The holidays are upon us and if you’re wanting to host a party, there’s still time. Yes, I know that everyone is in the midst of shopping and prepping, but I’m also the person who planned a wedding in two weeks, so I feel a holiday gathering is no biggie! You can pick a theme, have a killer happy hour with cocktails, wine, beer and appetizers or have a cookie and wine pairing party. You honestly can’t go wrong when you invite friends over to celebrate the season. It’s a time for love, friendship, family and being thankful for all of the things we have.
We are in the final stages of our kitchen remodel and you can bet I’m planning on having a happy hour as soon as it’s done. I am so ready to have our home put back together and I think cocktails are the perfect way to celebrate that! I’ve created a simple checklist for you to ensure you tackle every part of your holiday party planning. (Hint: you can use this for any party, not just the holidays.)
For our next gathering, we’ll go with an Evite since it’s last minute (waiting on the kitchen to be done), we’ll have beer and wine (of course!), appetizers and I plan on creating some holiday cocktails. Below are some recipes I’ve found that make me giddy to try.
If you’re stressed over planning or worried it won’t turn out, don’t. Friends are simply happy to be invited and to have a good time. Whether you vacuum one last time or don’t, pick up the dog toy in the entryway or leave it, no one is going to be concerned. Light some candles, chill the wine and beer, make sure there’s ice and toast to a great evening!
- For the Martini
- 1/2 c whole milk
- 1/4 c Baileys
- 2 oz vanilla vodka
- 2 oz amaretto
- For the Rim
- 1/2 c vanilla frosting
- 1/4 c sprinkles
- Spread a thin layer of frosting onto the rim of two martini glasses. Pour sprinkles onto a small plate and dip the rims to coat.
- In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish with a cookie.
- 4 oz vodka
- 2 oz Kailua or more to taste
- 4 T chocolate syrup
- 1 t vanilla extract
- 3 t molasses
- 1/8 t ginger
- 1/2 c heavy cream or whole milk
- whipped cream candy canes and gingerbread cookies, for serving (optional)
- In a cocktail shaker combine the vodka, Kailua, chocolate syrup, vanilla, molasses, and ginger. Shake until well combined. Add ice and shake again. Strain into 4 glasses. Top off each glass with heavy cream. Dollop with whipped cream and garnish as desired. DRINK!
- 1 c fresh blackberries
- 1 c sugar
- 1 c water
- 4 sprigs fresh rosemary
- 1 bottle champagne
- In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Making sure it cooks down enough is essential to keeping the ombre effect. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
- Once blackberries and simple syrup are cooled, spoon about 4 T of syrup into the bottom of each champagne flute.
- Top with champagne.
- Garnish with fresh blackberries or the cooked blackberries and a sprig of rosemary.