Scrumptious food and cocktail pairings for your next Holiday dinner

World Best Bar

Dec 06, 2021

Cocktail food pairings Worlds best bars
The menu is all set, whether you’re planning to toil away in the kitchen to impress your loved ones or…

The menu is all set, whether you’re planning to toil away in the kitchen to impress your loved ones or ordering in from your favorite caterers (shhh, we won’t tell). But what should you do for drinks?

We’re glad you asked. We combined a few festive cocktail recipes that are sure to get all your guests in high spirits.

Appetizers x Cranberry Spiked Mimosas

There’s nothing like this easy, Christmassy take on a spiked mimosa for when everyone is arriving and getting settled.

For 4 servings:

Combine 1/2 cup vodka, 3/4 cup cranberry juice, and 1/4 cup tripe sec in a small pitcher. Chill until it’s time to serve. When your guests arrive, pour enough of this mixture in each champagne flute (or any other similar sized glass) to fill halfway. Add 1-2 teaspoons rosemary simple syrup (to taste) and stir. Top with chilled, good quality prosecco and garnish with fresh cranberry-rosemary skewers

For the rosemary simple syrup

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, remove from heat and add 2 to 4 fresh rosemary sprigs. Let steep for 15 minutes before removing the rosemary sprigs. Stir, let cool completely and refrigerate. You can make your syrup several days ahead of time.

Main course x Dry and Dry

The perfect low-alcohol companion to an oven-roasted plat de résistance, combining vermouth’s spicy and aromatic notes with ginger’s freshness for a smooth and balanced drinking experience.

For each serving:

Pour 3 oz dry vermouth in a rocks glass with ice. Top with 8 oz dry ginger ale and garnish with a slice of orange.

Dessert x Pimm’s Royale

Fresh and fruity, bubbly and chic, this festive riff on the quintessentially British Pimm’s Cup will pair nicely with any dessert you decide to serve.

For each serving:

Pour 1 oz Pimm’s No. 1 into a tall glass, top with 3 oz chilled Brut champagne and stir gently with a spoon.

Add 3 to 4 ice cubes, 4 lemon wheels cut in half, 2 sliced strawberries and 4 thin slices of cucumber. Garnish with a few mint leaves and a sprig of rosemary and serve.

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