Holiday Cocktail Recipes

Recipes courtesy of Wyndham Grand Orlando Resort Bonnet Creek

York Peppermint Martini

1oz Baileys Liqueur
1oz Crème de Menthe
1oz Frangelico
1oz White Crème de Cocoa
Top with half and half

Combine all ingredients; shake with ice and strain into red sugar rimmed martini glass. Top with half and half.

Mint Chocolate Kiss

1.5oz Godiva Liqueur
1oz Peppermint Schnapps
 
Combine all ingredients; shake with ice and serve on the rocks in peppermint candy rimmed glass.

Shauna’s Sweet Potato Pie Martini

Reduction
1 medium sweet potato
2.5 cups water
½ cups sugar
½ tsp Nutmeg
½ tsp Cinnamon
2 cinnamon sticks

Cut up sweet potato and place in saucepan. cover with water and bring to a boil over high heat then reduce to medium and cook 12-15 minutes, or until potato can be pierced with a fork. Transfer to blender and puree. Return puree to saucepan with spices and sticks, add remaining cup of water and cook over med-med low heat (barely bubbling in the middle) for 20-25 minutes until applesauce like consistency is reached. Cool to room temperature before using.

Drink
2oz Spiced Rum
1oz sweet potato reduction
0.5oz half and half
Graham cracker crumbs and caramel to garnish

Combine all ingredients; shake with ice and strain into martini glass. Garnish with graham cracker crumbs and caramel.

Christmas Cocoa

1 oz Peppermint Schnapps
Fill mug with Cocoa

Combine all ingredients in warmed mug; top with whipped cream and a candy cane.

Snickerdoodle Martini

1oz Reposado Tequila
0.75oz  Baileys Liqueur
0.5oz Butterscotch Schnapps
Dash of cinnamon
1 cinnamon stick

Combine all ingredients; shake with ice, and strain into a martini glass. Add a dash of cinnamon, stir and garnish with cinnamon stick.

Caramel Appletini

0.5oz Absolut Vodka
0.5oz Butterscotch Schnapps
1oz Apple Pucker
1oz apple juice
Caramel for garnish

Combine all ingredients; shake with ice and strain into a martini glass with caramel swirl inside.

All recipes are creations of Shauna Rollf, deep blu seafood grille supervisor, and staff.