The winter holidays are upon us, and once you’ve done your shopping, you’ll want to turn your attention to eats and drinks. Even if you’re keeping festivities smaller than usual this year, for which we applaud you, it’s lovely to add a bit of glitz and glimmer to your home. You could trim the tree, set up the menorah, or do whatever says “winter holidays” to you. If you like a good drink, here are three garnish options (for virgin and alcoholic cocktails alike!) we couldn’t love more for brightening the mood.
For a quick tutorial, this video explains all in under a minute:
If you need a tad more information to get your cocktails just right, check out our recipe links and directions below. These easy garnishes will add some sparkle to any of your favorite holiday cocktails.
This Cinnamon Daiquiri looks just stunning thanks to the addition of bruléed citrus wheels. Here’s how you do it: Cut citrus crosswise into wheels. Lay the wheels in a single layer on a triple layer of paper towels, covered with more paper towels, and let dry for 5 to 10 minutes. Blot dry with the towels to absorb any excess moisture. Transfer the wheels to a heatproof rack over a baking sheet. Sprinkle the wheels evenly with sugar. Preheat a broiler or ready a kitchen torch. Place the baking sheet under the broiler or run a kitchen torch over the citrus wheels until golden and the edges begin to blacken, about 5 minutes. Let cool. To serve, float the bruléed wheels in each glass, setting it atop a cinnamon stick, if desired.
Hello, gorgeous. Glimmering French 75s are as stunning in winter as they are in summer, but citrus twists put them over the top, visually. You could use these for any drink served in a highball, and many in coupes, but we love them in the gin-and-bubbles classic. Simply break out your citrus zester and a lemon, starting on one end of the fruit to remove a long piece of zest, working around the body of the fruit to the other end. Then, grab a round chopstick by one end and wind the zest around it. Slip the spiral from the chopstick. To serve, pour the French 75 into a champagne flute and drop one end of the spiral into the glass, allowing the other end to fall dramatically towards the table. Life is good!
Sugared Cranberries and Rosemary Picks
As though we could improve upon Ina’s cranberry cosmo! OK, yes, we’ll admit it, we did. But look how merry these are! (Thanks to Ella Claire & Co. for being among our inspirations!) Here’s how it’s done: You need fresh rosemary sprigs cut to the length you want with an inch of needles near the cut end removed, plus water, fresh cranberries and sugar. Carefully thread the bare end of each rosemary sprig with three cranberries. Make a simple syrup: Combine 1/2 cup water and 1/2 cup sugar in a small saucepan over medium heat, stirring just until the sugar dissolves. Pour the syrup into a shallow bowl and let cool. Add the desired number of rosemary skewers, turning to coat them completely. Transfer the skewers to a wire rack. Let dry until tacky to the touch, about 1 hour. Working with one skewer at a time, roll in enough sugar to coat evenly. Return the skewers to the rack until ready to use or up to 1 day. To serve, pour the cranberry cosmo into a martini glass, then rest a skewer on the rim of each glass.
Now go forth, and get merry.