5 small-batch cocktails to toast the holidays even if you aren't gathering

By Sharyn Jackson, Star Tribune (Minneapolis) on

Published in Entertainment News

3/4 cup fresh clementine or blood orange juice

1 1/2 cups fruity white wine (such as Sauvignon Blanc), well-chilled

750 ml bottle sparkling rose wine (such as prosecco or Cava), well-chilled

Dried orange slices and cinnamon sticks, for garnish


Put the grapes and orange slices in a punch bowl or large pitcher. Pour in the orange liqueur, vermouth, clementine or blood orange juice, white wine and rose and stir to combine. Add plenty of ice cubes and stir again. Serve ladled into tumblers or short-stemmed wine glasses filled with ice cubes and garnish each one with a dried orange slice and a cinnamon stick.



Serves 1.

Note: William Schmidt was a prodigious experimenter and also quite the self-promoter; this recipe was found in Schmidt's 1891 cocktail book. For simple syrup, shake equal parts cold water and sugar until sugar dissolves. From "The New Craft of the Cocktail," by Dale DeGroff (Clarkson Potter).

1 ounce cognac


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