Holiday Cocktails: Tyra Banks' Hot Toddy, Martha Stewart's Punch & More

Jennifer Garner Buys Apples at Farmers Market

Don’t use all your sage leaves on the Thanksgiving turkey because they make a fantastic cocktail!

Or so says Martha Stewart—and, hey, we’re certainly not going to argue with her.

Stewart’s cranberry orange punch, featured in the November issue of Martha Stewart Living, has a sweet-tart autumnal kick thanks to cranberry juice, orange juice and fresh sage leaves. Oh, and the vodka and Triple sec doesn’t hurt either. “It is a delectable drink,” she told PEOPLE at the James Beard Foundation’s Women in Whites fundraiser at the Four Seasons Restaurant. “You can serve it over ice or serve it warm. Everyone will be very happy.”

Looking for something on the non-alcoholic side? Mom-to-be Gail Simmons, who joined Stewart at the event,created a fall-themed mocktail that is perfect morning, noon and, yes, even play time. “The kids can drink it as well,” says Simmons, of her cran-ginger fizz. Although, she’s quick to mention that you can also add vodka for an adults-only cocktail.

But it’ s Tyra Banks that gets the prize for being most creative in a pinch. At a holiday party last year, Banks found she was short on ingredients and had to quickly improvise a drink using only the supplies she had in her pantry. And voila! Her yummy Hot Apple Ty made with apple-scented tea was born. Watch the video below for her whole story—and check out all three holiday cocktails.

Martha Stewart’s Cranberry Orange Punch

1½ cups water

1 cup sugar

Zest and juice of 1 orange

4 sprigs of sage

4 cups cranberry juice

1 cup vodka

¼ cup Triple Sec liqueur

Sliced, skewered kumquats and dried cranberries, for garnish

1. Boil water and sugar until the sugar is dissolved. Add zest and sage. Steep 45 minutes and let cool.

2. In a large pitcher, combine cranberry juice, vodka, Triple Sec, orange juice, and the sugar-sage mixture. Let chill and serve in a punch bowl. Garnish with kumquats and cranberries.

Gail Simmons' Cran-Ginger Fizz Cocktail Recip

Gail Simmons’ Cran-Ginger Fizz

Serves 2

1 cup water

2-inches fresh ginger root, peeled and thinly sliced

2 tbsp.fresh lemon juice

1½ cups super fine sugar

½ cup unsweetened cranberry juice

1 quart club soda, chilled

2 slices candied ginger, for garnish

2 lemon rounds, finely sliced for garnish

1. Begin by making a lemon ginger simple syrup: In a medium saucepan combine 1 cup of water with sliced fresh ginger, lemon juice and sugar. Stir well and bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and allow to cool with sliced ginger in the liquid, about 10 minutes. Once cool, store in an airtight container in the refrigerator. Strain out ginger before using.

2. Fill 2 high-ball glasses with ice. Add ½ cup of syrup and ¼ cup of cranberry juice to each glass. Top off with chilled club soda. Garnish with a candied ginger slice and a lemon slice.

Note: To make a cocktail version, add 1½ oz. vodka before topping with club soda, stir well.

Tyra Banks Hot Toddy

Tyra Banks’ Hot Apple Ty

Serves 2

2 cups hot water

2 apple-flavored tea bags

2 cinnamon sticks

1 apple, diced

¼ cup heavy cream

½ cup caramel syrup

1. Heat water until it boils. Add in apple-flavored tea bag. Let steep.

2. Add the apple pieces, heavy cream and caramel, and warm over medium-low heat for 7-10 minutes, stirring occasionally.

3. Remove the apple pieces, and pour liquid into two heat-proof mugs. Garnish with an apple slice and a cinnamon stick.


Punch courtesy of Martha Stewart Living. Copyright © 2013

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