Holiday Recipes: Part 1 (Spicy, Fresh, Brisk)

By |2017-12-12T16:20:29-04:00December 12th, 2017|Travel|


Everyone loves to celebrate with family and friends during the holidays and on special occasions throughout the year. Unfortunately, not everyone plans ahead when they are celebrating with alcohol. If you have ever hosted a party, you know that a plan is needed to avoid the very real danger of impaired driving. One way to do that is to reduce or eliminate the amount of alcohol you serve your guests.


Thick & Spicy Eggnog

Blu / The Pfister Hotel

Milwaukee, WI


  • 5-6 eggs

  • 2 c. heavy cream

  • powdered sugar to taste

  • 1 qt. organic milk

  • 1 c. sugar

  • whole dried cranberries for garnish

  • special blend of spices: cinnamon, nutmeg, anise, vanilla, cloves


Milk, eggs and heavy cream should be cold. Separate the eggs and keep the whites and the yolks. Whip heavy cream, add a little powdered sugar to sweeten and put to the side. Whip the egg whites until peaks are stiff and put to side. Place egg yolks in large mixing bowl, add sugar and beat until creamy. Slowly add milk and continue to beat while adding your blend of spices to the mixture. Add cream and continue to beat. Add egg whites and beat on low. Serve in martini glass and garnish with cranberries. Makes 2-3 drink servings.




Chicago, IL


  • 3 c. chopped seedless watermelon

  • 1 c. chilled green tea

  • 1 c. chilled cream soda

  • 1/8 tsp. ground cinnamon

  • 1 tsp. light brown sugar

  • ice cubes

  • watermelon slice


Blend everything on a low speed and serve in a tall glass. Garnish with big watermelon slice.


Spiced Peach Punch


  • 46 oz. peach nectar

  • 20 oz. orange juice

  • 1/2 c. brown sugar

  • 3 (3-inch) cinnamon sticks

  • 1/2 tsp. cloves

  • 2 tbsp. lime juice


Combine peach nectar, orange juice and brown sugar in a large saucepan. Tie cinnamon sticks and cloves in a small cheesecloth bag and drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves. Simmer 10 minutes. Stir in lime juice and serve in hot mugs. Serves 8.


Holiday Punch

The Immigrant Restaurant / The American Club Resort

Kohler, WI


  • 1/2 c. sugar

  • 1 1/2 c. water

  • 1/4 tsp. cloves

  • 1/4 tsp. cinnamon

  • 1/8 tsp. nutmeg

  • 1/8 tsp. salt

  • 4 c. cranberry juice or sweet cider

  • 2 c. pineapple juice


Combine all ingredients except fruit juices in 3-quart saucepan and bring to boil. Add fruit juices and serve hot. Makes 2 quarts.


Pomegranate Lime Fresh

Fairmont Chicago, Millennium Park

Chicago, IL


  • 2 oz. POM Wonderful®

  • 1 oz. freshly squeezed orange juice

  • 1 oz. freshly squeezed lime juice

  • Sprite®

  • pomegranate seeds


Combine juices in a pint shaker. Fill with ice. Shake vigorously for 6 seconds. Strain over fresh ice in a tall glass. Top with Sprite. Garnish with pomegranate seeds.


Blood on the Tracks

The Immigrant Restaurant / The American Club Resort

Kohler, WI


  • 2 oz. strawberry puree

  • 1 oz. cranberry juice

  • 1 oz. lemonade

  • 1 oz. pomegranate juice

  • blackberry/strawberry foam


Combine ingredients in Collins glass. Top with blackberry/strawberry foam made from consomme.


Husker Volcano

Varsity Sports Cafe

Omaha and Bellevue, NE


  • 2 oz. blended strawberries or strawberry puree

  • 2 – 2 1/2 c. ice

  • 2 oz. pina colada or coconut base

  • 1 oz. orange juice

  • 1 oz. pineapple juice

  • 1/2 medium banana

  • orange or other fruit slice


Pour 2 oz. blended strawberry into bottom of frozen glass. Blend ice, pina colada or coconut base, sliced banana, pineapple and orange juice until thick and smooth. Add more ice if preferred. When finished, pour slowly over blended strawberry in the frozen glass to allow an even mix. Garnish with orange or other fruit slice to taste.



The Saint Paul Hotel

St. Paul, MN


  • 1 oz. fresh peach nectar

  • 4 oz. nonalcoholic brut champagne

  • peach slice


Pour peach nectar into glass and slowly add champagne. Stir gently. May garnish with a peach slice.


A Refreshing Twist

Ameristar Casino Hotel

Council Bluffs, IA


  • 4 mint leaves

  • 1 tsp. sugar

  • 5 oz. ginger ale

  • 5 oz. green tea

  • 1 lime wedge


Lightly muddle the mint leaves and sugar in the bottom of a pint glass with a splash of the green tea until all of the sugar is dissolved. Fill glass about half-full of ice and add ginger ale and remaining green tea. Stir and top with a squeezed lime wedge.


Mango Ramada Runner

Basles Restaurant and Lounge / Ramada Plaza Suites

Fargo, ND


  • 16 oz. mango pulp

  • 30 oz. peach flavored tea


Fill a standard blender 3/4 full of ice. Add the ingredients and blend until smooth. Makes 10-12 six-ounce servings.


Canadian Pride


  • 2/3 oz. maple syrup

  • 3 oz. grapefruit juice

  • 3 oz. dry ginger ale

  • grapefruit slice


Shake and strain ingredients into a Collins glass 3/4 filled with broken ice. Add ginger ale. Garnish with a slice of grapefruit.


Mackinac Mock-hito

Grand Hotel

Mackinac Island, MI


  • ginger ale

  • fresh limes

  • granulated brown sugar

  • fresh mint springs


For two drinks, cut one lime into 8 wedges. Place 2 lime wedges into a sturdy glass with 2-3 sprigs of mint and 1 tablespoon of brown sugar. Muddle until all the sugar is absorbed into lime juice. Add 1/2 a glass of ice and ginger ale. Stir it so the muddled fruit and spice are mixed, then top off with more ginger ale. Garnish with sprigs of mint and 2 more lime wedges to serve. Repeat for the second glass.

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