Perfect Party Cocktails
12.17.11
Nothing makes for a great soirée like the perfect cocktail or party drink. Guests expect good times and spectacular drinks, and we are happy to oblige. No matter the specific likes or eclectic tastes of family and friends, we’ve got all kinds of flavors sure to titillate your taste buds.
Cotton Candy’s contributing food editor Chef Evelyn Paul has crafted a bevy of festive recipes that are easy to make and duplicate. These decadent creations are sure to impress.
Chocolate Espresso Swirl
Ingredients:
½ oz Kahlua
1 ½ oz Stolichnaya vanilla vodka
1 oz half & half cream
1 oz freshly brewed espresso
1 pc chocolate biscotti
Chocolate Espresso Swirl
Method:
Using a chilled shaker, combine vodka, Kahula, white chocolate, cream and espresso then shake well. Pour into an iced martini glass and garnish with the chocolate biscotti.
Classic Egg Nog
Ingredients:
4 eggs
1/3 cup and 1 tbsp sugar
¼ tsp salt
3 cups milk
1 ½ tsp vanilla extract
1 cup heavy cream
½ cup bourbon or rum
1 tbsp ground nutmeg
cinnamon sticks for garnish
Method:
In a medium saucepan over low heat, use a wire whisk to gently beat eggs, 1/3 cup sugar and salt. Gradually stir milk. Continue to cook, stirring constantly until mixture coats the back of a metal spoon. Remove from heat and stir in the vanilla. Cover and refrigerate until well chilled.
Classic Egg Nog
In a large bowl, beat heavy cream and 1 tbsp of sugar until stiff peaks form. Fold into chilled custard and stir in the bourbon or rum. Pour into large serving bowl or pitcher. Sprinkle with ground nutmeg and garnish with cinnamon sticks. Serves ten.
Pomegranate Champagne Cocktail
Ingredients:
2 oz pomegranate syrup
4 oz champagne
Rosemary sprig
Pomegranate Champagne Cocktail
Method:
Pour pomegranate syrup into an iced champagne glass. Top with champagne and garnish with the rosemary.
Tamarind Brandy Sour
Ingredients:
2 oz brandy
1 oz tamarind syrup
1 oz fresh lemon juice
½ oz club soda
Mint sprig
Tamarind Brandy Sour
Method:
Combine brandy, tamarind syrup, lemon juice and club soda in iced cocktail shaker. Shake vigorously and pour into a tall tumbler glass filled with ice. Garnish with the mint spring.
Recipes by: Chef Evelyn Paul
Carving a niche for herself as the premier personal chef to Atlanta’s discerning dining families, Caribbean-born personal chef Evelyn Paul takes great pleasure in recreating not only a five-star dining experience in the homes of her prominent clients, but the inviting environment of a mother’s intimate kitchen as well.
