Southern_Living_Christmas_at_home_2019

(^56) | SOUTHERN LIVING
Pear and Lemon-Lime Ale
ACTIVE 5 MIN. - TOTAL 5 MIN.
SERVES 6
4 cups pear nectar
3 cups chilled apple juice
2 Tbsp. honey
2 Tbsp. fresh lime juice
(from 1 lime)
2 Tbsp. fresh lemon juice
(from 1 lemon)
2 (12-oz.) bottles ginger beer
Lime and lemon wheels
Combine the pear nectar, apple juice,
honey, and lime and lemon juices in a
punch bowl. Chill until ready to serve.
Gently stir in the ginger beer, and serve
immediately over ice. Garnish each serv-
ing with the lime and lemon wheels.
Pomegranate-Gin Smash
ACTIVE 15 MIN. - TOTAL 1 HOUR, 15 MIN.
SERVES 12

HONEY-GINGER SYRUP

3⁄4 cup honey

1⁄2 cup water

2 Tbsp. chopped fresh ginger

(from 1 [1-inch] piece)

1 1⁄2 tsp. finely minced lime zest

(from 1 lime)

COCKTAIL

3 cups pomegranate juice

3 cups (24 oz.) gin

1⁄3 cup fresh lemon juice (from 1

large and 2 medium lemons)

3 cups ice

2 1⁄4 cups seltzer water

1. Prepare the Honey-Ginger Syrup: Stir
   together all the syrup ingredients in a
   small saucepan. Bring to a boil over
   medium-high, stirring occasionally.
   Reduce the heat to medium-low, and
   simmer, stirring occasionally, until the
   honey is melted, about 2 minutes.
   Remove from the heat, and let cool to
   room temperature, about 1 hour. Pour
   the mixture through a fine mesh strainer,
   discarding solids. Refrigerate the syrup in
   an airtight container until ready to use.
   Store in the refrigerator up to 2 weeks.


2. Prepare the Cocktail: Stir together the
   pomegranate juice, gin, Honey-Ginger
   Syrup, and lemon juice in a large pitcher.
   Add the ice, and stir well. Gently stir in
   the seltzer.

Eggnog

ACTIVE 1 HOUR - TOTAL 10 HOURS, INCLUDING

8 HOURS CHILLING AND 1 HOUR COOLING

SERVES 16

1 1⁄2 cups granulated sugar

12 large eggs

6 cups whole milk

1⁄2 tsp. kosher salt

4 cups heavy cream, divided

1⁄2 cup (4 oz.) cognac

1⁄2 cup (4 oz.) dark rum

1 Tbsp. vanilla extract

1⁄2 tsp. ground nutmeg

1. Whisk together the sugar and eggs in
   a large glass bowl until well blended. Stir
   together the milk, salt, and 2 cups of the
   cream in a Dutch oven over medium-low.
   Cook, stirring occasionally, until the
   mixture begins to bubble around the
   edges of the Dutch oven (do not boil),
   about 15 minutes. Gradually stir half of
   the hot milk mixture into the egg
   mixture. Gradually stir the egg mixture
   into the remaining hot milk mixture in
   the Dutch oven.


2. Cook the mixture over medium-low,
   stirring constantly, until the mixture
   slightly thickens and a thermometer
   inserted in the mixture registers 160°F, 25
   to 30 minutes. Remove from the heat, and
   stir 1 minute. Pour the mixture through a
   fine mesh strainer into a serving bowl. Stir
   in the cognac, rum, and vanilla; let cool 1
   hour. Cover and chill 8 hours.


3. Beat the remaining 2 cups cream with
   an electric mixer on high speed until soft
   peaks form, about 1 minute. Fold the
   whipped cream into the chilled eggnog,
   and sprinkle with the nutmeg.

Pimm’s Cranberry

Sparkler

ACTIVE 5 MIN. - TOTAL 5 MIN.

SERVES 8

4 cups cranberry juice cocktail,

chilled

2 cups (16 oz.) Pimm’s No. 1, chilled

1 cup (8 oz.) elderflower liqueur

1 (750-milliliter) bottle prosecco,

chilled

Fresh raspberries

Stir together cranberry juice, Pimm’s,

and liqueur in a pitcher. Pour about 3⁄4

cup of the mixture into each of 8 tall

glasses filled with ice; top each with 1⁄3

cup prosecco and 3 fresh raspberries.

EGGNOG

PIMM’S

CRANBERRY

SPARKLER

SANTA’S

SIPPER

PEAR AND

LEMON-LIME

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