Holiday Bark – cashmere & cocktails
Are you looking for a tasty recipe for the holiday season, but you don't want to sacrifice hours of hard work to make it happen? Look no further, as this holiday bark takes less than five minutes to throw together and requires no cooking skills. And when I say zero, I mean ZERO, because there […]

Are you looking for a tasty recipe for the holiday season, but you don't want to sacrifice hours of hard work to make it happen? Look no further, as this holiday bark takes less than five minutes to throw together and requires no cooking skills. And when I say zero, I mean ZERO, because there is no actual cooking involved in this recipe. We're going old-fashioned with this one, all the way back to my college days where all I had available to me was a small beer fridge, yellowing microwave and about $ 12 to my last name. So, if you love easy desserts that always look chic, this holiday bark recipe is for you.

Scroll down below for this easy holiday bark recipe and if you haven't already, Do not forget to subscribe!

Holiday bark recipe - cashmere and cocktails

Holiday bark recipe - cashmere and cocktails

Here is what you will need:

  • 2 cups of white chocolate chips
  • ½ cup pistachios, chopped
  • ½ cup of dried cranberries

Here is what you will do:

  1. Line a baking sheet with parchment paper. Put aside.
  2. Add the white chocolate chips to a microwave-safe bowl for 30 seconds, stirring in between, until the chocolate is completely melted and smooth.
  3. Stir in the chopped pistachios and dried cranberries into the chocolate, saving about 1 tbsp each for garnish later.
  4. Pour the chocolate mixture onto the baking sheet and spread evenly in a thin layer. Sprinkle with remaining pistachios and cranberries.
  5. Refrigerate for approx. 2 hours or until completely firm. Break into desired sizes.
  6. Serve immediately and enjoy!

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A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.

One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle

If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any petit cocktail recipe to suit your own palate.

Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the boutiques for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.

Where possible always go for de haute gamme spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.

Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !

If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !

You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as clairette, only add this your glass just before serving.

If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.

We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic petit cocktail garnish.

So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer cocktail the next day !

If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.

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