ZTL XMAS

This episode has been re posted on 11/24/2020 and was originally posted 12/14/12.

Notes and song titles coming soon... Enjoy the podcast and Happy Holidays

Make our classy holiday cocktails in your very own home:

Coquito ("little coconut")

Ingredients

• 1 cup water

• 12 cloves

• 2 cinnamon sticks

• 1 inch-long piece of fresh ginger, peeled

• 1 15-ounce can of Coco Lopez

• 1 12-ounce can of Carnation Evaporated Milk

• 1.5 cup light rum (I use Cruzan)

• Powdered cinnamon

Directions

• Place water, cloves, cinnamon sticks and ginger in a small saucepan to create an infusion. Cook at medium heat until the mixture begins to boil.

• After cooking, cover and let the infusion cool for 15 minutes. Remove cinnamon, cloves, and ginger.

• Place the Coco Lopez, evaporated milk, rum and infusion in a blender. Cover and blend for 30 seconds.

• Pour contents into a glass bottle with a cinnamon stick and refrigerate until cold.

• Serve in 2-5 ounce glasses. Sprinkle top with powdered cinnamon.

• Like an egg nog, the flavor improves with time. It's quite good freshly made, but a 14-28 day aging in the refrigerator does wonders for it.

Christmas Island Sparkling Punch

1 bottle brut champagne

2 cups peppermint tea (brew 4 bags in two cups boiling water, chill before adding to punch)

30 oz pineapple juice

1.5 cups spiced rum (Sunshine's Very Spicy Rum, or another spiced rum that is heavier on the spice and lighter on the vanilla)

4 oz Hibiscus syrup or REAL pomegranate grenadine

Lemon juice to adjust sweet/tartness to your liking

Add everything to a chilled punch bowl and use a large ice ring to keep it cold.

Spiced Caramel Apple

3/4 oz Caramel Apple Vodka

3/4 oz Spiced Rum

1.5 oz Apple Cider

Shake well with crushed ice and serve in a chilled cocktail glass.  Garnish with apple wedges that have been soaked in spiced rum overnight.