Holiday parties: celebrate the season with our guide full of make-ahead recipes and time-saving tips

Sunset, Nov, 2005 by Molly Watson

Cocktails to start

Cranberry-Mint Infusion

Mint tea and cranberry syrup combine in a glowing aperitif. To make enough for 12 cocktails, start by pouring 4 cups boiling water over 2 cups fresh mint leaves. Let steep 10 minutes. Strain and cool. Mean-while, in a 1-2 quart saucepan, bring to a boil 2 cups cranberries, 1 cup sugar, and 1 cup water over medium-high heat. Remove from heat and let cool, then strain.

To make one cocktail, combine 1/3 cup fresh mint tea, 2 tablespoons cranberry syrup, 1 tablespoon limoncello, 2 tablespoons vodka, and 1/2 teaspoon lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a sprig of mint.

PHOTOGRAPHS BY LISA ROMEREIN

FOOD STYLING BY BASIL FRIEDMAN