Nielsen Massey Helps Your Holidays!

**I received product in exchange for writing this review. All opinions are 100% my own.**

Whatever happened to the good old fashioned cocktail party? You know the ones with different cocktails and little hors d'oeuvres? I think we should bring that back! How fun would it be to have a cocktail party this holiday season? Invite your friends, mix some drinks and have fun! Nielsen Massey is a maker of different flavors of extracts that you can use in your favorite mixed drinks. I can honestly tell you their Peppermint Extract is phenomenal!  And they have come up with some tips on how to plan your party and even some recipes! Let's get right to the tips!

Stick With A Theme-- Create a menu of bite size appetizers that leads into a great dessert spread! Nielsen Massey's Peppermint Panna Cotta can be served in mini glasses. This way everyone doesn't get too full before sampling everything!

Stick With A Signature But Versatile Drink-- You're not a bartender and you're not at Joe's Bar! Set up a drink station with Nielsen Massey flavors, such as peppermint, vanilla, almond, etc., bitters and special tonics to let your guests experiment. But, choose one drink to highlight the night! The Peppermint Mocha Cocktail pairs with many different tastes. Plus who doesn't like peppermint at Christmas??

Always remember that the parties are supposed to be fun, not stressful. Be sure to check out the recipes for the Panna Cotta and Mocha Cocktail and start mixing up your own concoctions! Also be sure to check out Nielsen-Massey on Facebook, Twitter and Instagram.

Nielsen-Massey Peppermint Mocha Cocktail

8 drops Nielsen-Massey Pure Peppermint Extract
1/4 fl. oz. CH Amaro
1/2 fl. oz.Vanilla Syrup (see below)
2 fl. oz. Espresso-Infused CH Vodka (see below)
Chocolate shavings for garnish
Combine all ingredients in a shaker, add ice and shake vigorously. Strain and pour in a cocktail glass. Garnish with chocolate shavings.
Makes 1 cocktail
Espresso-Infused CH Vodka
1 cup espresso beans
1 bottle of CH Vodka
Toast espresso beans on foil-covered baking sheet for 3-5 minutes at 450 degrees F230 degrees C, until you smell the classic coffee aroma. Beans should look oily and dark brown, not black. Steep beans in vodka for 20 minutes and then strain.
Makes 750 ml
Tip: With our flavors, no need to chop, zest or juice–simply measure and pour.
Vanilla Syrup
Makes 1 cup
1 cup sugar
1 cup water
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
In a saucepan over medium heat, combine water and sugar and bring to a boil. Stir until sugar fully dissolves. Split the vanilla bean, scrape the seeds and add the bean and seeds into the saucepan. Remove from heat. Steep for 30 minutes. Remove bean.

Peppermint Panna Cotta

1/3 cup cold water
1 packet unflavored gelatin
2 cups whipping cream
1/3 cup sugar
1 1/2 teaspoons instant coffee
1 1/2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Peppermint Extract
1/2 teaspoon Nielsen-Massey Pure Coffee Extract
1 tablespoon cocoa powder (garnish)

Place 8 mini martini glasses or dessert molds on a small rimmed sheet pan; set aside. In a small glass measuring cup, add water. Sprinkle gelatin over water and let stand for 5 minutes to soften.

To a medium saucepan, add whipping cream, sugar, coffee, vanilla, peppermint and coffee extracts; stir to combine. Place over medium heat, stirring occasionally, until sugar is dissolved and the cream just begins to gently boil.

Reduce heat; add softened gelatin, stirring constantly until gelatin is dissolved. Remove from heat. Equally fill glasses with mixture, about 1/4 cup each. Chill in refrigerator until firm, about 2-3 hours. Before serving, dust with cocoa powder. 

Comments

Popular Posts