KDHamptons loves to discover new foodie friends on Instagram. I recently followed Julie Hartigan @cookingwjulie. Julie is a professional chef, recipe developer, & writer about cooking, health and entertaining.  We asked Julie to share her “12 Cocktails of Christmas” recipe roundup with KDHamptons readers. Julie says, “Whether you want a little mixology inspiration for your holiday party…or just need a cocktail for yourself – you’re sure to find a favorite among my 12 holiday-themed drink recipes. With everything from a perfectly retro & party ready punch to elegant martinis & “hey-why-not” shooters…I guarantee it won’t be a Silent Night!”

Here’s the three tipples I’ll be serving this weekend, and for the full 12 Cocktails click HERE.

Cheers to a Fun & Festive Holiday Season!

Ingredients
For infused gin
3 cups gin
8 clementines, thinly sliced
1/4 cup peeled, thinly sliced ginger
For punch

2 cups brewed earl grey tea, chilled
1 cup fresh lemon juice
1/2 cup orange juice
1/2 cup orange liqueur
1/4 cup ginger liqueur
1/4 cup honey
For Garnish
3 sliced clementines and 1/2 cup peeled, thinly sliced ginger

Instructions
Make infused gin: Combine and let sit, refrigerated, for several hours up to 1 week ahead. Strain before using. Make punch: Combine infused gin, tea, juices, liqueurs, and honey. Chill well before serving, pour into punch bowl, and float clementines and ginger on top.

Ingredients

1/2 oz (1 Tablespoon) blood orange liqueur. chilled
1 oz (2 Tablespoons) raspberry liqueur, chilled
4 oz (1/4 cup) champagne, cava, or Prosecco, chilled
Raspberries for garnish

Instructions: Pour liqueurs into tall flutes. Top with bubbly, garnish with a single raspberry, and serve immediately.

Ingredients
Rosemary Simple Syrup
1 cup sugar
1 cup water
4 large sprigs rosemary
Partridge in a Pear Tree Cocktail

4 oz (1/4 cup) pear nectar
1 oz (2 Tablespoons) gin
1/2 oz (1 Tablespoon) lemon juice
1/2 oz (1 Tablespoon) rosemary syrup
Garnishes: sliced pear and fresh rosemary sprigs

Instructions
Rosemary Simple Syrup
Combine above in a small saucepan and heat to boiling. Stir to dissolve sugar. Remove from heat and let sit for several hours up to one week ahead. Keep chilled and strain before serving. Yields 1 1/2 cups simple syrup or enough for 24 cocktails.

Combine above and shake well over ice. Serve on the rocks in a lowball glass garnished with a slice of pear and small sprig of fresh rosemary.