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CHEERS TO THE LAST OR TWELFTH DAY OF CHRISTMAS

Hello? Did anyone miss me? I didn't forget you, but I had to get my crafty on with the girls this morning and then my whole day was off. It was a fun day, getting together with friends and laughing, talking, and crafting. It's what the holidays are all about.


My family was never huge with drinks at dinner or parties. My dad loved his beer but that's about as far as he went. Remember from the first post, even the egg nog was without alcohol. Well, when I got older that changed... for me! It became a social thing, wine with dinner, drinks with friends. Nothing crazy, but the drinks have really evolved over the years so it's also just fun to try new tastes and infused alcohols.


So I'm thinking even though it isn't a tradition the toasting and cheers to friends is. It's been a really tough year for so many of us, and friends and family are what we're all thankful for. This year, when you're with your small group of whomever you hold dear, raise your glass and cheers to all of what is important; good health, friends, family, prosperity, and getting our lives back to normal.


For the Twelfth Day of Christmas I give to thee... cheers for a better year ahead and know how much I appreciate all of you. At least the two that read this! Thank you for sticking with me on this twelve day journey and if you'd like to hear more, please let me know.


CANDY CANE MARTINI

INGREDIENTS

2 ounces vodka

1 ounce white creme de menthe

1/2 ounce Chambord

1/4 ounce simple syrup*

splash of peppermint schnapps

2 candy canes, plus more crushed


* SIMPLE SYRUP - equal parts sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool.


DIRECTIONS

Fill a shaker with ice and pour in the vodka, creme de menthe and Chambord.

Shake vigorously

Rim a cocktail glass by rubbing simple syrup around the rim and then dipping into the crushed candy canes.

Pour the mixture from the shaker into the cocktail glass and garish with a candy cane.

For a little extra bubble, you can always add a bit of Prosecco to the top.


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