If you’ve never had a milk punch I urge you to make one, it’s an absolutely awesome dessert cocktail made with Bourbon or brandy, milk and/or cream, vanilla extract, sugar and a smidgen of nutmeg. It may look like a winter drink but it’s actually great any time of the year!
Apparently the milk punch has been around for centuries but it is new to me, I came across it for the first time a few weeks ago. Being a big cream and (more recently) also Bourbon fan I had to try it and, unsurprisingly, I loved it. It’s creamy, sweet, boozy and thanks to the ice it’s quite refreshing at the same time.
I came across the perfect winter drink the other day and because it is so perfect I feel compelled to share it with you. It’s the Pomegranate Rosemary Royale by Cooking Light, a mix of pomegranate juice, rosemary-infused simple syrup and champagne.
What makes this cocktail perfect for a snowy winter evening is the pine tree-like flavor of the rosemary syrup in combination with the juicy and fruity pomegranate. To me, it tastes like a winter wonderland – fantastic.
If you want to you can garnish the drink with a sprig of fresh rosemary and then the red and green color scheme makes it perfect for Christmas.
Happy December! The year is gonna be over in just a few more weeks and I’ve got a New Year’s cocktail for you to celebrate in style. It’s a variation of the bramble – a drink made with gin, lemon juice, blackberries, creme de mure (a blackberry liqueur) and simple syrup.
In my version I skipped the blackberry liqueur and infused the simple syrup with fresh ginger. I actually did a side-by-side comparison between regular simple syrup and the ginger simple syrup and while the ginger does not come through very strongly as ginger flavor it does very much smoothen the drink and it makes it much less harsh. I liked it a lot.
As you can see I cooled the drink with dry ice in the top photo for extra effect but you can use regular ice as well, it’s still quite pretty.
SAFETY NOTES: If you're using dry ice please use proper precautions: Do not touch the dry ice with your bare hands and do not drink any dry ice cubes. This great webpage has detailed instructions as to how to handle dry ice: Betty Crocker | How to Use Dry Ice
Keyword: blackberry, ginger
Author: Nicole Branan | The Spice Train
For the ginger simple syrup:
1one-inch piece of fresh ginger,thinly sliced
For each cocktail:
1/2shot ginger simple syrup
5fresh or frozen blackberries
a few drops lemon juice
ice or dry ice
For the ginger simple syrup:
Add sugar, water and ginger to a saucepan.
Bring to a boil and boil for 2 minutes.
Let cool, then strain into a glass container and cover.
You can keep the syrup in the fridge for up to one week.
For the cocktail:
Add gin, syrup, fruit and lemon juice into each glass. (Add lemon juice to taste).
Add a few ice cubes or a small piece of dry ice.
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