Winter Chill Cocktail
This Winter Chill cocktail may look blue and chilly, but it will warm anyone up. The color is also great for a Chanukah party, or as the “Chanukah cocktail” at your nondenominational holiday party.



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December 2008

Product Reviews / Main Nibbles / Cocktails

Holiday Vodka Cocktail Recipes

Page 2: Fruit-Flavored Cocktails


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Vodka Cocktail Menu


Holly Day

Ingredients Per Cocktail

  • 2 ounces grape vodka
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce triple sec
  • Lemon-lime soda (such as 7Up)
  • Ice
  • Mint and raspberries for garnish


  1. Combine all but the soda in a shaker.
  2. Add ice and shake vigorously.
  3. Strain over ice into a highball
    glass, and top with soda.
  4. Garnish with fresh mint sprigs and
Holly Day CocktailRed and green garnishes give the Holly Day cocktail an especially Christmas-y look.


Midnight Kiss

Ingredients Per Cocktail

  • 1-1/2 ounces passion fruit vodka
  • 3/4 ounce Campari
  • 3/4 ounce mango juice
  • 3/4 ounce orange juice
  • 1/2 ounce freshly-squeezed lemon
  • Ice
  • Cherries for garnish


  1. Combine ingredients in a shaker
    with ice.
  2. Shake vigorously and strain into a
    martini glass.
  3. Garnish with two cherries.
Midnight Kiss CocktailYou don’t have to wait until midnight to serve a Midnight Kiss...but it’s an angle to keep guests waiting for more cocktail excitement.


Winter Chill

Ingredients Per Cocktail

  • 1 ounce citrus vodka
  • 1 ounce blue Curaçao
  • 1 ounce lime juice
  • 1 ounce triple sec
  • Ice


  1. Combine ingredients with ice in a
  2. Shake vigorously and strain into
    martini glass.

Curaçao Tidbit

Curaçao is an orange-flavored liqueur made from the dried peel of a citrus fruit called the laraha, which is grown on the Caribbean island of Curaçao. The laraha was developed from the sweet Valencia orange  that was planted by Spanish explorers.

Winter Chill CocktailGuests who don’t celebrate Christmas can celebrate the winter season with this ice-blue cocktail.

The orange did not grow well in the nutrient-poor soil and arid climate of Curaçao, yielding small, bitter, inedible fruits. However, the peels maintained much of the sweet, aromatic essence of the Valencia varietal, so the trees were eventually bred into the laraha species. To make the liqueur, the dried peels are soaked in a still with alcohol and water, and other spices are added. The liqueur is naturally colorless, but is often colored, most commonly blue (and called blue Curaçao, although the coloring does not alter the taste). The blue color enables vibrant-colored, exotic-looking cocktails (and adds to blue Curaçao’s marketability in the competitive field of orange-flavored liqueurs).

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Recipes and photos courtesy SKYY Vodka. All other materials