Ingredients
For the Bourbon Spiked Cider with Winter Fruits
- 1 red apple, sliced thin
- 1 persimmon, sliced thin
- seeds from 1/2 pomegranate
- 1 cup red grapes, cut in half lengthwise
- 48 ounces (6 cups) apple cider
- 2 tablespoons mulling spices
- 1 1/2 cups bourbon
For the Eggnog White Russian
- 32 ounces (4 cups) eggnog
- 1 cup vodka, or 1/2 cup vodka and 1/2 cup coffee liqueur
- cinnamon sticks (1 per glass)
- ground cinnamon, for garnish
For the Elderflower Champagne Cocktail with Sugared Cranberries
- 1 bottle dry champagne
- 8 ounces St. Germain
- 1 cup sugared cranberries (recipe below)
For the sugared cranberries
- 1/3 cup sugar
- 1/3 cup water
- 1 cup fresh cranberries
- 1 cup sugar
Instructions
- Slice the apple and persimmon on a mandolin, picking out seeds as you get to the core of the fruit. Place in a large pitcher along with pomegranate and sliced grapes. Stir in apple cider, mulling spices, and bourbon. Serve over ice.
- In a large carafe, combine eggnog, vodka, and coffee liqueur (if using). Stir. Pour into glasses fitted with cinnamon sticks, and top with powdered cinnamon.
- In a small saucepan over medium heat, bring the 1/3 cup water and 1/3 cup sugar to a boil. Remove from heat and toss in cranberries. Allow to cool to room temperature. Once cooled, toss cranberries in remaining 1 cup of sugar, then place on a large plate and freeze until ready to serve.
- To make the Elderflower Champagne Cocktail, combine 4 ounces of champagne with 2 ounces of St. Germain. Top with frozen sugared cranberries.
