Drinks - quick and easy recipes - page 13

A classic champagne cocktail, the Poinsettia is a festive orange-and-cranberry-flavored, rose-tinted punch. Use floating frozen orange slices and cranberries to keep the punch nicely chilled and nicely decorated. Game plan: This punch is not served with ice, so make sure all the ingredients and the punch bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl, fill it with ice and nestle the punch bowl inside to keep it cold.

Don’t let smoky Scotch scare you away from this drink—we use just a dash of the peaty stuff in this warming cup of cider (sort of like you’d use absinthe in a rinse). The bulk of the booze is a not-so-peaty whisky, to keep the overall drink balanced. Drink it as a nightcap, paired with a classic dessert like our fresh apple pie. This cocktail was featured as part of our Hot Boozy Drinks recipe gallery.

This Prohibition-era cocktail is equal parts herbaceous Chartreuse, gin, sweet maraschino liqueur, and sour lime juice. It’s complex, balanced, and totally satisfying. What to buy: Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store.

Here’s a rather dramatic, somewhat gothic alternative to the old martini.

Red grapefruit juice and orgeat give this drink its slightly opaque, pearlescent color. If you choose, add a splash of rum or vodka, but this floral, citrusy blend can hold its own without the booze. What to buy: Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup (and cocktails made with it) a richness that can’t be duplicated with a cheap almond-flavored syrup.

This is a supersimple cocktail that happens to be supertasty. In fact it’s so simple that it’s hard to screw up even after tossing back a few.

Refreshing and herbaceous, this cocktail will bring you back to life.

Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milkshake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August. For virgin shakes, try our Chocolate Malted Milk Shake or Purple Cow Milk Shake. What to buy: We found that using a can of Guinness instead of a bottle ensures a creamier consistency.

Most Mojito recipes are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from over-zealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience. Game plan: You’ll need to make the Simple Syrup before you begin.

A hot toddy is a cool-weather glass of cheer with limitless combinations of spirits. Few ask whence the “toddy” in hot toddy comes. Despite its name, the hot toddy should not be served too hot. Heat the mixture in a chafing dish or saucepan until just before boiling, and let it cool a few moments. For added flair, you may also use a hot poker.

In this quick and easy punch, rosé wine is the star. A little fresh lime juice, some muddled blackberries, and vodka are added to the wine, making this a refreshing libation for your next summer soiree. Game plan: You’ll need to make the Simple Syrup before you begin.

There’s something homey and relaxing about a pitcher of freshly squeezed lemonade that sugary store-bought versions can’t quite deliver. Whether it conjures visions of a summer lemonade stand or rocking on a porch swing, grab some lemons and squeeze up a batch yourself. For more, see our Pink Lemonade recipe.

Agua fresca means “fresh water” in Spanish, and that’s exactly what this drink is: a refreshing water-based beverage. Made up of little more than fresh fruit, citrus juice, and water, aguas frescas are the perfect way to cool down when it’s hot outside. Pair it with a Horchata for your Cinco de Mayo menu. What to buy: Look for the ripest melons available in the produce section—the riper the melons, the less sugar you’ll have to add to the recipe.

The flesh-and-blood Roy Rogers led an all-American life as a popular cowboy and country music singer. With his trusty palomino, Trigger, by his side, he conquered movies, television, and even was immortalized in a namesake fast-food chain. Today, young lads everywhere raise a grenadine-flavored cola in reverence to the King of Cowboys. Cheers to you, Roy!

According to urban legend, the Shirley Temple was created by a bartender at Chasen’s, a Beverly Hills restaurant popular with the entertainment set in the 1930s. Rumor has it that a pint-sized regular liked to belly up with this grenadine-spiked soda. Chasen’s was shuttered in 1995, but here’s a refreshing homemade version of Shirley’s namesake drink for all you teetotalers and youngsters out there.

The classic, nonalcoholic version of a cream soda contains club soda, cream, and usually vanilla syrup. Our boozy version uses vanilla and ginger liqueurs instead of syrup and the creamy froth of Guinness stout instead of cream to take this drink from soda fountain to bar top. What to buy: Domaine de Canton is a ginger-flavored liqueur that can be found at specialty liquor stores. Navan vanilla liqueur is a vanilla-infused Cognac made by Grand Marnier.