Not Ordinary but Absolutley Extraordinary

See the full article here: http://www.examiner.com/weddings-and-special-events-in-national/winter-cocktails-and-mocktails-for-special-events-and-weddings

Hot Buttered Rum:
1 mug 2/3 full of hot water
2 big spoonfuls of maple cream (or maple syrup)
a few cloves
a couple sprinkles of cinnamon and nutmeg
a pat of butter
a healthy dose of rum, depending on your taste
juice from half a lemon
Stir maple cream into the hot water, letting it dissolve. Add in cinnamon, nutmeg, cloves, lemon juice and rum. Top with a pat or two of butter. Add a lemon slice and even a cinnamon stick.

Succulent Red Wine Recommendation:
2001 Del Rio Vineyard Syrah; $30
15.5/20 — This dark and complex wine displays a palate of wild black cherry, anise, dark chocolate and leather

Bacon wrapped shrimp stuffed with basil and lemon:
Grill up some large shrimp or prawns basting the shrimp with a mixture of olive oil, lemon juice, and fresh finely chopped basil
Fry bacon so it’s moldable, yet crispy around the edges
Wrap the finished bacon around the grilled shrimp (be careful not to burn yourself)
Pin the bacon the shrimp with a large and durable toothpick
Serve warm

Pomegranate Martini:
2 ounces of pomegranate vodka
½ ounce of fresh lemon juice
½ ounce of pomegranate juice
1 ounce of simple syrup
Mix with ice and shake well
Pour into a cold martini glass
Garnish with an orange rind

Zesty Holiday punch:
2-2 liter bottles of chilled ginger ale
16 ounces of cranberry juice (sweetened)
14 ounces of pineapple juice
1 ounce of grenadine
The inside of one whole vanilla bean
Mix and pour over ice in chilled 10 oz. cups

Caramel apple cider:
Purchase 1 gallon organic thick apple juice
Purchase some real caramel syrup (the thick kind) or make it yourself
¼ cup of real maple syrup
Pour these two mixtures in a pot
Collect some orange and lemon rinds, all spice berries, 2 cinnamon sticks, and 6 whole cloves. Put all these in some cheese cloth, wrap, fasten, and put in the mixture of apple juice and maple syrup.
Cook over medium heat to medium low heat for 10-15 minutes. Basically, let is simmer. Then put some caramel syrup (1/4 -1/2 ounces) in a mug. Add the apple cider, mix with a spoon and serve with fresh whipped cream and drizzle a little more caramel over the whipped cream.

Mexican hot chocolate:
3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
3 cups milk
2 tablespoons sugar
Pinch salt
Miniature marshmallows, for serving
6 cinnamon sticks (preferably Mexican canela), for serving
Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.
Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.