Cocktails from Kathie Lee and Hoda Segment on Today Show

Pear Lennart

1 1/2 oz. Xante Pear Liqueur

3/4 oz. fresh lime juice

1/2 oz. demerara syrup**

Club Soda

Directions: Shake all ingredients except for club soda in a cocktail shaker with ice and shake very well.  Strain over ice into a highball glass.  Top w/ club soda.

Garnish: fresh pear slices

**demerara syrup is equal parts water and demerara sugar dissolved over heat.

Acai Sparkler (non-alcoholic)

1 1/2 oz. Acai juice

5 oz. Martinelli’s sparkling wine

Directions: Combine ingredients over ice in a cocktail shaker, stir briefly, and strain into champagne flute.

Acai Sparkler

1 oz. Veev Acai Spirit

1/2 oz. fresh lemon juice

1 tsp. agave nectar

3 oz. Champagne

Directions: Combine ingredients in a cocktail shaker with ice and stir briefly.  Strain into champagne flute.

Garnish: mint sprig

Holiday Rum Punch

**can be made in large batch-form**

2 parts Flor de Cana Rum

1 part apple cider

1/2 part maple syrup

1/2 part fresh lemon juice

Directions: Combine ingredients in a punch bowl.  Add ice when ready to serve, and stir well.  Ladle into punch glasses.

Garnish: candy canes and freshly grated nutmeg

Sparkling Rose Wine: Freixenet ($15 a bottle)

Champagne: Laurent Perrier ($20 1/2 bottle, $40 full bottle)

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1 Comment

  1. Holiday Rum sounds particularly good!

    I devised my own cocktail and pit it against a professional recipe in a top notch UK bar:

    http://bobversus.com/archives/356#more-356


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