THURSDAY, DECEMBER 12, 2024 62 THE GLEANER’S CHRISTMAS COOKBOOK 2 oz coconut cream 1 1/2 oz white rum 12 fresh mint leaves, plus 1 sprig for serving 2 tbsp fresh lime juice 1 tbsp granulated sugar Ice Seltzer, for topping off Pomegranate seeds, for serving In a blender, blend cream and rum until frothy (you can also use a handheld mixer). In a Collins glass, muddle mint leaves, lime juice, and sugar. Fill glass with ice, pour cream mixture over, and top off with seltzer. Garnish with mint sprig and pomegranate seeds. Source: www.delish.com 2 cups backbone tonic 1 tsp salt 1 tbsp sugar 1 tsp cinnamon powder 2 tsp mix spice 2 tsp vanilla 1 tsp nutmeg 2 cups instant Oats 1 cup cinnamon porridge mix 2 cup milk 1 cup blended Oreo 2 tsp coffee Christmas Relaxer Punch Mistletoe Martini Add all ingredients to blender Blend until refined Serve with ice White Christmas Mojito 1 large egg white 3/4 cup (150g) granulated sugar, divided 1 sprig rosemary 1 sprig sage 1 1/2 oz cranberry juice 1 1/2 oz vodka 1/2 oz elderflower liqueur Ice Fresh cranberries, for serving Source: www.delish.com If making sugared rosemary, line a small plate with parchment. In a small bowl, mix egg white and 1 teaspoon water until foamy. In another small bowl, place 1/4 cup sugar. Dip rosemary into egg white to coat, then press rosemary between 2 fingers to get rid of any excess egg white. Toss in sugar, then shake to remove excess. Place on prepared plate and let dry until crisp, 5 to 8 hours. In a small pot, combine sage, 1/2 cup water, and remaining 1/2 cup sugar. Bring to a boil and stir until sugar is dissolved. Let cool 15 minutes, then discard sage sprig. In a cocktail shaker, combine cranberry juice, vodka, elderflower liqueur, and ½ ounce sage simple syrup. Fill shaker with ice. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds. Strain into a martini glass. Garnish with sugared rosemary and cranberries. METHOD METHOD METHOD INGREDIENTS INGREDIENTS INGREDIENTS 1 1 1 2 2 2 3 3 3 4
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