Holiday Party Cocktails & Crab Recipes

Making Spirits Bright - Holiday Cocktails & Crab-tastic Recipes For the Season’s Holiday Festivities

‘Tis the season for holiday parties. Whether you are hosting or attending a Christmas, Hanukkah or New Year’s Eve event in the coming weeks, spice up the menu with these holiday cocktails and the perfect crab appetizer recipes to go with them.

Crab Appetizers:

Crab Meat Party Appetizers - Perfect pouches of crabby goodness to serve at any holiday function!

Cheezy Crab Hors D’Oeuvre - Delightful dip, sure to please any party guest!

Rose’s Original Crabshrooms - These tasty, crab-stuffed mushrooms compliment any host’s party menu.

Cocktails:

RED HOT SANTA TINI

Instructions:

1. Rim a martini glass with cocoa powder with a pinch of cayenne pepper added.
2. Shake together 2 oz. Mazama vodka from Bend Distillery in Bend, Ore. and 2 oz. Godiva chocolate liqueur and pour into glass.
3. Top with 1 1/2 oz. sweetened whipping cream.
4. Garnish the cream with a small Thai chili pepper.

MARYLAND EGGNOG

Ingredients:

12 eggs
1/2 cup fine granulated sugar
4 quarts heavy cream
1 quart milk
1 1/2 quarts brandy
1 pint dark rum
1 teaspoon ground nutmeg

Preparation:

Beat the eggs and the sugar until the mixture is a light foam. Stir in the heavy cream, milk, brandy, dark rum, and the ground nutmeg. Pour the ingredients from one vessel to another to mix them. Serve the eggnog when the surface is well frothed.

CHAMPAGNE PUNCH

Ingredients:

2 750 ml bottles sparkling wine
1 750 ml bottle white dinner wine
6 whole cloves
4 cinnamon sticks
1 lemon
1/2 cup sugar (or to taste)
2 cups orange juice
1 cup pineapple juice
ice block

Preparation:

1. In a saucepan combine white wine, cloves, cinnamon.
2. Squeeze in lemon juice, and then add the rest of the lemon.
3. Bring the mixture to a boil.
4. Lower heat and simmer for 10 minutes.
5. Strain and cool completely.
6. Place ice in punch bowl.
7. Pour in spice/wine mixture, sparkling wine, and juices.
8. Stir gently.

Servings: Approximately 25.