INGREDIENTS 1 (0.13-oz.) packet Kool-Aid Lemon Lime mix
4 c. water
4 c. ice
3 c. lemon-lime soda
2 c. pineapple juice
2 c. vodka
1 c. ginger ale
Lime wedges, for rimming
Red sanding sugar, for rimming
DIRECTIONS
In a large pitcher combine Kool-Aid and water.
In a large punch bowl, combine ice, kool-aid, soda, pineapple juice, vodka, and ginger ale.
Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.
Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.
Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving.
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool.
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.
In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.
Spray a small loaf pan with cooking spray. In a large bowl or measuring cup, combine cherry Jell-O with boiling water and whisk to combine. Let sit 2 minutes, then whisk in 1/2 cup vodka. Set aside.
In another large bowl or measuring cup, combine 1 cup vodka and gelatin and let sit 2 minutes. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.
Pour half of the red mixture, about 1 cup into loaf pan. Freeze 20 minutes until firm and add 1 cup of the white mixture. Repeat twice more, letting firm 20 minutes between each addition until you have four layers, then refrigerate for 4 hours or overnight. Remove from loaf pan and cut into squares. Top with crushed candy canes and serve.
In a medium bowl, toss cranberries with 1 tablespoon lime juice. Drain out lime juice, then toss with 2 tablespoons sugar. Pour onto a baking sheet to dry.
Combine remaining sugar with salt on a shallow plate and mix to combine. Using the lime wedge, wet rim of each glass, then dip in sugar salt mixture.
Combine cranberry juice, tequila, triple sec, remaining 1/2 cup lime juice, and ice in a large blender, working in batches if necessary. Blend until smooth.
Pour into prepared glasses and garnish with a sprig of mint and a couple sugared cranberries.