This year Koné Consulting will be closing at noon Pacific Time on December 24th and will reopen at 8:00 AM PT on December 26th. As we look forward to spending time with family and friends and enjoying the season, we hope you are able to as well. We also understand that some members in our circles are more fun to be with when you have an adult beverage in your hand. Thus, we offer you a couple favorite beverage and cookie recipes, infused with holiday spirit and best wishes for a joyful season, however you celebrate. Health and happiness to your family from ours.
(from the Spruce Eats)
The oatmeal cookie could be considered a staple in the world of shots. It’s an old favorite and extremely tasty, which is why it’s been popular for so long. This one is a mix of Jägermeister and Irish Cream with a hint of butterscotch and cinnamon.
¾ ounce butterscotch schnapps
¾ ounce Irish cream liqueur
Splash cinnamon schnapps
In a cocktail shaker filled with ice, pour the four liqueurs. Shake well. Strain into a shot glass.
(Or, if you only have a moment, shots of Jäger work too!) Cheers!
Holiday Sangria Mocktail (non-alcoholic)
(created by Inspired by Charm)
Here’s a festive twist on Sangria, guaranteed to please the most discriminating teetotaler.
4 cups cranberry juice
1 bottle (750 ml) sparkling red grape juice (rich color and a bit of fizz)
2 cups brewed black tea – Bigelow’s Constant Comment (for tell-tale tannin flavor and notes of orange and sweet spices)
1 orange, sliced
1 cup fresh cranberries – also consider pomegranate seeds, cubed green apples
5 cinnamon sticks
Start with a pitcher of ice. Pour in the cranberry juice, brewed black tea, and sparkling red grape juice and mix to combine. Add orange slices, fresh cranberries, and cinnamon sticks. Stir again for final mix. Serve in glasses filled with ice, garnished with a slice of orange, more cranberries and a cinnamon stick.
From Alicia’s recipe box. “I got this recipe from Peggy Whalen when I was in first grade. Her daughter Michelle was my best friend. This year, I used fancy Giradelli melting chocolate instead of bark. Yummy!”
Oil of peppermint (NOT extract)
Melt bark into a double boiler. When bark is melted, put in a drop or two of peppermint oil, then dip crackers into melted bark and place onto cookie sheet lined with foil or parchment paper. Try not to eat too many in one sitting!