Holiday Mixology

Ingredients:

• 1 lime sliced
• ¼ C granulated sugar
• 1 750 ml bottle of Brut champagne, well chilled
• 3 C Pomegranate Oolong tea
• 6 tbsp pomegranate seeds
• Fresh rosemary for garnish

Instructions:

1. Use a slice of lime and run along the rim of each champagne flute.
2. Dip the rim of the champagne flute in the granulated sugar.
3. Fill 8 champagne flutes halfway full of pomegranate tea.
4. Fill the rest of the glasses with sparkling wine, adding more or less if desired.
5. Garnish each glass with 1 tablespoon of pomegranate seeds and a sprig of rosemary.

Print the recipe card here. 

Matcha Eggnog

Serves 1

If desired, add whiskey for a spiked eggnog.

Ingredients:

• 3 oz high-quality eggnog
• 3 oz whole milk
• 2 oz Matcha Jobetsugi
• Grated nutmeg
• Superfine sugar

Instructions:

1. Prepare the matcha according to package instructions. Do not use hot water.
2. Rim a 10- to 12-ounce cold cup with equal parts combined nutmeg and superfine sugar. Fill with ice.
3. Add a combined 6 ounces (equal parts) of eggnog and whole milk. Slowly top with 2 ounces of prepared matcha. Top with grated nutmeg.

Print the recipe card here. 

Spiked Chai Whiskey

Serves 1

Chai Simple Syrup Ingredients:

• ½ C water
• 2 Chai tea sachets
• ½ C granulated sugar
• ¼ tsp vanilla extract

Chai Whiskey Ingredients:

• 2 oz Irish whiskey
• ¾ oz chai simple syrup
• ½ oz heavy cream
• Ground cinnamon, for garnish

Chai Simple Syrup Instructions:

1. In a small saucepan, bring water to a boil and remove from heat. Add tea and steep for 5 minutes.
2. Remove and discard tea. Stir in sugar, reheating the tea if necessary to dissolve fully. Stir in vanilla extract and let cool.

Chai Whiskey Ingredients:

1. Combine whiskey and chai simple syrup in a cocktail shaker. Shake vigorously without ice for 1 minute. Alternatively, place an immersion blender in the open shaker and blend for 20- 30 seconds until light and frothy.
2. Add heavy cream, fill with ice and shake until chilled, about 30 seconds.
3. Strain into a coupe or small cocktail glass and garnish with a dash of cinnamon.

Print the recipe card here.