Betty Crockers Red Hot Holiday Trend #10

The Betty Crocker Red Hot Holiday Trend #10 is Mixology MashUp. Cookies Meet Cocktails. Don't you  love the idea of borrowing inspiration from the hottest restaurants and creating new flavors all your own?  Especially when it comes to remixing classic cocktails using fresh flavors in food as your muse. These Cookie Cocktails are the perfect way to serve up some holiday spirit at your cookie swap.




Gingerbread Cookie Cocktail
*Prep Time: 10 Minutes
*Start to Finish: 1 Hour 10 Minutes
*Makes: 1 cocktail (1/2 cup)

Ingredients:
Gingerbread Simple Syrup-
*1 cup sugar
*1 cup water
*2 tablespoons mild-flavor molasses
*1-inch piece fresh gingerroot, peeled, sliced
*2 cinnamon sticks
*1 teaspoon whole cloves

Gingerbread Cookie Cocktail-
*Orange wedge
*Brown sugar
*1 oz Gingerbread Simple Syrup (2 tablespoons)
*1 oz vanilla vodka (2 tablespoons)
*1 oz half-and-half (2 tablespoons)
*1/2 oz coffee liqueur (1 tablespoon)

Directions:
1. To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.



Coconut Macaroon Cookie Cocktail

Ingredients:
Simple Syrup-
*1 cup sugar
*1 cup water

Coconut Macaroon Cookie Cocktail-
*1 oz Simple Syrup (2 tablespoons)
*1 oz light coconut rum (2 tablespoons)
*1 oz half-and-half (2 tablespoons)
*1/2 oz white crème de cacao (1 tablespoon)
*Toasted shredded coconut

Directions:
1. To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce simple syrup, coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.

*Tip: To toast coconut, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.



Snickerdoodle Cookie Cocktail
*Prep Time: 10 Minutes
*Start to Finish: 1 Hour 10 Minutes
*Makes: 1 cocktail (1/2 cup)

Ingredients:
Cinnamon Simple Syrup-
*1 cup sugar
*1 cup water
*2 cinnamon sticks

Snickerdoodle Cookie Cocktail-
*1 oz Cinnamon Simple Syrup (2 tablespoons)
*1 oz vanilla vodka (2 tablespoons)
*1 oz half-and-half (2 tablespoons)
*1/2 oz white crème de cacao (1 tablespoon)
*Cinnamon-sugar

Directions:
1. To make Cinnamon Simple Syrup, mix sugar, water and cinnamon sticks in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard cinnamon sticks. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce cinnamon simple syrup, vodka, half-and-half and creme de cacao; cover and shake. Strain into cocktail glass. Sprinkle with cinnamon-sugar.

*Tip: You can purchase cinnamon-sugar or to make your own combine 1/2 cup sugar and 1/2 teaspoon ground cinnamon.


So that's the end of the Betty Crocker series and I would love to have your feedback! Did you like the recipes? Would you like to see more recipes? Leave me a comment I would love to hear your opinions.