Video Attempt: Holiday Cocktails and Spicy Almonds

For the record, I had a bad feeling about using the coffee mug in place of a cocktail shaker—I even told Matt that I didn't think it would work. If I could have it back, I would have improvised the shaker differently, but these things happen. Also, the new stocking my mom made Matt is absolutely perfect. I'll have to show it to you someday soon.

Point being... happy holidays, everyone! I hope you have a bunch of days off from work and are able to relax with great friends, family, food, and maybe even a few cocktails!

p.s. To purchase the tote bag featured at the end, go here!

Chartreuse Cocktail (adapted from Martha Stewart Living)
makes 2 cocktails
1/4 cup Chartruese
1/4 cup gin
2 tablespoons freshly squeezed lime juice
1 tablespoon simple syrup (recipe follows)
1/2 cup sparkling water
ice cubes

To make simple syrup, bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Cook, stirring, until sugar dissolves. Let cool.

Combine Chartruese, gin, lime juice and simple syrup in a large glass or liquid measuring cup. Divide evenly into two ice-filled glasses and top off with sparkling water.

'Egg Nogg' via The Savoy Cocktail Book
1 egg
1 tablespoon powdered sugar
1 glass of any spirit desired (We used a shot glass to measure 1 glass.)

Fill glass with milk. Shake well and strain into long tumbler. Grate a little nutmeg on top. [These are the directions as they're written in this cool little book. I don't think you can go wrong with it... Oh, wait. You can. You definitely can.]

Pink Rose Cocktail via The Savoy Cocktail Book
The white of 1 egg
1 teaspoon grenadine
1 teaspoon lemon juice
1 teaspoon sweet cream [We mixed a bit of half and half with simple syrup.]
2/3 glass dry gin [Again, I think glass here means a shot glass.]

Shake well and strain into cocktail glass.

Spicy Almonds via Ellie Krieger
2 cups whole, unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce

Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.

In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.