The season’s temptations of rich party foods and decadent sweets can make it a challenge to keep extra pounds at bay, and adding high-calorie holiday cocktails doesn’t make it any easier. But don’t worry, we’ve got you covered.
In today’s Get the Skinny, Barry Himel with Dickie Brennan and Company is stirring up two seasonal cocktails that are low in sugar and figure-friendly!
- Each has zero added sugar
- Approximately 175 calories, about the same amount of calories you’d get in a generous glass of wine.
- Plus 3 more festive cocktails online at wgno.com
THE GOLDEN ONE
2 ounces aged rum (Barry uses El Dorado 12yr)
1 ounce Carpano Antica
2-4 dashes of orange bitters
Add the spirits into a mixing tin with ice. Stir & strain in an old-fashion glass. Add a large cube of ice. Finish with a few dashes of orange bitters
1.5 ounce Cognac
.75 ounce Cranberry shrub
.25 ounce Satsuma juice
3 drops cranberry bitters
Garnish with a Satsuma peel
2 cups fresh cranberries
1 cup water
2 tablespoon Swerve Sweetener
¼ cup + 2 tablespoons balsamic vinegar
¼ cup + 2 tablespoons Rice wine vinegar
1 bay leaf
three pinches of fresh ground
one pinch of cinnamon
Add cranberries, bay leaf, and water into a small sauce pan and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain the liquid into a bowl. Then crush the berries in chinos and collect the remaining juice in your bowl. Add the swerve, balsamic vinegar, black pepper, and cinnamon. Stir the mixture and place in a select container. Place in a cool space and let rest for 2-3 days.
Add the cognac, shrub, and Satsuma juice in a mixing tin with ice. Stir and strain into an iced old-fashion glass. Finish with a few drops of cranberry bitters and a Satsuma peel.
Candy Cane Cooler (www.intoxicology.net)
1 ounce vodka
1/2 ounce peppermint schnapps
1/2 ounce B&B (Benedictine and brandy)
1/2 ounce half-and-half
Peppermint stick for garnish
Mint sprig for garnish
Add vodka, peppermint schnapps, B&B, and half-and-half into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice and stir. Garnish with a peppermint stick and mint sprig.
4 cups apple cider
1 (750-ml) bottle of Cabernet Sauvignon (or red wine of preference)
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish
1/2 ounce Cointreau
2 ounces cranberry juice
4 ounces champagne
Chill all ingredients ahead of time. Pour the Cointreau and cranberry juice into a chilled champagne flute. Stir well, and top with champagne.