Migration Mocktails and Cocktails

As the holiday season approaches, we’re counting down the days with our “12 Days of MigrationWiz” social media posts. Each day we’ll be highlighting a unique feature of MigrationWiz. And, while we’re at it, we’re sharing a fun holiday cocktail recipe each day! MigrationWiz and cocktails- everything you need for a December migration project!

So check back each day on our social media pages to learn a new holiday drink recipe to bring to your next holiday party! Consider us your Migration Mixologists this Holiday Season, and we’ll post them all on this blog so you can come back and scroll anytime.

Day 1: Cranberry Christmas Mule

Ingredients

4 ounces ginger beer
4 ounces cranberry juice cocktail
2 ounces dark rum or vodka
1 lime, cut in half
crushed ice cubes
fresh or frozen cranberries

Directions

1. Place 1 cup crushed ice into a copper mug.
2. Add ginger beer, cranberry juice, rum, and the juice of a squeezed ½ lime in a cocktail shaker filled with ice.
3. Stir or very gently shake, then pour into the copper mug.
4. Top with cranberries and garnish with a lime wheel and serve.

 

Day 2: Winter Sunrise

Ingredients

4 ounces Champagne (or soda water!)
1 ounce fresh orange juice
½ ounce unsweetened cranberry juice
Orange slices

Directions:

Pour champagne into chilled glass
Add orange juice and cranberry juice, do not stir
Garnish with orange slice

 

Day 3: Grinch Punch

Ingredients:

1 container of lime sherbet, melted
4 cups spicy ginger ale
4 cups pineapple juice
1 ½ cups vodka
Red Sprinkles

Directions:

In a large serving bowl, add sherbet
Pour ginger ale, pineapple juice and vodka into bowl, stir to combine
On a small plate, pour a small amount of vodka, on another plate add red sprinkles
Dip rim of each glass in the vodka then in the sprinkles
Stir the punch and ladle into each glass

 

Day 4: Ginger Basil Grapefruit Spritzer

Ingredients:

4 ounces of champagne (or soda water!)
1 grapefruit, plus additional for garnish
2 cups of ice
3 cans of ginger soda or ginger beet (12 oz cans)
Fresh basil
¼ cup basil simple syrup (see below)
1 cup sugar
1 cup water
1 cup fresh basil

Directions:

Juice one large grapefruit and segment additional grapefruit for garnish.
Fill a pitcher half way with ice, then pour soda, fresh grapefruit juice and simple syrup. Mix well. Garnish with grapefruit slices and fresh basil.

Simple Syrup directions:

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes.
Add the basil. Allow to steep for 15-20 minutes and strain and discard basil.
Place syrup in a glass tupperware container or squeeze bottle if you have it. Cover and chill for a couple hours. Leftovers can be stored in the fridge for up to a month.

 

Day 5: Tea And Cider Punch

Ingredients:

6 cups Fresh apple cider
8 English breakfast tea bags
1 sliced Lemon
4 1/2 oz. Bourbon

Directions:

Boil the apple cider in a large saucepan.
Reduce heat and simmer for 30 to 45 minutes until cider is reduced to 3 cups
Remove from heat and add 8 English breakfast tea bags and one sliced lemon.
Steep the mixture for 4 minutes. Discard tea bags.
Stir in 4 1/2 ounces bourbon. Serve warm.

 

Day 6: Christmas Pom Margarita

Ingredients:

2 oz tequila
1 oz orange liqueur
1 oz lime juice
1.5 oz pomegranate juice
1 oz coconut milk (optional)
Ice
Pomegranate seeds for garnish

Directions:

Rim glasses with lime and sugar
In a cocktail shaker, combine tequila, orange liqueur, lime juice, pomegranate juice and coconut juice if using. Shake with ice until cold
Strain the cocktail into each prepared glass and garnish with a handful of pomegranate seeds

 

Day 7: Ginger Gin Fizz

Ingredients:

3 ounces Gin
1 ounce ginger simple syrup (see below)
1 large egg white
½ teaspoon fresh lime juice
1 ounce club soda
1 cup sugar
1 cup water
1 cup fresh ginger

Directions:

In a cocktail shaker, add gin, ginger simple syrups, egg white, and lime juice
Add ice and shake until cold
Strain into a glass, top with club soda

Ginger simple syrup:
In a small saucepan, whisk sugar, 1 cup of water and ginger until combined
Bring to a boil over medium heat, then reduce heat to a simmer and let mixture cook for 15 minutes
Let cool completely, then strain and discard ginger

 

Day 8: Peppermint Bark Cocktail

Ingredients:

1 ounce vanilla-flavored vodka, plus more for rim
Crushed hard peppermint candies
1 ounce white chocolate liqeur
1 ounce heavy whipping cream
½ ounce peppermint schnapps
1 ounce milk chocolate liqueur

Directions:

On a small plate, place a small amount of vodka. On another small plate, place crushed peppermint. Dip rim of glass in vodka then peppermint.
In a cocktail shaker, add vodka, white chocolate liqueur, cream, and schnapps. Add ice and shake until cold. Strain into prepared glasses
Slowly pour milk chocolate liqueur into glass to create a layered cocktail

 

Day 9: Sugar Cookie Martini

Ingredients:

Vanilla frosting and sprinkles, for rimming the glass
1 1/2 ounce vanilla vodka
1 1/2 ounces Irish cream
2 ounces whole milk
1 ounce amaretto
1 teaspoon powdered sugar
Ice

Directions:

Spread the frosting along the rim of a martini glass
Pour the sprinkles into a shallow dish or saucer, and dip the frosting-covered glass into the sprinkles. Set glass aside.
In a cocktail shaker, combine the vanilla vodka, Irish cream, milk, amaretto, powdered sugar, and ice.
Close lid and shake for at least 15 seconds to mix and chill. Pour into prepared glasses and enjoy!

 

Day 10: Pom- Blood Orange Sangria

Ingredients:

1 blood orange
1 orange
¼ cup pomegranate seeds
1 cup chopped apple
½ cup blood orange juice
½ cup pomegranate juice
4 ounces simple syrup
½ cup Cointreau
1 bottle rose wine

Directions:

Peel and Slice the blood orange and orange into thin rounds, chop the apple into small chunks
In a large pitcher, combine the cut fruit, then pour in the blood orange juice and pomegranate juice into the pitcher, add simple syrup to taste
Pour in Cointreau, and the bottle of rose wine, stir to combine
Let the pitcher chill for a couple hours, then serve over ice

 

Day 11: Cranberry Mint Mojito

Ingredients:

20 fresh mint leaves
3 tablespoons lime juice
4 oz. (120 ml) cranberry simple syrup (see below)
4 oz. (120 ml) white rum
ice cubes
4 oz. (120 ml) sparkling water
Lime slices
8 oz. (225 g) fresh cranberries
1 cup (240 ml) water
1 cup (200 g) granulated sugar

Directions:

In a jar or cocktail shaker, muddle 10 mint leaves and 1 ½ tablespoon of lime juice with the end of a wooden spoon or muddler to release the mint flavor.
Add in 2 ounces of cranberry simple syrup and 2 ounces of white rum, and stir.
Top with ice cubes and 2 ounces of sparkling water.
Garnish with mint leaves, fresh cranberries, and a slice of lime.

Simple Syrup:
In a small saucepan, combine the cranberries, water, and granulated sugar.
Bring to a boil over medium heat, stirring frequently.
Once boiling, turn the heat to low and let the simple syrup simmer for 10 minutes until the sugar is completely dissolved and the cranberries burst and soften. Set the syrup aside to cool.
Once the mixture has cooled, strain it, pressing on the cranberries to extract as much liquid as possible. Discard the cranberries or save them for another use.

 

Day 12: Spiked Hot Apple Cider

Ingredients:

½ gallon apple cider
2 cinnamon sticks
1 teaspoon whole cloves
1 tablespoon fresh orange juice
1 tablespoon orange zest
½ inch grated ginger
¼ cup spiced rum or brandy

Directions:

Place all of the ingredients except the rum in a saucepan and bring to a boil.
Let simmer on low for 10 minutes.
Remove from heat and drain in a fine mesh colander so only the liquid is reserved.
Stir in rum. Serve warm, Add extra cinnamon sticks as garnish if desired.