On Our Minds

Vegan Haitian Cremas

From the Caribbean to your kitchen, this creamy, coconutty classic brings island warmth to even the chilliest winter nights.

“My family is Haitian and, for us, the holidays aren’t complete without Cremas. It’s a rich, creamy rum drink that's sweet, spiced, and the kind of delicious that warms your soul. Last Christmas, we discovered a vegan version that was just as incredible and, honestly, we couldn’t believe it. It's also amazing with or without alcohol! Now it’s part of our tradition—proof that some things can change and still feel exactly like home.”

Shanna Masdea Search Consultant

Ingredients

• 1 cup almond milk
• 2 cups cream of coconut
• 1 – 2 cups vegan condensed coconut milk
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp star anise extract, optional
• ½ tbsp lime juice
• 1 – 2 cups barbancourt rhum (or 1 – 3 tbsp rum flavoring/essence for non-alcoholic variation)

Instructions

1. Add all of the ingredients to a blender.
2. Blend into a smooth consistency.
3. Pour the drink into a bottle and refrigerate/serve accordingly.

Source: That Girl Cooks Healthy

Pink Grapefruit Margaritas

For our second pour, we’re heading to the American south, where the holidays come with a little sunshine and salt on the rim.

“Margaritas in the winter? Absolutely—for our Texas family! I always prep a pitcher before Christmas cooking begins. They’re a cheerful companion in the kitchen, keeping the laughter flowing! My sister in Ohio loved the idea so much, she now makes them for Hanukkah when we can’t be together. Different holidays, same cheers—together in spirit (and spirits)!”

Jo Marsey Research Specialist

Ingredients

• 1 cup ruby red grapefruit juice
• ½ cup freshly squeezed lime juice (4 limes)
• 1 cup triple sec orange liqueur
• 3 cups ice
• 1 cup white tequila
• 1 lime cut in wedges, optional
• Kosher salt, optional

Instructions

1. Prepare the glasses (optional): Rub a lime wedge around the rim of each glass, then dip the rim lightly in kosher salt. Set aside to dry.
2. Blend ingredients*: In a blender, add the grapefruit juice, lime juice, triple sec, and ice. Blend until smooth.
3. Combine with Tequila: Pour the blended mixture into a large pitcher and stir in the tequila.
4. Add salt if not using salted glasses: If you’re not serving in salted glasses, add ¼ teaspoon of salt to the pitcher for enhanced flavor.
5. Serve cold: Pour into prepared glasses and enjoy ice cold.

* If you prefer, skip the blender and serve over ice. I like it on the rocks. 

Source: Ina Garten Eats

Sorrel

The third drink in our lineup is steeped in deep tradition, carrying generations of flavor across the globe. 

“This is a drink I grew up with and now associate with the holidays. Every Thanksgiving, Christmas, or special occasion, we’d enjoy this sweet, spicy treat that connects me to my Panamanian heritage—though I know it’s beloved across many cultures!”

Imani Doyle Search Consultant

Ingredients

• 1 pound white sorrel
• 4 – 6 cinnamon sticks
• 2 – 4 oz. ginger 
• 2 quarts water 
• Sugar or preferred sweetener, to taste
• 1 – 2 cups of wine or 4 – 6 oz of rum (optional)

Instructions

1. Put water and cinnamon sticks to boil.
2. Roughly chop ginger and add to a blender with a bit of water. Pulse a few times to break it down, then add it to the boiling water with cinnamon sticks. (You can also grate the ginger if you’d prefer.)
3. Allow the mixture to boil for 10 to 15 mins, then turn off the heat.
4. Add the sorrel leaves and cover with a lid. 
5. Leave the mixture to steep for ~4 hours and allow it to cool down completely.
6. While it is room temperature, add sweetener. Mix.
7. Add liquor (optional).
8. Move to another container and let it cool in the fridge.
9. Serve cold!

Source: Cooking with Jes

Spicy Hibiscus Margarita

A cousin to the sorrel drink we just shared, this vibrant cocktail shows how one ingredient—sorrel to some, hibiscus, flor de jamaica, bissap, and more to others—can cross continents and traditions.

“First of all, I love margaritas and tequila. I grew up in Arizona, raised by a mom who also loves tequila and happened to be an amazing chef and margarita maker. I also grew up drinking hibiscus tea and have always loved the taste and color. As I got older—and more committed to becoming a novice mixologist in my own right—I started experimenting with hibiscus margaritas and came up with the following recipe. Enjoy!”

Sarah Grayson Founding Partner

Ingredients

• 2 oz 100% pure agave tequila (per serving)
• 1 cup water
• 1 cup sugar
• 1 cup dried hibiscus flowers
• 1 oz fresh squeezed lime juice
• Jalapeño (to muddle and for garnish)

Instructions

Preparing the simple syrup:

1. Combine water, sugar, and dried hibiscus flowers. Bring to a boil until sugar is dissolved. 
2. Turn off the heat and let the mixture rest for at least 30 minutes to capture the full flavor of the hibiscus. 
3. Pour over a fine sieve to strain flowers and refrigerate. (NOTE: Yields enough for 6 – 8 margaritas. You can make the syrup ahead and refrigerate it for up to one week.)

Making the margarita:

1. Muddle 1 – 2 slices of a jalapeño (remove seeds and vein for a less spicy drink) in the bottom of a glass or cocktail shaker.  
2. Add tequila, simple syrup, and lime juice (freshly squeezed).  
3. Top with ice and stir/shake. 
4. Finish with a jalapeño ring for garnish. If desired, glasses can be rimmed with Tajin for a festive, spicy addition or salt for a more classic taste.  
5. Enjoy!

Brandy Alexander

Last, but certainly not least, we’re closing with something rich, creamy, and best enjoyed by the ladleful.

“For our holiday party each year, we mix up a punch bowl of Brandy Alexander to share with friends, then keep it around for family over the holidays. It's a sweet reminder of holiday love and warmth.”

Cindy Menz-Erb Principal

Ingredients

• Brandy
• Crème de Cacao (chocolate liqueur)
• Heavy cream 
• Nutmeg
• Dark chocolate

Instructions

1. Add equal parts Brandy, Crème de Cacao, and heavy cream to your desired container and shake or stir with ice. (This can be made ahead of time, in large quantities, and served in a punch bowl for a party!)
2. Strain into a chilled coupe glass.
3. Garnish with fresh shaved nutmeg and dark chocolate.