Big Batch Cocktails for your Holiday Parties!
10 ounces Milagro Silver Tequila
8 ounces Cointreau
8 ounces lime juice
8 ounces coconut water
8 ounces canned coconut milk
6 ounces coconut cream
6 ounces coconut rum
6 ounces simple syrup
1 teaspoon coconut extract
For garnish: sprigs of rosemary and fresh cranberries
Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it or you can blend it in a blender without ice. Taste and add more syrup if you’d like more sweetness.
Note: to make the simple syrup, combined equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely
Holiday Milk Punch
Servings: 6 to 10
4 cups whole milk
1 cup heavy cream
1 cup Mt. Gay Black Barrel Rum
1/2 cup Remy VSOP cognac
1 cup powdered sugar
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.
In a pitcher, whisk together milk, heavy cream, rum, brandy, sugar and vanilla.
This can be served a few ways. You can serve very well chilled in an icy punch bowl, or shaken with ice until frothy and frigid. Stir before serving it in chilled glasses, finished with a few gratings of fresh nutmeg.
Winter Citrus Punch
1 1/2 cups sugar
4 cinnamon sticks
2 cups Redemption High Rye Bourbon
From lemons, cut 8 long strips zest and squeeze 2 1/2 cups juice.
In 2-quart saucepan, combine lemon-zest strips, sugar, cinnamon sticks, and 2 cups water; heat on medium until sugar dissolves, stirring. Remove from heat. Let stand 10 minutes. Remove and discard lemon zest. Refrigerate lemon syrup until cold. Remove and discard cinnamon sticks.
In punch bowl or large pitcher, stir together lemon juice, syrup, bourbon or rye and 1 1/2 to 3 cups cold water. Serve immediately on ice, garnished with lemon twists and cinnamon sticks, or cover and refrigerate up to 3 days.
Cranberry Mule Punch
4 cups ice
4 cups ginger beer
16 ounce package of dried cranberries
3 cups Tito’s Handmade Vodka
1 cup freshly squeezed lime juice
1 cup mint leaves, plus more for garnish
2 limes, sliced, plus more for garnish
In a large punch bowl, combine ice, ginger beer, vodka, cranberries, lime juice, lime slices, and mint.
Ladle punch into glasses or copper mugs and garnish with more mint.