June 18, 2019

Recipe Corner: Holiday Beverages

By Ginger Isham

Holiday beverages
(easy recipes from old and new cookbooks on my shelf)

Apple-Cranberry Fizz
2 cups apple juice
1 cup cranberry juice cocktail
1 cup carbonated water
slices of lemon or lime
Chill the apple juice and cranberry juice. When ready to serve add carbonated water and serve with a slice of lemon or lime. Can double the recipe.
Spiced Hot Tea
1/2 cup sugar
4 cups boiling water
6 tablespoons fresh lemon juice
1/2 cup fresh orange juice
1/4 teaspoon cinnamon
4 whole cloves (or powdered cloves)
5 small tea bags (orange pekoe blend)
Dissolve sugar in 1/2 cup in boiling water, add juices and spices. Pour rest of hot water over tea bags and steep 5 minutes. Remove tea bags and add fruit syrup to tea. Serve immediately.

Green Cooler
1 six-ounce can frozen limeade concentrate
1 six-ounce can filled with vodka
5 cans crushed ice
Put all ingredients in a blender and process until smooth.

Bloody Mary
4 cups good-quality, thick tomato juice
1 teaspoon salt (maybe 1/2 teaspoon)
1 teaspoon black pepper or to taste
1/2 teaspoon celery salt
1 tablespoon Worcestershire sauce
8 dashes Tabasco pepper sauce
2 teaspoons fresh lime juice
4-5 jiggers of vodka (1.5 ounces = 1 jigger)
lime wedges
Combine all ingredients in a large pitcher and chill at least an hour. Stir before serving and pour over chipped ice in tall glasses. Add lime wedge.

Happy Thanksgiving and safe travels!

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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