5 Things: Holiday Drinks

Continuing the trend from Thanksgiving, here are 5 new holiday drinks you can enjoy on Christmas Eve or on Christmas Day while cooking dinner. All of these drinks are alcoholic, sorry kids, and the recipes are for large batches that serve 20. You can make these individually by cutting the measurements and mixing in a glass with measurements based on taste. Consume responsibly.

Tequila grapefruit splash

In a large bowl, combine two quarts of fresh grapefruit juice, one liter of tequila, 3/4 cup of Campari and 1/4 cup of Triple Sec. Refrigerate for up to six hours. Just before serving add two liters of ginger ale. Serve over ice.

Winter sangria

In a large bowl combine three bottles of fruity red wine (such as a Pinot Noir or Cabernet Sauvignon), 1 1/2 cups of pomegranate juice, 3/4 cup of brandy, 1/2 cup Triple Sec, four pears cored and thinly sliced, and two oranges thinly sliced. Refrigerate for up to six hours. Just before serving add two liters of black cherry soda. Serve over ice.

Vodka cranberry cooler

In a large saucepan, combine four 12-ounce bags of cranberries (fresh or frozen), four cups of sugar and two cups of water. Bring to a boil. Reduce heat and simmer for five minutes. Using a slotted spoon, transfer three cups of the cranberries to a large bowl, then strain the remaining syrup into the bowl; let it cool. Add one liter of vodka and one cup of fresh lime juice to the syrup. Refrigerate for up to six hours. Just before serving, add three liters of tonic water. Serve over ice and top off with a splash of cream soda.

Spiked sparkling cider

In a large bowl, combine four bottle of cold Prosecco (or some other dry sparkling wine), six cups of cold apple juice and 3/4 cups of cinnamon schnapps. Serve.

Bourbon ginger snap

In a large saucepan, combine two quarts of water, one cup of fresh lemon juice, one cup of honey and a 3-inch piece of fresh ginger (peeled and sliced); bring to a boil. Reduce heat and simmer for five minutes. Strain into a large bowl and let cool. Add six cups fresh orange juice, four cups of pear nectar, one liter bourbon, and two lemons (thinly sliced). Refrigerate for up to six hours. Serve over ice.