Wine Wednesday: Holiday Cocktails with Baileys and Midori

Where did the year go? It was just 110 degrees and now we have snow and the holiday season is truly here.  I’ve hoped you have enjoyed your Thanksgiving and had an opportunity to try some of my cocktail and dinner suggestions.  As the weather turns even colder and stores become more crowded, here are a few of my ‘getting ready for Christmas’ cocktails.

While I’m not sure if I’d recommend having one before you go shopping (I don’t want you to go over budget…) they would be great once you return home and put your feet up and enjoy.
Baileys Peppermint Cream

Ingredients:

1.5 oz Baileys with a Hint of Mint Chocolate

4 oz Hot chocolate

Fresh whipped cream

Candy cane

Garnish: Mint leaf

Glass: Coffee mug

Preparation:

Pour the Baileys and hot chocolate into a coffee mug. Top with a dollop of whipped cream. Sprinkle crushed candy cane on top. Garnish with a mint leaf.

Midori Merry Berry Bowl

Ingredients:

1 oz Midori Melon Liqueur

.5 oz Flor de Cana Rum Platino

.5 oz Pear liqueur

1 oz Pear juice

1 oz White cranberry juice

Garnish: Cranberries, pear slices pierced with cloves, 2 cinnamon sticks and winter melon balls

Glass: Cocktail or punch

Preparation:

Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a cocktail or punch glass. Garnish with the cranberries, pear slices pierced with cloves, 2 cinnamon sticks and winter melon balls. To make a punch version multiply the recipe by eight.

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