People - December 2011

Time to Be Merry!

Toast the holidays with these seasonal cocktails from the bartenders at the Palm restaurant in Nashville.

UNDER THE MISTLETOE
Makes: 1 serving

Rub outside rim of a chilled martini glass with water; dip rim in 1 finely crushed peppermint candy cane to coat. Combine ¼ cup vodka, 4 dashes white creme de menthe, 1/3 cup cranberry juice and ¼ cup strawberry puree in a cocktail shaker; fill half full with crushed ice. Cover with lid and shake until thoroughly chilled. Strain into prepared glass. Serve immediately.

CARAMEL APPLETINI
Makes: 1 serving

Drizzle 1 tsp. caramel sauce inside a chilled martini glass. Combine 2 tbsp. caramel Irish cream liqueur and 3 tbsp. green-apple flavored vodka in a cocktail shaker; fill half full with ice. Cover with lid and shake until thoroughly chilled. Strain into prepared glass. Garnish if desired with sweetened whipped cream, caramel sauce and a thin apple slice. Serve immediately.

WHITE LATTE AVALANCHE
Makes: 1 serving

Combine 6 to 8 white chocolate morsels and ¼ cup milk in a microwave-safe Irish-coffee cup; microwave on high 30 seconds or until chocolate melts. Stir until smooth. Stir in 2 tbsp. espresso, 3 tbsp. vanilla vodka, 3 tbsp. white-chocolate liqueur and ¼ tsp. vanilla extract. Top with a dollop of sweetened whipped cream. Serve immediately.

AUTUMN IN KENTUCKY
Makes: 1 serving

Place 1 diced strawberry, 2 to 4 basil leaves, 1½ tsp. fresh orange juice and a pinch of allspice in a cocktail shaker; muddle gently with a long-handled spoon. Add 3 tbsp. premium bourbon and 3 tbsp. cranberry juice; fill half full with ice. Cover with lid and shake until thoroughly chilled. Pour into an old-fashioned glass. Add a squeeze of fresh lime juice. Garnish with a strawberry slice and fresh basil sprig. Serve immediately.

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