Tag Archives: holiday cocktails

Three Amazing Cocktail Recipes To Celebrate The New Year

Happy New Year! On New Year’s Eve we greet our guests with a glass of sparkling wine.

Aimery Cremant De Limoux Brut ~ perfect for a New Year’s Eve Toast!
Crisp and creamy with lemony flavors, $20 range.

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I like to have a delicately scented candle burning near my front entrance to welcome my guests. My friends at Goose Creek Candles sent me a Warm and Welcome candle. I love its warm glowing amber, vanilla sandalwood, white mocha scent. Very welcoming and relaxing. Goose Creek offers a wide variety of scented candles on their website: www.goosecreekcandle.com

Warm and Welcome Candle
I love the sweet kitty cat on the label!

Our friend Madeena makes the most delightful cocktails on New Year’s Eve this year she graciously shared her recipes with me to share with my readers:

Pomegranate Martini

Makes one cocktail.

1/2 ounce PAMA Pomegranate liqueur

1 1/2 ounce vodka

splash sweet and sour mix

splash Sprite

Mix ingredients in a cocktail shaker, shake and strain into a martini glass. Garnish with a Maraschino cherry.


Snowflake Cocktail

Makes one cocktail.

1/2 ounce Frangelico or hazelnut liqueur

1/2 ounce white creme de cacao

1 ounce vodka

1/4 ounce half and half

Mix ingredients in cocktail shaker. Shake and strain into a cocktail glass.

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Lemon Drop Cocktail

Makes one cocktail.

2 ounces Absolut Citron

1/2 ounce simple syrup

3/4 of a lemon cut into wedges (1 ounce lemon juice)

splash sour mix

splash Sprite

Mix juice of lemon wedges with other ingredients in cocktail shaker. Shake over ice and strain into martini glass rimmed with superfine sugar. Garnish with lemon twist.

Please visit Behind The Page on theroanoker.com for more recipes and wine pairings.

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Cheers to 2019!

For Bourbon Lovers On Thanksgiving!

Thanksgiving gives us the  opportunity to use earthy, rich, spicy flavors in our food and cocktails. Think smokey, honey, cherry, bourbon and a twist of winter citrus in front of a roaring fire.

alcohol bar black background close up

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First, the appetizer…


Spicy Sausage Stuffed Mushrooms With Aged Gouda Cheese Sauce

Makes 10 appetizer servings (2 stuffed mushroom caps per serving)

Preheat oven to 350 degrees Fahrenheit.

1/2 pound mild pork sausage

4 tablespoons vegetable oil

2 tablespoons minced red onion

Place vegetable oil in a frying pan.  Place pan over medium heat and add sausage. Brown sausage and crumble in pan.  Add red onion and cook over medium-low heat until onion is soft and transparent.  Remove from heat.

1/2 cup panko breadcrumbs

1/2 cup shredded Parmesan cheese

1 egg

Add panko breadcrumbs and Parmesan cheese to sausage. Stir to combine all ingredients. Whisk egg into sausage mixture. Make sure all ingredients are well combined.

 20 baby portobello mushrooms, stems removed and center (stem side) hollowed out with a spoon.

Stuff  mushrooms with sausage mixture, gently pressing sausage mixture into the hollowed out stem end of the mushroom and mound the mixture on top of the mushroom.  Place stuffed mushrooms in a shallow baking pan. Bake stuffed mushrooms in a 350 degree Fahrenheit oven for 20 minutes.

While stuffed mushrooms are baking, prepare Aged Gouda Cheese Sauce:

2 tablespoons butter

1 tablespoon flour

1/4 teaspoon red chili flakes

1/4 pound aged Gouda cheese, cut into small cubes

1/2 cup milk

1/2 teaspoon medium Peri-Peri Sauce or your favorite hot sauce (more may be added to taste – but add carefully…more can always be added, but once it’s in the sauce it cannot be removed!)

Melt butter in a saucepan. Whisk in flour.  Whisk in one half of the milk.  Add red chili flakes, aged Gouda cheese, Peri-Peri Sauce and the rest of the milk. Stir to combine all ingredients.  Continue to heat over medium low heat and stir until cheese melts. Once the cheese melts remove from heat.

Once the mushrooms have finished baking, remove from oven. Place mushrooms in individual ramekins.  Pour aged Gouda cheese sauce over the mushrooms. Place ramekins under the broiler until the cheese sauce is lightly browned and bubbly.  Serve immediately.

Old Fashioned

It is so easy and delicious to mix a cocktail with hand-crafted Bittermilk Cocktail Mixes (available on-line or at Fresh Market).  We’ve invited friends to Thanksgiving who love Whiskey Sours so I am going to surprise them with Bittermilk Smoked Honey Whiskey Sours served over an ice sphere with  Fabbri Amarena Cherries. These cherries are a dark red variety with a sweet and slightly bitter flavor that are preserved in a rich syrup made from the juice of the same fruit. They are sold in a decorative pottery jar on-line or locally (Roanoke, VA) at Tinnell’s Finer Foods. Seriously delicious!

We’ve revived this old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice. Fresh Lemon Juice, Water, Bourbon Barrel Smoked Georgia Honey, Florida Golden Cane Sugar, Fresh Orange Peel

food cherries fruits sour

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Make Your Holiday Sparkle With These Cocktails

Rum Rum Rudolph

This cocktail tastes like a boozy chocolate coconut milkshake!

For the cocktail glass rim:  Pour a little of the cherry juice from the jar of cherries onto a flat plate. Pour some flaked coconut onto a flat plate. Roll the rim of a martini glass in the cherry juice, then roll in coconut.  If the coconut does not stick in certain places on the rim, dip the rim in juice and coconut again.  Set aside until ready to pour the cocktail.

To make one cocktail:

1 ounce coconut rum

1 ounce Godiva Chocolate Liqueur

1 ounce Bailey’s Almond Milk Liqueur

Bourbon Flavored Cherry with stem and ground nutmeg for garnish

Place coconut rum, chocolate liqueur and  almond milk liqueur in a cocktail shaker with ice. Shake to mix the cocktail.  Strain the cocktail carefully into the center of the cocktail glass rimmed in coconut. Sprinkle ground nutmeg over the top. Slice the cherry allowing the stem to stay in tact so that the cherry will slide onto the rim of the glass.



I like to use these Bourbon Flavored Cherries (with stems) for cocktail garnishes.  I purchase them in the cocktail mixer section of Walmart or they are available on-line.


So pretty and sweet and fabulously delicious!

1/2 ounce Cointreau or Triple Sec

3 ounces Cranberry Juice

3 ounces Champagne

Sugared fresh cranberries for garnish (prepare the day ahead)

Place Cointreau and cranberry juice in a champagne flute, stir lightly and top with champagne. Garnish with sugared cranberries.


Sugared Fresh Cranberries

1 1/2 cups extra fine sugar
1 cup water
1 cup fresh cranberries

Place 1 cup sugar and water in a saucepan over low heat. Stir and simmer until the sugar completely dissolves to create the simple syrup.  Remove from heat and allow to cool.

Place cranberries on small wooden skewers. Place the skewers flat in a shallow container.  Pour the simple syrup over the cranberries. Refrigerate overnight.

Line a baking tray with parchment paper.

Place 1/2 cup sugar on a plate. Roll the cranberry skewers in the sugar.  Place the skewers on the baking tray and the sugar to dry on the cranberries (approximately 1 hour).

River and Rail bloody mary

Red Snapper

Perfect Pick Me Up For Christmas Brunch!

Perfect for gin lovers!  Just replace vodka with gin in your favorite Bloody Mary recipe.  Or make your own Red Snapper Cocktail Mix…here’s a link to a fun recipe (plus a brief history of the Red Snapper) from Gin Foundry:


boots and champagne

New cowboy boots from Santa!




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