GOLDEN VALLEY, Minn. -- A lot of talk around the holidays is all about the food but we also want to focus on the holiday drinks.
Tina Janke from Joans in the Park visited KARE 11 Sunrise to show us how to make some fun beverages for the holiday season.
All recipes make approximately 4, 4oz drinks
1 bottle of Red Zinfandel (or any other full bodied red wine)
½ lb coffee beans
4 oz dry vermouth
6 dashes of bitters
1/2 cup star anise syrup (recipe to follow)
4 cinnamon Sticks
Pour wine into a decanter or drink pitcher. Add the coffee beans and allow to steep for 2 hours or longer depending on how much coffee flavor you prefer. Strain the coffee beans and add the rest of the ingredients and stir. Pour into 4 red wine glasses and garnish with a cinnamon stick. This drink can be served room temperature or chilled.
Star Anise syrup
1 cup sugar
1 cup of water
1 tsp dark brown sugar
1 tsp vanilla
12 Star Anise
Place all of the ingredients into a saucepan and bring to a boil. Stir mixture until sugar is dissolved. Take the saucepan off of the burner and allow mixture to cool.
2 cups good quality Sake
2 cups of pear nectar
¼ cup of fresh lime juice
1 oz dry vermouth
Garnish lime twist or pear slice
Place all of the ingredients into a drink pitcher and refrigerate for at least 2 hours. Pour into 4 chilled martini glasses and garnish.
¾ cup chilled cranberry juice
½ cup orange simple syrup (recipe to follow)
1 ½ tble spoon fresh lime juice
1 bottle of brut sparkling wine
Garnish with a cranberry and lime twist
Add the first 3 ingredients into a drink pitcher and stir. Add the sparkling wine. Pour Cosmo into 4 champagne flutes and garnish.
Orange Simple syrup
1 cup water
1 cup of sugar
The zest of one orange (using a sharp knife peel only the orange part of the peel being careful not to cut into the white pith. The pith can cause the syrup to be bitter)
1 ½ cup sparkling cider
½ cup peach nectar
¼ cup fresh lemon juice
Garnish with an apple slice and lemon twist
Place all of the ingredients into a drink pitcher and stir. Pour Bellini into 4 chilled champagne flutes and garnish.
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