Our annual Cocktails & Carols party has become my favorite way to celebrate the season. Having all the people we love take the time to get dolled up and spend an evening gathered around our piano during the busiest season of all is such an honor!
My new year’s resolution last year was to spend more time living in the moment. So while I didn’t take any pictures during the party, I did snap a few of our outfits that I think you’ll love. Husband’s midnight blue tux is custom, of course, and those slippers were acquired during his summer in New York. My fancy baubles first belonged to two of my favorite ladies—outfits with a story are always better, no?click here. Below, you’ll find my spin.
Poinsettia Punch Parker
Two 1-liter glass carafes (preferably with lids)
1⁄2 pint raspberries
1 bottle Tanquerey (or other fairly smooth) gin
1 bottle (no sugar added) cranberry raspberry juice
1 bottle Prosecco
At least five hours before, slice fruit and divide evenly between the carafes.
Cover the fruit with juice (about 1 cup)
Then, fill the rest of the carafe with gin.
Refrigerate until serving.
Serve the chilled gin mixture over ice and top with prosecco.
*Note: We went through the gin base very quickly even though we made a double batch so we simply refilled the carafes (that still had fruit in them) with the gin and juice mixture. After the first, no one really notices if it’s a little stronger 😉