Christmas Cocktails From The Double Eagle

 Enjoy!!

 Champagne Cosmo

 .75 oz Vodka

1.0 oz Cranberry Juice

Splash Grand Marnier

4 oz Champagne

 In champagne flute, pour vodka, cranberry juice and grand marnier then fill will chilled champagne.  Garnish with an orange peel twist.

Ginger Snap

 1.5 oz Captain Morgan Spiced Rum

5.0 oz Egg Nog

1/8 tsp Ground Ginger

 Pour over ice in a shaker, shake three times and serve in a chilled glass and sprinkle a pinch of nutmeg over the top for garnish

Cranberry Kiss

 1.5 oz Captain Morgan Spiced Rum

4.0 oz Cranberry Juice

1.0 oz Sweet N Sour Mix

 In a tall glass of ice, pour rum, cranberry juice and top with sweet n sour mix.  Stir well and serve with a lemon wedge for garnish

Minty Mistletoe Martini

 1.5 oz Bailey’s Irish Cream

1.5 oz  Peppermint Schnapps

 Pour over ice in a shaker, shake three times and serve in a chilled martini glass with a peppermint stick for garnish.

Bailey’s Espresso Martini

 1.5 oz Bailey’s Irish Cream

2.0 oz Espresso or Dark Coffee, cooled

 Pour over ice in a shaker, shake three times and serve in a chilled martini glass with a three chocolate covered coffee beans for garnish.

Cinnamon Toast

 1.5 oz Captain Morgan Spiced Rum

3.5 oz  Apple Cider, warmed

 Pour hot water into a coffee mug to warm then pour out the water.  Add the rum and the cider.  Stir with a cinnamon stick for garnish.

Mango Splash

 4 ripe Mangoes or 2 cups Mango Puree

1/3 cup Triple Sec

3 Tbsp Lime Juice

3 Tbsp Sugar

2 bottles California Sparkling Wine

 Peel and pit mangoes and add flesh or puree to blender cup.  Add triple sec, lime juice and sugar. Puree till smooth.   Add 2 tbsp of puree to champagne flute and top with sparkling wine.  Makes about 24 glasses.