Two Holiday-ish Cocktails

I have two new cocktails to share today, and I must confess that neither recipe is completely original to us. Saturday was our annual Cocktails & Carols party, and we had two signature drinks for our guests: the first was a Sage Ginger Sparkler and the second was a Jingle Julep. 

Sage Ginger Sparkler | Hannah & Husband

I found the first idea on Pinterest and, in turn, I found a beautiful blog: Local Milk. The blogger behind Local Milk is a photographer in Chattanooga, Tennessee named Beth and her writing is absolutely beautiful. I’d especially recommend reading what she has to say about the herbs in this sage ginger cocktail

“…we can think of it as a tincture, as a potent medicine that lends itself to mindful savoring & promotes strength, prosperity, and cleansing…”

Sage Ginger Simple Syrup

12 torn, small sage leaves
1 inch ginger, minced
1 cup water
1 cup sugar

Bring all the ingredients to a boil over low heat stirring frequently.
Allow to boil until sugar is dissolved.
Turn off burner and let rest for at least 30 minutes.
Store in the refrigerator.

for the Sage Ginger Sparkler

sage ginger simple syrup
crystallized ginger
chilled prosecco
sage leaf

We dipped the rim in simple syrup and crystallized ginger.
Add one teaspoon of the sage ginger simple  syrup to your glass.
Top off with chilled prosecco.
Garnish with a small sage leaf.

Jingle Julep | Hannah & Husband

The second cocktail was a Jingle Julep. The base of the recipe was found via HGTV Gardens’ twitter, but we mixed it up quite a bit. Here’s our take…

Cranberry Rosemary Simple Syrup

2 cups water
2 cups sugar
1 1/2 cups fresh cranberries
1 bunch rosemary (6-10 sprigs)

Bring all the ingredients to a boil over low heat stirring frequently.
Allow to boil until sugar is dissolved.
Turn off burner and let rest for at least 30 minutes.
Store in the refrigerator.

Ice

We put cranberries & rosemary leaves in these large ice cube trays. Top off the ingredients with boiling water and put in the freezer immediately. Boiling helps the water stay as clear as possible.

Jingle Julep

mint
Cranberry Rosemary Simple Syrup
bourbon
ginger ale

Muddle mint with a bit of simple syrup in the bottom of your rocks glass.
Add your ice cube and one Tablespoon of Cranberry Rosemary Simple Syrup.
Pour one ounce bourbon.
Top off with ginger ale.

 

 

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