Toast the New Year

December 31, 2012

New Year’s eve means toasting with seasonal inspired cocktails, but these are also filled with fat and sugar. This does not mix well with a healthy eating plan. Count down with one of these diet-friendly, low calorie holiday drinks instead!

PEAR ESSENCE COSMOPOLITAN

2 anjou pear slices 

Juice of 1/2 a pressed lime

1 ounce cranberry juice

1-1/2 ounces citrus vodka

1/2 ounce triple sec 3 cranberries, for garnish

In a mixing glass, muddle pear slices, lime juice, and cranberry juice. Add vodka and triple sec. Add ice to tin. Shake well. Double-strain into glass, using the strainer over the shaker while pouring contents through a sieve placed over the glass.

Garnish with 3 cranberries on a cocktail pick.

BLOOD ORANGE FRENCH 75

3 blood oranges (about 1 pound)

1 1/2 cups gin

2 tablespoons sugar

1/2 teaspoon angostura bitters

2 750-ml bottles chilled Champagne

Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.

Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.

ROSEMARY PEAR SPARKLER

2 cups water 

1 cup agave nectar

1 cup pear juice

1 bunch fresh rosemary

2 pears, peeled, cored, and sliced 

Prosecco

Depending on how many servings you need, make as little or as much of the rosemary-pear mixture as you like. Just keep the ratio of water, pear juice, and agave nectar consistent. The mixture also tastes great in soda water or lemonade.

Stir together water, agave nectar, four rosemary sprigs, and pear juice in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, and let stand for 30 minutes or until liquid has a distinct rosemary flavor. Strain rosemary from liquid. Pour liquid into a jar with pears and store in refrigerator overnight (and up to a week). Add one and a half tablespoons of the rosemary-pear mixture to a champagne glass and top off with chilled Prosecco.

Garnish each glass with a pear slice from the mixture and a sprig of fresh rosemary.

MULLED WINE

1.5 liter bottle of dry red wine 

Zest from 1 lemon

Zest from 1 orange

1 tablespoon cinnamon

1/2 tablespoon cloves

1/2 tablespoon ginger

1/2 tablespoon nutmeg

Honey, agave nectar, or apple juice to taste

Orange slices or cinnamon sticks for garnish

To make this recipe you will need an empty tea satchel for the spices. As an alternative, whole spices can be substituted for the ground spices. If using whole spices, tie them together in a cheesecloth or use a stainless steel tea infuser.

Pour wine into large saucepan and cook over low heat. Add lemon and orange zest to the wine. Place the spices into an empty tea satchel. Put the satchel into the saucepan and brew the mixture for 30 minutes. Add sweetener of your choice to taste. Pour the wine through a strainer and serve in heatproof glasses. Garnish each glass with a sliced orange or cinnamon stick.

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