini has the same smooth white chocolate flavor with a peppermint kick. Try these for your annual Christmas party or for sitting by the fire after a long day of holiday decorating or shopping. A rim of crushed candy canes or a candy cane stirrer is the perfect garnish. Uh-- p.s.... these are pretty strong.

PEPPERMINT BARK MARTINI

Makes one

INGREDIENTS

 1 ounce vanilla vodka ( I usually keep my in the freezer to keep it really cold before serving) 

1 ounce Godiva White Chocolate Liquor

½ ounce peppermint liqueur (peppermint schnapps or white crème de menthe will work)

Splash of heavy whipping cream

DIRECTIONS

Garnish the martini glass with mini candy canes or crush peppermint bark or candy canes to rim the glass. To rim, dip the edge of the rim into the liqueur and then dip into the crushed bark. Chill.

Fill your cocktail shaker with ice. Add all ingredients and shake until really cold. Pour into chilled glass.