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Holiday Drinks

2 | Classic Holiday Drinks MARTHASTEWART.COM

WARM CIDER AND RUM PUNCHFor a fun and festive holiday gathering, make this crowd-pleasing spiked punch.

Servings: 10

8 cups apple cider1 apple, thinly sliced crosswise1 orange, thinly sliced crosswise2 cinnamon sticks1 -inch piece fresh ginger, peeled and thinly sliced2 cups dark rum

In a large pot, combine apple cider, apple slices, orange slic-es, cinnamon sticks, and ginger. Bring to a boil over high; re-duce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

SPARKLING PEAR AND CRANBERRY COCKTAILThis cocktail is made with icy Moscato d’Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries.

Active Time: 15 minsTotal Time: 20 minsServings: 8

2 tablespoons dry cranberries½ cup organic pear nectar32 ounces Moscato d’Asti wine8 small sprigs fresh rosemary

1. Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.

2. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.

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HOLIDAY CITRUS PUNCHSpreading good cheer is easy — greet guests with a citrusy twist on punch.

Servings: 8

2 cups bottled pear nectar4 cups orange juice2 cups chilled club soda1 cup light rum (if desired) Orange slices (for garnish)

Set a fine-mesh sieve over a large pitcher or punch bowl; pour 2 cups bottled pear nectar and 4 cups orange juice (from blood oranges or regular juice oranges) through sieve into pitcher. Before serving, stir in 2 cups chilled club soda and, if desired, 1 cup light rum. Pour into glasses over ice; garnish with orange slices.

EGGNOG MARTINISpreading good cheer is easy — greet guests with brandied eggnog.

Servings: 8

1 cup sugar¼ cup cornstarch1 teaspoon ground nutmeg1 teaspoon pumpkin-pie spice, plus more for garnish8 cups whole milk6 large egg yolks3 cups brandy

1. Set a large fine-mesh sieve over a large bowl. Place bot-tom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

2. Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

3. Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.

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APPLETINIS15 ounces vodka15 ounces green-apple

liqueur, such as Sour Apple Pucker

10 ounces clear apple juice

Fill a large pitcher with ice. Pour in all ingredients, and stir vigorously. Strain into glasses, discarding ice. Serve immediately

APPLE PIE SPICED CIDERHere’s a delicious way to ward off cold weather: Serve hot cider spiced like an apple pie. Season your cider with the same spices you would use in a pie-cinnamon, allspice, ginger, cloves, and nutmeg-then heat it up. If you’d like, pour in brandy for adults. Add a cinnamon stick to each mug for stirring.

Servings: 6

1¼ quarts apple cider3 �tablespoons�firmly�packed�

light-brown sugar7 whole cinnamon sticks,

(6 sticks for garnish)1 teaspoon ground allspice½ teaspoon ground ginger Ground cloves Freshly grated nutmeg Salt½ cup Calvados, or other brandy (optional)

In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinna-mon sticks.

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CANDY CANE COCKTAILThis delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.

Yield: Makes 1 Cocktail

1 candy cane, crushed, for garnish2 ounces strawberry vodka4 dashes white creme de menthe2½ ounces cranberry juice Ice cubes

1. Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.

2. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.

POMEGRANATE SODAThis blushed drink is refreshment with a cherry on top!

Active Time: 5 minsTotal Time: 10 minsServings: 81 cup sugar½ cup pomegranate juice Club soda, for serving Maraschino cherries,

for garnish (optional)

1. In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)

2. To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.