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Cocktails for the Cold (Recipes)

Christmas Day has passed, but the holiday drinking season will continue until 2015. At NoDef, our noggins have had a little too much ‘nog. We turned to the experts over at Emeril’s for a few suggestions. They offered up recipes for Hot Buttered Rum, Limoncello, and a Poinsettia Cocktail.


Emeril’s Delmonico’s Pumpkin Hot Buttered Rum 


  • Pat of pumpkin butter (pumpkin puree folded into softened unsalted butter)
  • 1.5 oz 13 Pennies Praline Rum
  • .75 oz simple syrup
  • 2 oz hot water
  • cinnamon stick


To make, pour rum and simple syrup into a brandy snifter and steam.  Add pumpkin butter and top 2/3 full with hot water.  Stir with cinnamon stick.



Chef Anthony Scanio spent extensive time in Italy learning about liqueurs. He uses a stronger grain alcohol for his creations, but the beginner can start with regular vodka and then experiment from there.


    •    12 lemons

    •    1 (750-ml) bottle vodka

    •    2 cups water

    •    2 cups sugar


Using a microplane, remove the peel from the lemons (reserve the lemons for another use). Place the lemon peels in a 2-quart pitcher. Pour the vodka over the lemon peels, cover and steep for 4 to 5 days at room temperature. Heat the water and sugar in a large saucepan over medium heat until the sugar dissolves and makes a syrup. Cool completely. Pour the sugar syrup into the vodka mixture. Let stand at room temperature overnight. Strain limoncello into bottle, discarding the peels. Add additional decorative peels to bottle, seal and refrigerate until cold, at least 4 hours and up to 12 months.


Poinsettia Cocktail


  • 1/4 cup vodka
  • 1/4 cup Champagne
  • 1/2 cup cranberry juice
  • Crushed ice
  • 2 strips orange zest, each about 1/4-inch wide and 2 inches long


Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

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