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WINTER COCKTAILS FOR A CROWD

When it comes to hosting a holiday party, no one wants to be stuck behind the bar.  These batch cocktails from Badger Mixologist, Aubrey Dodd, can be made in bulk ensuring that you'll enjoy your party as much as your guests enjoy these lively libations!

French 75
Be Fancy & Festive with this Sparkler

● 1 Liter Paul Masson Brandy
● 2 Cups Simple Syrup
● 1.5 Cups Fresh Squeezed Lemon Juice
● 2.5 Cups Cold Water
● 2 or 3 Bottles of Campo Viejo Cava

To Build Cocktail:
Combine Brandy, Simple Syrup (take 2 cups sugar and 2 cups water in a saucepan, stir, bring to a boil and cool), Lemon Juice, & Water in a large container and mix thoroughly.  Transfer into a serving vessel and keep chilled.

To Serve:  Pour cocktail batch into champagne flute or coupe glass, filling approximately half way (4oz.).  Top with Campo Viejo.  Garnish with a lemon peel if desired or a sprig of fresh thyme.

Makes 23 cocktails

Aubrey's Tips:  If you want to add your own seasonal twist to the cocktail, try substituting out half of the simple syrup (1 cup) for Maple or Honey Syrup.  You could also add 1 Cup of Apple Cider to the recipe for an extra boost of festive flavor.

If you want to serve this cocktail punch bowl style, add 1.5-2 Liters of the Cava to the mix and simple fill your glass to serve.

 

Mulled Wine
The Ultimate Winter Warm Up

● 1 bottle Red Wine 
● ¼ Cup Pama Pomegranate Liqueur
● ¼ Cup Brandy 
● ¾ Cup Water 
● 1 ½ cups Sugar 
● 4 Cinnamon Sticks
● 4 Whole Cloves 
● 1 Whole Star Anise 

To Build Cocktail:
Combine all ingredients in a saucepan, and over medium heat until warmed all
the way through. Do not bring to a boil. Turn heat to a simmer and let the spices steep for 10-15 minutes. Serve hot!

Serves 6

Aubrey's Tips:  For the ultimate no-fuss cocktail, make this in your slow cooker, set out a ladle, and let your guests serve themselves! Mix all ingredients and cook on “Low” for 30 minutes to 1 hour. Once heated through, set to "warm".

For dehydrated citrus garnishes (as
pictured), bake lemon slices on a wire rack
at 200° for 2-3 hours. They look great on
any drink, and this will make your house
smell delicious.

 

Holiday Cranberry Punch
Festive Flavors Combine to Make This Crowd Pleaser

To Build Cocktail: 

Pour cranberry juice & Pinnacle Vodka over ice into pitcher. Top with Prosecco or Ginger Ale. Serve in champagne flute and garnish with cranberries and a sprig of rosemary.

Tips: This recipe is as simple as it comes to make for a crowd.  You can use something as small as a shot glass to measure, or a gallon jug based on how much you need to make.

No-Cook Eggnog
Make this Holiday Classic No Hassle

● 4 Whole Eggs 
● ¾ Cup White Sugar 
● ½ Tsp Ground Nutmeg 
● ¼ Tsp Ground Cinnamon 
● 3.5 oz Goslings Dark Rum 
● 3.5 oz Maker’s Mark Bourbon 
● 1.5 Cups Whole Milk 
● 1 Cup Heavy Cream 

To Build Cocktail:
Mix eggs alone in blender on medium for
about 30 seconds. Then add sugar and
blend for 30 more seconds. Add all other
ingredients and blend for approximately
20 more seconds or until thoroughly
mixed. Transfer to airtight container, and
let sit refrigerated for at least 24 hours.

Serves 5.

Aubrey's Tips: The alcohol content in this recipe extends
the shelf life of the finished product. This is good for about 3 weeks, properly
refrigerated. Shake well before each use in case spices settle.

Garnish with whole star anise, cinnamon sticks, or grated nutmeg for a festive look!

 

 

 

Red Wine Hot Chocolate
Take this Holiday Treat to the Next Level

● ½ Cup Cocoa Powder 
● ½ Cup Water 
● ½ Cup White or Brown Sugar 
● ½ Cup Semi-sweet Chocolate Chips 
● 4 Cups Whole Milk 
● 2 Cups Red Wine 
● ¼ Tsp. Ground Cinnamon
● Dash of salt

To Build Cocktail:
In saucepan over medium heat, combine cocoa powder with 1 cup water. Stir until powder is completely dissolved. Add remaining sugar, chocolate, and milk, stirring until thoroughly combined. Add red wine, stir and serve.
 

Serves 6

Aubrey's Tips:

The alcohol content in this recipe extends the shelf life of the finished product. This is good for about 3 weeks when properly refrigerated. Shake well before each use in case spices settle.

Use ¼ Tsp. Vanilla Extract in lieu of Ground Cinnamon to sweeten this recipe!

 

Poison Apple
The Classic Poinsettia Cocktail Reimagined

● 1 Cup Calvados (Apple Brandy)
● 1 ½ Cups Cranberry Juice 
● 1 bottle Sparkling Wine 
● Juice from 6 Lemons (approx. ¾ cup) 
● ¾ cup Sugar 
● ¾ cup Hot Water

To Build Cocktail:
Combine hot water and sugar and stir until sugar is dissolved. Refrigerate until
chilled, then add Calvados, Cranberry Juice, and Lemon Juice. Stir and top with sparkling wine. Serve chilled!
Garnish with clove pierced apple or orange slices, rosemary, or fresh cranberries!

Serves 7

Aubrey's Tips: Steep 3-4 Cinnamon Sticks and the peel from one orange in this cocktail while it chills to infuse it with holiday flavor!
This is a riff on a “Poinsettia,” a traditional holiday drink with orange, cranberry, and sparkling wine. In this redux, apple is used in place of orange for a warmer flavor.